Braised eggplant with bean sauce
material
One eggplant, one garlic, one tablespoon of soy sauce (bean paste and soy sauce), one tablespoon of soy sauce, two tablespoons of sugar, two tablespoons of yellow wine, half a cup of water, minced meat or pork belly (optional).
working methods
1. Eggplant is cut into strips or torn into strips by hand, and garlic is flattened and minced.
2. When the oil is hot (oily) 1/3 garlic flavor.
3. Stir-fry minced meat or pork belly slices until the fat is transparent (this step can be omitted if there is no meat)
4. Stir the eggplant evenly, stir the yellow wine, soy sauce, soy sauce and sugar evenly, and cover with water for a while.
5. When the soup is almost dry, add a little balsamic vinegar, sprinkle the remaining 2/3 minced garlic, turn it over and take it out of the pot.
skill
Finally, sprinkling raw garlic powder is the finishing touch, and the taste of sprinkling and not sprinkling is absolutely different. But students who don't like garlic are exempt from this step and can use leeks instead.
Baked eggplant with tomato
material
One eggplant, two tomatoes, five cloves of garlic, onion, salt, sugar, vinegar and soy sauce.
working methods
1. One big round eggplant, two tomatoes, cut into small pieces, five garlic slices and onion slices for later use. Wash the eggplant and cut into small pieces, sprinkle with a thin layer of salt, let it stand for more than 20 minutes, and dry it by hand for later use.
2. Heat oil in the pan, saute shallots and eggplant pieces until they change color, and then pour in tomato pieces.
3. Add salt, sugar, vinegar and soy sauce in turn, and stir-fry over high fire until the tomatoes melt.
4. Boil a little water, pour in garlic slices, cover for one minute, and thicken.
skill
1. Eggplant can be cooked with salt, which can solve the problem of oil absorption well and is easy to taste.
2. garlic slices must not be omitted, and finally added. Cover and simmer for one minute, and then thicken the garlic.
Eggplant is more fragrant than eggplant, so it is suitable for cooking this dish.
Fried eggplant
Material 1
An eggplant, chopped green onion, Jiang Mo, minced garlic, pickled pepper and a spoonful of watercress.
Material 2 ("Litchi Flavor" Kung Pao Juice)
5 grams of salt, 5 grams of pepper, 5 grams of shredded ginger, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce 1 tablespoon, 2 tablespoons of balsamic vinegar, 2 tablespoons of sugar and 5 grams of dried starch.
Material 3 (classic fish sauce)
3 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, 0 tablespoon of 65438+ cooking wine, half a spoonful of salt, 2 tablespoons of sugar and half a spoonful of monosodium glutamate.
working methods
1. Wash an eggplant without peeling it, because it is said that eggplant skin contains a lot of nutrients and some healthy compounds are also high in eggplant skin, so it is best to eat it with the skin.
Cut into small strips
3. When the pot is hot, don't put the oil first, and pour in the eggplant strips.
4. Stir fry slowly with low heat
5. Stir fry until the eggplant is soft, and remove some water.
Dish and eat.
7. Chop the onion, ginger, garlic and pickled pepper.
8. Pour the right amount of oil into the pot, first put a spoonful of Pixian watercress, and then pour the above ingredients.
9. Stir-fry red oil and fragrance
10 pour in eggplant strips
1 1. Stir a few times.
12. Pour in the prepared "Litchi-flavored" Kung Pao juice or classic fish-flavored juice. Depending on the amount of food, the sauce may pour, but not all. )
13. Stir well. When the sauce is slightly dry and tasty, sprinkle with chopped green onion and take out the pot.
Scrambled eggs with pork
material
2 eggplant, 1 green pepper, 1 red pepper, 10g Sichuan pickled pepper, 10g onion, garlic, ginger, 1 tablespoon rice wine, 1 tablespoon vinegar, 1 tablespoon soy sauce.
working methods
1. Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water.
2. Dice green pepper and red pepper.
3. Put oil in the pan, fry the eggplant and take it out.
4. Leave the base oil in the pot, add onion, garlic and Jiang Mo, and stir-fry until fragrant.
5. Add chopped pickled peppers and stir-fry until fragrant, then add eggplant.
6. Stir well, then add the fish sauce.
7. Stir-fry until the eggplant tastes delicious, add diced green and red peppers, stir well and then take out the pot.
From: Sohu