Several common ways to eat eggplant

Today I saw some eggplants at the market and they seemed pretty cheap so I bought some. Today I will tell you a few ways to cook eggplants:

Eggplant salad

raw material:

2 long eggplants and 1 red pepper.

Excipients:

3 cloves of garlic, a little chopped green onion, 20 grams of soy sauce, and appropriate amounts of vinegar, sugar, and sesame oil.

practice:

1. Wash the eggplant, peel it, and cut it into long sections; smash the garlic and mince it; remove the stems and seeds of the red pepper, wash it, and cut it into small pieces; put the minced garlic, chili pieces, and chopped green onions in a bowl, add the remaining seasonings, and make the sauce.

2. Steam the eggplants until cooked, remove the eggplants, place them on a plate, pour the sauce over them and mix well.

Eggplants must be peeled to be soft and tasty. If they are skinned, they will have residue and the flavor will be bad. Sprinkle salt and MSG on them while they are hot to dissolve, let them dry and then add seasoning. This is a trick of experience in making this dish. The flavor of the "cold eggplant" is better than others.

Pickled Purple Eggplant

Ingredients: 500g tender eggplant, 3g red pepper, 10g refined salt, 5g soy sauce, 5g sugar, 7g ginger juice, 5g sesame oil

Operation: 1. Remove the stems of the eggplant, wash it, put it in a container, add salt, cover it and marinate for 6 hours. Take it out and wash off the salt with cold boiled water, then cut it into long strips for later use.

2. Mix salt, soy sauce, sugar, ginger juice, chopped chili with boiling water, add to the eggplant and soak for 24 hours, then pour sesame oil on it and serve.

Pepper and Eggplant Puree

Ingredients: 450g tender eggplant, 50g green pepper, 15g sesame oil, 5g soy sauce, appropriate amount of salt and MSG, a little green onion

Procedure: 1. Wash, peel, cut into pieces, steam the eggplant, put into a plate, and chop the grapes.

2. Wash and chop the pepper into fine pieces. Mix it with chopped green onion, sesame oil, soy sauce, salt and MSG in a bowl. Pour it on the eggplant and mix well.

Red oil eggplant puree

Ingredients: 750g tender eggplant, 2 tablespoons chili oil, 1/2 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 1 tablespoon chopped green onion or as needed, salt and MSG as needed

Operation: 1. Wash and peel the eggplant, cut into pieces, steam in a steamer for about 15 minutes, squeeze out the water, mash it with a spoon, and put it on a plate for later use.

2. Put chili oil, soy sauce, sesame oil, sugar, salt and MSG in a bowl, mix well, pour on the eggplant and mix well.

Weird Flavored Eggplant Shreds

Ingredients: 300 grams of eggplant (purple skin, long).

10g coriander 5g garlic (white skin) 5g green onion 5g ginger 5g sesame paste 20g chili oil 5g vinegar 10g white sugar 2g MSG 10g soy sauce 1g salt 1g sesame oil 5g white sesame 1g Sichuan pepper 1g

Operation: 1. Peel the eggplant, cut into 3 cm long strips and wash.

2. Place the pot on the fire, add water, bring to a boil, put the eggplant shreds in and cook until done, remove from the pot and place in a basin of cold water to cool, drain and set aside.

3. Stir sesame paste with soy sauce, then add chili oil, sugar, rice vinegar, MSG, soy sauce, salt and other seasonings and mix well to make a sauce.

4. Wash the coriander and cut it into small pieces. Wash the onion, ginger and garlic and chop them into fine pieces.

5. Add coriander, onion, garlic and ginger to the sauce and mix well. Then add cooked sesame seeds and pepper powder. Finally, pour the eggplant shreds in and mix well. Serve on a plate.