Three popular eggplant dishes, which one is your dish!

Ingredients: one eggplant.

Ingredients: 2 green peppers, 2 red peppers, and a little green pepper rice, garlic rice and ginger rice.

Seasoning: sugar, monosodium glutamate, balsamic vinegar, umami juice and sesame oil.

Exercise:

1. Wash eggplant and cut into long strips for later use.

2. Wash and dry the green and red peppers, heat the pot, put no oil in the pot, fry them directly in the pepper until the black spots on the skin become soft and uniform, and take them out for use.

3. Continue to add eggplant strips, fry the eggplant with medium heat until it is soft and fragrant, then pour it out and add pepper to cool.

4. Peel off the black parts of pepper and eggplant skin, remove pepper seeds, then tear them into strips, then add monosodium glutamate, sugar, balsamic vinegar, umami juice, sesame oil, green and red pepper rice, fried garlic rice and ginger rice and mix well to serve.

Second, the tomato clip used for brewing juice.

Three popular eggplant dishes, which one is your dish!

Cut the eggplant into blades, put the minced meat into a bowl, add ginger, eggs and salt and stir to make meat stuffing.

Heat the oil in a clean pot, put the eggplant into the meat one by one, and then cover it with a layer of whole egg paste. When they are fried in the oil pan until the skin is crisp, pour out and drain the oil.

Leave the bottom oil in the pot, first add the minced salted vegetables, minced pork, minced mustard tuber, Pixian watercress, green pepper, garlic and ginger, stir-fry until fragrant, then put them in a fried tomato folder, and then stir-fry with soy sauce, soy sauce, monosodium glutamate, vinegar, red oil and pepper oil, and serve on a plate.

Third, flavor eggplant.

Three popular eggplant dishes, which one is your dish!

Precast in advance:

1, cut eggplant into four parts longitudinally, remove the core respectively, and change it into uniform strips with oblique knife.

2. Cut the eggplant (1 kg) and put it in a pot. Add a proper amount of water to wet the eggplant, add a small amount of starch, and gently mix well.

3. After stirring evenly, add a proper amount of water and starch to stir again (the amount is larger than the first time) until the water is completely absorbed by the starch.

4. Heat the oil at the bottom of the pot, control the oil temperature between 40% and 50%, pour in eggplant, fry until the surface is slightly Huang Shi, and finally raise the oil temperature before frying.

Production process:

1. Add a small amount of base oil to the pot, and then add 7 grams of pepper, 0/0 gram of dried pepper/kloc-0, 5 grams of onion, ginger and garlic slices, and 20 grams of salt in turn (without monosodium glutamate, the taste will be affected). Stir-fry until the smell of pepper escapes, the pepper turns reddish brown and the ginger slices turn slightly yellow. Add 10 oyster sauce.

2. When the cooked sweet and sour juice is sticky, add the fried eggplant and ingredients, turn the pan over low heat, and finally sprinkle with white sesame seeds.

Features of the container:

It is best to choose a small basket with a gap at the bottom, because the prepared vegetable soup is easy to sink, and the excess soup flows outside through the gap, which will not make the eggplant soft again.