Pickling method of eggplant 1 material
Main ingredient eggplant 750g.
Adjuvant broad bean paste 1 tablespoon aniseed 1 refined salt, a little garlic 1 small head pepper 1.
The method of sauce eggplant
1. Prepare ingredients
2. Mash garlic and cut pepper into small pieces for later use.
3. Put oil in the pan and fry the eggplant.
4. fry them all and serve them at the back end.
5. Leave a little fried minced garlic in the pot, add aniseed and stir-fry the fragrance at the same time.
6. Stir-fry the garlic until it is slightly yellow, and put it out for use.
7. Put bean paste, a spoonful of water and salt in the pot and stew in the fried eggplant.
8. Add the fried minced garlic and pepper.
9. stew 1 min, and then take it out.
Cooking tips
I use bread eggplant, just fry it until it is soft. Garlic should be fried slightly yellow, which feels good. If the salty mouth is enough, you don't need to put salt.
Cuisine characteristics
Sauced eggplant began in the late Qing Dynasty and flourished in the early Republic of China. This is the most famous one produced by the county "Yihe Heng" company. After liberation, it became the traditional product of the county brewery, and invited Gao, the ancestral master of eggplant for sauce in the county, to personally direct the production, technology and quality in the factory, and the output increased day by day. At the peak, the annual output reached more than 10,000 kilograms. People inside and outside the county always bring a few baskets as gifts to relatives and friends when they come back from visiting relatives. Tomato sauce is exquisite, full of pocket baskets or porcelain jars, antique and elegant.
Practice of sauce eggplant II
1, eggplant was washed and cut into slightly wider strips, and salted 10 minutes.
2. Remove the water from the salted tomato strips and mix in the starch, so that each tomato strip is stained with dilute starch. Put boiling wide oil in the pan and fry the tomato strips until they are yellow and soft.
3. Stir-fry garlic in hot oil in the pot, pour minced meat and stir-fry until it changes color.
4. Pour in XO sauce, then pour in bean paste and continue to stir fry.
5. Pour in the fried tomato strips, stir fry gently, and sprinkle with chopped green onion and red pepper.
Tips:
1, the tomato strips should be cut wider, so that it is easy to get into a mess after frying.
2. When frying tomato strips in wide oil in a pot, the oil temperature is not easy to be too high.
3. When frying minced meat, after adding the sauce, it feels slightly dry, and you can add a little boiling water.
4. XO sauce adds a lot of color to this dish. You can make it yourself and go to the supermarket to buy it.
5. Finally, after pouring the tomato strips into the pot, add the minced meat and stir well. Don't mix too much.
6. Invincible healthy version of eggplant sauce. Authentic eggplant with sauce must be oiled twice and fried until golden brown, but eggplant is the most oily vegetable. Instead, I first coated the eggplant strips with thin starch, and then directly fried them in wide oil until they were yellow and soft.
7. Besides, eggplant and seafood are a natural couple. Our local dish is fried shredded tomato with shrimp sauce, which is very famous. So I improved the eggplant sauce and added my own XO sauce with seafood. The eggplant with sauce is more delicious and rich, and the sauce is full of fragrance. Really invincible rice killer. This dish has been praised by parents.
The method of sauce eggplant 3 1. Wash eggplant, peel and cut into pieces for later use.
Peel garlic for later use.
Cut garlic into small pieces for later use.
4. Stir fry, pour the oil into the pot, add the garlic and stir fry vigorously.
5. Pour the eggplant in, turn a few shovels, and then pour the bean paste in.
6. Add a little water, because of the bean paste, don't put too much salt, because the bean paste is a little salty, just simmer for a while.
Four steps of making eggplant sauce
1. Cut eggplant into long strips, sprinkle with a little salt and marinate slightly.
2. Dice the pork.
3. Eggplant is covered with flour.
4. Heat the oil in the pan and fry the eggplant until it is slightly yellow.
5. Cook and put it on.
6. Put a little oil in excess and stir-fry diced meat.
7. Add minced onion and ginger, allspice powder, yellow sauce, cooking wine and chicken essence and stir-fry until fragrant.
8. Pour it on the fried tomato strips.
skill
Tomato strips should be covered with flour, or eggplant will eat too much oil.
Sauce eggplant practice 5 ingredients main ingredients
Eggplant 300 grams
Pork100g
condiments
Proper amount of oil
Proper amount of salt
Appropriate amount of bean paste
Garlic right amount
step
1. The materials are two eggplants, a piece of pork and a garlic. Remember to take pictures only after peeling the eggplant, and put on your clothes at once.
2. Cut the eggplant into sections and the meat will become minced meat!
3. Stir-fry minced meat as ingredients first! Put it on the plate!
4. Start frying eggplant and add a tablespoon of bean paste! ! Try it! Add minced meat and stir fry.
5. it's done ~
skill
1. Eggplant is very oil-absorbing, but you can't drain oil desperately just because it absorbs oil.
2. Eggplant should be fried soft and cooked to taste good.
Introduction to eggplant sauce practice 6:
Baked eggplant with minced meat sauce is a home-cooked dish. The main raw materials are eggplant, pork and dried yellow sauce.
