Dip eggplant in garlic and tastes good, and never get tired of eating it, and it will not lose nutrition. This is the easiest way to eat it. In the countryside, the eggplant grows in a small vegetable garden, most of the eggplant grows like this.

eggplant is recognized as high in nutritional value and contains protein , fat, carbohydrate , vitamins, calcium, phosphorus, iron and other nutrients. Eating eggplant regularly can prevent the cholesterol levels in the blood from increasing, which is of positive significance for delaying human aging. Many people like to peel eggplant. Eggplant peel contains vitamin B. Vitamin B and vitamin C are a good pair of partners, and they complement each other and are indispensable. Eggplant can protect cardiovascular and ascorbic acid . How can you eat so many benefits that are both delicious and not nutritious? Below are some of the ways to eat for foodies, and I will eat them all over the place. How to eat

eggplant is suitable for both meat and vegetables. It can be steamed, fried, roasted, or cooked, or cold-fried, fried or made soup. It can all cook delicious dishes. It is recommended not to peel eggplant no matter how you eat it. Let’s share the specific methods and methods of eating:

1. Eggplant dipped in garlic

☆ Ingredients: Appropriate amount of eggplant, one end of garlic, and appropriate amount of sweet noodles sauce.

☆ Method: Wash the eggplant and steam it in a pot for 15-20 minutes, then put it on the plate, peel the garlic and mash it into a paste, then put it into a bowl, then add an appropriate amount of sweet noodles sauce and stir well, dip the eggplant in garlic.

eggplant dipped in garlic and tastes good. It will never get tired of eating it, and it will not lose its nutrition. This is the easiest way to eat it. In the countryside, the eggplant grows in a small vegetable garden and most of it will eat it like this. Garlic can effectively sterilize, protect liver function, promote energy, and prevent colds. In addition, it also contains trace elements such as thiamine, riboflavin, niacin, allicin, citral , and selenium and germanium.

2. Fried eggplant box

☆ Ingredients: eggplant, pork, onion, ginger, salt, soy sauce, oil-consuming, thirteen spices, MSG, sesame oil, cooking oil, pepper and salt, 50 grams each of raw powder, corn starch, flour, one egg, aluminum-free baking powder 3 grams.

☆ Method: 1. Chop the pork into filling, add salt, soy sauce, oyster sauce, thirteen spices and MSG to the meat filling to season.

. Open the eggs and beat them in a bowl, cut the scallions into the bowl, add appropriate amount of sesame oil, and finally add the corn starch and stir evenly in the meat filling. Stir the meat filling until the top is strong and set aside.

, raw powder, corn starch, flour, aluminum-free baking powder, add appropriate amount of water, a little cooking oil, stir with chopsticks until the paste is drizzled, and let stand for ten minutes.

. Wash the eggplant, cut the cross section of about 1 cm thick, and use a knife to cut the middle thickness to two pieces of knife. Be careful not to cut it off. Then put the appropriate amount of meat filling in, then put it in the stirred paste and dip it well, so that the trapped eggplant will be wrapped with a layer of paste. This is what we call the "eggplant box".

. When you are ready, start the pot and cook oil. The oil temperature is 70%-80% and put it in the eggplant box. Fry it slowly until it is set and then turn over. Fry until both sides are golden and float, take it out and control the oil. After frying completely, change to a high heat and fry it all again.

The eggplant box is golden and crispy, fresh and fragrant, crispy on the outside and tender on the inside. The taste will be even better if it is dipped in some salt and pepper. As soon as the eggplant was served, adults and children rushed to eat it. If it is thicker, it can be used as a dish and satisfy your hunger. This dish is not out of style at any time, and I have praised you for your good cooking skills after eating it.

3. Braised eggplant

☆ Ingredients: about 2 eggplant, one green pepper, one tomato, onion, ginger, pork, garlic, salt, sugar, peanut oil, coriander, sesame oil, and MSG are all appropriate.

☆ Method: 1. Wash the eggplant and cut it into pieces with hobs, then sprinkle a little salt and marinate it in the preservation cabinet for 10-20 minutes to taste.

. Wash the green peppers and tomatoes and cut them into small pieces, slice part of the garlic, and chop some of them into powder, and set aside. Eat oil for eggplant. In order to eat less oil, we squeeze the marinated eggplant hard to moisture. Chop the coriander. Slice pork, slice ginger, slice green onion.

