Method:
1. Peel the eggplant and cut it into 6 cm long, 3 cm wide and 0.5 cm thick clamping blades (*** 12 pieces); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them loose. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and stir well to make a whole egg paste.
2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, fill the loose stuffing into the tomato folder respectively, press it slightly, then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature, and take it out. When the oil temperature in the wok rises to 70% heat, take it out and fry it until it is golden in color and crispy in skin, take it out and put it on a plate, and serve it with spicy soy sauce and spicy beef sauce.
12 Songhua tomato box
Raw materials:
500g of eggplant, 50g of pig fat sauce, 4 preserved eggs, ginger rice 1 0g, 25g of flour, 25g of dry starch, egg1piece, salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and salad oil150g (about.
Method:
1. Peel the eggplant and cut it into 6 cm long, 3 cm wide and 0.5 cm thick clamping blades (*** 12 pieces); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them loose. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and stir well to make a whole egg paste.
2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, fill the loose stuffing into the tomato folder respectively, press it slightly, then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature, and take it out. When the oil temperature in the wok rises to 70% heat, take it out and fry it until it is golden in color and crispy in skin, take it out and put it on a plate, and serve it with spicy soy sauce and spicy beef sauce.
1 "Braised Eggplant with Sliced Meat"
raw material
Eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10, soy sauce 30g, refined salt 4g, sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed two petals, chopped green onion 10g.
prepare
1. Peel the eggplant and cut it into large dices. Cut the fat lean meat into 3.6 cm, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle.
2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil.
3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil.
Features: thick and tender, delicious.
2 "Roasted eggplant with licorice and garlic"
Formula:
6g of licorice, 0g of garlic15g, 0g of eggplant100g, 5g of ginger, 5g of onion, 5g of salt and 30g of vegetable oil.
Making:
1. Licorice is fully moistened and sliced; Peel and slice garlic; Wash the eggplant, cut it in half, then cut it into 4 cm square pieces, slice the ginger and cut the onion into sections.
2. Put the vegetable oil into the pot. When it's half cooked, add ginger and shallots, stir-fry until fragrant, add eggplant and stir-fry, add garlic, add 300ml soup, and simmer for 20min.
How to eat: 65438+ 0 times a day, with meals.
Efficacy: clearing away heat, promoting blood circulation, relieving pain and reducing swelling.
3. Fuel-saving method of burning eggplant
Eggplant becomes greasy after cooking because of its special oil absorption. If you want to save fuel and be light and delicious, you can marinate the washed eggplant with salt first. When the eggplant oozes water, squeeze it out and cook it in oil. You can also dry-fry eggplant without oil first, stir-fry the water, and then cook it in oil after the texture becomes loose.
4 "Baked eggplant is coming!
Cut the eggplant into hob blocks, insert the flower knife, soak it in salt water for five minutes, and remove the black. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, thicken with fish sauce, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp and fry the eggplant.
Secondly, the dishes to be added, such as celery and carrots, which are not easy to cook, are all fried or blanched in advance. Cooked, like cucumber slices, don't need this step. If you don't put the menu code, you can certainly skip this step.
Third, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus and stir-fry it slightly, more like fish and coriander), put the food code, add sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, see that the soup thickens, pour in the fried eggplant, stir-fry the eggplant evenly, and take out the pot!
9 "Liu Jiao Eggplant"
Raw materials:
Eggplant, big and round, the more purple, the better. Proper amount of flour, sugar, vinegar, salt, ginger, garlic, starch, etc.
Exercise:
1, cut eggplant into 2CM pieces, then pick flowers on both sides, and then cut into elephant-eye pieces.
2, flour paste, the consistency of the paste should not flow downwards.
3. Fry in a frying pan until golden brown and drain.
4. Mix sugar, vinegar, salt, ginger, garlic and starch in proportion. You can try it, not too sweet.
5. Put oil in the pot and pour in the sauce.
6. Put the eggplant in the sauce and heat it slightly.
Features: burnt and smooth, and the taste can be determined. For example, if you like acid, you can add more vinegar; If you like sweet, you can add more sugar.
