Braised eggplant is a traditional dish with a long history. This dish is the most exquisite among vegetarian dishes. It is a popular food. Today I will share some methods.
How to cook braised eggplant
Method 1
Food reference materials: 3 eggplants, 100 grams of minced meat, 5 cloves of garlic, 2 red peppers, chives A little, 2 teaspoons soybean paste, 1 teaspoon straw mushroom dark soy sauce, appropriate amount of oil.
Method 1. Cut the eggplants into sections and steam them in a pot, remove them and let them cool for later use. Processing Reference
2. Flatten and peel the garlic and chop into minced garlic. Cut the red pepper and chives into sections and set aside.
3. Pour the oil into the pot and heat it up, add the minced meat and stir-fry, then stir in the soybean paste and pepper into the fried minced meat, then add the steamed eggplant segments and stir-fry together. saute. Processing reference
4. After the eggplant segments are fragrant, add minced garlic, red pepper segments and straw mushrooms and stir-fry, then sprinkle with chives and coriander segments.
Method 2
Finished Braised Eggplant Ingredients: 2 long eggplants, 100 grams of pork belly, 1 pepper, 5 cloves of garlic, and appropriate amount of oil. Seasoning: 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons wine, oil (15 tablespoons), salt (1/3 tablespoon), chicken powder (1 tablespoon), cornstarch (1 tablespoon), two star anise (aniseed), Three green onions, minced, three cloves of garlic, sliced, two coriander stalks, minced, one spoonful of watercress, one tablespoon of starch, add water and mix into gravy.
1. Cut the eggplant vertically into 4 strips, then cut it crosswise into sections, and cut the pork belly into shreds.
2. Slice the peppers and smash the garlic.
3. Heat the oil, put the eggplant into the pot and fry it immediately.
4. Put two spoons of oil in the pot, first sauté the chili pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning , take out of the pot and put on a plate.
Method 3
1. Squeeze out the water from the pickled eggplant pieces. Braised Eggplant 2. Heat oil in a pan until it is 30% hot, add in eggplant pieces and stir-fry until they turn yellow, then place on a plate.
3. Clean the pot, add a small amount of oil, and when it is 50% hot, add chopped green onions, garlic slices, and star anise and stir-fry until fragrant, add in eggplant cubes and stir-fry.
4. When frying the eggplant cubes, add cooking wine, all the seasonings in the watercress bowl, half a cup of soup or water and bring to a boil to thicken.
5. Sprinkle in coriander.
Method 4
1. Peel the eggplant and cut into thick slices, lightly cut the surface with a flower knife, then cut into hob pieces, fry in an oil pan until golden and set aside; 2. Add a little soaked fungus and shiitake mushrooms to the minced onion, ginger and garlic, add cooking wine, soy sauce, sugar, vinegar and MSG and mix well. Leave the base oil in the pot, pour in the prepared juice, thicken with water starch, add tomatoes, Stir fry the eggplant quickly and evenly. Method 5 Ingredients: braised eggplant, 500 grams of eggplant, 50 grams of meat filling, auxiliary ingredients: 2 cloves of garlic, 2 slices of ginger, 1 each of green onion and red pepper, 1 tablespoon of bean paste, half a teaspoon each of salt and sugar, 1 teaspoon of soy sauce. Production steps:
1. Wash all ingredients except the meat filling; remove the head and tail of the eggplant and cut into 3 cm long sections;
2. Peel and mince the ginger and garlic; cut the green onion into flowers; cut the red pepper Thin slices;
3. Pour 1 cup of oil into the pot and heat it, add the eggplant and fry until soft, take it out;
4. Leave 1 tablespoon of oil in the pot and heat it up. Add ingredient A, ginger, garlic, and green onion and stir-fry until fragrant. Add meat filling and stir-fry until cooked. Add ingredient B and eggplant and stir-fry evenly. Add red pepper flakes before serving, top with ingredient C and serve.