How to cook eggplant? How to cook eggplant at home

Eggplant is a vegetable with certain nutritional value, so how can eggplant be made into more delicious dishes?

Fried Eggplant

250 grams of eggplant.

First, wash the eggplant, cut it into small pieces, put it on the fire, add oil to heat it to 70%, pour in the eggplant pieces and stir-fry until cooked, then add a little refined salt. This dish has the effect of clearing heat and detoxifying, and is suitable for patients with hemorrhoid bleeding.

Steamed Eggplant

[Ingredients]: 250 grams of eggplant.

[Preparation]: Wash the eggplant, cut into large strips, put into a bowl, and steam in a steamer for about 20 minutes; take out the steamed eggplant, add salt while hot and drizzle with sesame oil.

[Features]: This dish has the effect of clearing away heat and eliminating carbuncle, and is suitable for skin ulcers caused by heat and toxic sores and carbuncle.

Shrimp and Eggplant Pot

[Ingredients]: 750 grams of eggplant, 50 grams of shrimp, 150 grams of lean meat, 2 eggs, 25 grams each of mushrooms and bamboo shoots, and appropriate amounts of chopped green onion and ginger.

[Preparation]: First, cut the eggplant into 1 cm thick round slices, and dig out elephant eye shapes on each slice; cut the pork into 4 cm long strips; cut the bamboo shoots and mushrooms into strips; blanch the bamboo shoots and mushroom strips with boiling water, drain and set aside; put the oil in a wok to warm it up, first stir-fry the shrimps, remove them, then add the eggplant slices and fry until golden brown; stir-fry the eggs into pieces for later use; put the shredded pork and noodle sauce in a wok, add onions and ginger and stir-fry until cooked, then add shrimps, eggs, mushroom strips and bamboo shoots into the pot, add cooking wine, soy sauce, MSG and a little soup, mix well, put in a bowl as stuffing, finally take a bowl, put a slice of eggplant on the bottom of the bowl, put the eggplant slices around the edge of the bowl, put the stuffing into the bowl, cover it with the eggplant slices, steam it in a steamer, pour the steamed original soup into a spoon, put the eggplant can into a flat plate, put the pot on the fire to thicken, add pepper oil, and finally pour the juice on the eggplant can.

【Features】: This dish has good color, aroma and taste, rich nutrition, and has the effects of strengthening the spleen and calming the mind, lowering blood pressure and stopping bleeding. It is suitable for patients with arteriosclerosis, hypertension, cerebral thrombosis and scurvy.

Fresh and fragrant purple eggplant

[Ingredients]: Main ingredients: 300 grams of purple eggplant, 4 cloves of garlic

Seasoning: 2 tsp sesame oil, 1 tsp sweet noodle sauce, 1 tsp salt, 1/2 tsp MSG

[Method]: 1. Wash the eggplant, cut it into pieces with the skin on, blanch it in boiling water, remove it and drain the water.

2. Wash and mash the garlic, add it into the eggplant. Add salt, sweet bean sauce, MSG and sesame oil, mix well and serve.

Fried Eggplant and Ham

[Ingredients]: Raw materials: 50g sandwich ham, 150g eggplant, 1 green and 1 red pepper each

1 piece of ginger. Seasoning: 30 grams of lard, 10 grams of salt, 8 grams of MSG, 2 grams of sugar, 5 grams of oyster sauce, 5 grams of soy sauce, and appropriate amount of wet cornstarch.

【Production】：

1. Slice the ham, peel and cut the eggplant into strips, slice the green and red peppers, and slice the ginger.

2. Heat lard in a pan, add ginger, green and red peppers, salt and ham slices and stir-fry until well-seasoned and cooked.

3. Add eggplant, MSG, oyster sauce and light soy sauce, stir-fry over high heat, then thicken with wet cornstarch, pour in sesame oil, stir-fry for a few times and serve.

The saponin contained in eggplant fiber has the effect of lowering cholesterol. Ham is rich in protein and moderate fat, more than ten kinds of amino acids, multiple vitamins and minerals.

Fried Eggplant with Peppers

200 grams of chili, 300 grams of eggplant, 100 grams of oil, 2 garlic cloves, a little pepper, salt, a little MSG and chicken essence.

Chrysanthemum Eggplant

【Production】: ⑴ Remove the stems and skin of the eggplants, and cut them into 4 cm high cubes. Then make a cross-shaped cut on the cross section of the cubes, sprinkle a small amount of salt and marinate, then coat them with flour and set aside. Wash the carrots and cut them into chopstick-shaped cubes. ⑵ Heat oil in a spoon, add the eggplant flowers and fry them, pour out the oil, and place them on a plate. ⑶ Heat the bottom oil in a spoon, stir-fry the tomato sauce, then add chopped green onion, ginger, soup, sugar, carrot cubes, salt, and MSG and bring to a boil. Thicken with wet starch, add cooking oil, and pour over the fried eggplant eyes.

Crispy Eggplant

[Main ingredients]: 400 grams of tender eggplant.

[Ingredients]: 1 egg, 100 grams of wet starch, 750 grams of salad oil.

[Seasoning]: 10 grams of iodized salt, 5 grams of MSG, 5 grams of pepper powder, and 8 grams of pepper salt.

【Production】：

⑴ Remove the stems of the eggplant, wash and peel it, cut it into dice, marinate it with salt for 10 minutes, squeeze out the water, add pepper and MSG.

⑵Crack the eggs into the eggplant pieces and add wet starch to mix evenly.

⑶ Heat the oil in a spoon to about 60% to 70% hot, put the eggplant pieces into the spoon one by one and fry until golden brown, then take them out. When the oil heats up, fry them again, take them out and drain the oil, put them on a plate, and add pepper and salt.