First, the practice of home-cooked eggplant
This dish has a strong Yunnan flavor, spicy and delicious.
material
Ingredients: 500g eggplant, 2 green garlic, 3 green peppers, 50g auricularia, bean paste 1 tablespoon, soy sauce 1 tablespoon, salt and monosodium glutamate, water starch 1 tablespoon, Chili oil 1 tablespoon.
working methods
1. Peel and wash eggplant, and cut into strips with a length of 4cm and a thickness of 1 cm; Wash green garlic and cut into sections; Cut the green pepper into small pieces.
2. Heat the wok, add 4 tablespoons of oil, pour in eggplant strips and stir-fry for several times, add salt, bake until the moisture of eggplant strips is basically dry, and remove and drain the oil for later use.
3. Heat the wok again, add 3 tablespoons of oil, stir-fry bean paste, add green garlic, fungus and green pepper, pour eggplant strips, season with soy sauce, thicken water starch, and pour Chili oil and stir well.
Second, the practice of fish-flavored eggplant seeds
material
Eggplant 500g, chopped green onion 15g, Jiang Mo 20g, minced garlic 20g, Shaoxing wine, salt, sugar, 2 tablespoons of bean paste, soy sauce and vinegar, and wet starch.
working methods
1, eggplant is cut into hob blocks; Take out the oil pan, put half a pan of oil in the pan, add eggplant when the oil is 80% hot, fry until the eggplant becomes soft, take out and drain the oil for later use.
2, another pot, put three tablespoons of oil in the pot, after the oil is hot, first saute chopped chives, Jiang Mo, minced garlic, bean paste, add eggplant, add Shaoxing wine and soy sauce, stir well, then add a bowl of water, boil over high fire, then simmer until the eggplant is tasty, add sugar and vinegar to taste, and finally thicken with wet starch.
Third, the practice of fish-flavored eggplant pot
material
Ingredients: two eggplant, minced meat, one chive, Jiang Mo, minced garlic, Pixian red bean paste 1 tablespoon.
The formula of fish-flavored sauce: 1 tsp soy sauce, 1/2 tsp soy sauce, 1/2 tsp balsamic vinegar, 1 tsp sugar, chopped leek.
The ratio of water to starch: 3 teaspoons of starch +3 tablespoons of water.
working methods
1. Material preparation: eggplant is cut into long strips, green pepper is sliced, ginger and garlic are ground into powder, and chives are cut into small pieces.
2. Pork minced meat can be marinated in a small amount of cooking wine for a while (without seasoning, otherwise it will be salty), and all the ingredients of fish sauce are stirred in a bowl to dissolve the sugar.
3. Heat the oil of two rice bowls in the pot and fry the tomato strips.
4. Fry until the tomato strips are soft.
5. Take out the eggplant and drain the oil.
6. Dump the remaining oil, leaving only a little base oil. Cold oil will make Jiang Mo and minced garlic fragrant.
7. Add a tablespoon of red bean paste and stir-fry until the color is red and bright. The bean paste is very salty, so be sure to control the amount.
8. Add minced pork and stir-fry until cooked.
9. Pour in shallots, fish sauce, a glass of water or stock and cook until the water boils.
10. Add the fried tomato strips and cook until the water is almost dry.
1 1. Pour in starch. Don't collect the water too dry, because it will be cooked in the casserole later. Too dry will paste the bottom.
12. Put the cooked eggplant into a casserole, cook until the water boils (that is, heat the casserole), and finally sprinkle with shallots to serve.
Fourth, the practice of sauce eggplant
material
Ingredients: eggplant, a little pork belly
Accessories: garlic, oil consumption, sugar, salt, chicken essence.
working methods
1. Dish the cut eggplant and put it in the microwave oven? Ding? Three minutes.
2、? Ding? Ok, take out the eggplant and let it 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.