Category: Life >> Food/Cooking

Problem description:

Every time I think the eggplant cooked in restaurants outside is delicious, I have tried it at home. There are many methods but it always tastes bad. How can I cook the eggplants tenderly and delicious

Analysis:

(1) Fish-flavored eggplant stew

Ingredients:

2-3 eggplants, 250 grams of minced pork.

Seasoning:

Half a teaspoon of bean paste, 1/2 each of light soy sauce and dark soy sauce 2 teaspoons, 2 teaspoons minced garlic, half teaspoon shredded red pepper.

Method:

1. Heat the oil and fry the eggplant thoroughly (about 4 minutes), then drain the oil and set aside.

2. Use minced garlic in a wok, add minced pork and stir-fry until fragrant, then add bean paste and red pepper shreds to taste, and stir-fry until dry.

3. Add eggplant and 1 bowl of soup or water to cover with gravy, and finally add sugar, light soy sauce and dark soy sauce to taste.

Tips:

1. Firm, plump eggplants are fresh and authentic.

2. The eggplant must be fried thoroughly, and the flavor of the pork will penetrate into it when it is put into the soup and cooked.

(2) Braised eggplant

Ingredients: eggplant, coriander, garlic cloves

Secondary ingredients: soy sauce, sugar, salt, water, oil

< p> First peel the eggplant and cut it into pieces. Place in a large bowl, sprinkle a layer of salt evenly, and stir while spreading. Then set aside.

At this time, you can peel the garlic and wash the coriander. Cut the garlic cloves into minced garlic and put it in a bowl, add a little soy sauce. Add a little sugar and water to make a bowl. Chop the coriander into fine pieces (if you are a skilled worker, you can watch TV for a while. Because the eggplant will still be submerged for a while). After about 30 minutes, the exertion of strength should begin.

Grab the eggplant in the big bowl and squeeze it as hard as possible~~ Try to squeeze out the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplants into balls into the pot. Fry until the eggplant changes color and resembles the soup stock just prepared according to the secret recipe. After boiling, turn down the heat and remember to stir. Otherwise, Eggplant Kuai must look like Bao Gong on one side and Cao Cao on the other. When the soup is almost ready, turn off the heat until the coriander powder is added, turn the pot a few times, and put it on a plate.

Comments: This dish is not difficult to make. The key is to get the right proportions of seasonings. Otherwise it's either too salty or too sweet. It is recommended to taste the seasoning before adding it to the pot. Because there is no raw meat in the seasoning. So no problem.

The reason why I flooded it with salt and then grabbed it so hard was not because I had a grudge against eggplant in my previous life. It's because the water in eggplant is tightly locked inside the cells, and there's a lot of it. It would be a waste of fuel if you don't do it. Just use more oil than other dishes.

I tried the fish-flavored eggplant stew at home, and sure enough, the taste was comparable to that in a restaurant.

Give it a try!