Eggplant recipes: The most common way to cook eggplant

Eggplant, called "Six Vegetables" by Jiangsu and Zhejiang people and "Dwarf Melon" by Guangdong people. The fruit is edible, mostly purple or purple-black, but also light green or white, and round, oval, pear-shaped, etc. Eggplant is a typical vegetable, and its usage varies depending on the variety.

Nutritional value of eggplant

Green eggplant is also rich in nutrition, 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, which is far beyond the reach of many vegetables and fruits. Vitamin P can keep the elasticity and physiological function of blood vessel walls and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

Eggplant recipe

1. Deep-fried eggplant strips

Main ingredients: 300 grams of tender eggplant.

Ingredients: 10 grams of chili pepper, 10 grams of carrot, half an egg, 75 grams of wet starch, and 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of onion, ginger and garlic, and 3 grams of coriander.

Production:

(1) Remove the stems of the eggplants, clean and peel them, cut them into 4 cm long and 1 cm square strips, add eggs and wet starch to the batter and mix well.

(2) Cut the green onion and ginger into strips, slice the garlic, cut the chili pepper and carrot into lines, and cut the coriander into inch-long pieces. Put soy sauce, salt, MSG, sugar, vinegar, etc. in a bowl and mix them into a sauce for later use.

(3) Heat oil in a spoon until it is about 60% to 70% hot. Put the eggplant strips into the spoon one by one and fry until golden brown. Pour out the oil.

(4) Heat some oil in a spoon, add onions, ginger, garlic, shredded chili peppers, shredded carrots, fried eggplant strips, and coriander, quickly pour in the prepared sauce, stir a few times, and serve.

Key: The eggplant strips must be fried firmly to be crispy. Pour the juice in and cook quickly to get a good taste.

2. Chrysanthemum Eggplant

Main ingredients: 300 grams of long eggplant.

Ingredients: 5 grams of carrots, 30 grams of flour, 750 grams of salad oil, and about 8 grams of wet starch.

Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of MSG, 25 grams of white sugar, 3 grams each of chopped green onion and ginger.

Production:

(1) Remove the stems and skin of the eggplants, cut them into 4 cm high cubes, and then make cross-shaped cuts on the cross section of the cubes. Sprinkle a small amount of salt on them and marinate them briefly. Then coat them with flour and set aside. Wash the carrots and cut them into chopstick-like cubes.

(2) Heat oil in a spoon until it is 70% to 80% hot. Add the eggplant flowers and fry until done. Pour out the oil and place on a plate.

(3) Heat some oil in a spoon, add tomato sauce and stir-fry briefly, 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.

Key: Cut the eggplant flowers deep but not through, and dip them in flour evenly.

3. Fish-flavored eggplant flower

Main ingredients: 400 grams of tender eggplant.

Ingredients: 10 grams of carrots, 10 grams of green peppers, 10 grams of Sichuan peppers, 750 grams of salad oil, and 10 grams of wet starch.

Seasoning: 5 grams of iodized salt, 8 grams of soy sauce, 4 grams of MSG, 10 grams of sugar, 5 grams of vinegar, 5 grams of cooking wine, 10 grams of red oil, and 3 grams each of onion, ginger and garlic.

Production:

(1) Remove the stems of the eggplants, clean and peel them, cut them in half, make cross-shaped cuts, and then cut them into 5 cm segments. Cut the carrots, green peppers, Sichuan peppercorns, green onions, and ginger into shreds and slice the garlic.

(2) Place soy sauce, salt, sugar, vinegar, cooking wine, MSG, wet starch and a little soup in a bowl and set aside.

(3) Heat some oil in a spoon until it is 70% to 80% hot. Add the cut eggplant flowers and fry until golden brown. Remove from the pan and drain. Place on a plate.

(4) Heat a little oil in a spoon, add onion, ginger and garlic, and stir-fry. Then add carrot shreds, Sichuan pepper shreds and green pepper shreds and stir-fry briefly. Pour in the sauce and stir-fry until it becomes a runny sauce. Add red oil and pour over the eggplant flowers.

Key: Heat the oil when frying the eggplant flowers.

4. Sweet and Sour Eggplant Strips

Main ingredients: 300 grams of tender eggplant.

Ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.

Seasoning: 6 grams of iodized salt, 4 grams of MSG, 30 grams of white sugar, 10 grams of rice vinegar, 3 grams each of onion, ginger and garlic, 3 grams of coriander, and 5 grams of sesame oil.

Production:

(1) Remove the stems of the eggplants, wash and peel them, cut them into 4 cm long and 1 cm wide strips, add a little salt, marinate briefly, and dip them in flour.

