Burned eggplant

Ingredients:

3 eggplants (peeled), half a tomato, the other half eaten raw, and one bell pepper (smaller) , 10 grams of good soy sauce, 20 grams of soft sugar, 5 grams of salt, a little MSG, appropriate amounts of onions, ginger, and new garlic.

Method:

1. Cut eggplant, tomatoes and bell pepper into hob pieces. Chop the onion and ginger into mince, mince the garlic, add soy sauce, sugar, salt, MSG, starch, and mix thoroughly with water.

2. Add oil to the wok, not too much, just about the same amount as for general cooking. Because eggplant "eats" oil at first, it must be cooked slowly and hot oil. And you need to turn it frequently, you can hardly stop the shovel, you have to keep turning it, wait until the eggplant looks yellow and soft, then turn it slowly. Turn slowly but also, the secret to making the eggplant delicious and not greasy lies in "turning". When the eggplant becomes very soft and rotten, add tomatoes and bell peppers. Of course, if you don’t like eating these two things, you can leave them out and just put in the eggplant. Then add the seasoning. Because there is starch in the stock, you have to wait for it to absorb the soup and not make it too thick.

Pork-roasted eggplant

Ingredients:

500g eggplant, 100g fat and lean meat, 500g vegetable oil (actual consumption 65g), 10% pepper oil, soy sauce 30 grams, 4 grams of refined salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of MSG, two cloves of aniseed, 10 grams of minced green onions, 10 grams of minced garlic, 50 grams of water mass powder, 25 grams of lard, and 100 grams of water.

Method:

1. Peel the eggplant, cut into large cubes, and cut the fat and lean meat into 3.6 cm long, 2 cm wide, and 0.&127;3 cm thick pieces. piece.

2. Pour vegetable oil into the pot, heat it up, fry the eggplant until golden brown, remove and remove the oil.

3. Add lard to the wok, fry the aniseed pieces first, add the meat slices and stir-fry, add the flour sauce and stir-fry for a few times, then add minced onions, minced garlic, cooking wine, soy sauce, and sugar. , clean water, put the eggplant into the pot, add MSG, use salt to find the mouth, cover the pot tightly, after the eggplant pieces swell, thicken the sauce and pour in pepper oil and serve.

Features: Thick texture, tender meat, fragrant taste.