The production method is as follows:
Ingredients: eggplant 500g, soy sauce 15g, vinegar 10g, sugar 10g, starch 10g, cooking wine 5g, onion 5g and ginger 3g.
3 grams of garlic, 4 grams of douban hot sauce, 50 grams of oil monosodium glutamate, 1 gram.
Exercise:
① Peel and pedicel eggplant and cut it into small pieces. Onion, ginger and garlic are all cut into powder.
(2) Put soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, onion, ginger and garlic into a bowl and beat them into juice.
(3) Put oil in a wok, heat it, add eggplant pieces and watercress hot sauce, stir-fry constantly, add a bowl of juice when the eggplant pieces are soft and cooked, stir-fry quickly to make the juice hang evenly, and then take it out of the wok.
Garlic-flavored fish-flavored eggplant pot
Main materials:
Two eggplants weigh about 500g, semi-fat lean meat is about 180g, ginger rice 1/2 tbsp, dried onion, garlic and bean paste are each 1 tbsp, and sesame oil 1/2 tbsp.
Composition:
Seasoning: light soy sauce 1/2 teaspoons, light soy sauce, salt, vinegar, broken brown sugar 1 teaspoon, 2 tablespoons water, 3/4 teaspoons soy sauce, sugar, oil and pepper.
Braised pork: 1/4 teaspoons of garlic, 1/2 teaspoons of corn flour, 3/4 teaspoons of soy sauce, sugar and oil, and appropriate amount of pepper.
Sauce: 1 teaspoon cornflour, 2 teaspoons water.
How to do it:
1, remove the head and tail of eggplant, thin the skin and obliquely cut into large pieces; Marinate minced meat with marinade for more than half an hour.
2. Heat 1 tbsp oil, stir-fry the lower half of ginger rice, garlic and bean paste until fragrant, then stir-fry the eggplant until soft, adding a little water while frying.
3. Heat half a tablespoon of oil, saute the remaining ginger rice, garlic and bean paste, and stir-fry the pork.
4. Pour the pork and seasoning into the eggplant pot in (2), simmer for 5 minutes, thicken the juice, and sprinkle with onion to serve.
Note: it is best to buy garlic without buds, and it is better to touch it steadily.
LAM Raymond eggplant
Raw materials:
20g of minced meat, 200g of eggplant, 0g of shallot10g of ginger10g.
Seasoning:
500g of peanut oil (the actual oil consumption is100g), 0/0g of salt, 5g of monosodium glutamate, 3g of sugar, 20g of corn flour, 5g of sesame oil, 50g of chicken soup and 0g of soy sauce king10g.
Production process:
1, peeled eggplant, cut into big thick strips, washed chives and cut into sections, ginger and rice.
2. Put oil in the pan, add tomato strips when the oil temperature is 120 degrees, and fry until golden brown.
3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw powder and pour with sesame oil.
Other practices of eggplant:
Homemade eggplant
Ingredients: 500g eggplant, 2 green garlic, 3 green peppers, 50g auricularia, bean paste 1 spoon, soy sauce 1 spoon, salt and monosodium glutamate, water starch 1 spoon, pepper oil 1 spoon.
Characteristic color: This dish has a strong Yunnan flavor, spicy and delicious.
Operation: 1. Peel and wash eggplant, and cut into strips with a length of 4 cm 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.
Raw materials of baked eggplant in sauce: 500g eggplant, 500g vegetable oil, 25g sweet noodle sauce, 0g sugar 1 0g soy sauce 1 0g refined salt1g monosodium glutamate1g water starch, 50g onion, ginger and garlic. Methods: 1. Peel the eggplant, cut it into 2 cm square pieces, cut it with a cross knife, and spare the onion, ginger and garlic. 2. Heat the oil in the pan, then fry the eggplant into golden brown and take it out. 3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil. Features: salty and sweet, with strong sauce flavor.
Tomato strips with sauce
Color and fragrance: The sauce is rich and delicious.
Main ingredients:
400g of tender eggplant, 50g of sweet noodle sauce, 5 cloves of garlic, and proper amount of salt, chicken powder and water starch;
Making:
1), peeled eggplant and cut into thick strips; Peel garlic cloves and cut into pieces;
2) Wash the wok and put it on the fire. When the oil is heated to 60%, put the tomato strips into the oil pan and fry them until they are soft. Take out the drained oil for later use.
3) Put three tablespoons of oil in the pot. When the oil is hot, add the sweet noodle sauce and stir-fry until crispy. Add garlic slices and stir-fry a little, add a little water, add tomato strips, add chicken powder and salt to taste, and cook until eggplant tastes delicious and water starch thickens.
Shredded eggplant with Chili sauce
Color and fragrance: spicy and delicious.
Main ingredients:
Eggplant 500g, 2 red peppers, dried peppers 10g, garlic paste 1 teaspoon, 2 tablespoons soy sauce, 2 teaspoons sugar, a little Shaoxing wine, and a little shredded onion and ginger.
