Braised eggplant with minced meat
Ingredients: one or two eggplants; A small piece of pork; Four millet peppers; One onion; Appropriate amount of ginger; Appropriate amount of garlic; Take a proper amount of soy sauce; Appropriate amount of cooking wine; Appropriate amount of white pepper; Old smoke a little; Proper amount of raw flour; Appropriate amount of salt; A spoonful of Pixian bean paste; A spoonful of sugar.
Exercise:
1. Slice eggplant and put it in a container with a spoonful of salt.
2. Grab by hand and marinate for ten minutes. This step is very important, because the eggplant treated in this way will not be oxidized and discolored.
Chop a small piece of meat into minced meat when pickling eggplant.
4. Add appropriate amount of white pepper to meat stuffing and soy sauce. Cooking wine and raw flour are marinated for 10 minutes. Don't say that you don't want to marinate a little meat. Don't be lazy unless you want good food to taste fishy!
5. Take a small bowl and fill it with half a bowl of water at the same time. Add a proper amount of cornstarch, a little vinegar, a little salt, a spoonful of sugar, a proper amount of soy sauce and stir into a bowl of juice for later use.
6, ginger, garlic, pepper, onion cut into sections for use; Put more oil in the pan to prepare fried eggplant.
7. Squeeze the pickled eggplant out of excess water by hand. After the oil temperature rises, fry the eggplant. The key is to remember that eggplant must be cooked with high oil temperature, otherwise it will easily change color. Stir-fry for less than a minute, observe for yourself, and you can pick it up when it is soft, otherwise it is too soft and not delicious.
8. Fry the soft eggplant and pick it up for later use.
9. Leave oil in the pot and stir-fry ginger and garlic, and add appropriate amount of Pixian bean paste.
10, stir-fry bean paste and stir-fry minced meat; After the meat foam turns white, stir-fry the eggplant; Pour the prepared juice into the pot and mix well.
1 1. The juice is bubbling and sticky. Sprinkle with chopped green onion and bring to the pot. Because the eggplant has been salted in advance and the bean paste also has salt, it is basically unnecessary to add salt. Try the salty one yourself.
12, delicious food can't stop.
Braised eggplant slices
Ingredients: eggplant, potato, oil, salt, chicken essence, garlic, dried pepper, soy sauce, oil consumption.
Exercise:
1, cut eggplant into strips and soak in water for later use.
2. Cut the potatoes into strips.
3. Heat oil in a hot pot, add potatoes and garlic and stir fry for 2 minutes.
4. Add appropriate amount of dried peppers.
5. Add eggplant, cover and stew for 2-4 minutes, so that the eggplant is slightly dehydrated.
6. Add soy sauce, oil consumption, salt and chicken essence, press the eggplant down with a spoon, and then stir it a little.
7. Continue to cover and simmer over medium heat. Stew until the potatoes are cooked and the eggplant is completely discolored (about 5 minutes).
skill
1, braised eggplant in oil, as the name implies, has a little more oil than usual.
2, the focus is on simmering, not frying.
3. Sprinkle chopped green onion after cooking. As for the two green onions in the middle, there was no place to put them at home, so I threw them inside.
Eggplant beans
Ingredients: eggplant 200g；; 200 grams of beans; 5 dried peppers; 2 cloves of garlic; 20ml oyster sauce; Soy sauce10ml; ; Proper amount of oil
Exercise:
1, eggplant washed and cut into long strips, soaked in clear water for a while and then fished out for later use.
2. Wash the beans, remove the old tendons and cut into long sections. Cut the dried Chili into small pieces and chop the garlic.
3. Pour the right amount of oil into the pot. After the oil temperature is 70% hot, fry the eggplant until soft; Take out the oil control;
4. Stir-fry the beans in the oil pan until the eggplant is wrinkled; Fishing out and controlling oil
5. Leave a little base oil in the wok, add minced garlic and dried peppers and saute until fragrant.
6. Add eggplant and beans and stir fry; Add soy sauce, oyster sauce and a little water and stir well.
7. Cover the pot and cook for a while until the soup thickens.
skill
1. Eggplant absorbs oil very much. If you are worried about eating too much oil, you can soak the cut eggplant in water for a while so that the eggplant can absorb enough water and reduce the oil absorption, which can also remove the astringency of the eggplant; Or steam eggplant before burning, which can effectively reduce the oil absorption.
