Eggplant recipes

Eggplant is the most common vegetable. Don't underestimate it because it is cheap and delicious. It has very high nutritional value, especially purple eggplant, which contains anthocyanins, which have certain anti-cancer effects. Eggplant also contains high content of vitamins and minerals. There are many ways to cook eggplant, such as braised eggplant, garlic eggplant, sauced eggplant, etc., all of which taste delicious.

Braised Eggplant

Ingredients: Main ingredients: eggplant, coriander, garlic cloves. Side ingredients: soy sauce, sugar, salt, water, oil. Method: 1. Peel the eggplant and cut into sharp pieces. Put it in a large bowl and sprinkle a layer of salt evenly, stirring while sprinkling. Then set aside. 2. At this time, you can peel the garlic and wash the coriander. Chop the garlic cloves into garlic mince and put them in a bowl, then add a little soy sauce. Add a little sugar and water to make a bowl. Chop the coriander (if you are a skilled worker, you can watch TV for a while with your boss's permission, because the eggplant still needs to be soaked for a while). After about 30 minutes, the hard work begins. 3. Grab the eggplants in the big bowl and squeeze them hard to get rid of the water as much as possible. The drier you squeeze it, the more fragrant the eggplant will be when it is cooked. When the oil is 80% hot, put the eggplants that have been rolled into balls into the pan. Fry until the eggplant changes color, then pour in the soup prepared according to the secret recipe. After boiling, turn down the heat and remember to stir it. Otherwise, Eggplant must be like Bao Gong on one side and Cao Cao on the other. When the soup is almost cooked, turn off the heat and add the chopped coriander. Stir the pot a few times and serve.

Ingredients: eggplant, a small amount of pork belly. Auxiliary ingredients: garlic, oyster sauce, sugar, salt, chicken essence. Method: 1. Put the cut eggplant on a plate and put it in the microwave for 3 minutes. 2. Take out the eggplants after they are diced and let them cool. 3. Add a little oil and heat the pan. While waiting for the pan to heat up, squeeze out as much moisture as possible from the eggplant. This way, when you put it into the pan, the eggplant will not contain any moisture and will not absorb too much oil. Plus, it will be as flavorful as you want it to be! 4. After heating the pan, squeeze out the water from the eggplants and put them in and stir-fry until the color starts to change and it is ready to be served. 5. Add minced garlic, chili pepper and pork belly slices to the oil in the pan and stir-fry for a while until the color and aroma come out. 6. While stir-frying, prepare the soup for the eggplant: minced garlic and ginger, oyster sauce, salt, chicken essence, cooking syrup, and water (add water according to the thickness you want the soup to have). 7. When the pork belly turns golden and the aroma overflows, pour in the eggplant and soup and stir evenly.