Method for making fish-flavored eggplant seeds
Ingredients: 2 eggplant, green pepper 1 piece, red pepper 1 piece, appropriate amount of oil and salt, Sichuan pickled pepper 10g, soy sauce 10g, vinegar 10g, cooking wine 10g.
Exercise:
1. Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 10 minute, and squeeze out the water. 3) Dice green pepper and red pepper.
2. Put oil in the pan, fry the eggplant and take out the eggplant.
3. Leave the bottom oil in the pot, add the onion, garlic and Jiang Mo and stir-fry until fragrant, then add the pickled pepper and stir-fry until fragrant, and then add the eggplant.
4. Stir-fry evenly, add fish sauce, stir-fry until eggplant is tasty, add diced green and red peppers, stir-fry evenly, and then take out.
Practice of burning eggplant with minced meat and pepper
Ingredients: 500g long eggplant, pork stuffing 150g, 2 tablespoons chopped pepper, shredded ginger 1 tablespoon, chopped green onion, minced garlic, cooking wine, soy sauce, vinegar, sugar and chicken essence.
Exercise:
2. Cut both sides of the eggplant with an oblique knife, but don't cut it off, as shown in the figure. When cutting, you can put two chopsticks on both sides, so it is not easy to cut.
3. Heat in a non-stick pan, pour in a small amount of oil, add eggplant, cover and fry over low heat; When one side becomes soft, turn over and continue frying until it becomes soft.
4. While frying eggplant, sit in another wok, add appropriate amount of oil and heat, saute minced garlic and a part of chopped green onion, add minced meat and stir fry, and cook a little cooking wine and vinegar to stir fry.
5. After the meat changes color, set aside, add chopped pepper and shredded ginger, and stir-fry for fragrance.
7. Mix minced meat and chopped pepper, stir fry, add a little sugar to taste, add a little soy sauce to color, add chicken essence and water to 1 bowl, stew for a while, pour all the ingredients in 7 into the pot for frying eggplant, and cover it with low fire for 10 minute.
8. When the soup is almost collected (add salt as appropriate), finally sprinkle the remaining chopped green onion.
Baked eggplant with pickled pepper and minced meat
Ingredients: eggplant 300g, minced meat 200g, pickled pepper 50g, onion, ginger 3g, salt 3g, cumin 3g, cooking wine 2g, soy sauce 2g and cooking oil 2g.
Exercise:
1, eggplant is thrown out from the middle, and a flower knife is cut on the surface. Heat the frying pan and brush it with oil. Add salt and cumin to the sliced eggplant and fry until the bottom is soft.
2. Turn the eggplant over and continue to fry. Stir-fry until the eggplant is golden and cooked, take it out and put it on a plate.
3. Put the fried leek and ginger in the pot. Add the meat and stir-fry until it changes color. Add pickled peppers and continue to stir fry.
4. Add soy sauce, cooking wine and sugar and stir well, then add chicken essence to taste. Pour the fried minced meat and pickled peppers on the fried eggplant.
Method for making seasoned eggplant
Ingredients: 300g long eggplant, appropriate amount of oil, salt, pepper, starch, sugar, dried red pepper, ginger and garlic.
Exercise:
1. Wash and cut green pepper, slice garlic and slice ginger. Wash the long eggplant, cut it into hob blocks and wrap it with dry starch.
2. Put the oil in the pot. When it is 70% hot, add the eggplant and fry until it is slightly yellow. Remove and control the oil. Leave the bottom oil in the pot, add pepper, ginger and dried Chili and stir-fry until fragrant.
3. Add a tablespoon of sugar and stir-fry it into oily sugar juice. Pour in the eggplant with oil control, and let the oil and sugar juice evenly wrap the tomato strips.
4. Pour in garlic slices and green pepper strips. Sprinkle a little salt, stir fry gently and mix well.
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