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Super delicious eggplant appetizer

1. Pickled eggplant: in a large bowl, mix olive oil, salt, black pepper, garlic, lemon juice and chopped fresh vanilla. Put the chopped eggplant into a bowl and make sure each slice is evenly smeared with seasoning. Let the eggplant marinate in the seasoning for about 15-30 minutes to let the flavor permeate. Lay the baking pan: lay a layer of baking paper or aluminum foil on the baking pan so that the eggplant does not stick to the baking pan and is easy to clean.

2. Roast eggplant in cold sauce. 2 eggplants and 3 sweet peppers are cooked with fire. Charcoal fire is the best. The skin on the surface is scorched and the eggplant and bell peppers are cooked. 2 eggplant and sweet peppers are peeled, I washed with water, generally do not need to wash, do not use water to mix out more flavor. 3 eggplant and sweet peppers are torn into strips by hand and must be torn by hand. The knife is not delicious. 4 put parsley and minced garlic.

3. Eggplant rolls cut eggplant into thin slices, fry eggplant in oil until soft, then put stuffing (such as minced meat, cheese, spinach, etc.) on each piece of eggplant, roll it up, and fry again until the stuffing is done. This dish can be used as both a main course and an appetizer. The eggplant tower slices the eggplant and overlays it with tomatoes, cheese and vanilla in a baking pan. Sprinkle with salt, pepper and olive oil until the eggplant is soft and rotten and the cheese melts.

4. Eggplant roll: cut the eggplant into thin slices, fry it until soft and waxy, wrap it with stuffing (such as minced meat, cheese, etc.), roll it up, bake or bake again, the outer skin is slightly charred, and the filling is rich. It is a delicious snack or appetizer. Eggplant tower: eggplant slices and tomatoes, cheese, vanilla and other layers of superimposed on the baking pan, roasted into a tower-shaped, beautiful appearance, rich taste, suitable for party snacks or dinner dishes.

5. Braised eggplant is a special traditional delicacy and a fine vegetarian dish. Fresh and palatable, crispy outside, tender inside, delicious and juicy, a very delicious dish. Remove the stuttering area from the three long eggplants, wash them and cut into long strips. Wash the green pepper and drain. Wash the tender sticks of celery and cut into small pieces. Wash green onions and cut into chopped onions. Chopped garlic, chopped ginger. Put the right amount of cooking oil in the pot, put the green pepper into the pot, fry over medium heat until tiger skin color, out of the pot and set aside.

6. Serve: a delicious authentic steamed eggplant with minced garlic is finished and can be enjoyed as a meal or appetizer. [tip] choose fresh eggplant to make the dishes taste better. The steaming time of eggplant should not be too long, lest eggplant becomes too soft and rotten and loses its taste. The seasoning of minced garlic juice can be adjusted according to individual taste, more vinegar can be added if you like sour taste, and more chili oil or sauce can be added if you like hot taste.

Free from deep frying and steaming, Yu-Shiang Eggplant （Sautéed with Spicy Garlic Sauce）, who is so delicious that he licks the disk, is here.

Expand all Yu-Shiang Eggplant （Sautéed with Spicy Garlic Sauce） preparation materials: 800g eggplant, 6 spicy millet, onion and garlic, light soy sauce, balsamic vinegar, oyster sauce, sugar, bean paste, edible oil. Cut the eggplant into small sections and soak in salt for ten minutes. Squeeze out the water + 2 tablespoons of corn starch and mix the sauce: 6 millet spicy + 2 tablespoons garlic + 4 tablespoons light soy sauce + 2 tablespoons balsamic vinegar + 1 tablespoon oyster sauce + 1 tablespoon sugar. And half a bowl of water. Thicken with 1/3 bowls of water and a spoonful of cornstarch.

800g eggplant, 6 spicy millet, Zhao stupid onion garlic, light soy sauce, balsamic vinegar, oyster sauce, sugar, bean paste, cooking oil is ready. Step 1: cut the eggplant into small pieces and soak in salt water for ten minutes. Then squeeze the eggplant dry, add two tablespoons of corn starch and mix well. Step 2: prepare the sauce: mix 6 millet spicy, 2 tablespoons garlic, 4 tablespoons light soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon oyster sauce, 1 tablespoon sugar, and then add half a bowl of water.

Wash eggplant and cut into long strips, add a little salt, mix with hands and marinate for a while, then squeeze out water and set aside. 2 chopped onions, ginger and garlic. Soak the chili peppers and chop them up. Take a small bowl and pour all the ingredients into the seasoning sauce and stir well to make a fish sauce. Pour a little more oil into 4 pots than usual, add dried eggplant and stir-fry. Stir-fry the eggplant until it is soft and transparent.

