material

One eggplant, one garlic, one soybean sauce (bean paste and soy sauce), one soy sauce, two sugar, two yellow wine, half a glass of water, minced meat or pork belly (optional).

working methods

1. Eggplant is cut into strips or torn into strips by hand, and garlic is flattened and chopped.

2. When the oil is hot (oily), 1/3 garlic is fragrant.

3. Add minced meat or pork belly slices and stir-fry until the fat is transparent (this step can be omitted without meat).

4. Stir the eggplant evenly, and mix the yellow wine, soy sauce, soy sauce, soybean sauce and sugar evenly, and let it stand for a while.

5. When the soup is almost dry, add a little balsamic vinegar, sprinkle with the remaining 2/3 minced garlic, and stir well to serve.

skill

Finally, sprinkling raw garlic powder is the finishing touch, and the taste of sprinkling and not sprinkling is absolutely different. However, students who don't like garlic can avoid this step and can use shallots instead.

Baked eggplant with tomatoes

material

One eggplant, two tomatoes, five cloves of garlic, onion, salt, sugar, vinegar and soy sauce.

working methods

1. One big round eggplant and two tomatoes, cut into small pieces, five garlic slices and onion slices for later use. Wash the eggplant and cut into small pieces, sprinkle with a thin layer of salt, let it stand for more than 20 minutes, and dry it by hand for later use.

2. Heat oil in a pot, saute shallots, stir-fry eggplant pieces until they change color, and then pour in tomato pieces.

3. Add salt, sugar, vinegar and soy sauce in turn, stir-fry over high fire until the tomatoes melt.

4. Boil a little water, pour in garlic slices, cover and cook for one minute, and thicken the pot.

skill

1. Eggplant can be cooked after adding salt, which can solve the problem of oil absorption well and is easy to taste.

2. Garlic slices must not be omitted and added last. Cover for one minute and thicken the garlic when it smells.

Eggplant is more fragrant than eggplant, so it is suitable for this dish.

Fried eggplant

Material 1

An eggplant, chopped green onion, Jiang Mo, minced garlic, pickled pepper and a spoonful of Pixian watercress.

Material 2 ("Litchi Flavor" Kung Pao Juice)

5 grams of salt, 5 grams of pepper, 5 grams of shredded ginger, 2 tablespoons of cooking wine, half a spoon of soy sauce 1 spoon, 2 tablespoons of balsamic vinegar, 2 tablespoons of sugar and 5 grams of dried starch.

Material 3 (classic fish sauce)

3 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, half a spoonful of salt, 2 tablespoons of sugar and half a spoonful of monosodium glutamate.

working methods

1. Wash one eggplant without peeling it, because it is said that eggplant skin contains a lot of nutrients and some healthy compounds are also high in eggplant skin, so it is best to eat it with the skin.

2. Cut into small strips.

3. After the pot is hot, pour in eggplant strips without oil.

4. stir fry slowly on a small fire.

5. Stir-fry until the eggplant becomes soft and the water is fried.

6. plate and serve.

7. Chop onion, ginger and garlic, and chop pickled peppers.

8. Pour the right amount of oil into the pot, first put a spoonful of Pixian watercress, and then pour the above ingredients.

9. Stir-fry red oil and fragrance.

10. Pour in eggplant strips.

1 1. Stir a few times.

12. Pour in the prepared "Litchi-flavored" Kung Pao juice or classic fish-flavored juice. Depending on the amount of food, the sauce may be poured, but not all. )

13. Stir well. When the sauce is slightly dried and tasty, sprinkle with chopped green onion and take out the pot.

skill

Stir-fry a plate of slightly spicy, sweet, sour and salty eggplant, which is not greasy at all. Eat it often!

Scrambled eggs with pork

material

2 eggplants, 1 green pepper, 1 red pepper, 1 0g Sichuan pickled pepper, 1 0g onion, garlic, ginger, 1 tablespoon yellow wine,1tablespoon vinegar,1.

working methods

1. Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water.

