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What kinds of eggplant home-cooked practices do you know?
Hello, everyone, welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting." "What kinds do you know about the common practices of eggplant? Today, at the request of the subject, I will talk about the little things of eggplant; In fact, the common practices of eggplant are nothing more than: braised eggplant, minced eggplant, fresh rehmannia root, cold eggplant, fish-flavored eggplant and so on, which are very common to us. They all have one thing in common, that is, they all eat very well. Very popular with people. However, the practice of eggplant is still very particular, especially eggplant is very oil-absorbing. When frying, it is easy to cause eggplant to absorb too much oil and lead to greasy. There is also the soft couch is not formed. Next, I will share with you two different methods of home-made eggplant. The skills and practices are shared without reservation. It is recommended to collect them first!

The main materials used in the secret braised eggplant are: eggplant 300g, Jiang Mo 2g, minced garlic 3g, chopped green onion 5g, shredded onion 50g, green pepper 5g, diced onion 5g, minced pork belly 1 00g, stewed juice 50g, salt, chicken essence, cooking wine, light soy sauce, thirteen spices, raw flour and light soy sauce. (2) Take a bowl, pour minced meat, minced onion, ginger and garlic, light soy sauce, salt, chicken essence and thirteen spices together, stir and beat evenly to make it glue hard. (3) Take a proper amount of meat foam, squeeze it into the incision of eggplant, and then stick raw flour on the incision. (4) Boil the oil from the pan, and the oil temperature is 60% hot. Add the eggplant and fry it for setting. Then, when the surface is golden, take out the oil control.

(5) Then let's mix the sauce: 50g of boiled juice, 20g of light soy sauce, 5g of light soy sauce, 0g of honey10g, 0g of clear water100g, proper amount of raw flour, salt and chicken essence, and mix well. (6) Take a casserole, fill it with oil, add onion, ginger and minced garlic, stir-fry until fragrant, then add shredded onion, then lay the bottom of the casserole evenly and place eggplant neatly. This can also be made of tin foil iron plate. Pour in the prepared sauce, which is equal to the eggplant. Then, turn the fire to a low fire and cook for ten minutes. Looking at the boiling soup and feeling the fragrance overflowing at home, you will regain your long-lost calm and comfort. Then, when the soup is a little thick, sprinkle the surface with green and red pepper granules and decorate the onion granules to turn off the heat. (7) Decorate the plate. I hope everyone will like this work. See you next time.

Spicy Three Treasures: The main materials used are: eggplant 200g, spicy sauce 20g, garlic 20g, ginger 3g, green and red peppers 5g, scallop meat 50g, fresh shrimps 50g, spicy sister sauce 1 0g, salt, chicken essence, cooking wine, light soy sauce, and appropriate production techniques: (/kloc-0. (2) After cleaning the scallop meat, drain the water, pour it into a bowl, add monosodium glutamate, salt, soy sauce, cooking wine, catch the raw powder evenly, and marinate for ten minutes. Shrimp is also marinated in the same way. (3) Fill the pot with enough oil. When the oil temperature rises to 60% heat, add eggplant. When frying for 70% maturity, add scallop meat to the pot, fry the shrimps until they are raw, then take them out and control the oil for later use.

(4) Boil the water vapor in the pot, add a proper amount of oil, add garlic seeds and stir-fry until the surface is slightly yellow, then add ginger slices, spicy girl sauce and spicy sauce and stir-fry until fragrant and ripe. At this time, add eggplant, scallop meat and shrimp, stir-fry evenly, sprinkle with green and red pepper rings, stir-fry until ripe, and add monosodium glutamate and a little white sugar to taste. You can get out of the pot. (5) Decorate the plate. I hope everyone will like this work. See you next time. (6) Cooking for a long time, quietly enjoying, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you! ——— This article was created by the tip of the tongue —— Liu Chu, original production, unauthorized handling and copying are prohibited—