How to make eggplant delicious? A complete guide to home-style eggplant recipes
Eggplant is a seasonal summer vegetable, one of the few purple vegetables, and a very common home-style vegetable on the dining table. It is known as the "oil-absorbing king," and can be eaten with meat or vegetables. It can be stir-fried, braised, steamed, boiled, deep-fried, served cold, or made into soup. Let's take a look at the complete guide to eggplant recipes below!
Chrysanthemum Eggplant
[Ingredients] Eggplant, salt, flour, carrot, oil, chopped scallion, chopped ginger, stock, white sugar, monosodium glutamate (MSG).
[Method] 1. Remove the stem from the eggplant, wash and peel it, cut into 4 cm high rounds, then score a crosshatch pattern on the cross-section of each round, sprinkle with a small amount of salt and marinate briefly, then coat evenly with flour and set aside. Wash the carrot and cut into chopstick-tip-sized cubes. 2. Add oil to a wok, heat to 70-80% hot, add the eggplant flowers and deep-fry until done, pour out and drain the oil, arrange on a plate. 3. Add a little base oil to the wok and heat, add tomato paste and stir-fry briefly, then add chopped scallion, chopped ginger, stock, white sugar, carrot cubes, salt, and MSG and bring to a boil, thicken with wet starch to a flowing consistency, add bright oil, and pour over the fried eggplant flowers. Ready to serve.
Fried and Tossed Eggplant Strips
[Ingredients] Eggplant, egg, wet starch, scallion, ginger, scallion, ginger, hot pepper, carrot, soy sauce, salt, MSG, sugar, vinegar.
[Method] 1. Remove the stem from the eggplant, wash and peel it, cut into 4 cm long, 1 cm square strips, add egg and wet starch and mix well to coat. 2. Shred the scallion and ginger, slice the garlic, cut the hot pepper and carrot into shreds, and cut the cilantro into 3 cm sections. In a bowl, mix soy sauce, salt, MSG, sugar, vinegar, etc. into a sauce and set aside. 3. Add oil to a wok, heat to 60-70% hot, add the eggplant strips one by one, deep-fry until golden brown, pour out and drain the oil. Complete guide to home-style recipes. 4. Add a little base oil to the wok, heat, add scallion, ginger, garlic, shredded hot pepper, shredded carrot, then add the fried eggplant strips and cilantro, quickly pour in the prepared sauce, toss a few times, and plate. Ready to serve.
Fish-Fragrant Eggplant Flowers
[Ingredients] Eggplant, soy sauce, salt, sugar, vinegar, cooking wine, MSG, wet starch, carrot, Sichuan pepper, green pepper.
[Method] 1. Remove the stem from the eggplant, wash and peel it, cut into two halves, score a crosshatch pattern, then cut into 5 cm sections. 2. In a bowl, mix soy sauce, salt, sugar, vinegar, cooking wine, MSG, wet starch, and a little stock into a sauce and set aside. 3. Add oil to a wok and heat to 70-80% hot, add the cut eggplant flowers and deep-fry until golden brown, remove and drain the oil, and plate. 4. Add a little base oil to the wok, heat, add scallion, ginger, and garlic to release aroma, then add shredded carrot, shredded Sichuan pepper, and shredded green pepper and stir-fry briefly, pour in the prepared sauce, stir-fry until thickened to a flowing consistency, add red oil, and pour over the eggplant flowers. Ready to serve.
Sweet and Sour Eggplant Strips
[Ingredients] Eggplant, egg, flour, salt, scallion, ginger, garlic, carrot, cilantro.
[Method] 1. Remove the stem from the eggplant, wash and peel it, cut into 4 cm long, 1 cm wide strips, add a little salt, marinate briefly, and coat with flour. 2. Crack the egg into a bowl, add flour, and stir into a whole-egg batter. Slice the scallion, ginger, and garlic, shred the carrot, and cut the cilantro into sections. 3. Add oil to a wok, heat to 60-70% hot, dip the eggplant strips in the whole-egg batter and add them one by one to the wok, deep-fry until golden brown, pour out and drain the oil, then plate. 4. Add a little base oil to the wok, heat, add scallion, ginger, and garlic to release aroma, add shredded carrot, cilantro sections, a little stock, salt, MSG, sugar, and vinegar and bring to a boil, thicken with starch to a flowing consistency, add sesame oil, and pour over the eggplant strips. Ready to serve.
Stuffed Eggplant Rounds
[Ingredients] Eggplant, meat filling, chopped ginger, salt, MSG, egg, stock, salt, MSG.
[Method] 1. Remove the stem from the eggplant, wash and peel it, cut into 3 cm long round sections, and use a small knife to scoop out the middle part of each eggplant section. 2. Add chopped scallion, chopped ginger, salt, MSG, and egg to the meat filling and mix well, then stuff it into the hollowed eggplant rounds, sprinkle with chopped ham, chopped shiitake mushroom, and chopped cilantro, steam in a steamer for 8 minutes, remove when cooked, and arrange on a plate. 3. Add a little base oil to the wok, add stock, salt, and MSG, bring to a boil and thicken with wet starch to a flowing consistency, and pour over the eggplant rounds. Ready to serve.
Braised Eggplant in Sauce
[Ingredients] Eggplant, scallion, ginger, garlic, doubanjiang (fermented broad bean paste), stock, salt, sugar.
[Method] 1. Remove the stem from the eggplant, wash it, cut it in half and score diagonal crosshatch cuts, cut the scallion into doubanjiang-sized pieces, shred and mince the ginger, and slice the garlic. 2. Add oil to a wok, heat to 60-70% hot, add the eggplant and deep-fry until done, pour out and drain the oil. 3. Add a little base oil to the wok, heat, use scallion and ginger to release aroma, add doubanjiang and stir-fry briefly, add stock, salt, sugar, and the fried eggplant, bring to a boil and simmer over low heat until tender, then add MSG and garlic slices, and once the sauce is thick, thicken with wet starch, add bright oil, and plate. Ready to serve.