Futian eggplant is soft and fragrant, not hot, not greasy, learn three production methods, novices can show off

Meat puree eggplant box

Ingredients: eggplant, 2 yuan meat, red pepper, green onion

Seasoning: salt, chicken essence, 1 tablespoon light soy sauce, 2 teaspoons oyster sauce

Steps:

1: Cut the eggplant into 1cm thick circles, scoop off the middle eggplant meat with a spoon and set aside.

2) Cut the eggplant meat into rice, chop the lean meat into a puree, and chop the red pepper in a clean bowl for later use. Finely chop the green onion and put it separately.

3) Add salt, oyster sauce, light soy sauce and chicken essence and mix well with a spoon for later use.

4) Scoop the eggplant puree into the eggplant ring, smooth out and set aside.

5: Put the steamer on the fire, put an appropriate amount of water, put the water on a saucer after boiling, steam on high heat for 8 minutes, the delicious is coming, sprinkle some chopped green onions.

Chop peppers and toss with eggplant

Ingredients: eggplant, 1 tablespoon chopped chili, 2 red peppers, garlic, green onion

Seasoning: 1 teaspoon of oyster sauce, 1 tablespoon of steamed fish soy sauce, chicken essence, salt, white vinegar

Steps:

1: Cut the eggplant into small strips, put it in a clean bowl, add some water, add a little salt, and soak in a few drops of white vinegar for 10 minutes.

2) Chop the chili pepper and garlic into a chopped pepper bowl, add oyster sauce and steamed fish soy sauce and mix well for later use.

3: Remove the eggplant, drain the water and put it on a plate.

4: Put the steamer on the fire, put an appropriate amount of water, put the water in the dish after the water boils, steam for 8 minutes, boil the pot, pour the water in the dish and pour the chopped peppers on top.

5: Mix the chili peppers and eggplant, sprinkle some chopped green onions, chop the peppers and mix the eggplant and serve!

Stir-fried eggplant puree with chili

Ingredients: eggplant, red pepper, garlic

Seasoning: Salt

1: Wash the eggplant and put it in the pressure cooker, turn on medium heat, steam the pressure cooker for 5 minutes, take out the eggplant and put it in a colander, press it with chopsticks, and press out some water for later use.

2) Finely chop the chili pepper and garlic and set aside.

3) Heat the oil in a pot, put a small amount of oil, turn on medium heat, and fry the chili pepper and garlic until fragrant.

4: Turn the eggplant to high heat when the garlic turns brown, stir quickly, add an appropriate amount of salt, and continue to stir for 7 or 8 times to fully melt the eggplant, pepper and salt.

5: Stir-fried eggplant puree with chili is here and ready.

Tips:

1: When making the eggplant box with pureed meat, don't throw out the soup in the plate, the eggplant box will fully absorb the soup and taste better.

2: When making chopped pepper and eggplant, soak the eggplant in salt and vinegar water, and pour out the water in the dish when steaming, so that the eggplant does not turn black.

3: When making fried eggplant puree with chili pepper, it is recommended to put the steamed eggplant in a colander to squeeze out some water, fry the pepper and garlic until fragrant, and then put in the eggplant, so that the fried eggplant is more fragrant.