One,

Materials:

Two eggplants and100g minced pork.

Composition:

Onion, peanut oil, salt, soy sauce, chicken essence, raw flour.

Method:

1. Wash eggplant and cut into hob shapes.

2. Marinate minced meat with soy sauce and raw flour for a few minutes or so, then fry it in a pot and pick it up.

3. Stir-fry the onion in a hot oil pan, then add the eggplant and stir it constantly, sprinkle some salt until the eggplant becomes soft.

4. Add the fried minced meat and stir fry together. Add chicken essence and you can start the pot.

Second,

Materials:

500g of eggplant, 50g of minced meat, 2 cloves of garlic, 2 slices of ginger, onion 1 root and red pepper 1 root.

Seasoning:

Material A: 1 tbsp bean paste.

Material b: half a teaspoon of salt and sugar, soy sauce 1 teaspoon.

Material c: half a spoonful of sesame oil

Exercise:

1. Wash all materials except meat stuffing; Remove the head and tail of eggplant and cut it into 3 cm long sections; Peel ginger and garlic and cut into powder; Shred onion; Slice the red pepper.

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

3. Heat 1 tablespoon oil in the pan, add material A, ginger, garlic and onion and stir-fry until fragrant, add meat stuffing and stir-fry until cooked, then add material B and eggplant and stir-fry evenly, add red pepper slices and pour in material C to serve.

Secret:

Eggplant itself is light and tasteless, and it can easily absorb the flavor of sauces and spices. Before cooking, you can stir-fry it a little to avoid yellowing.

Third,

Raw materials:

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

Exercise:

1. Cut eggplant into hob blocks, and mince onion, ginger and garlic for later use.

2. Take out the oil pan, put half a pan of oil in the pan, add haha eggplant when the oil is 80% hot, fry until the eggplant becomes soft, take it out and drain the oil for later use.

3, another pot, put three tablespoons of oil in the pot, after the oil is hot, first saute shallots, ginger and garlic, haha, stir-fry meat slices, cook soy sauce, add a little water and chicken powder, add eggplant, salt and sugar, boil over high fire, then cook over low heat until the eggplant tastes delicious, and finally thicken with starch.

Fourth,

Materials:

2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, and proper amount of oil.

Seasoning:

2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons wine.

Exercise:

1. Cut the eggplant into 4 pieces vertically, then cut it horizontally, and shred the pork belly.

2. Slice the pepper and mash the garlic.

3. Heat the oil, fry the eggplant in the pot and take it out immediately.

4. Put two spoonfuls of oil in the pot, first saute the 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, and then take out the pot.

Five,

Raw materials:

Eggplant, coriander, garlic cloves

Seasoning:

Soy sauce, sugar, salt, water and oil.

Exercise:

1. Peel the eggplant and cut it into hob blocks. Put it in a large bowl, sprinkle a layer of salt evenly and stir while sprinkling. Then put it aside for later use.

2. You can peel garlic and wash coriander at this time. Cut garlic cloves into minced garlic and put them in a bowl. Add some soy sauce Add a little sugar and water to make a bowl. Coriander powder (if you are a skilled worker, you can watch TV for a while with the consent of LD). After about 30 minutes, the due strength began.

3. Grab the eggplant in the big bowl and lick it desperately ~ ~ Try to dry the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplant into the pot. Stir-fry until the eggplant changes color to the soup just made according to the secret recipe. Turn off the heat after boiling, and remember to turn it over. Otherwise, eggplant will be like Bao Gong and Cao Cao. When the soup is almost collected, turn off the heat until the coriander is chopped, turn over the pot several times and put it on the plate.

Comments:

This dish is not difficult to cook. The key is to master the proportion of spices. Otherwise it is either too salty or too sweet. It is recommended to taste the seasoning before cooking. Because there is no such thing as raw meat in the seasoning. So no problem. It was not because I had a grudge against eggplant in my last life that I salted it and held it tightly. Because the water in eggplant is tightly locked in the cells, and there is still a lot. If you don't get it out, it will cost money. This will use more oil than other dishes.

Six,

Materials:

A catty of eggplant, a little onion, red pepper and pepper. Soy sauce, salt and sugar.

Exercise:

(1) Cut the washed eggplant in half, and then cut it obliquely for four times, only half with each knife, until the fourth knife is cut into pieces to form a bergamot.

(2) Put the cut eggplant into an oil pan until it is cooked, remove the oil and take it out of the pan for later use.

(3) Stir-fry Zanthoxylum bungeanum with sesame oil, remove Zanthoxylum bungeanum and leave Zanthoxylum bungeanum oil, add onion and red pepper, stir well, and add seasoning to cook.

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

Seven,

Raw materials:

500g tender eggplant.

Seasoning:

70g of cooking oil, 5g of soy sauce, 5g of sugar, 3g of refined salt, 3g of garlic, 2g of monosodium glutamate, 5g of sesame oil and a little of onion and ginger.

Exercise:

1. Wash the eggplant, cut it into pieces by hand, and then soak it in salt water; Crushing garlic and dicing; Cut onion and ginger into powder for later use.

2. Heat a wok over medium heat, pour in cooking oil and cook until it is half cooked, add minced garlic and chopped onion and ginger, then pour in eggplant and stir-fry until it is soft and cooked, then add soy sauce, sugar and salt, stir-fry until the eggplant is tender and cooked, add monosodium glutamate and sesame oil, stir-fry over high heat until the juice is thick, and serve.

Features:

This dish is of Shanghai flavor. The color is rich in oil, the garlic is rich, the glutinous rice is delicious, salty and delicious. Braised eggplant must be cooked with heavy oil to ensure its oiliness and taste; Soaking torn eggplant pieces in salt water can prevent eggplant meat from being oxidized, spilling dark brown substances and having bitter taste, which will affect the quality of finished vegetables; When cooking eggplant, be sure to add garlic cloves. Because eggplant is cold, adding warm garlic is not only delicious, but also healthy.

Eight,

Materials:

2 eggplants, a few pieces of pork, 5 mushrooms, braised sauce, soy sauce and polysaccharide.

Exercise:

1. Cut the eggplant vertically into four strips, and then cut each strip into small pieces.

2. Shred pork and marinate with soy sauce, soy sauce, sugar, cornmeal and sesame oil. Soak the mushrooms until they are soft, and then shred them.

3. Fry the eggplant until it is brown (a), then pick it up and put it in a basket to separate the oil (b).

4. Stir-fry shredded mushrooms and pork with less oil.

5. Add the braised sauce, stir fry the eggplant and onion together until the juice begins to thicken.

6. Wait for the eggplant to taste.

7. If the braised sauce is thick enough to stick to eggplant, you can serve it.