Making:
1), washed eggplant and cut into 4 cm long filaments; Cutting red pepper and dried pepper into filaments; 2) Add 4 tablespoons of oil into the wok and simmer until it is slightly hot. Stir-fry the dried chili shreds into chili oil, skim the chili shreds and keep the red oil; 3) Continue to heat the red oil, add shredded leek, shredded ginger and shredded red pepper to stir fry, add shredded eggplant to stir fry, add Shaoxing wine, soy sauce, sugar, mashed garlic and a little water, and concentrate the juice with high fire.
Raw materials for cooking eggplant: 500g of eggplant, 500g of peanut oil, 25g of soy sauce (actual dosage is 40g), 2g of monosodium glutamate, 3g of refined salt, 0/0g of water starch/kloc-,and a little of onion, ginger and garlic. Methods: 1. Peel the eggplant, wash it and cut it into 3 cm thick slices. One side of each piece will be cut into strips with a width of 3 cm and an interval of 0.3 cm until it is full. The inclined blade will become a scraper with a thickness of 1cm, and it will be aired outdoors 1 hour. 2. Mix soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch and water100g into thick juice. 3. Put the wok on the fire, add oil, add eggplant slices when it is heated to 70% heat, turn it frequently with a spoon, and take out the oil control when the skin is burnt. 4. Pour the oil out of the pot, leave a little base oil, heat it after mixing, add garlic slices and stir-fry until fragrant, pour the sauce and eggplant slices, burn them together, stir-fry until the juice is thick. Features: bright red and oily, and the juice is delicious.
Ingredients of braised eggplant in oil: 400g of eggplant, 50g of vegetable oil (actual consumption is 60g), 30g of soy sauce, 0/0g of cooking wine, 3g of sugar/kloc-0, 3g of refined salt, 2g of monosodium glutamate, 2g of chopped green onion, 2g of Jiang Mo and 0g of clear water100g. Method:
1. Cut off the stalks of eggplant, wash the stalks, cut into large pieces like water chestnut and put them on a plate. 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 and control the oil. 3. Put the wok on a big fire, sprinkle chopped green onion and Jiang Mo, add clear water, pour eggplant, add cooking wine, seasoning oil, white sugar and refined salt, turn it over a few times, bring it to a boil, cover the wok, reduce the heat, stew for about 1 min, stir-fry for a few seconds when the soup is scarce, and add monosodium glutamate and vegetable oil 15. Features: Eggplant is soft and rotten, salty and sweet.
Fish-flavored whole eggplant raw materials: 300g of long eggplant, 40g of lard, 35g of soy sauce, 3g of refined salt, 2 red peppers, 3 cloves of garlic, 2g of sugar 15g, 2g of monosodium glutamate, a little pepper, an appropriate amount of onion and ginger, 5g of vinegar, wet starch 15g and a little cooking wine. Methods: 1. Wash the eggplant with pedicle, split it from the middle with a knife, and cut 2 oblique knives on each side, and two-thirds of each knife will not be cut off (flower knife). 2. Shred pepper, garlic, onion, ginger, white sweet and sour, cooking wine, monosodium glutamate, pepper and wet starch into juice for later use. 3. When the wok is on fire, put 25g lard in the wok, heat the eggplant with oil, fry until one side is slightly Huang Shi, turn it over, add lard 15g, cut the eggplant into sections, add onion, ginger and garlic, fry together, add soy sauce, refined salt and appropriate amount of hot water, cover the boat and cook, pour in the mixed rice when cooked, and remove from the fire when the juice is thick. Features: soft, rotten, palatable and fragrant.
Raw materials of the frying box: eggplant 400g, onion 25g, mushroom 50g, coriander 13g, three eggs, flour 25g, flour residue 75g, vegetable oil 125g, and salt and pepper noodles.
Methods: 1. Wash and peel the eggplant, divide everything in two, then lay the half flat with the convex part facing up, cut it with a knife, but don't cut it off, and then use another one-size-fits-all eggplant slice with a seam in the middle for later use. 2. Peel and cut onions and chop mushrooms. Wash coriander, chop up 2 pieces of minced meat and eggs, break them up, heat them in a wok, add vegetable oil, add chopped green onion, eggs and mushrooms when the oil is hot, sprinkle with salt, fry Chili noodles into stuffing, and let them cool for later use. 3. Break the cut eggplant, put the mushroom eggs in with a knife, after all, sprinkle some salt, pepper noodles and flour, then dip another broken egg, take it out and put it on the bread crumbs, compact it with both hands, and let the bread crumbs wrap the eggplant. 4. Put the frying pan on the fire, heat it and add the vegetable oil. When the oil starts to smoke, add eggplant, fry until golden brown, and take it out. If it is not cooked, put it in the oven for a while and you can eat it. Features: tender inside and tender outside, fresh and delicious.
Raw materials of tomato box for pot cracking: 2 long eggplants, meat stuffing 150g, eggs 1 each, cooked seaweed 10g, coriander powder 10g, vegetable oil 50g, sesame oil 15g, refined salt 4g, monosodium glutamate 2g, and pepper noodles/0g.
