Seasoning: 5 grams of white garlic, 5 grams of ginger, 5 grams of scallions, 5 grams of cooking wine, 6 grams of soy sauce, 4 grams of sugar, 3 grams of salt, 4 grams of sesame oil, 5 grams of pea starch, 30 grams of vegetable oil, 4 grams of monosodium glutamate (MSG)
How to do it 1. Peel the skin of the eggplant and slice it into long thin strips;
2. Red pepper seeded and cut into long thin strips;
3. frying pan is hot, put the oil boiled to 60% hot, pour into the eggplant, green and red peppers fried for a few moments into the funnel;
4. frying pan to leave a little oil, put the garlic paste, minced ginger, chopped green onions stirring aroma;
5. Pour into the eggplant, green and red peppers, cook the yellow wine, add a little water and seasoning, stir fry for a few times;
6. thickening with wet starch, pour sesame oil, you can plate
Thicken the eggplant with wet starch, pour sesame oil, and serve.
Materials two eggplants, pork stranded meat, a scallion, ginger, garlic, Pixian red oil bean paste 1 tbsp
Methods fish sauce: 1 tbsp soy sauce, 1/2 tsp dark soy sauce, 1/2 tbsp balsamic vinegar, 1 tsp sugar, chopped green onions
Water starch ratio: 3 tsp cornstarch + 3 tbsp water
1: Cut eggplant into long strips, slice green and red bell peppers, grate ginger, garlic, and chop scallions into small pieces.
2. Pork strands can be marinated for a few moments in a small amount of cooking wine, (no need to add seasoned marinade or it will be salty) Mix all the ingredients for the Fish Fragrance
Sauce in a bowl and let the sugar dissolve.
3. Heat two large rice bowls of oil in a wok and fry the eggplant strips.
4. Fry the eggplant strips until they are soft.
5. Remove the eggplant and drain the oil.
6. Pour out the remaining oil, leaving only a little oil in the bottom. Cold oil will be minced ginger, garlic popping incense.
7. Add a tablespoon of red bean paste and stir-fry until the color is red. (Bean paste is very salty, so be sure to control the amount.)
8. Stir in the pork and stir-fry until cooked.
9. Pour the diced scallions, fish sauce, a cup of water or stock and cook until the water boils.
10. Add the fried eggplant strips and cook until the water is almost dry.
11. Pour in water starch to thicken the sauce. (The water should not be too dry, because it will be put into the casserole to cook a little, too dry on the bottom of the paste.)
12. The boiled eggplant into the casserole, cook until the water boils (that is, the casserole dish is hot on it) and finally sprinkle on the scallion grain on the table.
Materials: 3 purple long eggplant, pork, green onion, ginger and garlic, 1 green bell pepper,
1 tablespoon of sweet noodle sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, salt, vinegar
Methods: 1, eggplant washed and cut into pieces of rolling knife, add a little salt upside down and mix well, marinade for 10 minutes or so;
2, squeezed out of the marinade of the water, standby;
3, the older the eggplant is, the more it is, the better the water is, and the more it is. p>3, the older the eggplant marinated water the darker the color, this time of year the eggplant are still very tender it;
4, sliced pork, garlic minced, green pepper cut knife block, onion diced, sliced ginger, standby;
5, the frying pan, hot pan cool oil stir fry pork, oil do not have to put too much, pork will be out of the oil;
6, stir fry to the surface of the meat golden, spit out the fat, down into the onion and ginger, change to the oil, and then the meat will be out of the oil. Add a little hot water, not too much, stir fry evenly again;
11, cover the pot, slightly simmering, just 3, 5 minutes, depending on how much hot water you add;
12, the water will be nearly dry when the lid on the pot, stir fry evenly, add minced garlic and bell peppers, change the heat, stir frying juice;
13, the juice will be exhausted, add a little salt and stir fry evenly, pay attention to the amount of salt. Grasp the amount of salt, do not forget that we have added the sweet noodle sauce and soy sauce;
14, and finally a few drops of vinegar, stirring evenly, turn off the fire pot.