2. Dice green pepper and red pepper.

3. Put oil in the pot, fry the eggplant and take it out.

4. Leave the bottom oil in the pan, add onion, garlic and Jiang Mo and stir fry.

5. Add chopped pickled peppers and stir-fry until fragrant, then add eggplant.

6. Stir well, then add the fish sauce.

7. Stir-fry until the eggplant is tasty, add diced green and red peppers and stir well, then take out the pot.

skill

The key of fish-flavored eggplant lies in the blending of fish-flavored juice, which can also be adjusted according to your own taste.

Eggplant salad

material

2 purple eggplants, a little onion, ginger and garlic, 1 spoon soy sauce, a little soy sauce, a little vinegar, a little monosodium glutamate, salt, pepper oil, pepper oil or rattan pepper oil, and half a spoonful of sugar.

working methods

1. The eggplant is steamed in a pot, cooled and torn into strips by hand.

2. Mash garlic, add a little salt and a spoonful of soy sauce, a few drops of soy sauce, half a spoonful of sugar and a little monosodium glutamate. Mix pepper with oil (optional) and vinegar for half a spoonful to make seasoning juice.

3. Pour the prepared sauce on the eggplant strips and sprinkle with chopped shallots.

4. If you want to make it more complicated, you can sprinkle dried shredded peppers and shallots on the eggplant, and then pour in a little boiling oil, which will be more fragrant.

skill

Eggplant should try not to touch iron, so it is best to tear it by hand.

Fried potato mashed tomato box

material

One eggplant, one potato, salt 1 teaspoon, black pepper 1/4 teaspoon, 3 teaspoons of flour, 3 teaspoons of water, salt and pepper.

working methods

1. Wash the eggplant and cut it into blades (in pairs, don't cut it from the middle).

2. Wash the potatoes, cut them in half, steam for about 20 minutes, take them out and cool them slightly, peel off the skin, add salt and black pepper and mash them together.

3. Fill chopped eggplant with mashed potatoes.

4. Mix 3 tablespoons of flour and the same amount of water into a thick batter, and put the tomato box into the batter.

5. Heat the pan with proper amount of oil, put it in a tomato box wrapped in batter and fry it with low fire. After the batter on one side is solidified, turn over and fry the other side, and then turn over and fry until the surface is golden. Put it on a plate and sprinkle with salt and pepper.

skill

1. Dip the batter into the pot at the same time, and then dip the next batter.

2. Attach some tips to make eggplant absorb less oil. First, put the eggplant into a pot with a little oil, let one side of the batter solidify and fry, immediately turn it over to make the other side of the starch paste cooked, and then use the temperature and a little oil absorbed by the eggplant surface to continue baking the eggplant until it breaks. It is very simple to turn over once, but pay attention to using a non-stick pan.

Dongpo eggplant

material

Eggplant 1, minced meat 50g, ginger 1, garlic 1, onion 1, soy sauce 1, salt 1/2 teaspoons, sugar 1/4 teaspoons and homemade Chili oil 650.

working methods

1. Wash eggplant with clear water and cut off the stalk with a knife.

2. Cut the eggplant into eggplant piers with uniform thickness along the length of the eggplant with a knife.

3. Take an eggplant pier and make three cuts on the section with a blade, so that nine cells appear on the section to form a net structure.

4. Pour a small amount of cooking oil into the pot and heat it to 30% to 40%.

5. Add eggplant pier and fry on low heat.

6. Fry until the eggplant pulp on both sides turns green and the surface is brown, and remove the eggplant with oil control.

7. Heat the bottom oil in the pot, add minced meat and stir fry with a shovel.

8. Stir-fry minced meat until it changes color. Cut the onion, ginger and garlic into pieces and stir-fry them in a pot.

9. Pour 1 tbsp soy sauce into the pot.

10. Add 1/2 teaspoons of salt and 1/4 teaspoons of sugar.

1 1. Add 1 spoon of homemade Chili oil (there is no Chili oil in the traditional method, so I added this step myself in the production process).

