Eggplant home cooking steps and benefits

Especially in summer, it is very good for female friends to eat more eggplants. Here are some ways to cook eggplants:

1. Eggplant and yuba soup

Efficacy: Eliminate dampness and heat, strengthen the spleen and stomach, and clear the bladder.

Ingredients: 3 eggplants, 100 grams of tofu, 100 grams of soaked magnolia slices, 50 grams of yuba (soaked in water), 50 grams of fresh mushrooms, 50 grams of soaked black fungus, 50 grams of soaked day lily, 750 grams of peanut oil (about 150 grams consumed), 15 grams of soy sauce, appropriate amount of refined salt, 20 grams each of scallion and shredded ginger, 5 grams each of pepper and MSG, appropriate amount of clear soup, a little wet starch and sesame oil.

practice:

1. Peel the eggplant and remove the stem (keep the stem), use a sharp knife to hollow out the eggplant from one end of the stem (do not dig out too much), and set aside.

2. Grind the tofu into a paste, cut bean curd sticks, magnolia slices, fungus, mushrooms, and day lily into shreds, add cooked peanut oil, salt, MSG, pepper, soy sauce, green onions, and shredded ginger to the above ingredients and mix them into stuffing (add a little starch), put it into the eggplant, and cover the eggplant stem (mix it with wet starch and then cover it), and the eggplant raw dough will be neat.

3. Add peanut oil to a pan, and when the oil is hot, put the eggplant in and fry until the skin turns yellow. Remove from the pan and place in a large plate. Add vegetarian soup, salt and MSG, steam in a steamer, remove from the pan, drain the soup and place in a large bowl.

4. Pour the original juice into the pot and adjust the taste, thicken it with wet starch, pour sesame oil on it, and then pour it on the eggplant.

2. Eggplant and soybean soup

Efficacy: Eliminate dampness and heat, and eliminate stagnation.

Ingredients: 500 grams of eggplant, 100 grams of soaked soybeans, 2 corianders, 1 onion, 2.5 grams of sesame oil, 5 peppercorns, 3 grams of soy sauce, a little salt and MSG.

practice:

1. Cut the eggplant with skin into large cubes, chop the coriander, and cut the green onion into shreds.

2. Put soybeans and peppercorns in a wok, add water (covering the soybeans) and cook until 80% cooked. Pick out the peppercorns, put in the eggplant, add 1 bowl of water, bring to a boil and then simmer. After the eggplant becomes soft, add soy sauce and salt, continue to cook until it is softened. After removing from the heat, add coriander, chopped green onion, MSG and drizzle with sesame oil.

3. Eggplant and Shrimp Soup

Efficacy: Eliminate dampness and heat, and drain kidney turbidity.

Ingredients: 500 grams of eggplant, 50 grams of soaked dried shrimp, 25 grams of soy sauce, 2.5 grams of MSG, 5 grams of sugar, 5 grams of cooking wine, 100 grams of broth, 750 grams of peanut oil (about 100 grams consumed), appropriate amounts of chopped green onion and ginger, and a little sesame oil.

practice:

1. Remove the stems and skin of the eggplant, wash and drain, and cut into dice. Wash the dried shrimps and remove them for later use.

2. Place the wok on the fire, add peanut oil and heat it up, add the eggplant pieces and fry until they turn yellow, then remove from the pan and drain the oil.

3. Leave some oil in the original pot, stir-fry chopped onion and ginger for a few times, add dried shrimps and stir-fry for a few times, then add soy sauce, cooking wine, sugar, MSG, and clear soup, then add the eggplant pieces, bring to a boil over high heat and simmer over low heat for 5 minutes. When the soup is almost gone, drizzle with sesame oil and serve.