(2) Crack the eggs into a bowl, add the flour, and stir until the eggs become a batter. Slice the green onion, ginger, and garlic, cut the carrot into shreds, and chop the cilantro into sections.

(3) Heat oil in a spoon until it is about 60% to 70% hot. Dip the eggplant strips in egg batter and put them into the spoon one by one. Fry until golden brown. Pour out the oil and serve on a plate.

(4) Heat a little oil in a spoon, add onion, ginger and garlic, add carrot shreds, coriander, a little soup, salt, MSG, sugar and vinegar, bring to a boil, thicken with starch, add sesame oil and pour over the eggplant strips.

Key: Fry the eggplant strips two or three times to make them firm and crispy.

5. Stuffed Eggplant

Main ingredients: 300 grams of long tender eggplant, 100 grams of minced meat.

Ingredients: half an egg, 5 grams of chopped ham, 5 grams of chopped mushrooms, 5 grams of chopped coriander, and 10 grams of wet starch.

Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams each of onion and ginger, and 3 grams of cooking wine.

Production:

(1) Remove the stems of the eggplants, clean and peel them, cut them into 3 cm long round segments, and use a knife to dig out the middle part of the eggplant segments.

(2) Add chopped green onion, ginger, salt, MSG and eggs to the minced meat and mix well. Then spread it into the hollowed-out eggplant. Sprinkle with chopped ham, chopped mushrooms and chopped coriander. Steam for 8 minutes. When cooked, take out and place on a plate.

(3) Put a little oil in a spoon, add soup, salt and MSG, bring to a boil, thicken with wet starch to make a running starch, and pour it over the eggplant cubes.

The key: master the steaming time.

6. Braised Eggplant with Sauce

Main ingredients: 500 grams of long tender eggplant.

Ingredients: 8 grams of starch, 750 grams of salad oil

Seasoning: 50 grams of bean paste, 15 grams of sugar, 5 grams of MSG, 3 grams each of onion, ginger and garlic.

Production:

(1) Remove the stems of the eggplants, wash them, cut them into diagonal slices, cut the green onions into bean-shaped pieces, mince the ginger, and slice the garlic.

(2) Heat oil in a spoon until it is about 60% to 70% hot. Add the eggplants and fry until cooked through. Pour out the oil.

(3) Put a little oil in a spoon and heat it up. Stir-fry the scallion and ginger in the pan. Add the fermented bean paste and stir-fry briefly. Add the soup, salt, sugar and fried eggplant. Bring to a boil and simmer over low heat until cooked. Add MSG and garlic slices. When the sauce is thick, thicken it with wet starch and add cooking oil. Serve on a plate.

Key: When there is little soup, shake the spoon frequently to prevent the bottom of the spoon from getting stuck.

7. Spicy Eggplant Dumplings

Main ingredients: 250 grams of long tender eggplant, 100 grams of pork filling.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, 10 grams of wet starch, and 5 grams of Sichuan pepper.

Seasoning: 5 grams of iodized salt, 5 grams of MSG, 10 grams of pepper powder (or Sichuan pepper powder), 10 grams of red oil, 3 grams each of chopped green onion and ginger, and 75 grams of soup.

Production:

(1) Remove the stems of the eggplants, clean and peel them, cut them in half and cut them into pieces. Cut the Sichuan pepper into sections.

(2) Add salt, MSG, chopped green onion, chopped ginger, and half an egg to the minced meat and mix well. Put it into the eggplant sandwich and dip it in noodles for later use.

(3) Beat the remaining eggs into a bowl and stir to make egg liquid. Then add flour and stir to make egg paste. Use a bowl to mix salt, MSG, pepper powder, soup and starch into a juice.

(4) Heat oil in a spoon until it is about 50% to 60% hot. Dip the eggplant slices in the egg mixture and fry until they turn golden brown. Pour out the oil and drain.

(5) Put some oil in a spoon and heat it up. Add chopped green onion and ginger, stir-fry the Sichuan peppercorns, pour in the sauce and stir-fry until cooked. Then add the fried eggplant dumplings, stir evenly, add red oil, and serve.

The key: the knife should be cut deep but not through, and the egg batter should be moderately dry and thin.

8. Pot-collapsed eggplant box

Main ingredients: 200 grams of long tender eggplant, 100 grams of minced meat.

Ingredients: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of carrot slices, and 5 grams of cucumber slices.

Seasoning: 5 grams of iodized salt, 4 grams of MSG, 5 grams of white sugar, 3 grams of rice vinegar, 3 grams each of scallion and shredded ginger, and 5 grams of sesame oil.

Production:

(1) Remove the stems of the eggplants, clean and peel them, and cut them into thin slices. Cut the carrots and cucumbers into diamond-shaped slices, and cut the coriander into sections.