. Boil oil in the pan, add pork and stir-fry until it changes color, then add garlic cloves and green onions to stir-fry (sautéed in pan; stir-fry), after the garlic smell comes out, add ginger and eggplant, stir-fry in medium heat until it changes color and soften, then add green peppers and tomatoes, add a spoonful of sugar and appropriate amount of salt to taste, stir-fry evenly over high heat, add a little less hot water in the middle to make the tomatoes soften and turn red soup, sprinkle minced garlic, minced coriander, sesame oil, and MSG, and serve.

Sweet and delicious braised eggplant with rice, so don’t you eat an extra bowl? My father-in-law might take out a pot of good wine he had collected for many years and drink it with you? Anyway, I can eat braised eggplant every time I eat rice.

4. sweet and sour eggplant

☆ Ingredients: 400 grams of eggplant, appropriate amount of peanut oil, salt, MSG, cooking wine, tomato sauce, sugar, vinegar, ginger, garlic, and raw powder.

☆ Method: 1. Wash the eggplant and cut it into pieces of hob, add salt and put it in the preservation cabinet to marinate it slightly, and slice the ginger and garlic.

. Heat the pot and add peanut oil, add eggplant and stir-fry, stir-fry, and serve on the plate after stir-frying.

. Add peanut oil to the pot again, add ginger and garlic to stir-fry, add about 200 grams of water, add tomato sauce, sugar, salt, vinegar, cooking wine, and MSG, and then boil, use water and starch to remove. Then put the eggplant on the plate into the pot and stir-fry evenly, then put it on the plate and serve.

There is a child at home, so this mouthful will definitely serve you. The child will be picky and anorexia. The sweet and sour eggplant is sweet and sour and tasteful, and the eggplant is soft and tender. The child will definitely pester you to make it next time.

5. stewed eggplant

☆Ingredients: 500 grams of eggplant, 2-3 green peppers, appropriate amount of peanut oil, salt and sugar

☆Preparation: 1. Wash the eggplant and cut it into pieces of hobs, and tear the green peppers directly into small pieces.

. Heat the pot and add peanut oil, stir-fry the eggplant, add appropriate amount of sugar, add less water, wait until the eggplant is soft and seasoned, and then the juice is cut off over high heat and then it can be served.

stewed eggplant in oil is super easy to cook. It takes a long time to cook it. If you dip it in steamed buns, you will almost eat the plate without washing.

6. Cold eggplant

☆Ingredients: 500 grams of eggplant, onion, ginger, soy sauce, vinegar, salt, sugar, tomato sauce, MSG, chili oil,

☆ Method: 1. Wash the eggplant and cut it into strips, turn on the fire to take a steamer, put it in a cage cloth or filter paper . Then put the eggplant in and steam over high heat for about 10 minutes until it is soft and rotten. After turning off the heat, take out the eggplant and place it on a plate to dissipate heat. After it gets cold, tear it into strips with your hands and place it in a suitable plate.

. Adjust the juice. First take an appropriate amount of chives and ginger and chop them into powder. Add salt and sugar, soy sauce, vinegar, and a lot of tomato sauce, until the sauce is thick, add chili oil or various chili and sesame oil, and a little MSG, and stir well. Place evenly on a plate and finally sprinkle some chopped green onions and finish.

This method is somewhat familiar to the eggplant dipped in garlic, but the taste is very different. Eggplant dipped in garlic is simple and crude, and it must be eaten while it is hot to have a taste. Cold eggplant is used in the form of cold dishes, with sweet and sour flavors as the supplement.

7. Mapo eggplant

☆ Ingredients: 500 grams of eggplant, 150 grams of pork, 2-3 red peppers, 3-4 chopped peppers, 20 grams of Pixian bean paste, ginger, green onion, light soy sauce, sugar, cooking wine, salt, MSG, minced coriander, and peanut oil.

☆ Method: 1. Wash the eggplant and build blocks, chop the pork into diced meat, cut the garlic into chopped green onion, cut the green onion into chopped green onion, cut the ginger into chopped red peppers, set aside.

. Put oil in the pot and stir-fry until loose and evenly, add chopped pepper, Pixian bean paste, garlic, green onion, and minced ginger, stir-fry, add a spoon of sugar, a spoon of light soy sauce, and a spoon of dark soy sauce, and stir-fry well. Then add the eggplant and stir-fry, then add half a bowl of water to submerge the eggplant as well. Boil over high heat and simmer until the eggplant is soft, collect the juice, thicken and add MSG and mix well, and sprinkle minced coriander.

is spicy, soft and tender, with a strong and spicy taste, fresh and delicious, and the fragrant sauce, and soft and smooth eggplant, form a plate of super delicious food.

