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The simplest way to make green eggplant

1. One green eggplant, 100g meat stuffing and 4 cloves of garlic. A tomato. Edible oil, cooking wine, light soy sauce, salt, sugar, vinegar. The outer skin is cut off and then cut into pieces because it is not fried. Sit in a hot oil pan, first add minced meat, stir-fry quickly until discolored, add a spoonful of cooking wine and saute until fragrant, remove and set aside. Then put the tomatoes in the pan and stir-fry for half a minute.

2. Prepare ingredients: green eggplant, pepper, garlic, ginger, salt, chicken essence, light soy sauce, cooking wine, starch, oil. Wash and cut the green eggplant into small pieces, cut the chili into small circles, chopped garlic and ginger and set aside. Cool oil in a hot pot, saute garlic and ginger until fragrant, add green eggplant and stir until soft. Add the chili circle and continue to stir-fry. Add salt, chicken essence, light soy sauce and cooking wine to season. Finally, add a small amount of water, boil and thicken.

3. Wash and peel the green eggplant. Dice the eggplant, sprinkle a little salt, wash the eggplant when the water is analyzed, and suck up the water with kitchen paper. Minced pork, add soy sauce, cooking wine, sugar, and marinate for a while. You can add minced ginger and garlic. Heat the oil and stir-fry the eggplant until half-cooked. Stir-fry minced meat, fry until white, add eggplant before. Stir-fry for a while and add one tablespoon or one and a half tablespoons of bean paste.

How to make green eggplant with the best nutrition

1. After cutting the eggplant (green skin), you should immediately fry it in oil before it changes color. In this way, the excess moisture in the eggplant can be fried, and it is easy to taste when stewing. After the eggplant (green skin) is cut into pieces or slices, it will quickly change from white to brown due to oxidation. If the eggplant cut into pieces is immediately soaked in water and picked up and drained when cooking, the discoloration of eggplant can be avoided.

2. Wash the eggplant, cut it into a hob, put it in a large bowl, add two tablespoons of salt and marinate for five minutes, rinse with clean water and then remove the uncontrolled water. The pan is 70% hot, put a small amount of peanut oil, put the eggplant down, fry it over medium heat for one minute, fry one side and fry the other side. After frying both sides, put the chili and garlic down and stir well, then shovel them out and put them on a plate.

3. Wash and peel the green eggplant. Dice the eggplant, sprinkle a little salt, wash the eggplant when the water is analyzed, and suck up the water with kitchen paper. Minced pork, add soy sauce, cooking wine, sugar, and marinate for a while. You can add minced ginger and garlic. Heat the oil and stir-fry the eggplant until half-cooked. Stir-fry minced meat, fry until white, add eggplant before. Stir-fry for a while and add one tablespoon or one and a half tablespoons of bean paste.

4. Stewed green eggplant stewed green eggplant is a slow cooking method, which can fully release the nutrition of eggplant. Put the green eggplant and other ingredients in the pot, add the right amount of water and seasoning, and simmer. The green eggplant cooked in this way tastes delicate and the soup is delicious. Cold green eggplant is a good food to relieve summer heat. Cut the green eggplant into shreds, mix with the right amount of vinegar, garlic, coriander and other seasonings, stir well.

5. First of all, try frying. Wash and slice the green eggplant, marinate it with salt to remove the astringency, then drain. In a hot oil pan, fry the eggplant until golden on both sides, with minced garlic, soy sauce or chili peppers to make your green eggplant taste fresh, crispy on the outside and delicious inside. Secondly, roasted green eggplant can also bring a different flavor.

6. Add the right amount of light soy sauce and sugar, stir well, serve and set aside. Stir-fry minced meat, soup in another oil pan, stir-fry minced meat, stir-fry fragrance, add appropriate amount of water and starch, stir-fry until the soup is thick. Pour in the fried eggplant and chopped onions and stir well. The above is about how to prepare green eggplant to eat simple specific steps, I hope it will be helpful to everyone.