Because oyster sauce and soy sauce are salty, whether this dish is salted or not can be adjusted according to your own taste.
3. It is recommended not to peel eggplant. Its nutritional value lies in the skin. Eggplant skin is rich in vitamin P, which can enhance the adhesion between human cells and protect microvessels, which is incomparable to other vegetables.
4. Eating undercooked beans is easy to be poisoned, because it contains Gleditsia sinensis and plant lectin, which has a strong stimulating effect on gastrointestinal mucosa and has a destructive and hemolytic effect on cells. So be sure to cook the beans thoroughly before eating.
Steamed eggplant with cold sauce
Ingredients: 2 eggplant; 7-8 cloves of garlic; Take a proper amount of soy sauce; Laoganma right amount; Appropriate amount of spicy oil; Appropriate amount of salt; A little vinegar; Proper amount of onion
Exercise:
1. Wash the eggplant, cut it into two sections horizontally, and make several longitudinal cuts with a knife, but don't cut it.
2. In the tray, steam 15 minutes, pour out the steamed water and let it cool for later use.
3. Chop garlic and mix well with all seasonings, which tastes salty ~
4. Sprinkle the seasoning on the eggplant and decorate it with a little chopped green onion!
skill
1, different sizes of eggplant, steaming time may be different. Steam until the eggplant is soft.
2, this taste is more casual ~ just match it according to your own preferences ~ The point is that garlic should be enough! I always thought eggplant and garlic were a perfect match ~
Mashed garlic eggplant's approach
material
Ingredients: purple eggplant 1, coriander 2, garlic 5 petals.
Seasoning: 1 and 1/2 tbsp sesame oil, 1/2 tbsp soy sauce, 1/8 tbsp salt, 1/4 tbsp monosodium glutamate (optional).
working methods
1. It is best to buy eggplant with purple skin, slender body and complete eggplant pedicle.
2. Chop coriander, peel garlic and chop into paste.
3. Cut the eggplant into strips.
4. Boil half a pot of water in the pot, put the tomato strips into the plate, cover and steam for 8 minutes.
5. Steam the eggplant, add garlic, chopped coriander, sesame oil, soy sauce, salt and monosodium glutamate and mix well.
skill
1. Eggplants eat more oil, and the amount of sesame oil is a little more than that of ordinary cold dishes.
2. People who are not used to eating raw garlic can put the garlic in a bowl, heat it with sesame oil and salad oil, and make golden garlic on the garlic by hot water shower, which is better to mix.
3. Pouring eggplant with soy sauce will not turn black. If you use soy sauce at home, you can season it with all the salt.
Method for soaking eggplant in water
Main ingredients:
Long eggplant -2 slices
Cucumber-1 root
Red millet pepper -2 root
Green pepper-1 root
Garlic -3 petals
Accessories:
Salt -2g
Chicken powder -4g
Soy sauce-30g
Steamed fish and soy sauce-20g
Sesame oil-10g
Zanthoxylum powder-1g
Chopped green onion-moderate amount
Exercise:
1. Prepare materials. Cut the millet pepper and green pepper into small rings.
2. Cut the eggplant into four and a half.
3. Cut the cucumber into long slices and spread it on the bottom of the plate.
4. Put the eggplant in a steamer and steam it for 10- 15 minutes until the eggplant becomes soft, then take it out and let it cool. Tear into long strips. The code on the cucumber slices.
5. Put the salt, chicken powder, soy sauce, sesame oil, steamed fish soy sauce, garlic paste, pepper rings and pepper into the seasoning tray and mix well. Eggplant is dotted with dried fruits and white sesame seeds, and served with flavor dishes.