8 ways to make "braised eggplant"

1. How to make "braised eggplant"

Ingredients:

Two eggplants , 100 grams of minced pork

Ingredients:

Onions, peanut oil, salt, soy sauce, chicken essence, cornstarch

Method:

1. Wash the eggplant and cut into hob shapes.

2. Marinate the minced pork with soy sauce and cornstarch for a few minutes, then put it in the pot and stir-fry briefly.

3. Heat the oil in a pan and sauté the green onion until fragrant, then add the eggplant and stir-fry continuously, sprinkle with some salt until the eggplant becomes soft.

4. Add the fried minced pork and stir-fry again. Add chicken essence and serve.

2. How to make "Braised Eggplant"

Ingredients:

500 grams of eggplant, 50 grams of meat filling, 2 cloves of garlic, 2 slices of ginger, green onions, 1 each red pepper

Seasoning:

Ingredients A: 1 tablespoon bean paste

Ingredients B: half a teaspoon each of salt and sugar, 1 small soy sauce spoon

Ingredients C: half a spoon of sesame oil

Instructions:

1. Wash all ingredients except the meat filling; remove the head and tail of the eggplant and cut into 3 cm Cut into long sections; peel and mince ginger and garlic; cut green onion into flowers; cut red pepper into thin slices.

2. Pour 1 cup of oil into the pot and heat it up, add the eggplant and fry until soft, then take it out.

3. Leave 1 tablespoon of oil in the pot and heat it up. Add ingredient A, ginger, garlic and green onions and stir-fry until fragrant. Add the meat filling and stir-fry until cooked. Add ingredient B and eggplant and stir-fry evenly before serving. Add red pepper flakes, top with ingredient C and serve.

Secret:

Eggplant itself is bland and tasteless, and it easily absorbs the flavor of sauces and spices. You can fry it briefly before cooking to prevent it from turning yellow.

3. How to make "Braised Eggplant"

Ingredients:

750g eggplant, 50g meat slices, 50g onion, ginger and garlic, soy sauce, salt, sugar , appropriate amount of chicken powder, appropriate amount of water starch.

Method:

1. Cut the eggplant into hob pieces, mince the onion, ginger and garlic and set aside.

2. Heat up the oil pan, put half of the oil in the pan, when the oil is 80% to 90% hot, add the haha ??eggplant, fry until the eggplant turns from hard to soft, take it out, drain the oil and wait use.

3. In another pot, put three tablespoons of oil in the pot. After the oil is hot, sauté the onion, ginger and garlic, then stir-fry the meat slices until loose. Add soy sauce, add a small amount of water and chicken powder, and add Bring eggplant, salt, and sugar to a boil over high heat, then simmer over low heat until the eggplant is fragrant, and finally thicken with starch.

4. How to make "Braised Eggplant"

Ingredients:

2 long eggplants, 100 grams of pork belly, 1 chili, 5 cloves of garlic, appropriate amount of oil

Seasoning:

2 spoons of soy sauce, 1 spoon of sugar, 2 spoons of wine

Method:

1. Cut the eggplant vertically 4 strips, then cut into sections crosswise, and cut the pork belly into shreds.

2. Slice the peppers and smash the garlic.

3. Heat the oil, put the eggplant into the pot and fry it immediately.

4. Put two spoons of oil in the pot, first sauté the chili pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning , take out of the pot and serve on a plate.

5. How to make "Braised Eggplant"

Ingredients:

Eggplant, coriander, garlic cloves

Seasoning:

Method:

1. Peel the eggplant first and cut it into pieces with a hob. Place in a large bowl, sprinkle a layer of salt evenly, and stir while spreading. Then set aside.

2. At this time, you can peel the garlic and wash the coriander. Cut the garlic cloves into minced garlic and put it in a bowl, add a little soy sauce. Add a little sugar and water to make a bowl. Chop the coriander into small pieces (if you are a skilled worker, you can watch Huizi TV with the approval of the LD. Because the eggplant will still be submerged for a while). After about 30 minutes, the exertion of strength should begin.

