Pork ribs are fried first and then steamed, eggplant is fried first and then fried. Adding dry pot sauce when frying will make you feel like eating a dry pot. The ribs will not dry after steaming, and they taste like crispy meat.
Chop the ribs into pieces, put them into a pot, wash the blood with clear water, drain them, then add oyster sauce, ribs sauce, salt and cornstarch into the pot, mix well and marinate them for flavor, then put them into a 30% to 40% hot oil pan and smooth them. Pour out the drained oil, steam it in a steamer until it is soft and cooked, and take it out for use. Cut the eggplant into hob blocks.
Heat the oil in a clean pot, first put the eggplant pieces into the oil, pour out and drain the oil. Leave the bottom oil in the pot, add the millet pepper, Jiang Mo, minced garlic and dry pot sauce, stir-fry until fragrant, add appropriate amount of water to boil, then add the ribs and eggplant, and when the juice is collected, take the pot and put it on a plate, and sprinkle with the fried minced garlic and chopped green onion.
fried egg plant with ground pork
Northeast hard dish stewed with fresh catfish and eggplant is slightly different from beer.
Slaughter and clean the fresh catfish, and cut several knives on both sides of the fish for later use. In addition, cut the eggplant into strips, put it in a vegetable oil pot heated to 70%, and then pour it out to drain the oil.
Put oil in the pan, stir-fry ginger rice, garlic and chopped green onion for a few times, stir-fry watercress and pickled pepper, add fresh soup, add salt, sugar, balsamic vinegar and monosodium glutamate to boil, add beer and pepper before putting catfish, cook for 8 minutes until cooked, remove and plate.
Heat oil in another pot, stir-fry ginger rice, garlic rice, chopped green onion and pickled pepper, add appropriate amount of fresh soup to boil, add salt, sugar, balsamic vinegar and monosodium glutamate to make it smell like fish, put the fried eggplant in the pot and cook it slightly, thicken it, spoon it on the fish in the plate and sprinkle with chopped green onion.
Production essentials: Don't choose live catfish too big, and add beer during cooking to remove the muddy smell of catfish.
Stewed chicken soup with eggplant
Chicken soup is delicious and tonic, but you must have never tasted eggplant chicken soup. Remember to be jealous when drinking.
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.
Braised eggplant in sauce
A home-cooked dish with Sichuan characteristics: braised eggplant.
Ingredients: 500g long tender eggplant.
Raw materials: 8 grams of starch and 750 grams of salad oil.
Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.
Production: (1) Wash eggplant, cut into two diagonal knives, cut onion into watercress, shred ginger and slice garlic.
(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry thoroughly, then pour out and drain the oil.
(3) Put a little base oil in the spoon, heat it, stir-fry minced onion and ginger in the pot, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve.
Key: When there is little soup, always shake the spoon to prevent the bottom of the spoon from being burnt.
Fried tomato strips
This dish doesn't need soy sauce, but with sweet noodle sauce. It tastes like shredded pork with Beijing sauce.
1, peeled eggplant and cut into thick strips; Peel and slice garlic cloves.
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 until 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. Stir-fry garlic slices, add a little water, add tomato strips, add chicken powder and salt to taste, and cook until eggplant tastes delicious. Eat with water starch.