Here's a simple and delicious recipe for long eggplant:Ingredients:- 2 long eggplants- 2 garlic cloves, chopped- 1 red onion, chopped- 2 tablespoons soy sauce- 1 tablespoon red wine vinegar- 1 tablespoon sugar- 2 tablespoons olive oil- salt and pepper, to tasteSteps:1Cut the long eggplant into 2-3 cm long segments and make a few knife marks on the incision to allow for flavor. 2.Soak the sliced eggplant in salted water for 10-15 minutes, then rinse off the excess salt with clean water and drain for later use. 3.Add olive oil to a hot pan and sauté with minced garlic and onion until fragrant. 4.Add the eggplant segments and stir-fry for one minute, then add the soy sauce, red wine vinegar and sugar. Stir well so that the seasoning evenly coats the eggplant. 5.Reduce the heat, cover and simmer the eggplant for about 10 minutes, until the eggplant is tender. 6.Open the lid and continue to stir-fry the eggplant until it is cooked through and golden brown. 7.To taste, add salt and pepper to taste. 8.Place the long fried eggplant on a plate and garnish with some chopped green onions or sesame seeds. 9.Finally, long eggplants can be enjoyed with rice or noodles. This long eggplant dish is simple to make, tender in taste, and rich in seasoning, making it perfect as a home-cooked dish. Hope it helps!
Long eggplant is a very nutritious vegetable, rich in vitamins and minerals, and has a very delicate taste. Here's a simple and delicious recipe for long eggplant, braised eggplant, with a few caveats.
1. Preparation of materials.
Long eggplant: 2 pcs.
Green onions, ginger and garlic: to taste.
Green and red peppers: to taste.
Bean paste: 1 tablespoon.
Light soy sauce, dark soy sauce: Appropriate amount.
Sugar, salt: to taste.
Cooking oil: to taste.
Second, the production steps.
Remove the stems of the long eggplant and cut it into small pieces of the same size, and remove the stems of the green and red peppers and cut them into small pieces for later use.
Finely chop the green onion, ginger and garlic and set aside.
Heat the oil in a pan, add the eggplant and fry it slowly over low heat until golden brown on both sides.
Leave the bottom oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add bean paste and stir-fry the red oil.
Add the fried eggplant, add light soy sauce, dark soy sauce, sugar, salt to taste, add an appropriate amount of water and bring to a boil.
Bring to a boil over high heat, reduce the heat to low and simmer until the eggplant is soft and flavorful, and the soup is thick.
Finally, add the chopped green and red peppers and stir-fry evenly.
3. Precautions.
When buying long eggplants, choose ones that are fresh and tender and have a bright color.
When frying the eggplant, fry it slowly over low heat to avoid burning.
When simmering the eggplant, add enough water to avoid boiling the pan dry.
If you prefer a spicier taste, you can add more chili peppers.
During the cooking process, you can add some water starch to thicken it, which can make the soup thicker.
Braised eggplant is a common home-cooked dish that is nutritious and delicious for the whole family. You can sprinkle some chopped green onions or coriander before eating to add visual and palate beauty.
For pregnant and lactating women, it is necessary to be cautious about eating ingredients such as long eggplant and chili peppers, because these ingredients have the effect of returning milk, which may affect milk secretion and lead to the appearance of milk return, so it is best for these special groups to consult a doctor or dietitian before eating to ensure the health and safety of mothers and babies.
Long eggplant is easy to absorb oil during cooking, and the eggplant can be steamed or blanched in advance, which can reduce the amount of oil absorption and reduce the calories of the food, which is more conducive to a healthy diet.
Long eggplant is easy to oxidize and blacken after cutting, if you don't cook it immediately, you can dip the cut area with some flour or salt water to prevent oxidation and blackening, and maintain the freshness of the eggplant.