How to cook eggplant with meat, and how to cook eggplant with meat

Ingredients: lean pork, eggplant.

Excipients: peppers, eggs.

Seasoning: salt, monosodium glutamate, sugar, garlic and other essential ingredients for kitchen seasoning.

Method: Cut the lean pork into 2 3cm strips, cut the eggplant hob into pieces (do not break it by hand), mix well with egg white, dry starch, salt, cooking wine, etc. (you can add other seasonings appropriately according to your own preference), and simmer.

Put oil in the pot, after the oil is boiled, fry the simmered meat and eggplant pieces in the pot, at this time the action should be fast, but don't put it all into the oil pan at once, it will be fried into a lump, you can take it out and wait for the oil to heat up and then fry it after you can't fry it thoroughly, the point is that the oil temperature must be high, otherwise, the eggplant will eat oil, and it will be fried into a lump. Once cooked, remove and drain.

Leave the bottom oil in the pot, add peppers, chopped green onions, minced garlic, etc. and stir-fry, add an appropriate amount of sugar, vinegar, etc., whether it is sweet and sour or salty, you can control it. Then, pour in the water starch to thicken, add the fried meat and eggplant, and stir-fry a few times.

Ingredients: round eggplant, pork.

Seasoning: vegetable oil, salt, sugar, soy sauce, vinegar, monosodium glutamate, water starch, cooking wine, minced ginger, minced green onion, minced garlic, shredded green and red peppers.

Method:1Peel and wash the eggplant, cut the eggplant into shreds for later use, shred the pork and marinate it with salt, cooking wine and water starch.

2.Mix soy sauce, vinegar, cooking wine, sugar, salt, and some water starch to make a sauce.

3.Heat the pot and pour the oil, the oil temperature is 7 into the heat, pour in the eggplant and fry it thoroughly, golden brown and remove it for later use.

4. Leave oil in the pot, pour in the shredded meat and stir-fry until it changes color, add minced green onions, minced ginger and minced garlic, pour in the blended flavor sauce after stir-frying, stir well and put in the fried cut strips, stir the ingredients in the pot to get out of the pot, and sprinkle a little MSG before coming out of the pot.

Pork cut into sections, eggplant cut into cubes, fried, added with dry starch, re-fried twice, and added ingredients.

Preparation of roasted eggplant in meat segments:Ingredients: eggplant, pork foreleg, starch, carrots, green peppers, garlic, green onions.

Excipients: salt, sugar, chicken essence, pepper, oyster sauce, cooking wine, light soy sauce, white vinegar.

Steps: 1. Prepare the ingredients.

2. Starch 2:1 water mix well and let the starch precipitate.

3. Pour out the excess water and keep the starch wet for later use.

4. Wash the eggplant and cut it into hob pieces, soak it in salt water to prevent oxidation.

5. Slice carrots, green peppers, garlic and green onions for later use.

6. Cut the pork into 2 3cm pieces.

7. Pour in the wet starch and grasp well.

8. Insert chopsticks into the oil to quickly bubble the meat pieces, fry them until golden brown and remove the oil.

9. Heat the oil and re-fry the meat pieces.

10. Drain the eggplant and coat it with a thin layer of starch.

11. Fry the eggplant in the same way and set aside.

12. Add salt, sugar, chicken essence, pepper, oyster sauce, cooking wine, light soy sauce, starch, white vinegar and water to the bowl and mix well for later use.

13. Heat the pan with cold oil and fry the chives and garlic.

14. Pour in the carrots, green peppers and sauce and stir-fry until thick.

15. Finally, pour in the fried meat and eggplant and stir well.

The method of roasting eggplant with meat is as follows:

Ingredients: eggplant, chili pepper, starch, soy sauce, cooking wine, salt, sugar, light soy sauce, oyster sauce, chicken essence, garlic cloves, thirteen spices, water, green onion high rock front, pork, egg white.

Step 2: Cut the eggplant into cubes and put some dry starch, so that there will not be too much oil when frying. Eggplant peels contain rare amounts of vitamin K, so I don't usually go to eggplant skins.

Step 3: Fry the meat and eggplant cubes. It needs to be fried twice to make it more crispy. The heat is in your own hands. Especially when the oil temperature is higher for the second re-frying. When frying eggplant, the oil temperature must also be high, and it can be fried for more than ten seconds.

Step 4: When frying the meat, make the seasoning sauce, light soy sauce, dark soy sauce, oil, salt, monosodium glutamate, sugar, and then put a little old vinegar, starch, water and minced garlic. Making eggplant out of the pot and putting minced garlic is the soul.

Step 5: Put oil in the pot, green onions, ginger and garlic thirteen spices in the pot, add chili peppers and stir-fry a few times, then put in the seasoning juice, burn until sticky (keep turning), pour in the eggplant and meat segments, turn the pot several times The sauce and jujube evenly wrap the dishes can be put out of the pot and put on the plate.

The home-cooked method of roasting eggplant with meat is as follows:Ingredients: tenderloin, eggplant.

Excipients: oil, starch, sauce, oyster sauce, light soy sauce, sugar, vinegar, salt, chicken essence, green onion, ginger, garlic.

1. First, choose a piece of fresh tenderloin and cut it into strips.

2. Stir the starch water in advance, precipitate for more than two hours, and pour out the water on it.

3. Add half a bowl of sailor wood to the small sauce, and set aside.

4. Stir the loin starch well and fry the loin twice.

5. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, add the sauce, add the eggplant and tenderloin and stir-fry evenly, and remove from the pot.

400 grams of tender eggplant, 100 grams of minced pork.

