Two eggplants, 100g of minced pork

Ingredients:

Segmented green onion, peanut oil, salt, soy sauce, chicken broth, cornstarch

Methods:

1. Wash the eggplant and cut it into rollers.

2, minced pork marinated with soy sauce and cornstarch for about a few minutes and then slightly stir-fried in a pan.

3, hot frying pan put onions burst incense, then into the eggplant constantly stir fry, sprinkle some salt, until the eggplant becomes soft.

4, add fried minced pork together and stir fry a little more into the chicken on the pot.

2.

Materials:

500g of eggplant, 50g of minced pork, 2 cloves of garlic, 2 slices of ginger, 1 green onion and 1 red chili pepper

Seasonings:

A: 1 tbsp of bean paste

B: ? tsp each of salt and sugar, 1 tsp of soy sauce

C: ? tsp of sesame oil

Preparation:

1. Wash all ingredients except the meat; remove the head and tail of eggplant and cut into 3-cm sections; peel and mince ginger and garlic; chop green onion; thinly slice red pepper.

2. Heat 1 cup of oil in a wok and deep fry the eggplant.

3. Heat 1 tbsp oil in a wok, add Ingredient A, ginger, garlic and green onion, stir-fry, then add the meat mixture, then add Ingredient B and eggplant and stir-fry well, then add red pepper flakes and Ingredient C before serving.

Secret:

Eggplant itself is light and tasteless, very easy to absorb the sauce and spice flavor, can be slightly fried before cooking, so as not to turn brown.

Three,

Raw materials:

750 grams of eggplant, 50 grams of sliced meat, 50 grams of green onions, ginger and garlic, soy sauce, salt, sugar, chicken powder, water starch moderate.

Practice:

1, cut the eggplant into hobnail pieces, chopped green onion, ginger and garlic to be used.

2, start a frying pan, half a pot of oil in the pot, when the oil is hot to eighty, ninety percent of the time into the haha eggplant, fried until the eggplant from hard to soft, remove, drain the oil to be used.

3, another pot, put three tablespoons of oil in the pot, when the oil is hot, the first to burst incense onion, ginger and garlic, haha under the meat slices fried, cooking soy sauce, add a small amount of water and chicken powder, into the eggplant, salt, sugar, large fire boil after switching to a small fire to cook until the eggplant taste, and finally thickening the thickening of the starch into it.

Four.

Materials:

2 long eggplants, 100 grams of pancetta, 1 chili pepper, 5 cloves of garlic, oil in moderation

Seasoning:

2 tablespoons of soy sauce, 1 tablespoon of sugar, two tablespoons of wine

Methods:

1, cut the eggplant vertically into 4 strips, and then horizontally into segments, and the pancetta into julienne strips.

2, slice the chili peppers and crush the garlic.

3. Heat the oil and fry the eggplant in the pan.

4, put two spoons of oil in the pot, first burst chili and garlic, then put the shredded meat and stir fry until browned, then put in the fried eggplant, add soy sauce, sugar, wine, and a little seasoning, out of the pot to serve.

V.

Raw materials:

eggplant, cilantro, garlic cloves

Seasoning:

soy sauce, sugar, salt, water, oil

Practice:

1, first of all the eggplants to the skin, cut into rollers fast. Put as in a large bowl, sprinkle an even layer of salt, stirring as you sprinkle. Then put aside.

2, this time, you can peel the garlic and wash the parsley. Cut the garlic cloves into garlic velvet in a bowl, to a little soy sauce. Add a little sugar and water, make up a bowl. Cilantro chopped (if you are a skilled worker, you can watch TV with LD's approval. Because the eggplant will be drowned for a while) After about 30 minutes, the work of making the force should begin.

3, grab the large bowl of eggplant, desperately clutch ~ ~ try to clutch the water dry. The drier the water, the more flavorful the eggplant will be. When the oil is 8 minutes hot, will be clenched into a ball of eggplant into the pan. Stir fry the eggplant until it changes color, then add the soup ingredients according to the secret recipe. Boil and turn off the heat, remember to turn. Otherwise, the eggplant quickly must be like Bao Gong on one side and Cao Cao on the other. When the soup is almost closed, turn off the fire to the end of the parsley, turn the pot a few times, plate.