Ingredients and cooking methods for fried eggplant

We have all eaten oil-splashed noodles, so today I will introduce to you how to make oil-splashed eggplant

Oil-drizzled eggplant raw materials

Soak a small packet of vermicelli, chop ginger, garlic and green onion. I also mixed the minced meat with egg white, otherwise it would not be stir-fried. Cut the eggplant into strips, not too thin, it doesn't matter if it's a little bigger.

How to cook eggplant with oil

Let's start. Heat the oil in the pan until it turns red. Be careful not to overheat when adding oil, as this dish requires too much oil. Then add a large spoonful of bean paste, stir-fry together with ginger and garlic. After it is fragrant, add the minced meat. After stir-frying the minced meat for 30 seconds, start adding the eggplant. The eggplant should be stir-fried continuously. When the eggplant starts to release oil, you can add the vermicelli. Just stir the vermicelli and add salt when it is evenly distributed. Stir-fry for another 30 seconds, add onion, MSG, a little soy sauce, cover the pot and simmer on low heat for 15 minutes. Done.

Other ways to cook eggplant

Materials

Ingredients: Eggplant (purple skin, long) 400g

Accessories: 50g pork (fat and lean)

Seasoning: 65g peanut oil, 5g green onion, 5g garlic (white skin), 3g ginger, 7g salt, 10g sugar, 5g vinegar

Recipe

1. Wash the tender eggplants, cut them into 5mm thick slices with the skin on, and put them into the box;

2. Add 2000g boiling water into the box, blanch for about half an hour, remove and drain for later use;

3. Heat the pan, add 50g peanut oil, put the eggplant slices in the pan, fry until both sides are golden brown;

4. Put the wok on medium heat, add 15 grams of oil, and when hot, add chopped green onion, minced garlic, minced ginger, minced meat, refined salt, sugar, and rice vinegar;

5. Once the stir-fry is done, add the fried eggplant slices and stir-fry gently. Remove from the pan. [1]

Homemade eggplant with oil

Food ingredients:

2 eggplants, 4 cloves of garlic, some oil, some salt, some soy sauce, some fish sauce

Preparation method:

1. Peel the eggplant, cut it in the middle and cut it into thin strips. Soak it in water to prevent it from turning black.

2. Add water to the pot until it covers the eggplant, bring to a boil over high heat, then turn to medium heat, cover and simmer for about seven or eight minutes, until the eggplant becomes soft.

3. When the eggplant becomes completely soft, scoop it out with a sieve, drain the water and place it on a plate.

4. Heat the pan, pour in oil, pour in minced garlic, add a little salt, stir-fry for a few times until the garlic aroma comes out, then pour in some light soy sauce.

5. Pour the fried garlic sauce over the drained eggplant.

6. Finally, sprinkle with chopped green onions and a splash of fish sauce, then serve. [2]

Nutritional value of eggplant

Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P.

Vitamin P can keep the blood vessel wall elastic and physiological function, protect the cardiovascular system, and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, maintain normal cardiovascular function, and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Protect the cardiovascular system, ascorbic acid: In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.