1 "meat slices burned eggplant raw materials eggplant 500 grams, 100 grams of fat and lean meat, 500 grams of vegetable oil (65 grams of actual consumption), pepper oil 10, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate, two petals of Chinese cooking ingredients, 10 grams of green onion, 10 grams of minced garlic, 50 grams of water dough powder, 25 grams of lard, 100 grams of water.
Method 1. Peel the eggplant to remove the handle, cut large diced pieces, fat and lean meat cut 3.
6 cm long, 2 cm wide, 0. &127;3 cm thick fire sickle slice.
2. pot pour into the vegetable oil, hot, the eggplant fried to golden brown, fish out the oil control.
3. frying pan into the lard, the first frying large petals, into the meat slices stir fry, add the sauce stir fry a few times, and then add minced onion, minced garlic, cooking wine, soy sauce, sugar, water, eggplant into the pot, put monosodium glutamate, salt to find the mouth, tightly cover the lid of the pot, eggplant block swelling up, thickening dripping pepper oil that is.
Features: thick meat tender, flavorful. 2 "licorice garlic burn eggplant recipe: licorice 6 grams of garlic 15 grams of eggplant 100 grams of ginger 5 grams of scallions 5 grams of salt 5 grams of Vegetable oil 30 grams of production: 1. to licorice moistened through the slices; garlic peeled, sliced; eggplant cleaned, all the two petals, and then cut the block of 4 centimeters square, ginger slices, scallions cut into segments.
2. Put the vegetarian oil in a frying pan, burn six mature, into the ginger, onion incense, add eggplant, fried, into the garlic, add 300 ml of soup, cook over moderate heat for 20 minutes into. Diet: 1 time a day, eaten with meals.
Functions: clear heat, and blood, pain, swelling. 3 "burning eggplant oil method burning eggplant, eggplant especially absorb oil and become greasy, if you want to save oil and light taste good, you can wash the eggplant first with salt slightly marinated, when the eggplant seepage water, squeeze out the water, and then oil cooking.
You can also not put the oil first, first dry fry a little, the eggplant water stirring off, the texture becomes loose and then add oil to cook. 4" roasted eggplant to come! Eggplant cut roller knife block, set flower knife, dip salt water for five minutes to black.
Tianbara powder, add water and make a thin paste, into the eggplant pieces, mix well. Frying pan heat (375 degrees), in two parts of the eggplant pieces into the oil frying until the shell is hard.
frying pan hot oil, put green onions, garlic and fungus stir fry, put into the fish sauce into the gravy, put into the eggplant pieces upside down out of the spoon. Sprinkle parsley.
Note: First, when frying eggplant, hang a thin layer of pulp, to fry the eggplant. Second, to add the vegetable code, such as celery, carrots and other not easy to cook, pre-fried or blanched.
Easy to cook, like cucumber slices, do not need this step. If you don't put in the vegetable code, of course, skip this step.
Third, another pot of fried bean paste with onion, ginger and garlic fried incense (it is best to add a little soaked fungus slightly fried, more like fish and vegetables), put the code, put sugar, soy sauce, vinegar, broth, taste good salty and light taste, and then thickening, look at the soup thickened, pour into the fried eggplant, upside down the eggplant wrapped in gravy, out of the pot! 5 "roasted eggplant Ingredients: eggplant (peeled) 3, tomato half, the other half raw, persimmon peppers (to be small) a good soy sauce 10 grams, 20 grams of sugar, 5 grams of salt, monosodium glutamate a little, green onions, ginger, new garlic appropriate amount. Practice: 1, eggplant, tomatoes, tomatoes and peppers cut into rolling blocks.
Onion and ginger minced, garlic patted, plus soy sauce, sugar, salt, monosodium glutamate, starch, mix with water. 2, frying pan oil, not too much, with the general amount of oil frying vegetables almost on the line.
Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And to turn diligently, almost can not stop the spatula, to keep turning, until the eggplant looks yellow, soft, slow turn.
Slowly turn but also to turn, roasted eggplant is delicious and not tired of the trick on the "turn". When the eggplant becomes very soft and rotten look, put tomatoes and persimmon peppers, of course, if you do not like to eat these two things can not put, just put the eggplant in.
Then put in the seasoning, because there is starch in the high material, so wait for it to collect the soup, not too thick. 6 "roasted eggplant Ingredients: eggplant (peeled) two, cut into 1 cm square diced, green pepper a, cut into small pieces, garlic two cloves, cut into small pieces of rice Practice: 1, beforehand, fried ready to stir-fry add with more than the general meat slices cut into small slices of meat 2, the oil is hot, pour into the eggplant, peppers and garlic, stir-fry until browning 3, add salt, sugar, a little soy sauce coloring can be a little bit of water, cook for a few minutes on medium heat 4, add the meat with gravy sliced meat, stir fry evenly, medium heat and cook for about 7, 8 minutes, taste, add sugar and salt as appropriate.
