Ingredients: eggplant cut into long strips with water, minced meat, a spoonful of bean paste, a green pepper, a red pepper, a little onion, a little ginger, a little garlic, a little salt, a little soy sauce, a little pepper, a little chicken essence and a little peanut oil.
Exercise 1. Pour the eggplant into the pot and stir-fry it until it is dry, then put it on a plate for later use;
2. Heat the oil in the pot, add the pepper and stir-fry until fragrant, add the bean paste and stir-fry until fragrant, and add the onion, ginger and garlic;
3. Pour in the eggplant fried in advance and stir fry vigorously, adding salt and soy sauce during the period;
4. When the eggplant is almost ripe, pour in the meat foam and stir evenly;
5. Pour in the chopped green pepper and stir fry. Add chicken essence and serve.
Ingredients: two eggplant, minced meat, one chive, Jiang Mo, minced garlic, Pixian red bean paste 1 tablespoon.
The formula of fish-flavored sauce is: 1 tsp soy sauce, 1/2 tsp soy sauce, 1/2 tsp balsamic vinegar, 1 tsp sugar and chopped leek.
The ratio of water to starch: 3 teaspoons of starch +3 tablespoons of water.
1. Material preparation: eggplant is cut into long strips, green pepper is sliced, ginger and garlic are ground into powder, and chives are cut into small pieces.
2. Pork minced meat can be marinated in a small amount of cooking wine for a while, and the fish will be very fragrant (without seasoning, it will be salty).
Mix all the ingredients of the juice in a bowl and let the sugar melt.
3. Heat the oil of two rice bowls in the pot and fry the tomato strips.
4. Fry until the tomato strips are soft.
5. Take out the eggplant and drain the oil.
6. Dump the remaining oil, leaving only a little base oil. Cold oil will make Jiang Mo and minced garlic fragrant.
7. Add a tablespoon of red bean paste and stir-fry until the color is red and bright. The bean paste is very salty, so be sure to control the amount.
8. Add minced pork and stir-fry until cooked.
9. Pour in shallots, fish sauce, a glass of water or stock and cook until the water boils.
10. Add the fried tomato strips and cook until the water is almost dry.
1 1. Pour in starch. Don't collect the water too dry, because it will be cooked in the casserole later. Too dry will paste the bottom.
12. Put the cooked eggplant into the casserole and cook until the water boils (that is, heat the casserole). Finally, sprinkle with shallots and serve.
Ingredients: 500g of eggplant, lemon 1 piece, 3 dried red peppers, 2 tablespoons of chopped peppers (30g), oyster sauce and mushroom sauce 1 tablespoon (65438+300ml), 2 teaspoons of minced garlic (1 0g) and minced leek/kloc-0.
Wash the eggplant and cut the skin into strips 5 cm long and 2 cm wide. Cut the lemon in half and squeeze out the lemon juice. Chop the dried red pepper.
Pour oil into wok, heat to 70%, put eggplant into slices, fry for about 4 minutes until eggplant strips are soft, and take out and drain the oil.
Leave a little oil in the wok, heat it to 60% heat, add chopped dried peppers, chopped peppers and oyster sauce to saute until fragrant, add fried eggplant strips, stir fry evenly, add minced garlic, add white sugar, salt and oyster sauce, stir fry until the soup is thick, turn off the heat, and add lemon juice to stir fry evenly.
Dish the fried eggplant and sprinkle with chopped green onion.