Methods: 1. Peel eggplant, cut into 3mm thick slices, and cut seaweed into sections. 2. Add minced meat into onion, Jiang Mo, salt, monosodium glutamate, pepper noodles and sesame oil, and stir well. 3. Put the meat stuffing between two pieces of eggplant, dip it in flour and hang the egg paste. 4. Pour oil into the pan, and when it is hot, put the tomato box covered with cinnamon sauce into the pan and fry it. When both sides are golden brown, add a spoonful of soup, cover, simmer for 5 minutes and sprinkle with coriander. Features: fresh and tender, not greasy, delicious.
Ingredients for fried eggplant slices: 400g tender eggplant, 65g peanut oil, 50g minced meat, 5g shredded onion, 5g minced garlic, 3g Jiang Mo, 7g refined salt, 0g sugar10g, 5g rice vinegar. Method:
1. Wash the tender eggplant, cut it vertically into long pieces with skin about 5 mm thick, put it in a box, add 2000 grams of boiling water, soak it for about half an hour, take it out and drain it for later use. 2. Heat the pot, add 50 grams of peanut oil, put the eggplant slices in the pot and fry until both sides are golden. 3. Put the wok on medium heat, add 15g oil, heat it, add shredded onion, minced garlic, Jiang Mo, minced meat, refined salt, white sugar, rice vinegar, stir-fry eggplant slices, stir-fry lightly, and then take off the wok. Features: purple and yellow set each other off, bright and pleasing to the eye, with five flavors and unique flavor.
Raw materials for grilled eggplant with sliced meat: eggplant 500g, fat lean meat 100g, vegetable oil 500g (actually consumed 65g), pepper oil 10, seasoning oil 30g, refined salt 4g, sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed with two petals and chopped green onion 65438. Method:
1. Peel the eggplant and cut it into large dices. Cut the fat lean meat into 3.6 cm, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle. 2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil. 3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil. Features: thick and tender, delicious.
Three fresh eggplant raw materials: 4 small garden eggplants, Tricholoma hygrophila, auricularia hygrophila and caviar100g, onion10g, fried walnut kernel 50g, sugar, cooking wine, monosodium glutamate and water starch. Methods: 1. Wash Tricholoma and Mulberry with clear water and chop them into powder. 2. Heat the frying spoon, add caviar and onion, and stir fry. Remove from the fire, then pour in Jiang Mo, monosodium glutamate, sugar, cooking wine, Tricholoma, Auricularia auricula and water starch and mix well to make stuffing. 3. Wash the eggplant, dig the cover, remove the seeds, fill the stuffing, cover the eggplant, seal it with starch, steam it in a steamer for 10 minutes, take it out, put it on a plate, and put the fried walnuts around the plate. Features: Delicious fragrance.
Three fresh eggplant raw materials: 4 small garden eggplants, Tricholoma hygrophila, auricularia hygrophila and caviar100g, onion10g, fried walnut kernel 50g, sugar, cooking wine, monosodium glutamate and water starch. Methods: 1. Wash Tricholoma and Mulberry with clear water and chop them into powder. 2. Heat the frying spoon, add caviar and onion, and stir fry. Remove from the fire, then pour in Jiang Mo, monosodium glutamate, sugar, cooking wine, Tricholoma, Auricularia auricula and water starch and mix well to make stuffing. 3. Wash the eggplant, dig the cover, remove the seeds, fill the stuffing, cover the eggplant, seal it with starch, steam it in a steamer for 10 minutes, take it out, put it on a plate, and put the fried walnuts around the plate. Features: Delicious fragrance.
Tomato fragrant rice
Ingredients: eggplant 1 strips of ground meat, 3 tablespoons of rice 1 glass of water 1 cup of seasoning A: soy sauce 1 tablespoons of sugar 1/2 tablespoons of salt 1 tablespoons of sesame oil 1/3 tablespoons of seasoning B: 2 tablespoons pepper powder 1/3 tablespoons method: (1) Wash eggplant, cut it into small pieces with a hob, soak it in clear water, and drain it when cooking. (2) Wash the rice, drain the water, add 1 glass of water to soak for 20 minutes, and finally add eggplant slices, minced meat and seasoning A, stir slightly and steam in an electric cooker. (3) After the switch is switched on, do not open the lid and let the tomato rice stew for about 20 minutes. After opening, add seasoning B and stir evenly from bottom to top with a rice spoon.
Garlic and eggplant puree
Ingredients: eggplant 350g, sesame oil 5g, sesame paste 10g, refined salt 7g, coriander, leek and garlic paste a little. Method:
1. Remove the iron tray of eggplant, peel it, cut it into 0.3 cm thick pieces, put it in a bowl and steam it in a cage for 25 minutes. Let it cool slightly after coming out of the cage. 2. Dehydrate the steamed eggplant, add sesame oil, salt, sesame paste, coriander, leek and garlic and mix well. Features: soft and rotten.