Recipe Ingredients:
One round eggplant (two small ones), one small piece of pork (rear buttock tip), green onion, ginger, garlic, chili powder, one egg, ginger powder, five-spice powder, chicken essence, soy sauce, sugar, starch, and four Chinese seasonings.
Method of production:
1. Cut the pork into small slices, soak in water for 15-30 minutes, slightly dry, put ginger powder, five spice powder, chicken marinade for 10 minutes, and then put an egg and mix, and then put the right amount of starch and mix, pay attention to do not be too dry, green onions, ginger, garlic chopped, round eggplant peeled, cut the hobnail pieces, a little bit thinner;
2. Pan heated a little bit of Oil to medium heat, put the cut eggplant into the pot in batches to stir-fry, halfway constantly with a spatula press, constantly squeeze out the water, do not put too much at a time, each time and then add a little bit of oil, so as not to burn the pot;
3. Stir-fried eggplant pot a little bit of oil, put the dashi into the oil and fry until burnt, and then put the pot end away from the fire, the burnt dashi out, so the oil is a little cooled down and then put it back to the fire, put in the chopped green onions, ginger, garlic, chili powder stir fry a few times, and then into the mix of the meat slices stir fry until browned, into the braided eggplant stir fry, and then pour soy sauce to adjust the color, and then put the chicken essence, sugar stir fry, stewed eggplant that is into.
Warm tips:
This practice can also not put meat, do vegetarian.
Stewed eggplant practice three
Recipe ingredients:
Eggplant 600 grams, chopped green onion, ginger, monosodium glutamate (MSG), sugar, soy sauce, cooking wine, broth, vegetable oil, sugar color.
Methods:
1. Eggplant washed, cut into diamond-shaped pieces, under the hot frying pan fried until the eggplant soft;
2. frying ladle on the fire, add oil, onion and ginger choking pot, add broth, eggplant, cooking wine, soy sauce, sugar, sugar, open the pot and then cover, move to simmer for a minute, to be soup is almost dry, on the high heat, add monosodium glutamate and oil, to be thick when the soup out of the pot, stewed eggplant is ready. [eat belt]
Stewed eggplant practice four
Recipe ingredients:
Eggplant, ginger, soy sauce, cooking wine, sugar.
Methods:
1. Eggplant cut into chunks, ginger shredded;
2. frying pan hot, first under the eggplant, followed by ginger shredded stir fry (usually I will put ginger first, but later found that ginger will become bitter if encountered with too much heat of the oil will affect the taste of the dish, changed the order of the dish);
3. for health considerations, I did not put a a lot of oil, so stir fry for a while, the pot is dry, this time into the wine, soy sauce, a little sugar, turn the heat down, cover the lid, slowly simmering a 10 minutes or so, the eggplant are soft and flavorful you can get up the pot on the plate, stewed eggplant that into.
Cooking tips:
This dish is best not to put water, or affect the taste.