1, fish-scented eggplant, I did not add minced meat here, it is a simple eggplant practice, but quite delicious. Eggplant washed clean to remove the head, cut strips.
2, the eggplant cut into strips, soaked in salt water for ten minutes; and then fished out and drained, sprinkled with some dry starch mix; (soaked in salt water and then wrapped in some dry starch can make the eggplant in the deep-frying process of less oil absorption).
3, start a frying pan, eggplant should be delicious, do not be afraid of oil. The oil is hot, pour into the cut eggplant fried. Fry a 2 to 3 minutes after fishing out. Turn on the fire to heat the oil, pour into the eggplant again, fried for the second time, the purpose of this frying is to force the oil out of the eggplant, but also the eggplant is easy to fry through the time is not long 30 seconds to 45 seconds on it.
4, pot of oil, oil slightly hot into the ginger and garlic stir fry, and then put a spoonful of bean paste, fried red oil flavor incense.
5, add a small bowl of water, a little sugar, plus a moderate amount of vinegar, sauce. Soup open pour into the fried eggplant. Add a little salt,
Main ingredient: pork; Accessories: onion, ginger, garlic, starch; Seasoning: rice vinegar, sugar, soy sauce
Specific operation
1, eggplant washed and cut long strips, soaked in lightly salted water for 1 hour to drain, sprinkle a thin layer of starch.
2, start a frying pan, normal frying oil can be, 60% of the heat to medium-low heat into the eggplant strips and a little salt stir-fry until the eggplant is soft through the deep dish into the spare.
3, the minced meat in advance with a little soy sauce, yellow wine and cornstarch marinade for half an hour. Add onion, ginger, garlic and pickled pepper bean paste, slowly stir-fry over low heat to release the aroma and red oil, then add the minced pork and continue to stir-fry over low heat until completely browned.
4, add yellow wine, soy sauce, rice vinegar and sugar in turn, stir-fry well to taste off the fire.
5, the minced meat spread in advance of the fried eggplant, water boiling into the steamer steamer about 7 minutes can be.
Main ingredient: eggplant; ingredients: persimmon pepper, red pepper
Supplements: salad oil, soy sauce, ginger, garlic, pickled red pepper, chicken essence, cooking wine, water starch, vinegar, monosodium glutamate (MSG), sugar, salt, green onions, pepper, pepper, chili pepper (the above is very much according to their own tastes discretionary add)
Fish sauce: 15 grams of soy sauce, vinegar 10 grams of wine 10 grams of sugar 20 grams of chicken essence 10 grams of water starch 10 grams of water starch. 10 grams, 10 grams of water starch
1, eggplant slices, put a little salt and mix, eggplant marinade for about 10 minutes, squeeze out the water.
2, green and red bell pepper cut into pieces (blocks can not be too fine).
3, the pot of oil, eggplant over the oil frying, fish out standby.
4, the bottom of the pan oil, the onion, garlic, ginger stir-fried, and then into the pickled chili pepper crushed stir-fried out of the flavor, into the eggplant.
5, stir fry evenly, pour in the fish sauce.
6, stir-fry until the eggplant flavor, add green and red pepper diced, stir-fry evenly out of the pan (a beautiful dish).