How to make delicious Kandelia?

Eggplant is an ingredient that every household eats. The most delicious time for eggplant is in autumn, because it is recorded in traditional Chinese medicine that "eggplant is planted at the beginning of summer and eaten at the beginning of autumn." Eggplant has good medicinal value. Eggplant is cool in nature and sweet in taste. It has the functions of clearing heat and stopping bleeding, reducing swelling and relieving pain, dispelling wind and dredging meridians, and widening the intestines and promoting qi. In autumn, the weather is dry and people's heart fire is strong. Eating eggplant at this time is the best choice. Next, I will introduce to you how to make autumn candela.

The first one: Fish-flavored eggplant

Ingredients: 400 grams of fresh eggplant, 100 grams of pork, 500 grams of vegetable oil (100 grams consumed), 15 grams of sugar, 30 grams of vinegar, 10 grams of light soy sauce, 5 grams each of onion, ginger, and garlic, appropriate amounts of MSG, cooking wine, and aqua starch, 2 pickled red peppers and 15 grams each.

practice:

1. Peel the eggplant, cut into 2-inch long pieces, and then cut into strips as thick as a medium finger; cut the pork into thick strips like Chinese toon; wash and cut the green onion and ginger into strips; cut the pickled chili into strips; and mince the garlic.

2. Heat the pan on high heat and add oil until it is 60% to 70% hot. Fry the eggplants in oil over high heat, turning the eggplants over continuously. Fry for about half a minute, remove the eggplants from the oil, wait until the oil in the pan is 70% to 80% hot, fry the eggplants once more, and remove them when they turn yellow.

3. Pour the oil in the pot into the oil basin, leaving 30 grams of oil in the pot, stir-fry the shredded pork until cooked, then put the chopped onion, ginger, pickled pepper shreds and garlic into the pot and stir-fry together until fragrant. Put the fried eggplant into the shredded pork pot and turn it over twice. Add sugar, soy sauce, wine, vinegar, MSG, etc. and bring to a boil. Add a little cornstarch and serve.

Second: Garlic Roasted Eggplant

Ingredients: 2 long eggplants, about 2 tablespoons of olive oil, 2 teaspoons of salt, some minced garlic, a few celery leaves, some black pepper, and some Morisola cheese.

practice:

1. Cut the long eggplant in half and make several cuts on the cross section; chop the garlic seeds and mix them with olive oil to make "garlic olive oil" sesame oil, and spread it evenly on the surface of the eggplant.

2. After preheating the oven to 220 degrees, put the prepared eggplant directly into the oven and bake for 10 minutes; after 10 minutes, take out the eggplant, brush it with garlic olive oil again, and sprinkle some salt, chopped cheese, and black pepper. Put it in the oven again and bake for 10 minutes, until the surface of the eggplant is golden brown; after taking it out of the oven, you can add some chopped celery leaves (or coriander).

The third type: minced meat and eggplant

Ingredients: 300 grams of eggplant (purple skin, long), 15 grams of basil, 50 grams of pork (fat and lean), 5 grams of garlic, 3 grams of salt, 3 grams of white sugar, 3 grams of vinegar, 3 grams of starch (pea), and 20 grams of vegetable oil.

practice:

1. Wash the eggplant, cut it into 6 cm long segments, and then cut it into 4 long strips. Heat a proper amount of oil in a pan, put the eggplant in and fry it over medium heat until soft, then remove it from the pan.

2. Leave some oil in the pan, add the minced meat and stir-fry, then add the minced garlic and stir-fry until fragrant; finally, add the basil, eggplant and all the seasonings and stir well.

The fourth type: Chrysanthemum eggplant

Ingredients: 300 grams of long eggplant. Ingredients: 5 grams of carrots, 30 grams of flour, 750 grams of salad oil, and about 8 grams of wet starch. Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of MSG, 25 grams of white sugar, 3 grams each of chopped green onion and ginger.

practice:

1. Remove the stems of the eggplant, wash and peel it, cut it into 4 cm high cubes, then make a cross-shaped cut on the cross section of the cubes, sprinkle a small amount of salt to marinate, then coat it evenly with flour and set aside. Wash the carrots and cut them into chopstick-like cubes. Pour oil into a spoon and heat it to about 70% to 80% hot. Put in the eggplant flowers and fry them. Pour out the oil and place them on a plate.

2. Heat some oil in a spoon, stir-fry the tomato sauce, then add chopped green onion, ginger, soup, sugar, diced carrots, salt, and MSG and bring to a boil. Thicken with wet starch, add cooking oil, heat and pour over the fried eggplant eyes.

