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How to stew eggplant soft and rotten?

Secondly, the mastery of stewing time and heat is also the key. Generally speaking, stewing over small and medium heat is an effective way to make eggplant soft and rotten. After a long time of slow stewing, the eggplant can fully absorb the soup and gradually soften. The heat should not be too high, lest the eggplant will be boiled on the outside and stiff on the inside. In the process of stewing, you can gently turn the eggplant with a shovel at the right time to ensure that it is evenly heated. Finally, it is also important to choose the right ingredients and soup.

Wash the eggplant and cut it into pieces, cut the garlic into slices, and cut the onions and ginger into fines. Add a little oil to the hot pot, stir-fry the eggplant until discolored, remove and set aside. Leave the bottom oil in the pot, add spring onions, ginger and garlic to stir-fry the flavor, add a little soy sauce, salt, sugar and cooking wine to season. Put the fried eggplant into the pan, add the right amount of water and simmer until the eggplant is soft and rotten. Dry the soup, thicken, and sprinkle with chopped onions.

Add the right amount of water, add the seasoning (salt, sugar, soy sauce, etc.), bring to the boil and simmer for about 20 minutes until the eggplant is soft and rotten.

Add other vegetables (optional): if you like, you can add chopped carrots, green peppers and other vegetables to add taste and color. Seasoning and juice collection: continue seasoning according to personal taste, such as adding soy sauce, salt, sugar, etc. Stew until the eggplant is soft and rotten, taste and juice. Prepared ingredients: stewed eggplant can be eaten alone or with rice or pasta.

Put the eggplant into the boiling water in the pot, add a spoonful of soy sauce, salt and sugar, stir well, cover and simmer over low heat. After the eggplant is boiled until soft and rotten, thicken and thicken. Warm Tip:-when stewing eggplant, you can add the right amount of seasoning according to your own taste, such as chili, bean paste and so on. -you can add some other vegetables or meat to stew according to your preference to increase the taste and nutrition.

When cutting eggplant, you can choose to cut into sections or strips according to your own taste. Eggplant needs to be reboiled many times in the process of stewing to ensure that the eggplant is evenly heated and is not easy to paste. Eggplant taste can be adjusted according to personal preference stewing time, more like tender can stew a little shorter time, like soft rotten can stew for a while.

How to stir-fry eggplant without becoming black and soft

1. When stir-frying eggplant, add an appropriate amount of edible vinegar to prevent the eggplant from turning black, and if you cook it a little longer, the eggplant will become softer and tastier. Add lemon juice.

2. Tips for stir-fried eggplant not to turn black: drop in lemon juice: add a few drops of lemon juice when frying eggplant; add vinegar method: when frying eggplant, add a little vinegar; immersion method: immediately soak the chopped eggplant into cold water and remove the pan before stir-frying; salt method: when stir-frying eggplant, now sprinkle a little salt on the eggplant, mix well, marinate for about 15 minutes, squeeze out the oozing black water.

3. Drip lemon juice: when stir-frying eggplant, add a few drops of lemon juice to make the eggplant meat white. Add vinegar: when stir-frying eggplant, add some vinegar to make the fried eggplant not black. Salt method: when stir-frying eggplant, first sprinkle some salt on the chopped eggplant, mix it well, marinate for about 15 minutes, squeeze out the oozing black water, stir-fry without soup, stir-fry repeatedly until soft, and then a variety of seasonings, so that the fried eggplant is both fuel-efficient and delicious.

How to make eggplant meat tender?

In short, to make eggplant meat tender, it can be treated by slicing, steaming, stewing, stir-frying, pickling, microwave heating and other methods. At the same time, the choice of fresh eggplant and the correct storage method also help to maintain the smooth taste of eggplant.

Prepare ingredients: choose fresh eggplant, wash and slice or slice. Pickling: put the eggplant into a bowl, add a little salt and pepper and marinate for 10 minutes to taste. Wrapping powder: the pickled eggplant is first coated with egg liquid, and then coated with a mixture of flour and starch. Fried: when the oil is 60% hot, deep-fry until golden brown, remove and drain the oil.

Prepare the ingredients. Cut the eggplant into about seven or eight centimeters long strips, chopped garlic, small red pepper, chopped bean paste and set aside. Sprinkle a little salt into the eggplant sticks, then mix well. Let it marinate for about 10 minutes. After the eggplant is pickled, remove the excess water from the basin. Then sprinkle with an appropriate amount of dried corn starch and mix well.

This method of salt pickling is easier, and you don't have to worry about the heat. First cut the eggplant, put it in a large bowl, and then add a little salt to marinate. Soon there will be water seeping out, squeeze out the water and put it into the oil pan to stir-fry normally. After losing some moisture, the eggplant has become soft, stir-fry with a small amount of oil, delicious and healthy. Tip: salt is already added when pickling, so stir-fry with a little less salt than usual.

Soak in brine: soak the chopped eggplant in light brine for 10 minutes to prevent oxidation and blackening and make the eggplant softer. Drain water: after soaking, take out the eggplant and dry the surface with kitchen paper towels to avoid affecting the taste in the subsequent baking process. Basic seasoning: garlic sauce: chop garlic into minced garlic, add appropriate amount of salt, light soy sauce, oyster sauce, sugar, sesame oil and pepper, stir well.