Yunnan cuisine belongs to Yunnan cuisine.
Features This dish has a strong Yunnan flavor, spicy and delicious.
raw material
500g of eggplant, 2 green garlic, 3 green peppers, 50g of water-borne fungus, bean paste 1 tablespoon, soy sauce 1 tablespoon, salt and monosodium glutamate, water starch 1 tablespoon, and Chili oil 1 tablespoon.
manufacturing process
1. Peel and wash eggplant, and cut into strips with a length of 4cm and a thickness of 1 cm; Wash green garlic and cut into sections; Cut the green pepper into small pieces. 2. Heat the wok, add 4 tablespoons of oil, pour in eggplant strips and stir-fry for several times, add salt, bake until the moisture of eggplant strips is basically dry, and remove and drain the oil for later use. 3. Heat the wok again, add 3 tablespoons of oil, stir-fry bean paste, add green garlic, fungus and green pepper, pour eggplant strips, season with soy sauce, thicken water starch, and pour Chili oil and stir well.
Eggplant in chicken sauce
Yunnan cuisine belongs to Yunnan cuisine.
The specialties are good in taste and color.
raw material
Eggplant 300g, green pepper 1, red pepper 1, chicken breast 100g, 2 tablespoons of bean paste, half a tablespoon of soy sauce, 2 tablespoons of Shaoxing wine, sugar 1 tablespoon, half a tablespoon of vinegar, a little onion, ginger and garlic, salt, pepper and sesame oil.
manufacturing process
1. Wash the eggplant, cut it in half, and then cut it into 4 cm long sections, each with three or four knives, and the two ends are connected together; Green pepper and red pepper are pedicled and seeded, washed and cut into small pieces. 2. Slice chicken breast, marinate with 1 tablespoon Shao wine, 1 tablespoon oil, half a tablespoon water starch, egg white and a little salt and pepper for 0/0 minute. 3. Mix Shaoxing wine 1 tablespoon, sugar 1 tablespoon, chicken powder, 3 tablespoons of water, half a tablespoon of soy sauce, vinegar and water starch to make a sauce for later use. 4. Heat the wok, add appropriate amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, slide with oil, remove and drain for later use. 5. Heat the wok again, stir-fry the garlic slices, take out the garlic slices, add 1 tablespoon oil and bean paste, stir-fry the shallot ginger, add the oiled materials and garlic slices, pour in the thicken sauce, stir-fry evenly, pour a little sesame oil, and take off the pan.
Fried shredded tomato with vegetable name
raw material
Ingredients: eggplant, tomato, onion, garlic, two spices: salt, monosodium glutamate, peanut oil cooking wine.
manufacturing process
Heat oil in a pan, add shredded onion (shredded onion) and shredded garlic (chopped garlic with a knife) to saute, add shredded eggplant (shredded eggplant), then add cooking wine, salt, monosodium glutamate and shredded tomato (shredded tomato) in turn, and stir fry.
trait
Salty, slightly sour and refreshing, suitable for family breakfast or lunch.
Stewed chicken soup with eggplant
Its cuisine is Fujian cuisine.
trait
raw material
250g of chicken with bone, 50g of eggplant150g, 50g of clear soup, and appropriate amounts of soy sauce, Shaoxing wine, minced onion and ginger, salt and vinegar.
manufacturing process
1, wash the chicken and chop it into small pieces; Peel the eggplant and cut it into hob blocks for later use. 2. Heat the wok, put the oil to 60% heat, stir-fry the chopped green onion and ginger, stir-fry the chicken pieces thoroughly, add the soy sauce and Shaoxing wine and cook for a while, add the broth to boil, add the eggplant, and when the chicken pieces and eggplant are cooked, add salt to taste and sprinkle with vinegar.
Stewed potatoes with eggplant
Ingredients: eggplant, potatoes
Accessories: green pepper and red pepper.
Seasoning: lard, onion, sesame oil, salt, broth.
Exercise:
1. Peel and dice potatoes, cut eggplant into hob blocks, diced green pepper and diced onion;
2. Put lard in the pot, stir-fry chopped green onion in oil, add potatoes, eggplant, salt and chicken essence, stir-fry, pour broth and cook for 30 minutes on high fire;
3. Boil the potatoes and eggplant until soft, and press them into mud with a spoon. Add chicken essence and sprinkle with diced green pepper.
Hand-torn eggplant
Material: eggplant 1/2kg.
Sauce: 2 tsps mustard powder, 2 tsps water, 1 tablespoon sesame sauce, 1 tablespoon organic soy sauce, 1 tablespoon sesame oil, a little salt and sugar.
Practice: 1. Wash the eggplant, prick the eggplant with a bamboo stick, put it in a steamer and steam for about 2-3 minutes until it is soft; 2. Stir mustard powder and water in a small bowl until "smooth", then add the remaining sauce to watch the mixing; 3. Take out the original steamed eggplant strips, tear them into long strips by hand, put them on a plate, and pour them with sauce, either hot or cold.
Remarks: If there is no mustard powder, use Japanese mustard sauce instead of another flavor!