Raw materials:
1 big potato
Round eggplant 1
1 persimmon pepper
chopped green onions
bruised ginger
garlic clove
salt
soy
refined sugar
Practice: 1, potatoes and eggplant are peeled and cut into hob blocks respectively; Cut the bell pepper into small pieces.
2. Pour the usual amount of oil into the pot. When the oil is heated to 70%, add potato pieces and fry until golden brown, and remove the dry oil.
3. Fry the eggplant in the oil pan (note that the eggplant must be fried after the potatoes, because the eggplant eats too much oil). When the eggplant is 78% ripe, put the sliced persimmon pepper into the oil pan and fry it with the eggplant to control the oil quantity.
4. Leave a small amount of base oil in the pot and stir-fry with chopped green onion, Jiang Mo and garlic cloves. Adding garlic can increase the garlic flavor of this dish. Then add fried potatoes, eggplant and sweet pepper, add salt, half a spoonful of sugar, a little soy sauce and a little water, stir fry and taste the juice. This dish doesn't need starch because the potatoes are already sticky.
Features:
Delicious, fresh and fragrant, it is very suitable for next meal. Nutrition: 1. Potatoes contain a lot of starch, protein, B vitamins and vitamin C, which can promote the digestive function of the spleen and stomach. In addition, compared with rice and pasta, potatoes have lower calorie and fat content.
2. Eggplant is also rich in nutrition, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
500g of eggplant, 50g of pig fat sauce, 4 preserved eggs, ginger rice 1 0g, 25g of flour, 25g of dry starch, egg1piece, salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and salad oil150g (about.
Method:
1. peeled eggplant is cut into clamping blades with a length of 6 cm, a width of 3 cm and a thickness of 0.5 cm (12 pieces in total); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, then add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them soft. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and mix well to make a whole egg paste.
2. Put the wok on fire, inject salad oil and burn it to 50% to 60% heat. Fill the loose stuffing into the tomato folder respectively, press it slightly, and then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature and take it out. When the oil temperature in the pot rises to 70% heat, take out and fry until the color is golden and the skin is crisp, take out and put on a plate, and dip it in the table with sauces such as spicy soy sauce and spicy beef sauce.
12 Songhua tomato box
Raw materials:
500g of eggplant, 50g of pig fat sauce, 4 preserved eggs, ginger rice 1 0g, 25g of flour, 25g of dry starch, egg1piece, salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and salad oil150g (about.
Method:
1. peeled eggplant is cut into clamping blades with a length of 6 cm, a width of 3 cm and a thickness of 0.5 cm (12 pieces in total); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, then add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them soft. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and mix well to make a whole egg paste.
2. Put the wok on fire, inject salad oil and burn it to 50% to 60% heat. Fill the loose stuffing into the tomato folder respectively, press it slightly, and then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature and take it out. When the oil temperature in the pot rises to 70% heat, take out and fry until the color is golden and the skin is crisp, take out and put on a plate, and dip it in the table with sauces such as spicy soy sauce and spicy beef sauce.
1 Braised eggplant with sliced meat
raw material
500g of eggplant, 500g of fat lean meat100g, 500g of vegetable oil (actually consumed 65g), 30g of pepper oil10g of soy sauce, 4g of refined salt, 5g of sugar15g of cooking wine, 2g of monosodium glutamate, two petals of star anise and chopped green onion/kloc-.
prepare
1. Peel the eggplant and cut it into large dices, and cut the fat lean meat into 3.6 cm long, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle.
2. Pour vegetable oil into the pot, heat it, fry the eggplant into golden brown, and remove the oil.
3. Add lard to the wok, first stir-fry the big petals, then stir-fry the meat slices, add flour paste and stir-fry for a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and water, put the eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover tightly, thicken the eggplant pieces and pour in pepper oil.
Features: thick skin, tender meat and delicious taste.
2 "Roasted eggplant with licorice and garlic"
Formula:
6g licorice,15g garlic,100g eggplant, 5g ginger, 5g onion, 5g salt and 30g vegetable oil.
Making:
1. Licorice is fully moistened and sliced; Peel and slice garlic; Wash eggplant, cut it in half, then cut it into 4 cm square pieces, slice ginger and cut onion into sections.
2. Put the vegetable oil into the wok. When it's half cooked, add ginger and onion, stir fry until fragrant, add eggplant and stir well, add garlic, add 300ml soup and cook for 20min with slow fire.
How to eat: daily 1 time, with meals.
Efficacy: clearing away heat and promoting blood circulation, relieving pain and swelling.
