How to choose good eggplant and how to cook it deliciously

There are two types of eggplants in the vegetable market: purple-red and light red. The purple-red ones are strip eggplants, while the light red ones are Hang eggplants. In spring, the light red ones are on the market first, followed by the purple-red eggplants.

How to choose a good eggplant

The tenderness of eggplants has a great impact on the quality. A reliable way to judge the tenderness of eggplants is to look at the size of the eggplant's eyes. Where are the "eyes" of eggplants? There is a white and slightly light green band-shaped ring where the sepals and fruit of the eggplant are connected. Vegetable farmers call it the "eye" of the eggplant. The bigger the eye, the tenderer the eggplant; the smaller the eye, the older the eggplant.

Everyone wants to buy tender eggplants, so you should buy the ones that are big and eye-catching. At the same time, tender eggplants feel sticky when held in the hand, and hard eggplants are old eggplants. Shiny appearance indicates high freshness, while wrinkled skin and dull luster indicate that they are no longer fresh. The best consumption period for eggplants is May and June. The following editor will teach you several ways to cook eggplants. Don't miss it if you love eating eggplants.

How to make delicious eggplant

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

grams, coriander 3 grams.

Production:

(1) Remove the stems of the eggplants, clean and peel them, cut them into 4 cm long and 1 cm square strips, add the 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, and then the fried

Add the eggplant strips and coriander, quickly pour in the prepared juice, 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 of the eggplants, wash and peel them, 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 dices.

(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, chopped 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 florets. The key: Cut the eggplant florets deeply but not too deeply, 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, 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 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 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 and skin of the eggplants, cut into 4 cm long and 1 cm wide strips, add a little salt, marinate briefly, and dip 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. Add eggplant strips coated with egg batter into the spoon one by one and 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 points: 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.

Have you learned the above eggplant cooking methods? If you have, make your favorite eggplant dish right away!