3. Grab the eggplant in the big bowl and squeeze it as hard as possible to drain the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplants into balls into the pot. Fry until the eggplant changes color and resembles the soup stock just prepared according to the secret recipe. After boiling, turn down the heat and remember to stir. Otherwise, Eggplant Kuai must look like Bao Gong on one side and Cao Cao on the other. When the soup is almost done, turn off the heat until the coriander powder is added, turn the pot a few times, and put it on a plate.

Comments:

This dish is not difficult to make. The key is to get the right proportions of seasonings. Otherwise it's either too salty or too sweet. It is recommended to taste the seasoning before adding it to the pot. Because there is no raw meat in the seasoning. So no problem. The reason why I pickled them with salt and then held them tightly was not because I had a grudge against eggplants in my previous life. It's because the water in eggplant is tightly locked inside the cells, and there's a lot of it. It would be a waste of fuel not to do it. Just use more oil than other dishes.

6. How to make "Braised Eggplant"

Ingredients:

One pound of eggplant, a little green onion, red pepper, and Sichuan peppercorns. Light soy sauce, salt, sugar.

Method:

(1) Cut the washed eggplant into two parts, then cut it diagonally four times, cutting only half with each knife, and cut it into pieces with the fourth knife. Buddha's hand shape

(2) Put the cut eggplant into the oil pan until cooked, press to remove the oil, and remove from the pan for later use.

(3) Explode the Sichuan peppercorns with sesame oil, remove the Sichuan peppercorns and leave the Sichuan peppercorn oil, add green onions and red peppers and stir-fry evenly, add seasonings and cook evenly.

(4) Pour the eggplant into the above ingredients and soak for more than half an hour before eating.

7. How to make "braised eggplant"

Ingredients:

500 grams of tender eggplant

Seasoning:

70 grams of cooking oil, 5 grams of soy sauce, 5 grams of sugar, 3 grams of refined salt, 3 grams of garlic, 2 grams of MSG, 5 grams of sesame oil, and a little each of onion and ginger.

Method:

1. Wash the eggplant, cut off the stems, tear it into pieces with your hands, and then soak it in salt water; pat the garlic and cut it into granules; green onion, Cut the ginger into pieces and set aside for later use.

2. Heat the wok over medium heat, pour in the cooking oil and cook until it is six-cooked. Add the garlic, green onion and ginger and stir-fry until the aroma comes out. Then add the eggplant and stir-fry until soft and cooked. , then add soy sauce, white sugar and refined salt, stir-fry until the eggplant is soft and shriveled, add MSG and sesame oil, stir-fry over high heat until the sauce is thick, then remove from the pot and serve on a plate.

Features:

This dish is Shanghai style. The red sauce is rich in color, rich in garlic aroma, glutinous and tasty, salty and delicious. Braised eggplant must be cooked in heavy oil to ensure that it is moist and flavorful; the torn eggplant pieces are soaked in salt water to prevent the eggplant meat from oxidizing and causing dark brown substances to leak out, which has a bitter taste and affects the quality of the finished dish; Be sure to add garlic cloves when cooking eggplant. Because eggplant is cold in nature, adding warm garlic will not only taste delicious, but also be beneficial to health.

8. How to make "Braised Eggplant"

Ingredients:

2 eggplants, a few small pieces of pork, 5 mushrooms, braised sauce, and dark soy sauce Polysaccharide

Method:

1. Cut the eggplant vertically into 4 long strips, and then cut each strip into small portions.

2. Cut the pork into shreds and marinate with light soy sauce, dark soy sauce, sugar, cornstarch and sesame oil. Soak the mushrooms until soft and cut into shreds.

3. Fry the eggplant until brown (a), then pick it up and place it in a pot to separate from the oil (b).

4. Sauté shredded mushrooms and pork with a little oil until fragrant.

5. Add the braised sauce, eggplant and green onions and stir-fry until the sauce begins to thicken.

6. Wait for the eggplant to taste and taste it.

7. The braised sauce is thick enough to stick to the eggplant, and it is ready to serve.