Materials

Eggplant, pork minced meat, green onion, ginger, garlic, Pixian red bean paste 1 tbsp

Methods for making fish sauce: 1 tbsp light soy sauce, 1/2 tsp light soy sauce, 1/2 tbsp balsamic vinegar, 1 tsp sugar, 1 tsp chopped green onion

Proportion of starch to water: 3 tsp corn starch + 3 tbsp water.

1. Prepare the ingredients: cut the eggplant into long strips, slice the green and red bell peppers, grate the ginger and garlic, and cut the scallions into small pieces.

2. Pork strands can be marinated for a few moments in a small amount of cooking wine, (no need to add seasoning marinade, otherwise it will be salty) Mix all the ingredients for the fish

juice in a bowl and let the sugar dissolve.

3. Heat two large bowls of oil in a wok and fry the eggplant strips.

4. Fry the eggplant strips until they are soft.

5. Remove the eggplant and drain the oil.

6. Pour out the remaining oil, leaving only a little oil in the bottom. Cold oil will be minced ginger, garlic popping incense.

7. Add a tablespoon of red bean paste and stir-fry until the color is red. (Bean paste is very salty, so be sure to control the amount)

8. Add the pork and stir-fry until cooked.

9. Pour the diced scallions, fish sauce, a cup of water or stock and cook until the water boils.

10. Add the fried eggplant strips and cook until the water is almost dry.

11. Pour in water starch to thicken the sauce. (The water should not be too dry, because it will be put into the casserole to cook a little, too dry on the bottom of the paste)

12.

Braised Eggplant

Materials

Eggplant, soy sauce, white vinegar, sugar, cornstarch, oil, green onion, ginger, garlic, salt

Practice 1. Wash the eggplant, remove the skin and cut into small pieces. Add a little salt to remove excess water.

2. Soy sauce, soy sauce, white vinegar, sugar into a sauce to spare.

3. Add a little cornstarch to the water to make the sauce.

4. Add oil to the pot, more than usual frying. When the oil is hot, stir fry the onion and ginger. Pour into the eggplant, keep stirring, so that the eggplant evenly crusted.

5. When the eggplant is soft, pour in the sauce and keep stirring.

6. Pour into the starch water hook thin gravy, mix evenly.

7. Add garlic, put the right amount of salt, mix well out of the pot.

Tips:

Can small advice:

Eggplant must be put salt, strain the water, you can save with oil.

Eggplant is recommended to cut the rolling knife block, Canlang this cut small ~ ~

Sauce poured in and keep stirring, because of which there is sugar, so as not to paste the bottom. The most important thing to remember is that you can't be sure that you're going to be able to get the best out of your eggplant. ~~~~~~

Homemade Eggplant

This is a dish with a strong Yunnan flavor, which is spicy and tasty.

Ingredients

Main ingredients: 500 grams of eggplant, 2 green garlic, 3 green chili peppers, 50 grams of edible fungus, 1 tablespoon of soybean paste, 1 tablespoon of soy sauce, salt, monosodium glutamate (MSG) to taste, 1 tablespoon of water starch and 1 tablespoon of chili oil.

Method 1: Peel and rinse the eggplant, cut into 4-centimeter-long, 1-centimeter-thick strips; rinse and cut the green garlic into segments; cut the green chili peppers into small pieces.

2, frying pan on the heat, add 4 tablespoons of oil, pour into the eggplant strips stir-fry a few times, add salt, baked to the eggplant strips of water is basically dry, out of the oil drained for use.

3, frying pan on the heat, add 3 tablespoons of oil, sautéed soybean paste, under the green garlic, fungus and green chili pepper pieces stir-fried, pour into the eggplant strips, and then seasoned with soy sauce, thickened with water cornstarch, dripping chili oil can be stir-fried evenly.

Burned eggplant mango

Mango is a fruit with a unique aroma and sticky taste of the varieties, and the purple-skinned eggplant burned in the dish, compared to the color bright, can be described as "color and taste of the two great".

Ingredients

1 large mango, 2 long eggplants with purple skin, 100g of pork filling, 10g of ginger, 1 tablespoon of Haitian Gold Label oyster sauce, 1/2 teaspoon of soy sauce, 2 tablespoons of cornstarch, 1 tablespoon of oil, 15 ml of oil

Methods

Skim the skin and remove the core of the large mango to get the flesh, and then remove the stem from the eggplants. Cut the eggplants into thick strips 1.5cm square and 5cm long.

Smear a thin layer of dry starch on the surface of the eggplant strips, heat the oil in a wok over high heat, and quickly sauté the strips for 2 minutes to soften, then drain the oil.

Heat the remaining oil in a wok over medium heat. Stir-fry the ginger and pork mixture to taste and reduce the water, then add the fried eggplant strips to the wok and stir-fry the mango strips in soy sauce and Haitian Gold Label Oyster Sauce.

