raw material
500 grams of eggplant and white gourd, chicken 1 00g, fried salted fish10g, 30g of clay pot sauce, 50g of celery, 20g of green pepper, soup1cup, Shaoxing wine, garlic, chopped green onion, soy sauce and sesame oil.
step
step
Specific operation
Step 1
Divide the eggplant into batches, peel it, turn around and remove the tail, and cut it into 4 pieces at a time, about 12 cm long.
Second step
Heat the wok, add oil and boil until 60% boils. Add eggplant and melon strips, fry for about 1 minute until cooked, then pour in and filter to remove oil.
Third step
While the oil is still in the pan, add garlic, celery, pepper and steamed stuffed bun sauce to stir fry until fragrant, then add chicken to stir fry, add Shao wine, soup, eggplant and melon strips, the above seasonings and fried salted fish, simmer for a while, add a little raw flour and add tail oil. Transfer to an earthenware pot, heat until boiling, add sesame oil and chopped green onion, cover and serve.
Another way to make fish-flavored eggplant seeds,
raw material
An eggplant, a green pepper, minced garlic, chopped green onion and Jiang Mo, a spoonful of Pixian hot sauce, a spoonful of cooking wine, vinegar 1 spoon, soy sauce 1/2 spoon, sugar 1/2 spoon and starch 1/2 spoon. (For those who have a sweet mouth, put 1 spoonful of sugar)
step
Specific operation
Step 1
Chop the onion and ginger and cut them in half. Half will be used in the wok, and the other half will be put in the fish-flavored sauce later. Put all the ingredients in the fish-flavored sauce into a small bowl and stir well for later use. Pat a few cloves of garlic, cut into pieces, and cut into pieces of green pepper.
Second step
Remove the pan and pour the right amount of oil while it is not hot. When the oil temperature is 50% hot, add Pixian Chili sauce and stir-fry the red oil at low temperature. The oil temperature must not be high or it will fry Pixian Chili sauce.
Third step
Stir-fry Pixian Chili sauce in red oil, add Jiang Mo and chopped green onion, stir-fry for three to four minutes, add processed eggplant, and then add green pepper.
Fourth step
Add the green pepper, then add the prepared fish sauce seasoning and stir-fry for a while. Add minced garlic before cooking.
Another method of eggplant seeds
material
2 teaspoons of Zhenjiang vinegar; 6 eggplant; 50 grams of minced meat; Pixian bean paste 1/2 teaspoons; June bean paste 1+ 1/2 tablespoons; Soy sauce 1/2 teaspoons; Soy sauce 1/2 teaspoons; Sesame oil 1/2 teaspoons; Salt 1/4 teaspoons; Sugar 1/2 teaspoons; Fuel consumption 1/2 teaspoons; Cooking wine 1/2 teaspoons; Raw flour 1/2 teaspoons; 2 tablespoons of water; Appropriate amount of pepper; Half a red pepper; Garlic 10 petal; 3 slices of ginger; Stir-fry pork stuffing with 3 shallots for 20 minutes. Seasoning: raw flour 1/2 teaspoons, soy sauce 1/2 teaspoons, salt 1/4 teaspoons, cooking wine 1/2 teaspoons, and appropriate amount of pepper.
working methods
Cut eggplant into strips 7cm long and 2cm square, shred red pepper, mince garlic, ginger and onion, and spare onion.
Heat the oil in the bottom of the pot and stir-fry the minced meat until it changes color. Still in this pot, pour some vegetable oil, add tomato strips, fry the tomato strips until they are colored, press them with a spoon when you take them out, and control some oil.
Stir-fry ginger, onion and minced garlic with the remaining oil in the pot, then pour in the prepared seasoning and continue to stir-fry. Seasonings are: 1/2 teaspoons of Pixian bean paste, 1+ 1/2 teaspoons of June bean paste, 1/2 teaspoons of light soy sauce, 1/2 teaspoons of light soy sauce.
Stir-fry the seasoning juice evenly, add minced meat, tomato strips and shredded red pepper, then pour in half a bowl of boiling water, cover and simmer for 3 minutes.
Open the lid, pour in water starch, stir-fry over high heat and collect the juice until the soup is thick, not too dry.
Heat a small casserole, pour in the fried fish-flavored eggplant, sprinkle with chopped green onion, add sesame oil and cover. Casseroles can keep warm.