Ingredients: round eggplant, minced meat, cooking oil, bean paste, garlic, dried Chili, cooking wine, sugar, oyster sauce, chicken essence, chives and starch.
Production process:
1, first, clean the eggplant, and then remove its skin, so that it will taste better, (in some cases, it will taste better if you keep it, which varies from person to person), and then cut it into hob blocks or strips and put it into a container for later use. (If you don't put it into the pot immediately, you need to soak it in clear water, and then wring it dry when you use it).
2. Boil the oil from the pan. When the oil is 40-50% hot, pour the cut eggplant into the oil. At the same time, turn on a small fire and fry it slowly, fry it until the surface is slightly yellow, then take it out, and control the dry oil to be put into a bowl for later use. However, after the vegetables are oiled, they will be more delicious when they are burned again, and they will not "eat" the oil.
3, another pot, pour a little base oil into the pot, first add the right amount of minced meat to stir-fry the fragrance, then add a little Pixian bean paste, and then add 2 spoonfuls of minced garlic. It is a good partner of eggplant, and it will definitely not taste fragrant without it.
3. Then, add a proper amount of dried pepper segments, and after the spicy taste is fried, spray a little cooking wine, which can not only effectively remove the fishy smell of minced meat, but also relieve boredom.
4. Then, add an appropriate amount of water to boil, add 1 spoon of soy sauce, and a little sugar, oyster sauce and chicken essence to taste, then pour the fried eggplant in, and simmer for 5-8 minutes. Remember to cover the pot, and the taste will be softer, especially if the tomato skin is not removed.
5. Before taking out 1-2 minutes, pour in a proper amount of blended water starch. If it is thin, the ratio of it to water is1:5, and if it is thick, it is1:3. If the dish is dry, put more, and it can collect juice.
2) Braised eggplant in Sichuan cuisine
Ingredients: 2 eggplant, pork belly100g, red pepper.
Seasoning: light soy sauce, sugar 1 spoon, 2 tablespoons of cooking wine, salt, chicken powder, pepper, raw flour, star anise, onion, garlic, coriander oil and Pixian watercress.
1, peeled pork belly, chopped into meat foam, added with a little pepper, salt, raw flour and cooking wine, and evenly sized;
2. Change the eggplant into a knife, cut it into long strips and marinate it with a little salt.
3. Cut the red pepper into pieces for later use;
4. Add a little water to the raw flour and mix it into a thin paste for later use;
5. Stir-fry the water in the pot, steam the eggplant in the steamer and take it out for later use.
6. Heat the pot, add ginger and garlic foam, dried peppers and octagonal wok to saute, and stir-fry the meat foam in the pot;
7. Stir-fry red oil with watercress in Xiaxian County.
8. Add eggplant and red pepper pieces, stir-fry and color, add appropriate amount of water, and stir-fry until the soup is thick;
9. Add the right amount of salt, sugar, chicken powder, pepper and cooking wine and stir well;
10, hook in a little thin sauce, sprinkle with chopped green onion and drizzle with sesame oil, and serve delicious.
3) Spicy braised eggplant:
Food preparation
A long eggplant, onion, ginger, garlic, millet, pepper, starch, salt, sugar, oyster sauce, soy sauce.
manufacturing process
1. Wash and cut the eggplant into pieces and put it in a plate. Cut the onion into sections, mince the ginger, mince the garlic, chop the millet, pepper and string pepper respectively.
2. Add 1 spoon salt to the dish, stir well and marinate for about 10 minutes. Marinate the eggplant. This step can prevent eggplant from absorbing oil and keep the color of eggplant skin!
3. After curing, squeeze the eggplant clean, add proper amount of starch and stir well.
4. Prepare a small bowl, add minced garlic, chopped millet pepper and string pepper, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of white sugar, and then add a proper amount of water and mix well.
5. Heat the oil from the pan. When the oil is warm, add Jiang Mo, saute until fragrant, add eggplant and saute until golden, and then pour in the prepared juice. When the fire boils, turn to low heat and stew until the eggplant is cooked.
6. Finally, collect the juice from the fire, sprinkle with chopped green onion, and braise the eggplant!
4), the pepper version is not spicy version of braised eggplant
Ingredients:
One long eggplant, one tomato, one or two peppers, proper amount of flour, proper amount of starch, garlic, salt, chicken essence, oil consumption, soy sauce, etc.
Steps:
1. First, clean all the ingredients and peel the garlic.
2. Next, peel the eggplant and cut it into pieces with a knife. Remember not to cut it too small to avoid frying the eggplant in post-production. Then cut the green pepper and tomato into pieces, and then cut the garlic into powder.
3. The next step is the key step. After washing the eggplant with clear water, we start to pour the flour and starch together, then add a little water to stir it evenly, and then wrap the eggplant evenly (add some water if it is still dry).
4. After the eggplant is covered with flour, start to heat the oil in the pan, then put the eggplant in the oil pan in turn and start to fry. When it is golden brown, you can take it out and keep it for later use.
5. After the eggplant is fried, we pour out a part of the oil, leave a proper amount of oil in the pot and start to add minced garlic to saute, then add tomatoes and start to stir fry.
6. After the tomatoes are fried, you can put in the fried eggplant and green pepper. Then we quickly stir-fry them for several times, add seasonings such as salt, chicken essence, oil consumption and soy sauce, and stir-fry them again, then turn off the heat and put them on the plate.