3. Fuel-saving method of burning eggplant
After eggplant is cooked, it becomes greasy because of its special oil absorption. If you want to save fuel and be light and delicious, you can pickle the washed eggplant with salt first. When the eggplant oozes water, squeeze it out and cook it in oil. You can also dry-fry the eggplant without oil, stir-fry the water and loosen the texture before cooking with oil.
4 "Baked eggplant is coming!
Cut eggplant into hob blocks, insert a flower knife, and soak it in salt water for five minutes to remove the black color. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, add fish sauce and thicken, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp, and then fry eggplant.
Second, the dishes to be added, such as celery and carrots, have been fried or blanched in advance. Mature, such as cucumber slices, do not need this step. If you don't put the menu code, you can certainly skip this step.
Step 3, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus to stir-fry it a little, which is more like fish and coriander), add food code, add sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, and pour in fried eggplant when the soup becomes thick.
9 "Liu Jiao Eggplant"
Raw materials:
Eggplant, big and round, the more purple, the better. Appropriate amount of flour, sugar, vinegar, salt, ginger, garlic, starch, etc.
Exercise:
1, the eggplant is cut into 2cm pieces, then the flowers on both sides are picked, and then cut into elephant-like pieces.
2, flour paste, paste consistency should not flow down.
3. Fry in a frying pan until golden brown, and drain.
4. Mix sugar, vinegar, salt, ginger, garlic and starch in proportion. You can taste it, not too sweet.
5. Put oil in the pot and pour in the sauce.
6. Put the eggplant in the sauce and heat it slightly.
Features: burnt, smooth, and the taste can be set by yourself. For example, if you like sour taste, you can add more vinegar; If you like sweet, you can add more sugar.
10 braised eggplant with Zhejiang vegetable slices
Features: thick skin, tender meat and delicious taste.
Raw materials:
Eggplant 500g, fat lean meat100g, vegetable oil 500g (actually consumed 65g), prickly ash oil10g, soy sauce 30g, refined salt 4g, sugar 5g+05g, cooking wine 5g, monosodium glutamate 2g, star anise 2g, chopped green onion and garlic10g.
Exercise:
1. Eggplant peeled, pedicled and cut into large pieces; Cut the fat lean meat into pieces 3.6 cm long, 2 cm wide and 0.3 cm thick.
2. Pour the vegetable oil into the pot, heat it, fry the eggplant until golden brown, and then remove the oil.
3. Add lard to the pot, first stir-fry the big petals, then stir-fry the meat slices, add sweet noodle sauce and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and water, put the eggplant into the pot, add monosodium glutamate and salt to taste, cover tightly to thicken the eggplant pieces, and sprinkle with pepper oil.
1 1 "Fuel-saving method of burning eggplant"
Eggplant eats oil, and boiled eggplant is particularly expensive. You can use the following two methods at home.
First of all, when making eggplant, don't put oil first, fry the eggplant dry, wait until the moisture of the eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. When frying water, be careful not to overcook it. Eggplants are especially easy to simmer without oil.
Second, before cooking eggplant, marinate the processed eggplant pieces or slices with salt, squeeze out the water oozing from the marinated eggplant, and then burn it with oil. This can not only save oil, but also avoid putting too much oil to make dishes greasy.
15 dry-baked eggplant
Features contain vitamins A, B 1, C and P, and more protein and calcium.
raw material
A catty of half-tender eggplant, a few slices of garlic, a little chopped green onion, half a tablespoon of soy sauce, a teaspoon of salt, a teaspoon of sugar sauce, a teaspoon of soy sauce, a teaspoon of Shaoxing wine, a proper amount of sugar, cornmeal and water.
manufacturing process
1, eggplant washed, cut into long strips, soaked in light salt water (to avoid yellowing and blackening) for use.
2. Burn the red pot, degrease the eggplant, and remove it for later use. Pour out the excess oil, use it to fry garlic and discard it. Add chopped green onion and stir-fry slightly. Add seasoning, return the eggplant to the pot, cover it, and then eat.
16 "Braised Eggplant with Seaweed"
raw material
500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
manufacturing process
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put dried seaweed into a bowl, soak it in boiling water, remove impurities and wash it until it becomes soft, and keep the soaked water for later use.
2. Put the wok on medium fire, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo, stir-fry until fragrant, add eggplant pieces and soaked dried seaweed, stir-fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir-fry evenly, and then simmer 10 minute.
Dawnrain: please put salt properly to avoid being too salty; Baked eggplant should be cooked and rotted without deformation.
