Question 1: How to make dried eggplants and how to make them delicious. Materials

Dried eggplants and radishes. pork. mushroom. onion. soy sauce. Cooking wine. White sugar. Salt. Chicken Essence. Practical oil

Method

1. radish. mushroom. Wash and slice the meat for later use.

2. Heat the oil in the pan, add the meat and stir-fry until white. Add the radish slices and some chopped green onions and continue to stir-fry for a few minutes until the water comes out.

3. Add cooking wine. soy sauce. Salt. sugar. Pour in the mushroom slices and water, cover the pot and simmer over medium heat for 10 minutes. After opening the pot, turn to high heat and drain the juice slightly. Add chicken essence to taste. Finally, sprinkle with chopped green onion and serve.

Question 2: How to make delicious dried eggplant 1. Cut the pork into cubes.

2. Wash the eggplants and soak them in water until soft.

3. Heat oil in a pan, add pork belly and stir-fry until oil is released.

4. Add white sugar and stir-fry until the sugar color turns out.

5. Add the eggplant and stir-fry for one minute.

6. Add onion, ginger, five-spice powder, soy sauce, star anise, white wine, and appropriate amount of water and stir-fry evenly.

7. Bring to a boil.

Question 3: How to dry Northeastern eggplants? Fresh eggplants free of diseases and insect pests; boiling water; drying equipment;

Wash the eggplants, remove the stems, and do not peel them. Slice, and some people like to cut into strips. Some people will blanch it, and some people won't. It depends on what you like.

If you want to make relatively dry eggplant slices, lay the removed eggplants flat on the drying device. When the weather is good and the sun is sufficient, dry them for a few more days until the eggplants look crispy. When it's crispy, you can put it away.

If you want to make semi-dried eggplants, don’t dry them for too long, leave about 1/3 of the water, put the eggplants away, mix with salt and put them in a jar with clean oil-free water. , seal to isolate the air and allow the eggplant to ferment inside.

To make long dried eggplants, such as Jiangxi pepper cake dried eggplants, you may need to cook the whole eggplant in water in advance instead of waiting to be cut into pieces.

Question 4: How to make sun-dried eggplant delicious? (Home-made method) Soak in cold water first

Then stew with braised pork

You can also cut into shreds after soaking

Stir-fry with shredded pork

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You can also use water to marinate

Cut into shreds and green vegetables at the same time

Use cold water to marinate

Take a little longer

Question 5: How to make delicious dried eggplants, home-made steps for making dried eggplants

Prepare the dried eggplants

Soak the dried eggplants in cold water one night in advance.

3. Cut the soaked eggplant into small pieces.

4. Prepare two pieces of meat, fat and lean.

5. Cut the meat into large cubes.

6. Bake the meat in a pot over medium heat.

7. Prepare the spices for braised pork: onion, ginger, star anise, hawthorn and red dates.

8. When the meat is roasted, add spices.

9. Pour in appropriate amount of dark soy sauce.

10. Add sugar

11. Pour in an appropriate amount of water for soaking the dried eggplants.

12. Then cover the pot and simmer.

13. When the soup is half full and the meat is almost tender, open the pot and add salt to taste.

14. Simmer for two minutes and add the soaked eggplant.

15. Add some water as needed.

16. Cover the pot and continue simmering.

17. The soup will be ready when it is almost dry.

Tips

1. When roasting meat, you should wait until the meat is almost rotten before adding salt, otherwise the meat will not rot easily. 2. Adding some hawthorn not only raises questions, but also makes the meat easier to cook. 3. Don't throw away the water for soaking the eggplants. Use it as water for roasting the meat, which will taste better.

Question 6: How to make sun-dried eggplant delicious? (Homemade practice) Dried eggplant: Wash the eggplant and slice it into slices about 6 to 10 mm thick. Boil it in boiling water and then dry it in the sun or oven to make dried eggplant. The production process of sandwiched spicy dried eggplant. Sandwiched spicy dried eggplant is a native product of Northeastern Jiangxi. It combines fragrant, spicy, sweet and salty flavors into one. The taste is both tough and soft, and it has an unforgettable taste. The taste makes you want to eat it again. Its specific production process is now introduced as follows. 1. Raw materials 1. Main raw materials: eggplants, which should be large, free from diseases and insect pests, without scars, smooth surface, preferably eight ripe. Glutinous rice, no mold or insects. 2. Auxiliary raw materials: liqueur koji, sugar, salt, monosodium glutamate, dried chili pepper, garlic. 2. Ingredients 1. Leather material: 100 kg of eggplant. 2. Core ingredients: 120 kilograms of glutinous rice, 15-20 kilograms of white sugar, 1-2 kilograms of dried chili peppers, 1.5 kilograms of garlic, appropriate amount of salt and MSG. Note: The amount of sugar and dried chili peppers can be adjusted appropriately according to the tastes of consumers in various places.