8. Braised eggplant

☆Ingredients: 500 grams of eggplant, 40 grams of green onion, 3-4 cloves of garlic, 50 grams of bean paste, a spoon of sugar, a spoon of MSG, a spoon of salt, a spoon of salt, a spoon of peanut oil, and an appropriate amount of minced coriander.

☆ Method: 1. Wash the eggplant and cut the strips, chop the green onion, and slice the garlic.

. Heat the pot and add peanut oil, pour in the eggplant and stir-fry until slightly yellow, leave oil in the pot and add chopped green onion and stir-fry, add bean paste and stir-fry, then add half a bowl of water, add sugar, add eggplant, boil and simmer, simmer until the sauce is collected, add garlic slices, add salt and MSG season, and finally use water starch to thin the starch and sprinkle minced coriander and then leave the pot.

Features of this dish; thick and bright color, rich sauce flavor, soft and tasty eggplant. During the production period, the mixing of bean paste and salt should be appropriate. Add more bean paste and do not add salt. The taste is soft and moist, and it leaves a scent of lips and teeth, which is very good for meals.

9. Fried stuffed eggplant

☆ Ingredients: 500 grams of eggplant, 150 grams of pork, peanut oil, light soy sauce, dark soy sauce, cooking wine, vinegar, salt, sugar, MSG, sesame oil, garlic, and ginger, 50 grams of dry starch, and 5 grams of water starch.

☆ Method: 1. Wash the eggplant and remove the roots, find a pair of chopsticks to place the eggplant on both sides of the eggplant and cut the eggplant, etc., as much as not too thick as possible. In this way, the knife is neatly connected like a soybean worm. Cut the cut surface and apply dry starch to set aside.

. Chop the pork into filling, add a little cooking wine, light soy sauce, salt, pepper, ginger, green onion, a little oil, water starch or egg white and stir well.

. Spread the meat filling into the eggplant one by one, then cut the eggplant in the pan, heat the oil, add the eggplant, fry it in medium heat until one side is golden and turn over, fry both sides golden, pour out the excess oil inside, add ginger, light soy sauce, sugar, and salt, and then add a little water. Boil over high heat and turn to low heat to simmer. For about 15-20 minutes, there is not much soup left, take out the eggplant and put it on the plate. Add the remaining juice to sugar, vinegar and MSG, add minced garlic, and pour a little water and starch to thicken.

This is also a low-oil fried eggplant that is super rice-fried. Its ingredients are simple and the method is not complicated. It is very suitable for making a home-cooked dish. Eggplant is easier to taste, and it is best to eat it home-cooked. It is easy to eat it at home. This dish is easy and worry-free, so if you are not careful, the plate will be free of cleaning.

10. Fish-flavored eggplant

☆ Ingredients: 500 grams of eggplant, 5-6 cloves of garlic, 4-5 leeks, 1 tablespoon of soaked red peppers, appropriate amounts of starch, peanut oil, Pixian bean paste, MSG, sugar, and vinegar.

☆ Method: 1. Cut the eggplant into your favorite form, cut the ginger and minced garlic, and cut the leek leaves and white into powder.

. Heat the pot and add oil. Put the eggplant in the pot until it is cooked and soft, remove the oil, leave the bottom oil, add ginger, garlic, pickled peppers, and leeks to stir-fry, add the fried eggplant, then add sugar, Pixian bean paste, vinegar, and MSG to stir-fry evenly, add water and starch and stir-fry evenly, add leek leaves, stir-fry quickly and evenly, and then leave the pot.

This dish does not see the fish, but smells the smell of fish! Although it is a vegetarian dish, it is not inferior to fish in both taste and appearance, and it is quite a meal. The 10 ways to make home-cooked eggplant shared by

are rotated and never tired of eating. It is both simple and nutritious, suitable for all ages and young people. Children who like to eat can not only supplement nutrition but also avoid anorexia and picky eating. The eggplant is smooth and tender, and the elderly have poor teeth and do not affect their consumption. They eat too much nutrition and richness. The elderly have a great body shape, so they can feel at ease when going out. Simple easy to learn operation is also simple, and try it now. Share food and share happiness! (Some pictures are excerpted from the Internet, please inform us of infringement)

#Asian Cup national table tennis men's singles missed the semi-finals # #Exposed bank employees pouring soybean oil on the windowsill to prevent the elderly from basking in the sun #