12. Add 1 spoon of water to the pot, and stir with a shovel for about 1 ~ 2 minutes while heating until the fragrance floats out.

13. The fried minced meat is placed at the bottom of the plate in a cross shape.

14. Put the fried eggplant on the minced meat, and pour the soup left in the pot on the plate when frying the minced meat.

15. Put enough cold water into the pot, set up the steaming rack, pull a layer of plastic wrap on the plate and put it on the steaming rack.

16. Cover and steam for 10 minutes until the eggplant is cooked.

17. Take out the steamed eggplant, pour out the soup from the plate and pour it into a small bowl.

18. Put the steamed eggplant on another plate and put the minced meat on the surface of the eggplant.

19. Put the soup in a small bowl into a pot and heat it over medium heat until the soup boils.

20. Mix raw flour (dry starch) 1/2 teaspoons with cold water to form water starch and pour it into the pot.

2 1. Stir in one direction with a shovel.

22. Make the soup thick and transparent, and turn off the fire. This is fried sauce.

23. Spoon the fried sauce onto each eggplant with a small spoon.

24. Sprinkle with shallots.

Sweet and sour crispy eggplant

material

Eggplant, garlic bolt, carrot, egg, onion, tomato sauce, oyster sauce, sugar, vinegar, low-gluten flour, oil.

working methods

1. Wash eggplant and scrape off the skin.

2. Cut into strips.

3. Sprinkle 1 teaspoon of salt, mix well and marinate for 10 minute.

4. Beat an egg into low-gluten flour.

5. Add a little water sugar.

6. Mix into a thick and moderate batter.

7. Pickled eggplant will pour out the black water.

8. Mix well in the batter so that each eggplant is covered with batter.

9. The oil in the pot burns to 60% to 70% heat.

10. Fry the eggplant covered with batter in a pan.

1 1. Fry until the eggplant is golden and crisp.

12. Take out the oil control device.

13. A spoonful of tomato sauce, a spoonful of vinegar, a spoonful of oyster sauce, 3 tablespoons of sugar, and 2 tablespoons of water are mixed into juice (spoon here means 5 ml).

14. Dice carrots, garlic sprouts and chopped green onion for later use.

15. Heat a little oil in the pot. When the oil is hot, stir-fry garlic sprouts and carrots, add chopped green onion and stir-fry until fragrant.

16. Pour in the juice and heat it with low heat.

17. After the juice bubbles.

18. Add the fried meat strips and stir fry in the pan until each strip is evenly covered with juice.

skill

1. Eggplant tastes better after peeling, but if it is only for nutritional reasons, eggplant skin is rich in anthocyanins, which can be kept according to personal preference.

2. Eggplant is slightly bitter. Adding proper amount of salt to pickle not only makes eggplant taste better, but also makes fried eggplant strips tasty.

When frying eggplant, you should use medium fire to prevent crispy skin from burning too fast.

4. Mix one spoonful of tomato sauce, one spoonful of vinegar, one spoonful of oyster sauce, three spoonfuls of sugar and two spoonfuls of water to make juice. I've tried it many times and it tastes good. The taste and color of sweet and sour tenderloin are also good.

Fried eggplant with minced meat

material

Appropriate amount of minced meat, 2 long eggplants, appropriate amount of minced onion, ginger and garlic, appropriate amount of Pixian bean paste, a little soy sauce and a little chicken powder.

working methods

65438+

3. After the wok is heated, put a proper amount of oil. When it is 50% to 60% hot, add the meat and stir fry. When the onion, ginger and garlic turn white, add the bean paste and stir fry until fragrant.

4. Then pour in a little cooking wine, add a little light soy sauce to color, pour in eggplant and stir well, then add a little hot water, cover the pot and stew for three minutes, add a little chicken powder when the soup in the pot is almost finished, stir well and turn off the fire.