Method 1 of eggplant pot:
Ingredients: 2-3 eggplants, 250g minced pork, 1 teaspoon salted fish (steamed in advance).
Seasoning: half a teaspoon of bean paste, light and dark soy sauce 1/2 teaspoons, 2 teaspoons of minced garlic, a little leek, oyster sauce 1 teaspoon, and half a teaspoon of shredded red pepper.
Practice: 1. Cook the oil, stir-fry the eggplant thoroughly (about 4 minutes), and then drain the oil for later use.
2. Stir-fry minced meat with minced garlic in a wok, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and stir-fry until dry.
3. Add eggplant and 1 bowl soup or water to thicken, and finally add oyster sauce, sugar, soy sauce and soy sauce to taste.
4. Cook for another 2 minutes, put it in a pre-baked pot, and put in a leek cover to cook for 3 minutes.
Tip: 1, hard and full eggplant, fresh and authentic.
2. Eggplant must be fried, and the umami taste of pork and the smell of salted fish will only be revealed when cooked in soup.
3. In addition to the quality assurance, the expensive salted fish in Xiangmei has a more outstanding taste, and the salty taste at the entrance comes slowly and the salty taste is moderate.
Raw materials:
Eggplant 400g, pork stuffing 60g, 1 tablespoon of vermicelli sauce (or sweet noodle sauce), 2 tablespoons of Guilin Chili sauce (or garlic Chili sauce) (30g), 1 tablespoon of oyster sauce, 2 tablespoons of carved wine (or cooking wine) (65438+).
Method 2 of tomato pot:
1, eggplant washed and cut into thick strips. Deep-fried until golden brown (deep-fried on medium fire, eggplant will rot on slow fire);
2. Put the fried tomato strips in boiling water to quickly remove the excess oil, and then drain it (you can also grease the pot and fry the eggplant until the color is the highest, or you can reduce the oil intake, just need patience);
3. Add a little oil to the pot, stir-fry the meat until it turns white, and take it out for use;
4, 5, pour a little more oil, add onion, ginger, garlic and Chili rings, pour in Zhuhou sauce and Guilin Chili sauce after fragrance, and then pour in carved wine and appropriate amount of water (about 20 ml);
6. Add the fried minced meat and eggplant strips, then add oyster sauce, white pepper, chicken essence and white sugar, pour in sesame oil, put it in a pre-cooked casserole and eat it while it is hot. Don't put any more salt, it's already very strong.
Method 3 of tomato pot
Ingredients: eggplant 1, pork sauce100g, peanut 50g,
Accessories: 5 millet peppers, 2 tablespoons Chili oil, half a tablespoon oyster sauce, soy sauce 1 tablespoon, sugar 1 teaspoon, appropriate amount of ginger and garlic, and appropriate amount of salt.
step
1. Prepare materials;
2. Peel the eggplant, cut it into finger-sized strips and soak it in vinegar water;
3. Cut the millet into small circles, shred the ginger and peel the garlic as a whole;
4. Red oil is ready;
5. Add a little oil to the pot, stir-fry peanuts with low fire, and take them out for later use;
6. Pour a proper amount of oil into the original pot, add garlic cloves, and fry on low heat until both sides are golden;
7. Push the garlic aside, pour the minced meat into the fire and stir fry;
8. Add sugar, soy sauce, oyster sauce and Chili oil and stir well;
9. Add tomato strips and stir fry quickly so that the tomato strips are evenly covered with sauce;
10. Add Xiaomi spicy and shredded ginger to taste, and add some salt if it is weak;
1 1. Transfer all the ingredients into a small casserole and stew until the tomato strips are soft and rotten;
12. Add peanuts at last.