How to make green eggplant easy to eat

Ingredients: 300g green eggplant, 3 green peppers, right amount of garlic, right amount of salt, right amount of five-spice powder, right amount of light soy sauce. Wash the eggplant and peel it. Cut it into thick slices with a knife. Put the right amount of oil in the wok, heat up, add garlic slices and saute, then add the right amount of shredded green pepper to stir-fry. Put the chopped eggplant into the pan and stir well. After the eggplant becomes soft, add the right amount of salt and five-spice powder, you can add a little water to prevent the pot from sticking.

Choose fresh green eggplant with bright skin and no damage or scratches. Wash the eggplant and cut it into even blocks or flakes. Pour the right amount of oil into the hot pot, wait until the oil is hot, add the eggplant and stir-fry until the surface softens. Add minced garlic, shredded ginger and other seasonings and stir-fry. Add appropriate amount of soy sauce, salt, sugar and other condiments, adjust according to your taste, and continue to stir-fry evenly.

Green eggplant with cold sauce. Prepare ingredients: green eggplant, spring onions, coriander, light soy sauce, vinegar, Lao Gan Ma, white pepper, salt, sesame oil. Wash the green eggplant and cut it into 2cm strips, then rub a small amount of salt and marinate for 5-10 minutes. Cover the steamer and turn to medium heat and steam for 15 minutes until the eggplant is completely soft and rotten.

Liaoning green eggplant method

1. One green eggplant, 100g meat stuffing and 4 cloves of garlic. A tomato. Edible oil, cooking wine, light soy sauce, salt, sugar, vinegar. The outer skin is cut off and then cut into pieces because it is not fried. Sit in a hot oil pan, first add minced meat, stir-fry quickly until discolored, add a spoonful of cooking wine and saute until fragrant, remove and set aside. Then put the tomatoes in the pan and stir-fry for half a minute.

2. Liaoning green eggplant is one of the traditional delicacies in Liaoning area. The practice is as follows: material: 500 grams of green eggplant, right amount of minced ginger, right amount of spring onion, ginger and garlic, right amount of salt, right amount of sugar, right amount of white vinegar, right amount of chicken essence, right amount of salad oil: peeling eggplant, cutting into strips, soaking in salt water for 10 minutes, softening it, removing moisture and setting aside. Heat the oil in a hot pan and cook until 60% hot. Pan-fry the eggplant until yellowish on both sides.

3. Choose fresh green eggplant with bright skin color and no damage or scratches. Wash the eggplant and cut it into even blocks or flakes. Pour the right amount of oil into the hot pot, wait until the oil is hot, add the eggplant and stir-fry until the surface softens. Add minced garlic, shredded ginger and other seasonings and stir-fry. Add appropriate amount of soy sauce, salt, sugar and other condiments, adjust according to your taste, and continue to stir-fry evenly.

4. Wash the eggplant, cut it into pieces, wash the eggplant and cut it into pieces. Saute, stir-fry eggplant in hot oil, add minced garlic and saute, then add eggplant, stir-fry until eggplant is soft. Add the seasoning, add the right amount of light soy sauce, sugar, stir well, serve and set aside. Stir-fry minced meat, soup in another oil pan, stir-fry minced meat, stir-fry fragrance, add appropriate amount of water and starch, stir-fry until the soup is thick.

5. Green eggplant method with chili: prepare ingredients: green eggplant, pepper, garlic, ginger, salt, chicken essence, light soy sauce, cooking wine, starch, oil. Wash and cut the green eggplant into small pieces, cut the chili into small circles, chopped garlic and ginger and set aside. Cool oil in a hot pot, saute garlic and ginger until fragrant, add green eggplant and stir until soft. Add the chili circle and continue to stir-fry. Add salt, chicken essence, light soy sauce and cooking wine to season.

6. Wash the eggplant, peel and cut into strips. Peel the onions and garlic and wash them clean, cut the onions into oblique segments, cut the garlic into small pieces, wash the ginger pieces and cut them into shredded ginger. Put the right amount of cooking oil in the wok, put a few grains of pepper, fire, wait for pepper to fry light yellow, put onions, ginger and garlic into the pan, deep-fry light yellow, add eggplant strips.