5, before starting the pot, take a clove of garlic, cut into small pieces of rice and add to the pot, slightly cook 1, 2 minutes. 7 "fish and eggplant casserole Ingredients: eggplant, minced pork, salted fish (pre-steamed standby), minced garlic, chives, shredded red pepper.
Directions: 1, cooked oil will be fried eggplant (about 4 minutes), and then drain the oil. 2: Start a wok with minced garlic, add minced pork and stir-fry, then add pre-steamed salted fish, season with bean paste and shredded red pepper, and stir-fry until dry.
3: Add eggplant and 1 bowl of stock or water to thicken the sauce. Add oyster sauce, sugar, soy sauce and dark soy sauce to taste and cook for 2 minutes. 4, into the pre-boiled red pot, add leeks to cover, simmer it for 3 minutes.
Hard-bodied, full-bodied eggplants are the best, and the eggplants must be deep-fried, so that when they are cooked in the soup, they will penetrate the freshness of the pork and the flavor of the salted fish. In the selection of salted fish, I think the plum salted fish is more prominent in the flavor, salty taste moderate 8 "garlic mud eggplant 1, long eggplant.
Wash clean, then split the whole eggplant vertically from the center. 2, add the right amount of water in the rice cooker, put the cut eggplant in it to steam.
3, about 5 minutes to steam ok pull. During the steaming period, peel half a garlic, the amount of garlic can be according to their own 4, preferences increase or decrease.
Mince the garlic into small pieces, then add salt and monosodium glutamate to the garlic. 5, the steamed eggplant out of a large bowl, and then put the mixed garlic into the eggplant, add the right amount of salt and other ingredients.
9 "caramelized slippery eggplant Ingredients: eggplant 2, to large, round, the more purple the better. Flour, sugar, vinegar, salt, ginger, garlic, starch and so on.
Method: 1, eggplant cut 2CM slices, and then both sides of the pick knife, and then cut into elephant eye blocks. 2, the flour hanging paste, the consistency of the paste to not flow down as appropriate.
3, fry until golden brown in the frying pan and drain the oil. 4, the sugar, vinegar, salt, ginger, garlic and starch in proportion to mix.
You can taste the flavor, not too sweet. 5.
Put oil in the pan and pour in the seasoned gravy. 6.
Put the eggplant into the gravy and heat it slightly. Characteristics: charred, smooth, flavor feasible settings, such as, love to eat acid can add more vinegar, love to eat sweet can add more sugar.
10 "Zhejiang dishes meat slices burned eggplant Characteristics: thick meat tender, flavorful and beautiful Raw materials: eggplant 500 grams, fat and thin.
The easiest way to burn eggplant
1, eggplant, scallions, cut into rolling blocks.
Onion and ginger minced, garlic patted, plus soy sauce, sugar, salt, monosodium glutamate, starch, water mixing. 2, frying pan oil, not too much, with the general amount of oil frying vegetables almost on the line.
Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And to turn diligently, almost can not stop the spatula, to keep turning, until the eggplant looks yellow, soft, slow turn.
Slowly turn but also to turn, roasted eggplant is delicious and not tired of the trick in the "turn". 3. 3. When the eggplant becomes very soft and rotten appearance, put in the green onion, of course, if you do not like to eat these two things can not put, just put the eggplant in.
Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect a little soup, not too thick.
How to burn the eggplant is simple and delicious
Homemade roasted eggplant preparation materials:
The main ingredients: juice with chopsticks and then stir a few times, so as not to precipitate the starch. Then pour the sauce into the pot and stir fry evenly. Seasoning: Soy sauce Teach you how to make homemade roasted eggplant, how to make homemade roasted eggplant to taste: Directions: 1 round eggplant (or 2 long eggplants) 1 green and red bell pepper each 20 grams of green onions 4 cloves of garlic
Seasoning: 1 tablespoon of soy sauce (15 ml), 1/2 teaspoon of dark soy sauce (3 ml) 1 tablespoon of rice vinegar (15 ml), 3 tablespoons of clean water (45 ml), 1 tablespoon of sugar (15 grams), 1/4 teaspoon of salt (1 gram). 1g) 1/4 teaspoon (1g) monosodium glutamate (MSG) 1/2 teaspoon (3ml) sesame oil 2 tablespoons (30ml) water starch
Directions:
1) Peel and cut the eggplant into diamond-shaped pieces. Peel and seed green and red bell peppers and cut into chunks. Onion and garlic cut into minced.
