Practice:
(1) First, cut the eggplant into corner pieces or strips can be. The key is not too thin or too thin. A little bit of portion is good for cooking and eating.
(2) oil (here the oil is best used peanut oil). Start with a cool pan and add the oil and eggplant at the same time. It doesn't matter how much oil you use, you can recycle it after frying. Slow fire is the key (upstairs friends will not be greasy if you do this). Let the eggplant soak up a lot of oil first, frying until oil comes out, and stopping when it no longer does. You can cover while frying. A large pan of eggplant can be worked on at the same time. Remove from the pan after frying and set aside to continue straining off some of the oil.
(3) Reset the wok and sauté the minced pork (a couple of shakes) with the onion, ginger and garlic. You can add more garlic. When the minced meat turns from red to white, add half a bowl of water to make stock.
(4) Add fried eggplant, put sugar, cooking wine, soy sauce, old soy sauce, salt. Stir, cook a little and rise. The soy sauce must be very little, only for color. Other seasonings are adjusted according to taste.
Two, fried cooking eggplant
Main ingredient: 300 grams of tender eggplant.
The ingredients: 10 grams of bell pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate (MSG), 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of green onion, ginger and garlic, 3 grams of parsley.
Production:
(1) the eggplant to remove the tip of the skin, cut 4 cm long, 1 cm square of the strip, into the egg and wet starch hanging paste grasp.
(2) green onion, ginger shredded, garlic sliced, bell pepper, carrots cut line, cilantro cut inch section. Bowl put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. blended into juice to be used.
(3) spoon oil, burn six or seven percent hot, the eggplant strips one by one under the spoon, fried golden brown, pour out the oil.
(4) put the bottom of the spoon oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried eggplant strips, cilantro, speed pour into the good juice, upside down a few times, plate that is good. Key: eggplant strips should be fried quite solid, in order to crisp. Pour into the juice to cook and stir fry faster, good taste.
Three, chrysanthemum eggplant
Main ingredient: 300 grams of eggplant.
Accessories: carrots 5 grams, 30 grams of flour, 750 grams of salad oil, wet starch about 8 grams.
Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams of each of the minced green onions and ginger.
Production:
(1) the eggplant to remove the tip of the wash and peel, cut 4 cm high pier, and then in the pier of the cross-section graved on the crucifixion, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour standby, carrots cleaned and cut chopsticks head diced.
(2) spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the plate.
(3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the onion, ginger, soup, sugar, carrots, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned in the fried tomato flower eyes that is good.
Key: cut the eggplant flower to deep and impervious, dip the flour to dip the eggplant flower evenly.
Four, fish eggplant flowers
Main ingredient: 400 grams of tender eggplant.
The ingredients: 10 grams of carrots, 10 grams of green pepper, 10 grams of Sichuan pepper, 750 grams of salad oil, 10 grams of wet starch.
Seasoning: 5 grams of iodized salt, 8 grams of soy sauce, 4 grams of monosodium glutamate, 10 grams of sugar, 5 grams of vinegar, 5 grams of cooking wine, 10 grams of red oil, 3 grams of green onion, ginger and garlic.
Production:
(1) eggplant remove the tip of washed and peeled, cut in half, graver cross knife, and then changed into a 5 cm section. Carrots, green peppers, Sichuan peppers, green onions, ginger shredded, garlic sliced.
(2) bowl of soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, a little soup to the juice to be used.
(3) the spoon in the oil burning seven or eight percent heat, put into the knife eggplant flowers fried to golden brown, drain the oil, plate.
(4) put a little oil in the spoon, hot, put onion, ginger and garlic stir-fry pan, then into the carrot wire, Sichuan pepper wire, green pepper wire frying, pour into the good juice, stir-fried into the flow of gravy, add red oil, burned dripping in the eggplant flower that is good.
Key: hot oil when frying eggplant flowers.
Five, sweet and sour eggplant
Main ingredient: 300 grams of tender eggplant.
Accessories: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.
Seasoning: 6g iodized salt, 4g monosodium glutamate (MSG), 30g sugar, 10g rice vinegar, 3g each green onion, ginger and garlic, 3g coriander, 5g sesame oil.
Making:
(1) eggplant de-tipped washed and peeled, cut into 4 cm long, 1 cm wide strip, add a little salt, slightly pickled, dipped in flour.
(2) eggs into a bowl, add flour, stir into whole egg batter. Slice green onion, ginger and garlic, julienne carrots and cut cilantro into pieces.
(3) spoon oil, burn six or seven percent hot, the eggplant hang egg batter into the spoon, deep-fried into a golden brown, pour out the oil and plate.
(4) put a little oil in the bottom of the spoon, hot, put onions, ginger, garlic chili pot, put carrots, cilantro, a little soup, salt, monosodium glutamate, sugar, vinegar, boiling, thickening with cornstarch, add sesame oil, poured in the eggplant strips that is good.
Key: eggplant strips should be repeatedly fried two or three times, so that it is quite solid crisp.
Six, stuffed eggplant pier
Main ingredient: long tender eggplant 300 grams, 100 grams of meat.
Accessories: half an egg, 5 grams of ham, 5 grams of mushroom, 5 grams of parsley, 10 grams of wet starch.
Seasoning: 5g iodized salt, 4g monosodium glutamate (MSG), 3g each green onion and ginger, 3g cooking wine.
Making:
(1) remove the stem of the eggplant wash and peel, cut into 3 cm long round section, with a knife to dig out the middle part of the eggplant section.
(2) the meat filling with minced green onion, minced ginger, salt, monosodium glutamate, egg stirred evenly, smeared into the hollowed out eggplant pier, sprinkled with minced ham, minced mushrooms, minced cilantro, on the drawer steamed for 8 minutes, cooked, removed, and placed on the plate.
(3) put a little oil in the spoon, add soup, salt, monosodium glutamate, boil with wet starch into a flow of gravy, pouring on the eggplant pier that is good.
Key: master the time of steaming.
Seven, stewed eggplant
Main ingredient: 500 grams of long tender eggplant.
Working ingredients: starch 8 grams, 750 grams of salad oil
Seasoning: 50 grams of bean paste, 15 grams of sugar, monosodium glutamate (MSG) 5 grams of green onions, ginger and garlic 3 grams each.
Production:
(1) eggplant, wash, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced.
(2) spoon oil, burn six or seven percent hot, down into the eggplant fried through, pour out the oil.
(3) put a little oil in the spoon, hot, with onion, ginger chili pot, into the soybean paste slightly stir-fried, add soup, salt, sugar and fried eggplant, after boiling with a small fire simmering, and then put monosodium glutamate, garlic, juice thick with wet starch thickening, add oil, plate that is good.
Key: when the soup is less, to shake the spoon diligently to prevent paste spoon bottom.
The key is to shake the spoon diligently to prevent the bottom of the spoon.