Eggplant Homemade Cooking Method Steps

Home-cooked eggplant is what we usually cook most often, so today I will tell you about several common ways to cook home-cooked eggplant:

Homemade Eggplant

Raw materials

500 grams of eggplant, 2 green garlics, 3 green peppers, 50 grams of soaked black fungus, 1 tablespoon of bean paste, 1 tablespoon of soy sauce, appropriate amounts of salt and MSG, 1 tablespoon of water starch, and 1 tablespoon of chili oil.

Production process

1. Peel and clean the eggplant, cut into 4 cm long and 1 cm thick strips; wash and cut the green garlic into sections; cut the green pepper into small pieces. 2. Heat the wok, add 4 tablespoons of oil, pour in the eggplant strips and stir-fry for a few times, add salt, and bake until the water of the eggplant strips is basically dry, then remove and drain the oil for later use. 3. Heat the wok again, add 3 tablespoons of oil, stir-fry the bean paste, add the green garlic, fungus and green pepper pieces and stir-fry until fragrant, pour in the eggplant strips, season with soy sauce, thicken with water starch, pour in the chili oil and stir well.

Related Recipes

Fried Eggplant Strips

Main ingredients: 300g tender eggplant. Side ingredients: 10g hot pepper, 10g carrot, half an egg, 75g wet starch, 750g 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.

(1) Remove the stems and skin of the eggplants, cut 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 1-inch 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 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.

Braised Eggplant with Sauce

Main ingredients: 500g long tender eggplant. Ingredients: 8g starch, 750g salad oil

Seasoning: 50g bean paste, 15g sugar, 5g MSG, 3g each of scallion, ginger and garlic. Preparation: (1) Remove the stems of the eggplants, wash them, cut them into diagonal cuts, cut the scallions into bean paste, 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 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.

Fish-flavored eggplant flower

Main ingredients: 400g tender eggplant. Ingredients: 10g carrot, 10g green pepper, 10g Sichuan pepper, 750g salad oil, 10g wet starch.

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

(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 oil and place on a plate.

(4) Heat a little oil in a spoon, add onion, ginger and garlic, stir-fry carrot, Sichuan pepper and green pepper, pour in the sauce, stir-fry until it becomes a runny sauce, add red oil, heat and pour over the eggplant flowers. Key: Make sure the oil is hot when frying the eggplant flowers.