(2) Add salt, MSG, and half an egg to the minced meat and mix well. Put it into the eggplant sandwich and dip it in the dough. Beat the remaining egg into a bowl and stir it into egg liquid.

(3) Heat oil in a spoon until it is about 30% to 40% cooked. Place the eggplant slices dipped in egg liquid into the spoon and fry both sides until golden brown. Add chopped green onion, ginger, soup, salt, MSG, sugar and vinegar and fry over low heat. When the soup is dry, drizzle with sesame oil and serve on a plate.

Key: Use medium or low heat when frying to prevent it from getting burnt. When there is little soup, shake the spoon frequently to prevent it from sticking.

9. Braised Eggplant with Pork Slices

Main ingredients: 400 grams of eggplant, 75 grams of pork.

Ingredients: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, 1000 grams of salad oil.

Seasoning: 5 grams of iodized salt, 10 grams of soy sauce, 10 grams of sugar, 4 grams of cooking wine, 4 grams of MSG, 4 grams of vinegar, 3 grams each of onion, ginger and garlic, and 5 grams of sesame oil.

Production:

(1) Remove the stems of the eggplants, clean and peel them, and cut them into dice. Cut the meat into thin slices, wash the green peppers and cut them into dice. Dice the green onions, mince the ginger, and slice the garlic.

(2) Heat oil in a spoon until it is 60% to 70% hot. Add the eggplant cubes and fry until golden brown. Add the green pepper cubes into the spoon and fry for a while before draining the oil.

(3) Heat some oil in a spoon, add the meat slices and stir-fry, then add chopped green onion, minced ginger, garlic slices, eggplant cubes, green pepper cubes, vinegar, and cooking wine. Add soup, soy sauce, salt, MSG, and sugar and bring to a boil. Use medium-low heat to reduce the sauce. When the sauce is thick, thicken with wet starch, drizzle with sesame oil, and serve.

Key: When frying eggplant, the oil temperature should be high to prevent it from being soaked in oil.

10. Steamed Eggplant

Main ingredients: 400 grams of long tender eggplant, 100 grams of pork filling.

Ingredients: half an egg, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: 4 grams of iodized salt, 3 grams of MSG, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of chopped onion and ginger, and 100 grams of fresh soup.

Production:

(1) Remove the stems of the eggplants, clean and peel them, and cut them into 0.4 cm thick slices. Add chopped green onions, chopped ginger, salt, MSG, soy sauce and eggs to the minced meat and mix well.

(2) Heat oil in a spoon until it is about 60% to 70% hot. Add the eggplant slices and fry for about 2 minutes. When the eggplant slices become soft and yellow, remove from the pan and drain the oil.

(3) Stack two fried eggplant slices together, put meat filling in between, and arrange them neatly in a bowl. Steam for about 10 minutes. When cooked, drain the soup and place on a plate.

(4) Heat a little oil in a spoon, add minced garlic and stir-fry, then add soy sauce, salt, MSG and fresh soup. Bring to a boil, then thicken with wet starch to make a running starch. Pour in cooking oil and fry on the eggplant.

The key: Cut the eggplant slices into even thickness and control the steaming time.

11. Sesame Eggplant Strips

Main ingredients: 400 grams of eggplant.

Ingredients: 30 grams of cooked sesame seeds, 750 grams of salad oil.

Seasoning: 15 grams of soy sauce, 4 grams of iodized salt, 10 grams of sugar, 4 grams of MSG, 5 grams of cooking wine, 4 grams each of chopped onion and ginger, 5 grams of garlic slices, 5 grams of sesame oil, and 75 grams of soup.

Production:

(1) Remove the stems of the eggplants, wash and peel them, and cut them into strips 4 cm long and 1 cm wide.

(2) Heat oil in a spoon until it is about 60% to 70% hot. Add the eggplant strips and fry for 2 minutes. Remove from the pan and drain when they turn golden brown.

(3) Leave a little oil in the pan, heat it up, add chopped green onion, ginger, and garlic slices, add the eggplant strips, and then pour in the soy sauce, sugar, cooking wine, salt, MSG, soup, and starch. Stir-fry, then serve on a plate and sprinkle with sesame seeds.

The key: control the oil temperature for frying eggplant strips.

12. Fried Eggplant Box

Main ingredients: 250 grams of long tender eggplant, 100 grams of minced meat.

Ingredients: 10 grams of soaked dried shrimp, 2 eggs, 50 grams of flour, 750 grams of salad oil.

Seasoning: 4 grams of iodized salt, 3 grams of MSG, 3 grams of cooking wine, 3 grams each of chopped onion and ginger, and 6 grams of pepper salt.