3. Operational points 1. Choose eggplant, wash and remove the stems. 2. Put two-thirds of the water in the pot and bring to a boil. Put the washed and stemmed eggplants into the pot and cook for 2-3 minutes until the eggplants change color and become soft. Remove them, cut them open and lay them flat, and put them in the sun to dry. About 6--8 hours. 3. Take 20 kilograms of glutinous rice and make it into sweet fermented rice. Wash the rest of the glutinous rice, cook it into glutinous rice, mix it with the sweet fermented rice, and mix it into a paste. Be careful to make it thicker, but no rice grains can be seen. 4. Wash the dried chili peppers and garlic and chop them into fine pieces. The more finely chopped the better, pour them into the core material together with the sugar, monosodium glutamate and salt, and stir evenly. 5. Wrap 2--3 cm thick core material between two pieces of eggplant skin, and then put them in the sun to dry for 8-10 hours. 6． Steam the dried stuffed eggplants in a pot over water for about 2 hours. Stop the heat and leave them in the pot overnight. Take them out the next morning and put them in the sun for 8-10 hours. Repeat this three times. The last step is to dry the tomatoes until the moisture content of the dried tomatoes is about 15%. 7． Arrange, grade and cut the sandwiched dried tomatoes into long strips 1 cm wide. 8． Vacuum package in non-toxic plastic film bags and store at room temperature for 15 days. If there is no bulging or broken bag, it is a qualified product. 4. Quality requirements Appearance: Brown skin, red core, special fragrance, soft, sweet, salty, fresh, spicy and fragrant taste. Hygiene indicators: Aflatoxin, lead, and bacterial indicators are in line with national standards. 5. Description 1. If it rains, it can be dried in the oven, and the oven temperature is controlled at 50--60°C. 2. The dosage of dried chili peppers and white sugar can be adjusted according to the tastes of most consumers in various places. For example, it can be divided into medium, low, high sugar, or even no sugar. 3. This process uses 3 times of cooking, such as cooking once and 2 times, but the taste is not as good as cooking 3 times, and the taste does not change much after 3 times.

Question 7: How to make dried dried eggplants delicious? Stir-fried meat is the best. Do not soak it in water. Stir-fry dry. Add a little water after putting it in the pot. Wait for the eggplant to absorb the water and then cook it like that. It tastes delicious only when it is cooked. Put some minced green onion before cooking, it will be more fragrant

Question 8: How to make dried eggplant delicious? It is best to be more specific 1. Cut into strips with roughly square cross-sections ( The cross-section is about 1*1cm);

2. Sprinkle salt and marinate for half an hour;

3. Take out the eggplant strips, wrap them in a steamer cloth and squeeze out the water, trying not to retain any water. (This step is the most important);

4. Drain the dehydrated eggplant strips and fry them in a little oil until brown.

5. Adjust the flavor you like and let’s go~ You can also add noodles for a different flavor!

I’m so hungry! =. =Hope it is useful to you, this is my secret recipe~

Question 9: How to make delicious Northeastern stewed eggplant, the main ingredients of Northeastern home-style stewed eggplant

Eggplant

3 pieces

Accessories

Potatoes

1 piece

Small pepper

1 piece< /p>

Chopped green onion

Appropriate amount

Corn oil

Appropriate amount

Light soy sauce

Appropriate amount< /p>

Pepper powder

Appropriate amount

Salt

Appropriate amount

Oyster sauce

Appropriate amount

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Steps

1. Wash and tear the eggplant into strips.

2. Peel and cut potatoes into cubes.

3. Chop green onions.

4. Cut the small pepper into shreds.

5. Heat oil and sauté green onion until fragrant, add eggplant strips and stir-fry over high heat.

6. Add pepper powder, oyster sauce and light soy sauce.

7. Add potato cubes and small peppers, add appropriate amount of water and simmer over high heat.

8. Collect the juice and add salt, mash the eggplant strips with a spoon to add flavor, and serve out.

Question 10: How to make dried eggplants delicious? Like boiled winter melon. For example, when cooking fish, after the fish is cooked and seasoned, place the dried eggplant on top of the fish. Cover the pot. When it's almost cooked, stir fry. Let the flavor stick to it. Cover it for a while. Start the pot, that’s it! The same goes for cooking meat. After cooking it like this, the meaty flavor comes from the eggplant. Eggplant is more delicious than meat.