A Ingredients: 1 tbsp bean paste

B Ingredients: ? tsp salt, ? tsp sugar, 1 tsp soy sauce

C Ingredients: ? tsp sesame oil

How to make it:

1. Wash all the ingredients except the meat mixture; remove the head and tail of the eggplant, and slice into 3-cm sections; peel the ginger and garlic, and chop; chop the green onions; and slice the red chili pepper thinly.

2. Heat 1 cup of oil in a wok and deep fry the eggplant.

3. Heat 1 tbsp oil in a wok, add Ingredient A, ginger, garlic and green onion, stir-fry, then add the meat mixture, then add Ingredient B and eggplant and stir-fry, add red pepper flakes and drizzle Ingredient C before serving.

Tips:

The eggplant itself is light and tasteless, and can easily absorb the flavor of the sauce and spices, so you can fry it a little before cooking to avoid browning.

(2)

Raw materials:

750 grams of eggplant, 50 grams of sliced meat, 50 grams of green onions, ginger and garlic, soy sauce, salt, sugar, chicken powder, water starch.

Practice:

1, cut the eggplant into hobnail pieces, chopped green onion, ginger and garlic to be used.

2, start a frying pan, put half a pot of oil in the pot, when the oil is hot to eight or nine into the haha eggplant, fried until the eggplant from hard to soft, remove, drain the oil for use.

3, another pot, put three tablespoons of oil in the pot, when the oil is hot, first burst incense onion, ginger and garlic, haha under the meat slices fried scattered, cook the soy sauce, add a small amount of water and chicken powder, put the eggplant, salt, sugar, large fire boil and then switch to a small fire to cook until the eggplant taste, and finally thickened with cornstarch that is complete.

(3)

Materials:

2 long eggplants, 100 grams of pancetta, 1 chili pepper, 5 cloves of garlic, oil in moderation

Seasoning:

2 tablespoons of soy sauce, 1 tablespoon of sugar, two tablespoons of wine

Methods:

1, the eggplant vertically cut into 4 strips, and then horizontally cut into segments, and pancetta shredded.

2, slice the chili pepper and crush the garlic.

3, the oil is heated, the eggplant will be put into the pan and fried instantly.

4, put two spoons of oil in the pot, first burst chili and garlic, then put the shredded meat and stir fry until browned, then put in the fried eggplants, add soy sauce, sugar, wine and a little seasoning, out of the pot serving plate.

(4)

Raw materials:

Eggplant, cilantro, garlic cloves

Seasoning:

Soy sauce, sugar, salt, water, oil

Practice:

1, first, remove the skin of the eggplant, cut it into rollers fast. Put such as a large bowl, evenly sprinkle a layer of salt, while sprinkling and stirring. Then put aside to spare.

2, this time, you can peel the garlic, wash the parsley. Cut the garlic cloves into garlic velvet in a bowl, to a little soy sauce. Add a little sugar and water, make up a bowl. Cilantro chopped (if you are a skilled worker, you can watch TV with LD's approval. Because the eggplant will be drowned for a while) after about 30 minutes, make the strength of the work should begin.

3, grab a large bowl of eggplant, desperately clutch ~ ~ try to clutch the water dry. The more dry you are, the more flavorful the eggplant will be. When the oil is 8 minutes hot, will be clenched into a ball ball of eggplant into the pan. Stir fry the eggplant until it changes color, then add the soup ingredients according to the secret recipe. Boil and turn off the heat, remember to turn. Otherwise, the eggplant quickly must be like Bao Gong on one side and Cao Cao on the other. When the soup is almost closed, turn off the fire to the end of the parsley, turn the pot a few times, plate.

Comments:

This dish is not difficult to make. The key is to master the proportion of seasonings. Otherwise, it is either too salty or too sweet. It is recommended that you taste the seasonings before adding them to the pot. Because there is no raw meat inside the seasoning. So no problem. The reason why I salted it and then clenched it hard is not because I had a grudge against eggplant in my past life. It's because the eggplant's moisture is all locked up tightly inside the cells, and there's a lot of it. It's not messing with the oil to say the least. Just like that it also takes more oil than other dishes to make it work.

(5)

Materials:

Eggplant a catty, fine onion, red pepper, pepper a little. Soy sauce, salt, sugar.

Practice:

(1) the cleaned eggplant cut into two, and then diagonally cut four knives, each knife only half, to the fourth knife cut into pieces, into the Buddha's hand shape

(2) the cut eggplant into the frying pan until cooked, press the oil, out of the pan for use.

(3) with sesame oil explosion pepper, go to the pepper to stay pepper oil, add green onions and red chili peppers stir fry, add seasonings to cook evenly.

(4) will be poured into the eggplant on the material immersed in more than half an hour can be eaten.

(6)

Raw materials:

500 grams of tender eggplant

Seasoning:

70 grams of cooking oil, soy sauce 5 grams of sugar 5 grams of salt 3 grams of garlic 3 grams of monosodium glutamate (MSG) 2 grams of sesame oil 5 grams of green onions, ginger, each a little.

Practice:

1, the eggplant washed, cut off the tip, hand-tearing into pieces, and then immersed in salt water; garlic shot cut into granules; green onions, ginger are cut into pieces to be used.

2, will be placed in a frying pan on medium heat, pour cooking oil burned to six mature, into the garlic particles, onion and ginger end of the burst pot, overflowing with flavor, and then poured into the eggplant stir-fry until soft and cooked, and then add soy sauce, sugar, salt, and then stir-fry until the eggplant is soft and cooked through, put monosodium glutamate and sesame oil, and then change to a high-fire stir-fry until the juice thick, you can get off the pot to plate on the dinner table.

Features:

This dish is Shanghai style. The color of thick oil and red sauce, garlic aroma, stack glutinous flavor, salty and delicious. Braised eggplant must be cooked in heavy oil to ensure that it is moist and flavorful; after tearing the eggplant pieces soaked in brine to prevent oxidation of the eggplant meat, overflowing black-brown material with a bitter taste, affecting the quality of the finished dish; roasted eggplant must be put into the garlic cloves, because eggplant is cold, into the warmth of garlic, not only the flavor of the aroma, but also conducive to the health of the body.

(7)

Materials:

Eggplant 2, pork a few small pieces, mushrooms 5, braising sauce, soy sauce plus more sugar

Practice:

1, the eggplant vertical cut 4 long strips, each long strip and then cut into small parts.

2. Shred the pork and marinate it in soy sauce, dark soy sauce, sugar, cornstarch and sesame oil. Soak the mushrooms and cut them into julienne strips.

3 、Fry the eggplant until brown (a), and then put it in a bamboo basket in the oil (b).

4 、Shredded mushrooms and shredded pork with a little oil.

5, add the braising sauce, eggplant and scallions and stir fry until the sauce begins to thicken.

6: Wait for the eggplant to taste good and test the flavor.

7. When the sauce is thick enough to stick to the eggplant, serve.

Remarks:

If the sauce is too thin, add cornstarch and water.

Remarks