Fried eggplant

Fried eggplant

Accessories: 50 grams of pork.

Seasoning: cooking wine, chopped green onion, Jiang Mo, garlic paste, salt, sugar and vinegar.

Seasoning: vegetable oil 30g.

Production steps:

1. Wash and slice eggplant, blanch it in boiling water for 3-5 minutes, and take it out for later use.

2. Heat the pan, add onion, garlic, Jiang Mo and diced meat, and add cooking wine. Stir fry for a while.

3. Add eggplant, salt, sugar and vinegar and mix well. [2]

Precautions:

Don't peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. Vitamin B and vitamin C are good partners. We get enough vitamin C and need the support of vitamin B in the process of metabolism.

Exercise 2

Braised in soy sauce:

Cut the eggplant into pieces, paste it and fry it, then put a little oil in the wok, add onion and ginger, pour in the fried eggplant, and add

Fried eggplant

Fried eggplant

Stir-fry the soy sauce evenly (remember to simmer on low heat at this time), add a little water, boil and simmer for a few minutes, then add salt, sugar, chicken essence, cooking wine and so on. This dish is delicious, but greasy and suitable for bibimbap.

Stir-fry:

(You can also add lean meat as needed.) After slicing the eggplant, heat it in the pan and add appropriate amount of oil according to your own taste. If you want to put meat, put it in and stir-fry it until it is cut off. After frying with onion and ginger, pour in eggplant, add salt and soy sauce and stir fry over medium heat. After adding salt, eggplant will produce moisture during frying. Watch the heat. Too much fire will burn the pot and too little water. This dish is salty and delicious, and the taste can be adjusted according to personal needs.

Clear burning:

aubergine

aubergine

Cut the eggplant into large pieces, boil the oil (slightly more than the usual oil for frying a dish) to 50% heat, then add the onion and ginger, stir-fry the eggplant pieces until the oil permeates evenly, add about a quarter of the water and soy sauce of the eggplant pieces, stir well, turn over the low heat after boiling, turn over for 5 minutes, then add a proper amount of sugar, cover and cook slowly, then turn over the noodles every two minutes to avoid burning the eggplant. This dish is delicious, light and pleasant.

2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, and proper amount of oil.

2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of wine, oil (15 tablespoons), salt (1 3 tablespoons), chicken powder (1 tablespoon), raw flour (1tablespoon) and star anise.

1. Cut the eggplant into 4 pieces vertically, then cut it horizontally, and shred the pork belly.

2. Slice the pepper and mash the garlic.

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

4, put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot and put it on the plate.

Exercise 2

1 Wash eggplant, remove head and tail, cut into hob, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.

Wash pork, slice it, chop it into mud, and add 1/2 tbsp soy sauce, 1 tbsp raw flour, 1/2 tbsp oil, 1/3 tbsp chicken.

Fried eggplant

Fried eggplant

Mix the flour well, marinate 10 minutes to taste.

3 Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white. Take it out and set aside.

4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes soft, about 5 ~ 6 minutes.

5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!

Exercise 3

1. Squeeze salted eggplant into water.

braised eggplant

braised eggplant

2. Heat the oil in the pot to 30% heat, pour in the eggplant pieces and stir fry until it turns yellow.

3. Wash the pan, put a little oil, and when it is heated to 50%, add chopped green onion, garlic slices and star anise and stir fry, and pour in eggplant pieces and stir fry.

4. After the eggplant pieces are fried, add cooking wine, all seasonings in the watercress bowl, and thicken half a cup of soup or water.

5. Sprinkle with coriander.

Exercise 4

1. Peel eggplant, cut it into thick slices, cut the surface with a light knife, cut it into hob blocks, and fry it in oil pan until golden.

2. Add a little soaked fungus and mushrooms to the onion, ginger and garlic, add cooking wine, soy sauce, sugar, vinegar and monosodium glutamate and mix well. Leave the bottom oil in the pan, pour in the prepared juice, thicken the water starch, add the tomatoes and eggplant and stir well.