Difficulty:
Cutting pier (main)
Time:
10 minutes or so
Main ingredients:
Minced meat150g
2 eggplants
Pixian watercress 1 spoon
Ginger amount
Garlic right amount
Proper amount of onion
Appropriate amount of starch
Proper amount of old pump
Proper amount of sugar
Production steps of eggplant with meat sauce
1. Add a little salt, starch and water to the minced meat, stir until thick, wash the eggplant, remove the pedicle and cut it with a hob, slice the ginger and garlic, and cut the onion into sections.
2. Put oil in a hot pan and cool, stir-fry minced meat until it turns white.
3. stir-fry ginger and garlic.
4. Stir-fry the red oil in the bean paste, add some soy sauce and stir-fry the white sugar evenly.
5. Stir the eggplant evenly, add a proper amount of water (don't add too much water, because eggplant needs water and is easy to cook), cover the fire and cook until the eggplant becomes soft (the hardness varies from person to person).
6. thicken (pour the thinner water starch into the pot and collect the juice on high fire) sprinkle with chopped green onion and mix well.
skill
This dish has watercress and soy sauce, without salt. And it's for the baby, so put less watercress. If adults eat it, it is more delicious to use hot sauce, such as Laoganma, such as chopped pepper sauce.
How to sauce eggplant 7 main ingredients
Two 750g handmade noodles with long eggplant 350g
80 grams of minced meat and half a head of garlic
30g of yellow sauce and 30g of sweet noodle sauce.
50 ml soy sauce with soy sauce, 30 ml soy sauce with soy sauce with soy sauce.
50 ml of cooking wine and 20 g of salad oil.
Production steps of sauce-flavored eggplant noodles
1, eggplant is cut into finger-length strips. Thick eggplant can be vertically cut into three parts, and thinner parts are easier to taste;
2. soak the cut eggplant in water for a while before entering the pot, so that the eggplant can absorb water, and it is not easy to absorb too much oil when frying.
Then put the oil in the hot pot, add the tomato strips and stir-fry until soft and water comes out;
3, add the first soy sauce, stir fry evenly, you can add some water in time, stir fry until the eggplant is cooked;
4, 5, add two spoonfuls of signature bibimbap sauce and mix well;
6. When the broccoli is cooked, put the plates together. A complete collection of home-cooked dish practices
skill
After the eggplant is cut into inches, salt is added to kill water. It can be said that it basically does not absorb oil, that is, it can be delicious and crisp, and it avoids eating too much oil.
Practice of eggplant sauce 8 main ingredients
Three long eggplants
condiments
Appropriate amount of oil, salt, bean paste and onion.
step
1. Wash the long eggplant, remove the pedicle, pour oil into the pot, heat it on medium heat, and stir fry the long eggplant.
2. Keep turning over and stir-frying, and the eggplant will gradually soften.
3. Add 1 tbsp bean paste and stir-fry with oil.
4. Add chopped green onion and stir fry.
Add a little salt
6. Add a little water, cover and stew for 2 minutes.
7. Take out the pot and put it on the plate
skill
Because long eggplant is fried with skin, it won't absorb too much oil. Bean paste itself is very salty, so be careful when using salt, just a small amount.
Sauce eggplant practice 9 ingredients:
Eggplant, onion, bean paste, sugar, soy sauce, shredded pork belly, garlic, salt, delicious, chicken essence.
A detailed explanation of practice
1 Wash eggplant, cut into hob blocks, peeled or not;
2 Sprinkle starch on the cut eggplant and let the eggplant hang starch evenly;
3 Prepare diced meat, minced garlic, Chili rings, etc.
4 put oil in the pot, and when the oil temperature is 60% hot, put the eggplant wrapped in starch in it;
5. Fry until golden brown, remove and control the oil;
There is a little base oil left in the pot. Add diced meat and stir-fry over low heat. Add minced garlic and stir-fry.
7 Add bean paste, delicious, soy sauce, soy sauce, sugar, a little salt and chicken essence, stir-fry and color, which exceeds the flavor of the sauce. Then add a little water, not too much, not minced meat;
8 add the fried eggplant, stir fry evenly, collect the juice on high fire, and the eggplant will taste;
9 dish, sprinkle with chopped green onion and pepper rings.
skill
1, eggplant starch, you can wet the eggplant with a little water in advance;
2, put more oil when eggplant oil, because eggplant is more oily;
3. After the minced meat is fried, put less salt after the sauce, because the sauce is also salty;
4. Stir-fry minced meat and add water to make eggplant easy to taste.
Pickling method of eggplant 10 material
Ingredients: eggplant, a little pork belly
Accessories: garlic, oil consumption, sugar, salt, chicken essence.
working methods
1. Dish the cut eggplant and heat it in the microwave oven for 3 minutes.
2. Take out the good eggplant to cool.
3, put a little oil, hot pot. When waiting for the hot pot, try to squeeze the eggplant dry, so that when you cook, the eggplant will have no water and will not absorb more oil. If you want to eat more, eat more!
4. After the hot pot, add dehydrated eggplant and stir fry, and the color will almost come out.
5, the oil in the pot can be put into minced garlic, pepper, pork belly slices, stir-fry for a while, and the color and fragrance will come out.
6. Stir-fry for a while, then mix the soup with eggplant: garlic Jiang Mo, oil consumption, salt, chicken essence, cooking syrup and water (add water according to the consistency of the soup you want).
7. When the pork belly turns golden yellow and the fragrance overflows, pour the eggplant and soup into it and stir well.