1. First add oil to the hot pot and fry the ginger slices.
2. Then add the meat slices and stir well.
3. Then pour in peeled and torn eggplant.
4. drizzle with delicious soy sauce and oyster sauce.
5. Add a little shredded carrot and stir fry over high heat.
6. When the eggplant is soft and black, add chopped green onion, salt and pepper.
7. Stir fry evenly again, then turn off the fire and put on the plate.
8. plate and serve.
The method of round eggplant 1: tiger skin eggplant roll
Main ingredients: colored pepper 150g, egg 1, dried pork 1, eggplant 250g, and auxiliary materials: pepper rice wine 1g, soy sauce 1 teaspoon, sugar 1 teaspoon, onion, ginger, etc.
1. Brush a thin layer of oil on the surface of eggplant slices and fry them in a hot pot until tiger stripes appear on both sides.
2. Warm the oil in a hot pan, stir-fry the meat until it turns white, then add all other materials and stir-fry until the meat is cooked;
3. Spread the meat evenly on the eggplant, and then roll it from left to right, and an eggplant roll is completed.
Round eggplant practice 2: roasted eggplant with garlic.
Main ingredients: eggplant, 2 garlic, 2 green peppers, 1 red pepper, 1 onion and half accessories: salt and sugar.
1. Prepare materials.
2. Cut the eggplant in half and cut the knife at the section;
3. Preheat the oven to 200 degrees, brush the eggplant with salad oil, and bake in the oven for five minutes until the eggplant becomes soft;
4. Chop garlic, green pepper and onion into powder;
5. Put oil in the pot, pour garlic and saute, and take it out;
6. Add green and red pepper powder and onion powder and mix well, then add salt, sugar, oyster sauce and black pepper and mix well;
7. Spread the mixed seasoning evenly on the surface of the roasted eggplant and bake in the oven for another five minutes. Take it out halfway through baking, sprinkle some cumin powder and put it back to continue baking. Sprinkle chopped green onion after baking.
Practice of Round Eggplant 3: Fried Eggplant Pot
Ingredients: slender purple eggplant 10 tenderloin 2 accessories: onion 1 garlic and half ginger 3 tablespoons soy sauce 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon Practice:
1. Slender purple eggplant is pedicled, washed, dried with kitchen paper and cut into curly blades.
2. Wash tenderloin, chop it into minced meat, and marinate it with a little cooking wine 10 minute.
3. Wash onion, garlic and ginger and cut into fine powder.
4. Heat the pan, pour in a proper amount of salad oil, and fry the eggplant over medium heat until it becomes soft and the meat becomes transparent. Take out and drain the oil.
5. Leave a little oil in the pot, add minced onion, ginger and garlic until fragrant, add minced meat and stir-fry until cooked, add the eggplant that has been fried before, add a proper amount of cooking wine, soy sauce and soy sauce and stir-fry, add a spoonful of sugar and stir-fry evenly, and then take it out of the pot.