10 "Braised Eggplant with Zhejiang Dishes"
Features: thick and tender, delicious.
Raw materials:
Eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10g, soy sauce 30g, refined salt 4g, sugar 5g+05g, cooking wine 5g, monosodium glutamate 2g, aniseed 2g, chopped green onion 10g, garlic.
Exercise:
1. Peel the eggplant, take it out and cut it into large pieces; Cut the fat lean meat into pieces 3.6 cm long, 2 cm wide and 0.3 cm thick.
2. Pour the vegetable oil into the pot, heat it, fry the eggplant until golden brown, and take out and drain the oil.
3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add sweet noodle sauce and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate and salt to taste, cover the lid tightly, thicken the eggplant pieces and sprinkle with pepper oil.
1 1 "fuel-saving method of burning eggplant"
Eggplant eats oil, and boiled eggplant is particularly expensive. You can use the following two methods at home.
First, when cooking eggplant, dry fry the eggplant without oil. Wait until the moisture of the eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. Be careful not to burn too much when frying water, eggplant is particularly easy to simmer without oil.
2. Before cooking the eggplant, marinate the processed eggplant pieces or slices with salt, squeeze out the water oozing from the marinated eggplant, and then burn it with oil. This not only saves fuel, but also avoids putting too much oil to make the dishes greasy.
15 dry-baked eggplant
Features contain vitamins A, B 1, C and P, and more protein and calcium.
raw material
A catty and a half of tender eggplant, a few pieces of garlic, a little chopped green onion, half a tablespoon of soy sauce, a teaspoon of salt, a teaspoon of sugar sauce, a teaspoon of light soy sauce, a teaspoon of Shaoxing wine, a proper amount of sugar, corn flour and water.
manufacturing process
1, eggplant washed, cut into long strips, soaked in light salt water (to avoid yellowing and blackening) for use.
2. Burn the red pot, degrease the eggplant and take it out for later use. Pour out the excess oil for frying garlic and pour it out. Add chopped green onion and stir-fry slightly. Add seasoning, return the eggplant to the pot, cover it and serve.
16 "braised eggplant with laver"
raw material
500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
manufacturing process
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put the dried seaweed in a bowl, soak it in boiling water, remove impurities and wash it until it is soft, and leave the soaked water for later use.
2. Put the wok in medium heat, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir fry evenly, and then simmer for 10 minute.
Dawnrain: Please put some salt to avoid being too salty; Baked eggplant should be cooked and not out of shape.
17 "roasted eggplant"
Cut the eggplant into hob blocks, insert the flower knife, soak it in salt water for five minutes, and remove the black. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, thicken with fish sauce, add eggplant pieces and pour out. Sprinkle with coriander powder. Peel, cut into small pieces of 1cm, put half a pot of oil on high fire and fry on low fire until soft, and don't paste until it looks golden yellow. Then pour out the drained oil, put a little oil, star anise, onion, garlic, noodle sauce and salt into the pot, add fried eggplant and fry until cooked, and sprinkle with coriander foam and garlic foam.
Use salted egg yolk, add water, starch, sugar, salt and pepper to make slurry, cut eggplant into small strips like French fries, cut green pepper into small strips, cut squid into small strips, and fry the three separately. If you like, you can also add carrot sticks and stir-fry them and mix them all together. There are 500 grams of delicious eggplant, 50 grams of pig fat paste, 4 preserved eggs, and ginger rice 10 grams. Salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil, salad oil 1 500g (about 75g), spicy soy sauce seasoning dishes and spicy beef sauce seasoning dishes1each.
Method:
1. Peel the eggplant and cut it into 6 cm long, 3 cm wide and 0.5 cm thick clamping blades (*** 12 pieces); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them loose. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and stir well to make a whole egg paste.
