Raw materials:
Sandwich ham 50g, eggplant 150g, green pepper 1, and ginger.
Seasoning:
30g lard, salt 10g, 8g monosodium glutamate, 2g white sugar, 5g oyster sauce, 5g soy sauce and a proper amount of wet raw flour.
Exercise:
1. Slice ham, peel eggplant, green pepper and ginger.
2. Add lard to the pot, add ginger, green, red pepper, salt and ham slices and stir-fry until the taste is broken. [Gourmet China]
3. Add eggplant, monosodium glutamate, oyster sauce, soy sauce, stir-fry over high fire, thicken with wet raw flour, pour in sesame oil, stir-fry for a few times and serve.
Steamed eggplant and melon with aged vinegar
Materials:
Eggplant melon, garlic rice, red pepper rice, cooked garlic, sesame oil, soy sauce and mature vinegar.
Exercise:
1. Cut eggplant and wax gourd into sections, then spread garlic rice and red pepper rice on the surface and steam for 8 minutes.
2. After steaming, pour off the excess water, add the remaining raw garlic and cooked garlic (gold and silver garlic), steam for 1 min, and then take out the pot.
3, topped with sesame oil and soy sauce, and served with Shanxi mature vinegar.
Garlic, eggplant and melon
Raw materials:
2 slices of eggplant and melon
1 tablespoon soy sauce
3 garlic
Onion 1
Ginger 1 small pieces
Salt 1/4 teaspoons
Exercise:
1. Peel and wash ginger, onion and garlic, and chop them into minced meat for later use.
2. Wash the eggplant and cut it from the middle.
3. Inject a proper amount of water into the pot, put it on the steaming rack after boiling, put the cut eggplant in, cover it and steam.
4. Take out the steamed eggplant and tear it into tomato strips.
5. Wash the pan, drain the oil, and after the oil is hot, pour in ginger, onion and garlic.
6, medium and small fire, add salt and soy sauce, mix well into a sauce.
7. Pour the evenly stirred sauce into the shredded tomatoes and mix well to taste.
Salted fish, eggplant and melon pot
Raw materials:
Guagua lane
Salted fish or two
Two slices of fresh ginger
A garlic seed.
Salt Jamlom
Add some oil.
Exercise:
1. Wash salted fish slightly.
2. Cut the eggplant into strips first, and then cut two slices of fresh ginger.
3, hot pot, add a small amount of raw oil, half a spoonful of salt, two pieces of ginger.
4. Use ginger to heat oil on the inner wall of the pot.
5. pile up eggplant and melon.
6. Cover the lid and sprinkle a circle of water on the lid. Let it flow into the pot. In this way, adding water will not make the oil surface on the inner wall fall off. )
7, simmer for ten minutes, open the lid and add salted fish. (Salted fish can be cut into sections, but not into sections)
8. Mash a garlic, peel it, throw it into the pot, cover the pot and steam for three minutes.
9. Open the lid, turn the salted fish to the bottom, and turn up the eggplant and melon below.
10, cover and cook for another ten minutes.
1 1. Turn off the fire, open the lid and pour a circle of oil.
12, turn a few times with chopsticks.
13, eat covered.
point out
Choosing salted fish is best not to choose moldy salted fish (the fish is soft and wet and smells bad), but to choose some dried salted fish, which tastes fragrant and tastes good when cooked.
Baked eggplant and melon in Japanese style
Raw materials:
Eggplant, minced meat.
Seasoning:
Salt, cooking wine, starch, Japanese soy sauce (thick), miso, Japanese rice wine, sugar.
Prepare in advance:
1. Add salt, cooking wine and starch to minced meat, grab well and marinate for a while.
2. Cut the eggplant at intervals (don't cut it off), and then cut off a little eggplant at each incision to become a gap.
Exercise:
1. Stick a little starch on the gap and surface of eggplant, brew minced meat into the gap and spread the surface.
2. Heat the right amount of oil in the pot, with the minced meat side down, add eggplant and stir-fry until the minced meat solidifies and discolors.
3. Carefully turn the eggplant over, fry the other side until it becomes soft, and take it out.
4. Add 2 tablespoons of soy sauce, 2 tablespoons of seasoning paste, 2 tablespoons of rice wine, 2 tablespoons of sugar and appropriate amount of water to boil.
5. Add eggplant and cook until the soup is thick.