Seasoning: cooking wine, chopped green onion, Jiang Mo, garlic paste, salt, sugar and vinegar.
Seasoning: 30g of vegetable oil.
Production steps:
1. Wash and slice eggplant, blanch it in boiling water for 3-5 minutes, and then take it out for later use.
2. Heat the pan with oil, add onion, garlic, Jiang Mo and diced meat, and add cooking wine. Stir fry for a while.
3. Add eggplant, salt, sugar and vinegar and mix well. [2]
Precautions:
Eggplant should not be peeled. Its value lies in the skin. Eggplant skin contains vitamin B. Vitamin B and vitamin C are good partners. We get enough vitamin C, and vitamin C needs the support of vitamin B during metabolism.
Exercise 2
Braised in soy sauce:
Fried eggplant
Fried eggplant
Cut the eggplant into pieces and fry it. Then put a small amount of oil in the wok with onion and ginger, pour in the fried eggplant, add soy sauce and stir fry evenly (remember to simmer at this time), add a small amount of water, bring to a boil and turn to low heat for a few minutes, then add salt, sugar, chicken essence, cooking wine and so on. Then stir fry. This dish is delicious and delicious, but it is greasy and suitable for bibimbap.
Stir-fry:
(You can also add lean meat as needed) After slicing the eggplant, heat the pot and add the right amount of oil according to your own taste. If you want to put meat, add the meat and stir-fry until it is raw. Stir-fry with onion and ginger, pour in eggplant, add salt and soy sauce, and stir-fry over medium heat. After adding salt, eggplant will produce moisture during frying. Watch the heat. Too much fire will burn the pot, and too little water will burn the pot. This dish is salty and delicious, and the taste can be adjusted according to personal needs.
Clear burning:
aubergine
aubergine
Cut the eggplant into large pieces, heat the oil (slightly more than the oil usually used for frying a dish) to 50% heat, then add onion and ginger, stir-fry the eggplant pieces until the oil permeates evenly, add about a quarter of the water and soy sauce of the eggplant pieces, stir well, boil, turn over the low heat for 5 minutes, then add appropriate amount of sugar, cover and cook slowly, then turn over the noodles every two minutes to avoid burning the eggplant. This dish is delicious, light and pleasant.