2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, fill the loose stuffing into the tomato folder respectively, press it slightly, then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature, and take it out. When the oil temperature in the wok rises to 70% heat, take it out and fry it until it is golden in color and crispy in skin, take it out and put it on a plate, and serve it with spicy soy sauce and spicy beef sauce.
12 Songhua tomato box
Raw materials:
500g of eggplant, 50g of pig fat sauce, 4 preserved eggs, ginger rice 1 0g, 25g of flour, 25g of dried starch, egg1piece, salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and salad oil150g (about.
Method:
1. Peel the eggplant and cut it into 6 cm long, 3 cm wide and 0.5 cm thick clamping blades (*** 12 pieces); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them loose. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and stir well to make a whole egg paste.
2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, fill the loose stuffing into the tomato folder respectively, press it slightly, then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature, and take it out. When the oil temperature in the wok rises to 70% heat, take it out and fry it until it is golden in color and crispy in skin, take it out and put it on a plate, and serve it with spicy soy sauce and spicy beef sauce.
1 "Braised Eggplant with Sliced Meat"
raw material
Eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10, soy sauce 30g, refined salt 4g, sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed two petals, chopped green onion 10g.
prepare
1. Peel the eggplant and cut it into large dices. Cut the fat lean meat into 3.6 cm, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle.
2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil.
3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil.
Features: thick and tender, delicious.
2 "Roasted eggplant with licorice and garlic"
Formula:
6g of licorice, 0g of garlic15g, 0g of eggplant100g, 5g of ginger, 5g of onion, 5g of salt and 30g of vegetable oil.
Making:
1. Licorice is fully moistened and sliced; Peel and slice garlic; Wash the eggplant, cut it in half, then cut it into 4 cm square pieces, slice the ginger and cut the onion into sections.
2. Put the vegetable oil into the pot. When it's half cooked, add ginger and shallots, stir-fry until fragrant, add eggplant and stir-fry, add garlic, add 300ml soup, and simmer for 20min.
How to eat: 65438+ 0 times a day, with meals.
Efficacy: clearing away heat, promoting blood circulation, relieving pain and reducing swelling.
3. Fuel-saving method of burning eggplant
Eggplant becomes greasy after cooking because of its special oil absorption. If you want to save fuel and be light and delicious, you can marinate the washed eggplant with salt first. When the eggplant oozes water, squeeze it out and cook it in oil. You can also dry-fry eggplant without oil first, stir-fry the water, and then cook it in oil after the texture becomes loose.
4 "Baked eggplant is coming!
Cut the eggplant into hob blocks, insert the flower knife, soak it in salt water for five minutes, and remove the black. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, thicken with fish sauce, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp and fry the eggplant.
Secondly, the dishes to be added, such as celery and carrots, which are not easy to cook, are all fried or blanched in advance. Cooked, like cucumber slices, don't need this step. If you don't put the menu code, you can certainly skip this step.
Third, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus and stir-fry it slightly, more like fish and coriander), put the food code, add sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, see that the soup becomes thick, pour in the fried eggplant, stir-fry the eggplant evenly, and take out the pot!
9 "Liu Jiao Eggplant"
Raw materials:
Eggplant, big and round, the more purple, the better. Proper amount of flour, sugar, vinegar, salt, ginger, garlic, starch, etc.
Exercise:
1, cut eggplant into 2CM pieces, then pick flowers on both sides, and then cut into elephant-eye pieces.
2, flour paste, the consistency of the paste should not flow downwards.
3. Fry in a frying pan until golden brown and drain.
4. Mix sugar, vinegar, salt, ginger, garlic and starch in proportion. You can try it, not too sweet.
5. Put oil in the pot and pour in the sauce.
6. Put the eggplant in the sauce and heat it slightly.
Features: burnt and smooth, and the taste can be determined. For example, if you like acid, you can add more vinegar; If you like sweet, you can add more sugar.