Practice one, stir-fry eggplant at home
material
Eggplant, shredded pork, shredded ginger, green pepper, peanut oil, soy sauce, salt and chicken essence.
method of work
1, cut the eggplant into strips, put it in a pot, and marinate with salt 15 minutes (no need to add salt when frying).
2. Shred green peppers and red peppers, and marinate the shredded pork with starch, salt and soy sauce for a while.
3. Pour the oil into the pot and stir-fry the shredded ginger.
4. Add shredded pork and stir fry.
5. Stir-fry the shredded pork and serve it.
6. Pour a little oil into the pot and stir fry the eggplant.
7. Stir-fry until the eggplant is soft, add soy sauce, and add a little water for a while (I like to eat soft eggplant, so I am bored for a long time).
8. Pour in the fried shredded pork.
9. Add shredded green and red peppers and stir fry for a while.
10, seasoning with chicken essence before taking out the pot, stir well and serve out.
Practice 2, stir-fry eggplant with spicy sauce.
material
Oil, pepper, onion, salt, sugar, soy sauce, eggplant
method of work
1, peel the eggplant, wash it, and cut it into shreds (not too thin) or dices according to your preference. After cutting, put salt and submerge it for more than ten minutes.
2. Put Chili peppers in hot oil (you can put meat if you like meat), use the onion wok, squeeze the eggplant out of the black water, and stir-fry it in the pot.
3, the eggplant is fried to change color, add salt and sugar to find color with soy sauce, and continue to stir fry until it is out of the pot.
Tips
The eggplant flooded with salt can remove the astringency of eggplant, and the color of fried eggplant will be very good. Then you will find that the eggplant treated in this way will become more and more sticky and will not spread, and you don't need to put so much oil without eating oil.
Practice 3, Hunan fried eggplant
material
Eggplant, sugar, vinegar, garlic, thirteen spices powder, pepper, pickled pepper, soy sauce, salt, monosodium glutamate, pork slices.
method of work
1. Slice eggplant and soak it in water slightly.
2. Chop the pepper and garlic, slice the pork and dice the pepper.
3. Stir-fry pork with less hot oil until white, stir-fry chopped pepper and garlic.
4. Stir-fry the eggplant, add soy sauce, salt, monosodium glutamate, sugar, old vinegar and thirteen fragrant powder and continue to stir fry.
5. Cover the lid and simmer for a while, add pepper and stir fry, and thicken the water starch.
Method four, stir-fry eggplant with five flavors of juice
material
Ingredients: eggplant 1-2 strips, green pepper and red pepper each 1 piece, 2 pieces of chicken fillet (about 80g), onion/kloc-0 strip, 4 cloves of garlic, ginger 1 piece, 2 tablespoons of bean paste, and salad oil 1 piece.
Seasoning: wine, salad oil, corn flour 1 tablespoon, egg white 1 serving, a little salt and pepper;
Sauce: wine, sugar 1 tbsp, chicken soup/2 tbsp, crude oil, vinegar and water-soluble corn flour 1/2 tbsp;
method of work
1) Wash the eggplant, remove the pedicle, cut it in half longitudinally, then cut it into pieces, and then cut each piece three times, but the ends are connected;
2) removing seeds, pedicels and slices from green and red peppers;
3) Cut the chicken into thin and long slices, add marinade and marinate for a while;
4) Cut the onion into sections, slice the garlic and crack the ginger slices;
5) Heat oil, add eggplant, green pepper, red pepper and chicken slices in turn, soak in tender oil, and drain for later use;
6) Remove the oil from the original wok, stir-fry the fragrant garlic slices until brown, take out the garlic slices, add salad oil and bean paste, stir-fry the ginger and onion, then add the material in (4) and garlic slices, add the juice, stir-fry, add sesame oil and serve.