The practice of green eggplant

1. One green eggplant, 100g meat stuffing and 4 cloves of garlic. A tomato. Edible oil, cooking wine, light soy sauce, salt, sugar, vinegar. The outer skin is cut off and then cut into pieces because it is not fried. Sit in a hot oil pan, first add minced meat, stir-fry quickly until discolored, add a spoonful of cooking wine and saute until fragrant, remove and set aside. Then put the tomatoes in the pan and stir-fry for half a minute.

2. Green eggplant method with chili: prepare ingredients: green eggplant, pepper, garlic, ginger, salt, chicken essence, light soy sauce, cooking wine, starch, oil. Wash and cut the green eggplant into small pieces, cut the chili into small circles, chopped garlic and ginger and set aside. Cool oil in a hot pot, saute garlic and ginger until fragrant, add green eggplant and stir until soft. Add the chili circle and continue to stir-fry. Add salt, chicken essence, light soy sauce and cooking wine to season.

3. Wash and peel the green eggplant. Dice the eggplant, sprinkle a little salt, wash the eggplant when the water is analyzed, and suck up the water with kitchen paper. Minced pork, add soy sauce, cooking wine, sugar, and marinate for a while. You can add minced ginger and garlic. Heat the oil and stir-fry the eggplant until half-cooked. Stir-fry minced meat, fry until white, add eggplant before. Stir-fry for a while and add one tablespoon or one and a half tablespoons of bean paste.

How do you cook eggplant with green sauce?

Fried green eggplant: cut the green eggplant into slices or pieces, add a little oil in a hot pan, fry until golden brown on both sides, add sliced garlic and ginger and stir well, finally add a little salt and chicken essence to season.

Prepare ingredients: potatoes, eggplant, green peppers, garlic, ginger, onions, mung bean sprouts, mung beans. Peel potatoes, cut eggplant, shred green peppers, chopped garlic, ginger and onions. Cool oil in a hot pot, stir-fry potatoes until yellowish, serve and set aside. Cool the oil in a hot pot, stir-fry the eggplant until yellowish, serve and set aside. Cool the oil in a hot pot, stir-fry the green peppers until yellowish, serve and set aside.

Wash the eggplant, cut it into pieces, wash the eggplant and cut it into pieces. Saute, stir-fry eggplant in hot oil, add minced garlic and saute, then add eggplant, stir-fry until eggplant is soft. Add the seasoning, add the right amount of light soy sauce, sugar, stir well, serve and set aside. Stir-fry minced meat, soup in another oil pan, stir-fry minced meat, stir-fry fragrance, add appropriate amount of water and starch, stir-fry until the soup is thick.

Practice: a large amount of starch, add eggs, water mixed into a thick egg starch paste. Peel the eggplant, cut it into two halves, then cut it into 2cm thick slices, then change the knife into a rolling knife, break green peppers or cut narrow strips, chop the meat, chopped onions, chopped garlic and chopped ginger.

Beat the duck eggs into a bowl and add 1 teaspoon salt. After washing the eggplant, cut into strips. Dice a small amount of eggplant, add to the eggs and beat well. Put 2 tbsp oil in the pan, heat the oil, pour in the egg and eggplant liquid, pan-fry and set aside. Pour 1 tbsp oil into the pan again, heat it up, pour in the eggplant and stir well. Pour in the fried eggs. Add the right amount of water, 1 teaspoon salt, 1 teaspoon sugar.

Ingredients: 300g green eggplant, 3 green peppers, right amount of garlic, right amount of salt, right amount of five-spice powder, right amount of light soy sauce. Wash the eggplant and peel it. Cut it into thick slices with a knife. Put the right amount of oil in the wok, heat up, add garlic slices and saute, then add the right amount of shredded green pepper to stir-fry. Put the chopped eggplant into the pan and stir well. After the eggplant becomes soft, add the right amount of salt and five-spice powder, you can add a little water to prevent the pot from sticking.