The specific method is to cut the eggplant into strips, wash the eggplant with water, then press the eggplant hard to squeeze out the water, wrap it with starch, and then begin to fry the eggplant. If it is almost fried, you can start to cook the seasoning, and after it is almost fried, you can dry the soup with a big torch. Yu-Shiang Eggplant （Sautéed with Spicy Garlic Sauce）, who does not need oil, is also very delicious.

Practice: wash eggplant, cut into cutters, pickled pepper, spring onions, ginger and garlic are chopped respectively. Mix soy sauce, rice vinegar, cooking wine, sugar, water and starch into a sauce. Don't pour oil into the pot, put the eggplant pieces into the pan and stir-fry. Keep stir-frying until the eggplant becomes darker, and some of it comes out in small hours. Pour a little oil into the pan, add ginger and chopped garlic to blow out the fragrance, pour in the chopped pickled peppers and stir-fry.

The practice of burnt eggplant, how to make delicious eggplant, how to cook eggplant

First of all, prepare the necessary materials, choose fresh eggplant, remove the stalk and wash carefully, peel and cut into strips with a length of 4 cm and a width of 1 cm. Sharp peppers are also cut into strips in the same way. Then, for the eggplant stick paste, choose the right amount of starch modulation, paste should not be too thin. Next, prepare the sauce and mix soy sauce, salt, monosodium glutamate, proper amount of soup and starch. Set aside.

[production process] the eggplant is washed, peeled and sliced, soaked in cold water, removed, drained, garlic peeled and mashed, green persimmon pepper sliced, onion peeled and cut into pieces.

Remove the eggplant to the stalk, wash and shred. Green pepper, ham, bamboo shoots, Sichuan pepper are also shredded. (2) put oil in the spoon, heat, skillet with shredded spring onions and ginger, stir-fry shredded eggplant, shredded Sichuan pepper, shredded bamboo shoots, shredded ham and shredded green pepper, add monosodium glutamate and sliced garlic before spoon, thicken with wet starch, sprinkle with sesame oil and serve. Key: the fire should not be too hasty at the beginning of stir-frying, it is easy to be blurred if it is too hasty. Main ingredient of fried eggplant strips: 300g tender eggplant.

Wash eggplant pedicel and peel, cut into cubes, marinate with salt for 10 minutes, squeeze out water, add pepper and monosodium glutamate. (2) beat the eggs into the eggplant and grab the starch evenly. (3) put the oil in the spoon and heat 60 to 70%. Put the eggplant into the spoon one by one and fry until golden brown. After the oil is heated, deep-fry again, remove and drain the oil, put on a plate, and add salt and pepper. Key: drain the eggplant after pickling, squeeze it dry, and then paste it.

Practice: prepare a large bowl, add 30 grams of flour, beat an egg, add a small amount of water, and mix it into batter with chopsticks. Prepare two eggplants to be peeled, change the knife to cut into small pieces, and put the chopped eggplant into the batter. Stir well so that each piece of eggplant is wrapped in batter. Pour enough oil into the pot and turn off the fire when chopsticks are put into the oil to quickly blister. Put the eggplant in piece by piece.

How to cook eggplant to taste good

I recommend the delicious practice of eggplant as follows: garlic eggplant: cut the eggplant into pieces, marinate it with minced garlic, salt, sugar, soy sauce and sesame oil, then fry it in a pan, and finally sprinkle with chopped onions and chili peppers. Minced eggplant pot: cut the eggplant into pieces, stir-fry with minced meat, spring onion, ginger, garlic and bean paste, add stock and seasoning to stew, and finally sprinkle with chopped onions.

The following are several simple and delicious long eggplant practices: steamed eggplant: cut into strips, steam in a steamer for about 10 minutes, add mashed garlic, sugar and other seasonings and mix well. Fried eggplant: cut into small pieces, stir-fry until soft, then add minced meat, garlic and other seasonings to cook and taste. Braised eggplant: cut into strips, stir-fry until soft, add spring onions, ginger, garlic, cooking wine and other seasonings to cook, finally thicken the sauce.

Braised eggplant. Ingredients: eggplant, dried chili, ginger, garlic rice, light soy sauce, oyster sauce, chicken essence, cornflour.

Wash the eggplant and cut the cutter. 2) add some oil to the pan, heat it and stir-fry the eggplant. Eggplant absorbs oil very much, so be sure to put more oil. Eggplant tastes good if it is greasy. You can also put some more oil and fry it directly.) stir-fry the eggplant and serve. 3) mix cooking wine, light soy sauce, soy sauce, sugar and a little salt into a sauce. 4) stir-fry minced garlic in oil and stir-fry until discolored.

Remove the eggplant from head to tail, cut it into thick slices and bring to the boil over medium heat. Put the eggplant slices into the batter, covered with batter. Put the batter-covered slices of eggplant into the pan and fry them into a lighter golden brown, remove the filtered oil and let it cool. Raise the heat, add the fried eggplant slices and deep-fry to a deep golden brown, quickly pick up the oil and cool with the seasoning to enjoy.