Ingredients: eggplant, minced meat, cooking oil, bean paste, garlic, dried Chili, cooking wine, sugar, oyster sauce, chicken essence, chives and starch.
Production process:
1, clean the eggplant first, then peel it, so that it will taste better when cooked (in some cases, it will taste better when stored, which varies from person to person), then cut it into hob blocks or strips and put it in a container for later use. If you don't put it in the pot immediately, you need to soak it in clear water and wring it out when you use it.
2. Boil the oil in the pot. When the oil is 40% to 50% hot, pour the cut eggplant into the oil. At the same time, simmer slowly, fry until the surface is slightly yellow, take it out, and put the oil into a bowl for later use. However, after the dish is oiled, it will taste better when it is burned again, and it will not "eat" the oil.
3, another pot, pour a little base oil into the pot, first add a proper amount of minced meat to stir fry, then add a little Pixian bean paste, and then add 2 spoonfuls of minced garlic. It is a good partner of eggplant, and it will definitely not smell good without it.
3. Then, add a proper amount of dried pepper segments, and after the spicy taste is fried, spray a little cooking wine, which can not only effectively remove the fishy smell of minced meat, but also relieve boredom.
4. Then, add a proper amount of water to boil, add 1 tablespoon soy sauce, and a little sugar, oyster sauce and chicken essence to taste, then pour in the fried eggplant and simmer for 5-8 minutes. Remember to cover the pot, the stew will taste softer, especially if the tomato skin is not removed.
5, 65438+ 0-2 minutes before the pot, and then pour in the right amount of starch. If it is thin, its ratio to water is 1: 5, and if it is thick, it is 1: 3. If the vegetables are dry, put more, which can play the role of collecting juice and keeping warm.
2) Braised eggplant in Sichuan cuisine
Ingredients: 2 eggplant, pork belly 100g, red pepper.
Seasoning: soy sauce, 1 tablespoon sugar, 2 tablespoons cooking wine, salt, chicken powder, pepper, corn starch, star anise, onion, garlic, coriander oil, Pixian watercress.
1, the pork belly is peeled and chopped into meat foam, and a little pepper, salt, raw flour and cooking wine are added for sizing;
2. change the knife of eggplant, cut into long strips and marinate with a little salt.
3. Cut the red pepper into pieces for later use;
4. Add a little water to the raw flour and make it into a thin paste for later use;
5. Stir-fry the water in the pot, steam the eggplant in the steamer and take it out for later use.
6. Heat the pot, add ginger and garlic foam, dried Chili and star anise to the wok, and stir-fry the meat foam in the wok;
7. Fried red oil with watercress in Xiaxian County.
8. Add eggplant and red pepper, stir-fry and color, add appropriate amount of water, and stir-fry until the soup is thick;
9. Add a proper amount of salt, sugar, chicken powder, pepper and cooking wine and mix well;
10, hook a little thin sauce, sprinkle with chopped green onion, drizzle with sesame oil, and serve delicious.
3) Spicy braised eggplant:
Food preparation
Long eggplant, onion, ginger, garlic, millet, pepper, starch, salt, sugar, oyster sauce, soy sauce.
manufacturing process
1. Wash the eggplant, cut it into pieces, put it in a dish, cut the onion, ginger, garlic, millet and pepper, respectively, for later use.
2. Add 1 tbsp salt to the dish, stir well and marinate for about 10 minute. Pickled eggplant. This step can prevent eggplant from absorbing oil and keep the color of eggplant skin!
3. After pickling, squeeze the eggplant clean, add appropriate amount of starch and stir well.
4. Prepare a small bowl, add minced garlic, chopped millet pepper, line pepper, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, and then add appropriate amount of water and mix well.
5. Heat the oil in the pot. When the oil is hot, add Jiang Mo, stir-fry until fragrant, add eggplant and stir-fry until golden brown, and then pour in the prepared juice. After the fire boils, turn to low heat and stew until the eggplant is cooked.
6. Finally, collect the fire juice, sprinkle with chopped green onion and stew the eggplant!
4), Chili version is not spicy version of braised eggplant
Composition:
One eggplant, one tomato, one or two peppers, appropriate amount of flour, starch, garlic, salt, chicken essence, oil consumption and soy sauce.
Steps:
1. First, prepare the ingredients, clean them and peel the garlic.
2. Next, peel the eggplant and cut it into pieces with a knife. Remember not to cut it too small, so as not to fry the eggplant in post-production. Then slice the green pepper and tomato, and then cut the garlic into powder.
The next step is the key step. After washing the eggplant with clear water, we began to pour the flour and starch together, then add a little water to mix well, and then wrap the eggplant evenly (add some water if it is still dry).
4. After the eggplant is stained with flour, start heating the oil in the pan, then put the eggplant into the oil pan in turn and start frying. When it turns golden brown, you can take it out and keep it for later use.
5. After the eggplant is fried, we pour out some oil, leave a proper amount of oil in the pot and start adding minced garlic to stir fry, and then add tomatoes to stir fry.
6. After the tomatoes are fried, you can add the fried eggplant and green pepper. Then we quickly stir-fry a few times, add salt, chicken essence, oil consumption, soy sauce and other seasonings, stir-fry again, then turn off the fire and put on the plate.