Tips:

The mango flavor is very heavy, put too much easy to cover the other flavors, so you have to grasp the appropriate proportion, not the more the better.

Use tender purple-skinned long eggplant, no need to peel at all.

Golden Chicken, Eggplant and Bean Curd Casserole

Ingredients

Main Ingredients:, Eggplant 2-3 strips, diced, Boneless Chicken Tenderloin 450 grams, 1 green onion, trimmed and julienned, 1 tablespoon of minced garlic, 1 box of slippery bean curd, cut into small pieces, 3 boiled preserved eggs, shelled, oil in moderation, Juice: portion size is for reference only, 1 teaspoon of light soya sauce, ? can of Szeun Sang Chicken Bouillon, ? can of water, 1 teaspoon of fish sauce, 2 tablespoons of water with cornstarch, 1 teaspoon of fish sauce, 2 tablespoons of water with cornstarch. tablespoon, marinade:, soy sauce, cornstarch, sugar, salt, water and oil to taste

Method 1. chicken marinated in soy sauce, sugar and salt for 10 minutes, then add cornstarch, water and oil marinade for 5 minutes, meanwhile, tofu in a pot of boiling water over high heat for about 2 minutes, drain the water and put it in a pot to stand by.

2. Remove the yolks from the salted eggs, add 1 tablespoon of water to crush the yolks, and chop the egg whites finely. Heat the oil (about 1 tablespoon) in a pan over high heat, sauté the garlic, then add the eggplants and stir-fry until juices run clear, then add 2 tablespoons of water and stir-fry, adding more water until the eggplants are softened and browned.

3. Heat oil (about 1 tablespoon) in a skillet over medium-high heat. Stir-fry chicken, egg white and fish sauce in medium heat.

4. In the pot, put the eggplant on top of the tofu, and then lay the chicken, juice (except for the cornstarch water) stir-fried and added to the pot over high heat to boil, add cornstarch water to thicken the sauce, sprinkled with shredded green onions that is done.

Eggplant tomatoes

Materials

Eggplant 2, tomatoes a

Practice Step 1: eggplant peeled and cut strips; tomatoes can be peeled (or not go), sliced

Step 2: pan in the oil hot pour into the eggplant, open the medium heat and pour into the eggplant, stir-frying, stir-frying non-stop for about 3 minutes can be fished out to be used. The eggplant is more oil-eating, so the oil should be put more

Step 3: the eggplant fish up the excess oil in the pan sheng, and then put a little bit of oil in the pan, put the minced garlic burst incense a little bit, pour in the tomatoes and stir fry a little bit, stir fry a little bit of bad does not matter

Step 4: one minute after the pouring into the eggplant stir fry a little bit, add salt and a little white vinegar, stir fry evenly, add a little chopped green onion on the pot.

Salted Fish and Eggplant Casserole

Ingredients

2-3 eggplants, 250g minced pork, 1 tsp salted fish (pre-steamed). Half a teaspoon of bean sauce, 1/2 teaspoon each of light soy sauce and dark soy sauce, 2 teaspoons of minced garlic, a few chives, 1 teaspoon of oyster sauce, half a teaspoon of shredded red pepper. Directions1: Deep fry the eggplant in oil (about 4 minutes), then drain the oil and set aside. 2: Stir fry the minced pork in a wok with minced garlic, then add the steamed salted fish, season with bean paste and red pepper flakes, and stir fry until dry. 3: Add the eggplant and 1 bowl of stock or water to thicken the sauce, and finally add oyster sauce, sugar, light soy sauce, and dark soy sauce. 4: Boil for 2 minutes, then add to the preheated wok, and stir in chives. 5: Cover with the lid for 3 minutes. Cover for 3 minutes. Dishes

Practice

Tips:

Features

1, hard body, full of eggplant for the fresh goods.

2. Eggplants must be deep-fried to bring out the freshness of the pork and the flavor of the salted fish when cooked in the soup.

3, the use of expensive salted fish in addition to quality assurance, more prominent in the flavor, the entrance of the Xu Xu salty freshness to the influx of salty taste, salty taste moderate.

Eggplant fish

Materials

Main ingredient: eggplant

Accessories: peanut oil garlic scallions soy sauce salt water starch cilantro red chili pepper

Practice 1. will be purple long washed eggplants peeled, and then cut in half to make the fish type.

2. Soak in water for 10 minutes, remove,

3. Squeeze the water, put into the frying pan to fry through the frying through the fish out,

4. Pan left a little oil, put the garlic. Onion fried incense into the fried eggplant fish, put soy sauce. Salt a little water to boil and thicken the sauce out of the pot to plate. Sprinkle with parsley and red pepper.