17 "roasted eggplant"
Cut eggplant into hob blocks, insert a flower knife, and soak it in salt water for five minutes to remove the black color. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, add fish sauce and thicken, add eggplant pieces and pour out. Sprinkle with coriander powder. Peel, cut into small pieces of 1cm, put half a pot of oil on high fire, then turn to low fire and fry until soft, not golden brown. Then pour out the drained oil, add a little oil, star anise, onion, garlic, noodle sauce and salt to the pot, then add the fried eggplant and fry until cooked, and sprinkle coriander foam and garlic foam on it.
Use salted egg yolk, add water, starch, sugar, salt and pepper to make slurry, cut eggplant into small strips like French fries, cut green pepper into small strips, cut squid into small strips, and fry the three separately. If you like, you can also add carrot sticks and stir-fry them and mix them together. There are 500 grams of delicious eggplant, 50 grams of pig fat paste, 4 preserved eggs, and ginger rice 10 grams. Salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil and salad oil each 1 500g (about 75g), spicy soy sauce flavored dishes and spicy beef sauce flavored dishes each1.
Method:
1. peeled eggplant is cut into clamping blades with a length of 6 cm, a width of 3 cm and a thickness of 0.5 cm (12 pieces in total); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, then add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them into fermented pine. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and mix well to make a whole egg paste.
2. Put the wok on fire, inject salad oil and heat it to 50% to 60%. Fill the loose stuffing into the tomato folder respectively, press it slightly, and then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature and take it out. When the oil temperature in the pot rises to 70% heat, take out and fry until the color is golden and the skin is crisp, take out and put on a plate, and dip it in the table with sauces such as spicy soy sauce and spicy beef sauce.
12 Songhua tomato box
Raw materials:
500g of eggplant, 50g of pig fat sauce, 4 preserved eggs, ginger rice 1 0g, 25g of flour, 25g of dry starch, egg1piece, salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and salad oil150g (about.
Method:
1. peeled eggplant is cut into clamping blades with a length of 6 cm, a width of 3 cm and a thickness of 0.5 cm (12 pieces in total); Peel off the shell of preserved eggs, press them into mud with a knife, then add fat paste and ginger rice, then add refined salt, pepper, cooking wine, soy sauce, monosodium glutamate and sesame oil, and mix well to make them soft. Knock the eggs into a bowl, add flour, dry starch, refined salt and a little water, and mix well to make a whole egg paste.
2. Put the wok on fire, inject salad oil and burn it to 50% to 60% heat. Fill the loose stuffing into the tomato folder respectively, press it slightly, and then spread the whole egg paste evenly, that is, put it in the wok and fry it until it is mature and take it out. When the oil temperature in the pot rises to 70% heat, take out and fry until the color is golden and the skin is crisp, take out and put on a plate, and dip it in the table with sauces such as spicy soy sauce and spicy beef sauce.
1 Braised eggplant with sliced meat
raw material
500g of eggplant, 500g of fat lean meat100g, 500g of vegetable oil (actually consumed 65g), 30g of pepper oil10g of soy sauce, 4g of refined salt, 5g of sugar15g of cooking wine, 2g of monosodium glutamate, two petals of star anise and chopped green onion/kloc-.
prepare
1. Peel the eggplant and cut it into large dices, and cut the fat lean meat into 3.6 cm long, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle.
2. Pour vegetable oil into the pot, heat it, fry the eggplant into golden brown, and remove the oil.
3. Add lard to the wok, first stir-fry the big petals, then stir-fry the meat slices, add flour paste and stir-fry for a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and water, put the eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover tightly, thicken the eggplant pieces and pour in pepper oil.
Features: thick skin, tender meat and delicious taste.
2 "Roasted eggplant with licorice and garlic"
Formula:
6g licorice,15g garlic,100g eggplant, 5g ginger, 5g onion, 5g salt and 30g vegetable oil.
Making:
1. Licorice is fully moistened and sliced; Peel and slice garlic; Wash eggplant, cut it in half, then cut it into 4 cm square pieces, slice ginger and cut onion into sections.
2. Put the vegetable oil into the wok. When it's half cooked, add ginger and onion, stir fry until fragrant, add eggplant and stir well, add garlic, add 300ml soup and cook for 20min with slow fire.
How to eat: daily 1 time, with meals.
Efficacy: clearing away heat and promoting blood circulation, relieving pain and swelling.
3. Fuel-saving method of burning eggplant
After eggplant is cooked, it becomes greasy because of its special oil absorption. If you want to save fuel and be light and delicious, you can pickle the washed eggplant with salt first. When the eggplant oozes water, squeeze it out and cook it in oil. You can also dry-fry the eggplant without oil, stir-fry the water and loosen the texture before cooking with oil.
4 "Baked eggplant is coming!
Cut eggplant into hob blocks, insert a flower knife, and soak it in salt water for five minutes to remove the black color. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, add fish sauce and thicken, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp, and then fry eggplant.