Item 5: Braised Eggplant

Ingredients: 2 long eggplants, 100 grams of pork belly, 1 pepper, 5 cloves of garlic, and appropriate amount of oil.

practice:

1. Wash the eggplant, remove the head and tail, cut into rolling knife shapes, soak in clean water, remove from the water, sprinkle with a little starch and mix well. Remove the heads and tails of the green onions, wash them, and cut them into sections. Wash and slice the pork, chop it into paste, add 1/2 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 tablespoon oil and 1/3 tablespoon chicken powder, mix well, and marinate for 10 minutes.

2. Pour 3 tablespoons of oil into the pan and heat it up. Add the minced meat and stir-fry until the meat turns white. Remove from the pan and set aside. Continue to add 10 tablespoons of oil, sauté the scallion segments, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and stir-fry until the eggplant releases water and becomes soft, about 5 to 6 minutes.

3. Pour in the previously fried minced meat and stir-fry for 1 minute. Season with 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce, and you can serve!

The sixth type: sweet and spicy eggplant box

Ingredients: 1 eggplant, 100g wonton filling, 2 tablespoons mixed vegetables, 1/2 bowl of flour, 3 tablespoons Thai sweet chili sauce, 1 teaspoon salt, 1/2 bowl of broth, 1 teaspoon of water starch.

practice:

1. Prepare the raw materials. Slice the eggplant, keeping the gaps between the slices. Into a clip shape. Mix flour and water into a yogurt-like mixture. Stuff wonton filling into the eggplant sandwich. Into eggplant boxes.

2. Dip the eggplant boxes stuffed with meat in batter and fry until golden and crispy. Pour out all the oil used to fry the eggplant boxes, stir-fry the vegetables, then add Thai sweet and spicy sauce, broth, salt and bring to a boil. After thickening, put the eggplant box in and roll it.

Item 7: Three Fresh Vegetables

Ingredients: 3 hot peppers, 1 potato, 2 eggplants (purple skin, long), 3 grams of salt, 1 section of green onion, 1 small piece of ginger, 3 cloves of garlic, 15 ml of light soy sauce, appropriate amount of vegetable oil, and 5 grams of white sugar.

practice:

1. Wash the chili peppers, remove the stems and seeds, cut into triangular slices, and chop the onions, ginger and garlic. Peel and wash the potatoes, then cut into bite-sized dices. Wash the eggplants and cut into dices. Pour oil into a pan and heat it up. Add potato cubes and fry until the edges turn brown. Remove from the oil and drain. Then add eggplant and fry until slightly soft. Remove from the oil and drain.

2. Leave some oil in the pan, sauté the scallions, ginger and garlic, then add the chili peppers and stir-fry. Add the fried potato and eggplant cubes and stir-fry. Add light soy sauce, sugar and salt and stir well until well-seasoned.

Item 8: Hand-torn eggplant

Ingredients: 3 long eggplants, 3 green onions, 1 small piece of ginger, 3 cloves of garlic, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sugar, and a spoonful of camellia oil.

practice:

1. Wash the eggplant, remove both ends, and cut into even long sections. Put it in a steamer and steam it on high heat for 10 minutes. Remove from the heat and rinse with cold water. After the eggplant has cooled slightly, tear it into long strips with your hands and place it on a plate.

2. Cut the green onion into flowers, mince the ginger, and mash the garlic into garlic paste. Place them on the eggplant together. Mix soy sauce, vinegar, salt and sugar into juice according to personal taste and pour it on the eggplant. Heat camellia oil in a spoon, and when the oil is 80% hot, pour it on the eggplant, mix well while hot and serve.

Ninth item: Cold eggplant puree

Ingredients: 1 eggplant, 4 cloves of garlic, 3 tablespoons of sesame paste, 1 teaspoon of salt.

practice:

1. Peel off the stems of the eggplants, cut into large slices, and steam them in a steamer with steam for 20-30 minutes. Use chopsticks to gently insert into the eggplants. If they can be easily inserted through, the eggplants are steamed.

2. The steamed eggplant will produce a lot of water. Try to pour it out as much as possible and use chopsticks to mash the eggplant into a paste. Let the eggplant paste cool and mix it with sesame paste and salt when eating, and finally sprinkle with minced garlic.

There are many ways to cook eggplant. It can be cooked deliciously by frying, stir-frying or deep-frying, but you need to choose a healthy way to eat it. Many people like to fry or roast eggplant when cooking it. Although it tastes delicious, the high temperature will cause serious loss of nutrients in the eggplant, and its health benefits will be greatly reduced. In addition, the intake of high calories and high fat is also harmful to the body. Therefore, among all the ways to eat eggplant, cold eggplant puree is the healthiest.