Production:

(1) Remove the stems of the eggplants, wash and peel them, and cut them into small pieces. Chop the dried shrimps.

(2) Add dried shrimp, chopped green onion, chopped ginger, MSG, and half an egg to the meat filling, mix well, and put into the eggplant sandwich. Dip the eggplant sandwich in flour and set aside. Beat the remaining eggs into a bowl, add flour and mix into an egg paste. Dip the eggplant sandwich in the egg paste.

(3) Heat oil in a spoon until it is about 60% to 70% hot. Put the eggplant slices into the spoon one by one and fry them until they turn golden brown. Remove from the pan, drain the oil, place on a plate, and add salt and pepper.

The key: the egg batter should be adjusted to the right level of dryness and thinness, and the oil temperature should be controlled during frying.

13. Stir-fried five-color eggplant shreds

Main ingredients: 350 grams of eggplant.

Ingredients: 25 grams of green pepper, 25 grams of ham, 25 grams of bamboo shoots, 10 grams of Sichuan pepper, 50 grams of lard, and 10 grams of starch.

Seasoning: 10 grams of soy sauce, 4 grams of iodized salt, 4 grams of MSG, 3 grams each of shredded onion and ginger, 5 grams of garlic slices, and 5 grams of sesame oil.

Production:

(1) Remove the stems of the eggplant, clean it, and cut it into strips. Also cut the green pepper, ham, bamboo shoots, and Sichuan pepper into strips.

(2) Heat oil in a spoon, stir-fry scallions and ginger, add eggplant, Sichuan pepper, bamboo shoots, ham, and green pepper, and stir-fry. Add MSG and garlic slices before serving. Thicken with wet starch, drizzle with sesame oil, and serve on a plate.

The key: Don’t use too high a heat when you start frying, or the food will get burnt.

14. Tomato and Eggplant Cake

Main ingredients: 250 grams of long tender eggplant, 100 grams of minced meat.

Ingredients: 100 grams of breadcrumbs, 2 eggs, 30 grams of flour, 10 grams of carrots, 8 grams of wet starch, 750 grams of salad oil.

Seasoning: 30 grams of tomato sauce, 20 grams of white sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of MSG, and 1 gram each of chopped green onion and ginger.

Production:

(1) Remove the stems and skin of the eggplants, and cut them into 0.3 cm thick round slices. Add chopped green onion, chopped ginger, salt, MSG, and half an egg to the meat filling and mix well. Stack the sliced ​​eggplants, put the meat filling in between, and dip them in flour. Cut the carrots into eye-shaped slices.

(2) Beat the remaining eggs in a bowl and mix well. Dip the eggplant slices in the flour and then dip them in the bread crumbs and pat them firm.

(3) Heat oil in a spoon until it is about 50% to 60% hot. Place the eggplant cakes into the spoon one by one and fry until they turn red. Remove from the pan, drain the oil and place on a plate.

(4) Heat some oil in a spoon, add tomatoes and stir-fry briefly, then add soup, carrot slices, sugar, vinegar, salt and MSG and bring to a boil. Thicken with wet starch and pour over the eggplant cake.

Key: When dipping the eggplant cake in the flour residue, pat it evenly to prevent it from falling off during frying.

15. Roasted Eggplant Box

Main ingredients: 300 grams of long tender eggplant, 150 grams of pork filling.

Ingredients: 25 grams of chili peppers, 2 eggs, 15 grams of soaked dried shrimps, 50 grams of flour, 30 grams of wet starch, and 750 grams of salad oil.

Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of MSG, 10 grams of sugar, 4 grams each of onion and ginger, 5 grams of garlic, and 5 grams of sesame oil.

Production:

(1) Remove the stems of the eggplants, clean and peel them, and cut them into thin slices. Chop the dried shrimps, cut the chili peppers into dice, chop 2 grams of green onions, mince 2 grams of ginger, and cut 2 grams into strips. Slice the garlic.

(2) Add salt, MSG, green onion, minced ginger, minced dried shrimps, and half an egg to the minced meat and mix well. Put it into the eggplant sandwich to make an eggplant box. Dip it in flour and set aside.

(3) Use 1.5 eggs, 20 grams of starch and 30 grams of flour to make egg paste.

(4) Heat oil in a spoon until it is about 60% to 70% hot. Coat each eggplant box with egg powder paste and fry until golden brown. Remove from the spoon and drain.

(5) Put a little oil in a spoon, heat it up, add scallion and ginger slices, add soup, chili peppers, soy sauce, salt, sugar, and fried eggplant boxes, simmer for a while, add MSG and garlic slices, thicken with wet starch, add sesame oil, stir evenly, and serve.

The key: make the paste moderately dry and thin, and don't bake it for too long.