Second, the dishes to be added, such as celery and carrots, have been fried or blanched in advance. Mature, such as cucumber slices, do not need this step. If you don't put the menu code, you can certainly skip this step.
Step 3, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus to stir-fry it a little, which is more like fish and coriander), add food code, add sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, and pour in fried eggplant when the soup becomes thick.
9 "Liu Jiao Eggplant"
Raw materials:
Eggplant, big and round, the more purple, the better. Appropriate amount of flour, sugar, vinegar, salt, ginger, garlic, starch, etc.
Exercise:
1, the eggplant is cut into 2cm pieces, then the flowers on both sides are picked, and then cut into elephant-like pieces.
2, flour paste, paste consistency should not flow down.
3. Fry in a frying pan until golden brown, and drain.
4. Mix sugar, vinegar, salt, ginger, garlic and starch in proportion. You can taste it, not too sweet.
5. Put oil in the pot and pour in the sauce.
6. Put the eggplant in the sauce and heat it slightly.
Features: burnt, smooth, and the taste can be set by yourself. For example, if you like sour taste, you can add more vinegar; If you like sweet, you can add more sugar.
10 braised eggplant with Zhejiang vegetable slices
Features: thick skin, tender meat and delicious taste.
Raw materials:
Eggplant 500g, fat lean meat100g, vegetable oil 500g (actually consumed 65g), prickly ash oil10g, soy sauce 30g, refined salt 4g, sugar 5g+05g, cooking wine 5g, monosodium glutamate 2g, star anise 2g, chopped green onion and garlic10g.
Exercise:
1. Eggplant peeled, pedicled and cut into large pieces; Cut the fat lean meat into pieces 3.6 cm long, 2 cm wide and 0.3 cm thick.
2. Pour the vegetable oil into the pot, heat it, fry the eggplant until golden brown, and then remove the oil.
3. Add lard to the pot, first stir-fry the big petals, then stir-fry the meat slices, add sweet noodle sauce and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and water, put the eggplant into the pot, add monosodium glutamate and salt to taste, cover tightly, thicken the eggplant pieces and sprinkle with pepper oil.
1 1 "Fuel-saving method of burning eggplant"
Eggplant eats oil, and boiled eggplant is particularly expensive. You can use the following two methods at home.
First of all, when making eggplant, don't put oil first, fry the eggplant dry, wait until the moisture of the eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. When frying water, be careful not to overcook it. Eggplants are especially easy to simmer without oil.
Second, before cooking eggplant, marinate the processed eggplant pieces or slices with salt, squeeze out the water oozing from the marinated eggplant, and then burn it with oil. This can not only save oil, but also avoid putting too much oil to make dishes greasy.
15 dry-baked eggplant
Features contain vitamins A, B 1, C and P, and more protein and calcium.
raw material
A catty of half-tender eggplant, a few slices of garlic, a little chopped green onion, half a tablespoon of soy sauce, a teaspoon of salt, a teaspoon of sugar sauce, a teaspoon of soy sauce, a teaspoon of Shaoxing wine, a proper amount of sugar, cornmeal and water.
manufacturing process
1, eggplant washed, cut into long strips, soaked in light salt water (to avoid yellowing and blackening) for use.
2. Burn the red pot, degrease the eggplant, and remove it for later use. Pour out the excess oil, use it to fry garlic and discard it. Add chopped green onion and stir-fry slightly. Add seasoning, return the eggplant to the pot, cover it, and then eat.
16 "Braised Eggplant with Seaweed"
raw material
500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
manufacturing process
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put dried seaweed into a bowl, soak it in boiling water, remove impurities and wash it until it becomes soft, and keep the soaked water for later use.
2. Put the wok on medium fire, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo, stir-fry until fragrant, add eggplant pieces and soaked dried seaweed, stir-fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir-fry evenly, and then simmer 10 minute.
Dawnrain: please put salt properly to avoid being too salty; Baked eggplant should be cooked and rotted without deformation.
17 "roasted eggplant"
Cut eggplant into hob blocks, insert a flower knife, and soak it in salt water for five minutes to remove the black color. Tempura powder, add water to make a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees) and put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, add fish sauce and thicken, add eggplant pieces and pour out. Sprinkle with coriander powder.
Remarks:
First, when frying eggplant, hang a thin layer of pulp, and then fry eggplant.
Second, the dishes to be added, such as celery and carrots, have been fried or blanched in advance. Mature, such as cucumber slices, do not need this step. If you don't put the menu code, you can certainly skip this step.
Step 3, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus to stir-fry it a little, which is more like fish and coriander), add food code, add sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, and pour in fried eggplant when the soup becomes thick.
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