Roasted Eggplant

Everyone may cook eggplant differently, so today I will share my unique way of cooking eggplant with you:

Introduction of roasted eggplant

Eggplant is a vegetable that we usually eat more. Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, iron, calcium, phosphorus and other nutrients. The content of vitamin P is very high. Vitamin P can keep the blood vessel wall elastic and normal physiological function, and prevent hardening and rupture. At the same time, eggplant also has the effect of clearing heat and stopping bleeding, reducing swelling and relieving pain. It has a certain preventive and therapeutic effect on hemorrhagic diseases, hypercholesterolemia, tumors, etc.

There are many ways to eat eggplant. When cooking eggplant, lower the cooking temperature and minimize the amount of oil absorbed, which can effectively maintain the nutritional and health value of eggplant. In addition, adding vinegar and tomatoes is helpful to maintain the vitamin C and polyphenols in it.

Fried eggplant belongs to Zhejiang cuisine and Northeastern cuisine. You can eat it when you eat out or cook it at home. Generally, the eggplant is fried first, then added with corresponding ingredients and stir-fried. There are different ways to cook it according to different ingredients and flavors. The common ways are:

1. Braised eggplant with dried shrimps

(1) Cut the eggplant into dice, soak it in clean water for a while, and then remove it for later use; put the dried shrimps in a bowl and soak them in boiling water. After they are softened, remove impurities and wash them. Keep the water used to soak the dried shrimps;

(2) Place a wok on medium heat, add 3 tablespoons of oil and heat it up. Add chopped green onion and ginger and stir-fry until fragrant. Add eggplant cubes and soaked dried shrimps and stir-fry for about 2 minutes. Add soy sauce, salt, sugar and the water used to soak the dried shrimps and stir-fry until well mixed. Then simmer over low heat for 10 minutes.

2. Tomato and eggplant

(1) Cut the pork into small thin slices, put it in a bowl, add 25 grams of water starch and 5 grams of refined salt, mix well, fry in hot oil, remove from the oil; wash the tomatoes and cut into small pieces; peel the eggplant and cut into small pieces with a knife, fry in hot oil until golden brown, remove from the oil.

(2) Pour oil into a pot, add chopped green onion, ginger and garlic, stir-fry until well combined, add the meat slices and soy sauce, add 300 grams of water, salt, MSG, tomatoes and fried eggplant, thicken after boiling.

3. Braised eggplant with soy sauce

Peel the eggplant and cut it into thick strips. Cut the garlic into slices. Boil water and blanch the eggplant strips. Drain and set aside. Heat oil in a pan and add seafood sauce and garlic slices to fry until fragrant. Add the eggplant strips and stir-fry. Sprinkle with chopped green onions, season and stir well before serving.

How to cook roasted eggplant

Eggplant is a typical vegetable that can be cooked in a home. It can be stir-fried, steamed, deep-fried, or served cold. It can be cooked into delicious dishes. Generally, we can cook it with the skin. The eggplant skin contains vitamin B, which can help us metabolize the vitamin C we take in. It also has a very high recovery value for certain diseases and effectively improves vitality.

Home-cooked roasted eggplant is a favorite home-cooked dish. Here is how to make it:

The required materials are as follows:

Main ingredients: eggplant, green and red peppers (the amount depends on the actual number of people)

Ingredients: onion, ginger, flour, wet starch, light soy sauce, dark soy sauce, garlic, sesame oil, sugar, salt, rice vinegar

Steps:

1. Cut the eggplant into pieces without peeling it, and cut the bell pepper into diamond-shaped slices;

2. Cut the green onion and ginger into shreds and set aside;

3. Sprinkle flour on the eggplants, so that each piece of eggplant has a thin layer of flour, which can reduce the eggplant's oil absorption and make the eggplant taste better;

4. Pour oil into the pan, heat it up, put the eggplant pieces into the pan, fry until golden brown, remove and set aside; pour out the remaining oil;

5. Add a little oil to the pot, add chopped green onion and minced ginger. Pour in appropriate amount of water, 2 spoons each of soy sauce and sugar, 1 spoon of salt, add appropriate amount of wet starch, and stir; after the soup thickens, add the eggplant cubes and stir-fry quickly. After stir-frying evenly, quickly add the green and red pepper slices and continue to stir-fry;

6. Before serving, pour in two spoons of rice vinegar, stir-fry for 10 seconds, add a little sesame oil, serve, and put on a plate;

7. Finally, chop the garlic into minced garlic and sprinkle it on the eggplant.

Cooking Tips:

1. Eggplant is a vegetable that consumes a lot of oil. Frying the eggplant in oil will make it taste better. If you find it troublesome, there are two methods to choose from:

(1) Cut the eggplant into pieces and dry them in the sun for about 3 hours to evaporate some of the water in the eggplant. Then use them to cook dishes, which will require less oil.

(2) Cut the eggplant into pieces and put them in a bowl. Sprinkle some salt on them to squeeze out the moisture. Before cooking, use your hands to squeeze out the moisture from the eggplant. This will also allow you to use less oil during the frying process.

2. When choosing eggplants, those with a black surface have better taste and texture than those with a shiny surface.