2, the soy sauce, soy sauce, rice vinegar, water, salt, monosodium glutamate, sesame oil and water starch into a small bowl, mix well and standby.
3, pour the oil into the pot, heat to 7% of the heat, add the eggplant pieces, fry to golden brown, then fish out, drain well.
5: Stir the sauce in the bowl with chopsticks a few more times to avoid the starch from sinking to the bottom. Then pour the sauce into the pan and toss to coat.
6, before leaving the pot, sprinkle the other half of the minced garlic can be.
Tips:
**Eggplant is a more oil-eating dish, frying the eggplant in oil will make it taste better. If you feel the trouble, want to simplify some, there are 2 ways to choose:
(1) will be cut into pieces of eggplant, placed on the board, placed in the sun to dry for about 3 hours, to wait for the water in the eggplant to evaporate part of it, and then use it to cook, eat oil will be less.
(2) eggplant cut into pieces into a bowl, sprinkle some salt, the water in the eggplant to kill out. Before cooking, use your hands to clutch the water out of the eggplant, and you can also eat less oil during the frying process.
**In the selection of eggplant, you can try, eggplant surface black, than the surface of the glossy, better flavor and texture.
**Mix the sauce in advance, it is more convenient, save time, lest because of over cooking time is too long, the eggplant becomes soft.
**Put half of the garlic when you start the pot, and then put half of the garlic before you leave the pot, it will make the dish more flavorful, believe it or not ha.
How to make simple braised eggplant?
Braised Eggplant Ingredients 500g of eggplant, 50g of minced pork, 2 cloves of garlic, 2 slices of ginger, 1 green onion and 1 red chili pepper Seasoning Ingredients A: 1 tbsp of bean paste B: ? tsp each of salt and sugar, 1 tsp of soy sauce C: ? tsp of sesame oil Method 1. Wash all the ingredients except for the minced pork; cut the eggplant into 3cm sections; peel the ginger and garlic and mince; cut green onions into small flowers; slice the red chili pepper into thin slices.
2. Heat 1 cup of oil in a wok and deep fry the eggplant. 3. Heat 1 tbsp of oil in a pan, 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 drizzle with Ingredient C before serving.
Tips eggplant itself is light and tasteless, it is very easy to absorb the sauce and spices flavor, can be slightly fried before cooking, so as to avoid browning color.
How to make home cooked eggplant
Main ingredients: eggplant
Accessories: scallions, ginger, garlic
Seasonings: soy sauce, soy sauce, white vinegar, white sugar, starch and salt 1. Put a little salt to remove excess water.
2. Soy sauce, soy sauce, white vinegar, white sugar into a sauce to spare.
3. Add a little cornstarch to the water to mix the juice.
4. Pan into the oil, more than usual frying vegetables. When the oil is hot, burst incense onion and ginger. Pour into the eggplant, keep stirring, so that the eggplant evenly crusted.
5. Eggplant stir-fried soft, pour into the sauce, stirring constantly.
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. 1. Eggplant must be put salt, filtered water, you can save oil.
2. Eggplant is recommended to cut the rolling knife block, can be cut this small ~ ~ ~
3. Seasoning poured into the sauce to keep stirring, because of which there is sugar, so as not to paste the bottom. Can be this almost pulled out of the silk, oh, the name of the beautiful said pull silk eggplant is not too ~
How to burn eggplant simple and delicious
Ingredients
Eggplant (round) a
tomato a ph ph food
green pepper half of the ph food
oil moderate
salt moderate
sugar half a tablespoon ph ph
vinegar moderate ph
scallions ginger garlic appropriate amount
garlic a clove ph
roasted eggplant
roasted eggplant practice illustration 11. prepare ingredients
roasted eggplant practice illustration 22. eggplant with the skin washed and cut into pieces; tomatoes washed and peeled and cut into pieces; green peppers were washed and cut into diagonal blocks
p> roasted eggplant practice illustrations 77. pot and then a small amount of oil, hot ginger stir fry flavorroasted eggplant practice illustrations 88. under the onion and garlic stir fry
roasted eggplant practice illustrations 99. into the tomatoes, add sugar
roasted eggplant practice illustrations 1010. stir fry sand and then put the peppers stir-fry
burned eggplant practice illustrations 1111. Add salt to taste
Roasted eggplant practice illustrations 1212. Add eggplant pieces and stir-fry evenly, cover the pot and stew for a minute
Roasted eggplant practice illustrations 1313. Finally, put the minced garlic, drizzle vinegar on the side of the pot and stir-fry evenly
.