What are the methods of eggplant for baby food

Baby complementary food is very important. It will allow the baby to take in more nutrients and help the baby grow and develop better. However, if the complementary food is not chosen well, it will harm the baby's body. Some foods cannot be ingested. After all, the baby's gastrointestinal tract is not well developed. If you ingest them casually, it will cause indigestion. However, eggplant is now a better complementary food and it is relatively simple to make.

practice

Method 1

(Northeastern method)

Ingredients : one eggplant, one tomato, one onion, two cloves of garlic, a piece of ginger, egg starch, salt, MSG, peanut oil, cooking wine, soy sauce, pepper, and sugar.

practice :

Cut the eggplant into dice, cut the tomato into pieces, cut the onion into shreds, cut the ginger into shreds, and smash the garlic with a knife (called rotten garlic in the industry). Put the pan on the fire, add half a pound of oil and heat it up, coat the eggplant with batter (half an egg and three grams of starch to make a batter) and fry until golden brown. Pour out the remaining oil, leaving a little oil in the pot, add shredded green onion, ginger and chopped garlic to stir-fry (fry until fragrant), add eggplant, add salt, MSG, cooking wine, soy sauce, pepper and a little sugar in turn, add half a bowl of water and tomato pieces, and cook until cooked through to make the fragrant roasted eggplant.

Method 2

Ingredients : 500 grams of eggplant, 500 grams of peanut oil (40 grams actually consumed), 25 grams of soy sauce, 2 grams of MSG, 3 grams of refined salt, 10 grams of water starch, a little onion, ginger and garlic.

practice :

1. Peel the eggplant, wash it, and cut it into 3 cm thick pieces. Make cuts on one side of each piece every 0.3 cm until it is full. Then cut it into 3 cm wide strips, cut it diagonally into 1 cm thick strips, and place it outdoors to dry for 1 hour.

2. Mix soy sauce, MSG, salt, scallion, ginger, minced garlic, water starch and 100 grams of water to make sauce.

3. Place the wok on high heat, add oil, and when it is seven-tenths hot, put in the eggplant slices and dry-fry them. Turn them frequently with a hand spoon. When the skin is crispy, remove them and drain the oil.

4. Pour out the oil in the pot, leaving a little oil in the bottom, return to the heat and heat again. Add the garlic slices and fry until they turn yellow and fragrant. Pour in the sauce and eggplant slices and cook together. Stir evenly and the sauce is ready when it thickens.

Characteristics of the dish : bright red, oily, juicy and delicious.

Cut the pork into small thin slices, put it in a bowl, add 25 grams of water starch and 5 grams of fine salt, mix well, stir in hot oil, and drain the oil; wash the tomatoes and cut into small pieces; peel the eggplant and cut it into small pieces with a knife, fry in hot oil until golden brown, and drain the oil.