Recipe ingredients:

400g of eggplant, 50g of vegetable oil (actual consumption is 60g), 30g of soy sauce, 0/0g of cooking wine, 0/3g of sugar, 3g of refined salt, 2g of monosodium glutamate, 2g of chopped green onion, 2g of Jiang Mo and 0/00g of clear water.

Production method:

1. Cut off the stalks and pedicels of eggplant, wash it, cut it into big forks and put it in a dish similar to water chestnut style;

2. Put the wok on the fire, add the vegetable oil, heat it to 50%, pour in the eggplant, and simmer until the oil boils. When the eggplant is tender, pour the oil into the colander to control the oil removal;

3. Put the wok on a big fire, sprinkle chopped green onion and Jiang Mo, add water, pour eggplant, add cooking wine, soy sauce, white sugar and refined salt, turn it over a few times, bring it to a boil, cover the wok, turn the heat down and stew for about 1 minute. When the soup is scarce, move to high fire and stir-fry for a few seconds. Add monosodium glutamate and vegetable oil 10.

Characteristics of dishes:

Eggplant is soft and rotten, and tastes salty and sweet.

Method 2 of braised eggplant in oil

Recipe ingredients:

A round eggplant (two small ones), a small piece of pork (behind the butt), onion, ginger, garlic, Chili powder, an egg, ginger powder, spiced powder, chicken essence, soy sauce, sugar, starch and four aniseed.

Production method:

1. Cut the pork into small pieces, soak it in clear water 15-30 minutes, then dry it slightly, add ginger powder, spiced powder and chicken essence 10 minutes, then add an egg and mix well, then add a proper amount of starch and mix well. Be careful not to be too dry. Chop onion, ginger and garlic, and peel the round eggplant.

2. Put a little oil in the pot and turn to medium heat. Put the cut eggplant into the pot and stir fry several times. The middle has been pressed with a shovel and the water has been squeezed out. Don't put too much at a time, add a little oil at a time to avoid simmering;

3. After frying, put a little more oil in the eggplant pot, stir-fry the aniseed in the oil until it is simmered, then remove the bottom of the pot from the fire, take out the fried aniseed, let the oil cool a little, then put it on the tempering furnace, add onion, ginger, garlic and Chili powder, stir-fry for a few times, then add the evenly stirred meat slices and stir-fry until it changes color, and then add the prepared eggplant to stir-fry.

Tips:

This practice can also be vegetarian without meat.

Practice of braised eggplant in oil 3

Recipe ingredients:

Eggplant 600g, chopped green onion, ginger, monosodium glutamate, white sugar, soy sauce, cooking wine, broth, vegetable oil and sugar color.

Production method:

1. Wash the eggplant, cut it into diamond-shaped pieces, fry it in a hot oil pan until it becomes soft, and then take it out;

2. Stir-fry the spoon on the fire, add the base oil, add the onion and ginger, add the broth, eggplant, cooking wine, soy sauce, sugar and sugar, cover it after boiling, and simmer for one minute. When the soup is almost dry, turn on the fire, add monosodium glutamate and bright oil, and when the soup is thick, take it out of the pot and stew the eggplant in the oil. [Dining area]

Method of braising eggplant in oil 4

Recipe ingredients:

Eggplant, ginger, soy sauce, cooking wine and sugar.

Production method:

1. Cut eggplant into hob blocks and shred ginger;

2. After the oil pan is hot, put the eggplant first, then stir-fry the shredded ginger (I usually put the shredded ginger first, and later found that the shredded ginger will become bitter when it encounters too hot oil, which will affect the taste of the dish, so I changed the order of putting the dish);

For the sake of health, I didn't put a lot of oil, so I fried it for a while and the pot dried up. At this time, add cooking wine, soy sauce and a little sugar, turn off the heat, cover and simmer for about 10 minutes. When the eggplant is soft and waxy, it can be put out of the pot and stewed in oil.

Cooking skills:

It's best not to drain the water in this dish, otherwise it will affect the taste.