Ingredients: 1/2 egg, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: 4 grams of iodized salt, 3 grams of monosodium glutamate, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of minced green onion and ginger, 100 grams of fresh soup.

Preparation: (1) Remove the stems of the eggplant, wash and peel it, and cut it into thick slices with a top knife. Add minced green onion, minced ginger, salt, monosodium glutamate, soy sauce and egg to the minced meat and stir well.

2) Put oil in the spoon, burn six or seven into heat, fry the eggplant slices for about 2 minutes, see that the eggplant slices become soft and yellow, remove and drain the oil.

3) Stack the fried eggplant slices together in two slices, put the meat filling in the middle, stack them neatly in the bowl, steam them in the upper drawer for about 10 minutes, and after steaming, drain the soup and buckle it into the plate.

4) Put a little oil in the spoon, heat it, put it into the pot with minced garlic, add soy sauce, salt, monosodium glutamate, and fresh soup to boil, then hook it with wet starch to thicken, pour in the oil, and burn it on the eggplant.

Crucial: The thickness of the eggplant slices should be even, and the steaming time should be mastered.

1. Wash the eggplant, cut it into strips, steam it thoroughly on the basket, and then put it on a plate.

2. Heat a little oil in a pot, add an appropriate amount of spicy sauce and stir-fry until fragrant.

3. Then pour it on the eggplant strips and sprinkle a little chopped green onion.

Tips: If you don't want to steam, you can use the rice cooker to cook the rice together.

1. Wash the eggplant and cut it into cubes (I cut one end here with one end connected and the other end a little thinner, like an octopus image).

2. Put the plate on the plate, add water to the steamer and boil over high heat, put the eggplant on the plate, and steam it (about 15 minutes, depending on the size of the eggplant).

3. Cut the chopped green onion while steaming the eggplant.

4. Prepare sauce: light soy sauce, dark soy sauce, bean paste (I have also tried dry yellow sauce, chili sauce, shrimp paste, oyster sauce, .......)As long as you like, let's change the taste) Add water and mix well.

5. Heat the oil in a pan, stir-fry the chopped green onion until fragrant, pour in the mixed sauce and bring to a boil, turn off the heat.

6. Pour the boiling sauce over the steamed eggplant.

7. Mix well to eat, in fact, it can also be said to be mixed eggplant.

1. Peel the eggplant, wash it and cut it into finger-length strips.

2. Add all the seasonings to the oil pepper and mix well for later use.

3. Put the cut eggplant strips into the steamer, steam for 7 minutes, take them out, and drizzle with oil chili peppers.

Choose two or three young eggplants and wash them. Cut it horizontally and vertically into several pieces along the axis, and for the sake of aesthetics, it is recommended to close the root of the knife on the pedicle without cutting it off, and place it in a large bowl.

Add some olive oil, if you can eat spicy, add a little dried chili, and steam in a pressure cooker for 10 minutes.

Take out of the pan and see, the color has completely changed, remember to be sure to steam thoroughly.

The seasoning mainly relies on minced garlic, and when the minced garlic is steamed, it has no fragrance.

Add an appropriate amount of salt according to your taste and stir the eggplant with chopsticks.

1. Steamed eggplant mainly relies on minced garlic to enhance the flavor, so the minced garlic must wait until it comes out of the pot before putting it, remember not to put too much, it is recommended to use a single clove of garlic, one is enough, the finer the garlic grinding, the better;

2. The eggplant must be as tender as possible;

3. Soy sauce must also be added after the eggplant is steamed, otherwise it is easy to destroy the taste.

Ingredients: eggplant, pork, green pepper, green onion, garlic, pepper, salt, starch, soy sauce, oyster sauce.

First of all, we take out the meat and marinate it, sprinkle some pepper on the meat, then sprinkle some salt, and then put some cooking wine in it, grab it with your hands, let the pepper, salt and the flavor of cooking wine fully enter the meat, and then let it marinate for ten minutes.

Peel the eggplant, then cut it into hob pieces, after chopping, cut the green onion and garlic into slices as well, then find a bowl and prepare some sauce, put some oyster sauce in it, put some soy sauce, put some salt, put some starch, put some water, and stir them well.

Take another bowl of starch, add some water to it, and stir it into an oyster sauce-like shape, not too thick and not too thin.

Put the freshly mixed starch into the marinated meat, add a small amount of oil, and grab it again with your hands.

Frying this time is not enough, you have to fry it twice, so the second time wait until the oil temperature rises to seventy percent hot, then put the meat in and fry it, this time the meat can be fried until the surface is golden brown.

Now wash the freshly cut eggplant with water, rinse it clean, and then sprinkle a layer of dry starch on the door, shake the basin with your hand, and let the starch stay evenly on the surface of the eggplant.

Start frying the eggplant again, wait until the oil temperature rises to seventy percent hot, put the eggplant in the pan and start frying, and when the surface of the eggplant turns golden brown, take out the eggplant.

Eggplant also needs to be fried twice, and the second time is also when the oil temperature rises to seventy percent hot, put the eggplant in and start frying it for the second time, this time it doesn't take too long, about 20 seconds, and then take the eggplant out.

Cut the green pepper slightly, make a large piece, and then put it in the oil pan and fry it, about 10 seconds to remove the green pepper.

At this time, you can prepare to stir-fry, put a little oil at the bottom of the pot, first put the green onion and garlic into the pot and stir-fry until fragrant, then pour the sauce into the pot and wait until the sauce boils until it is sticky.

Then put the fried meat, eggplant, and green pepper into the pot and start stir-frying, it doesn't take too long, about a minute, and then out of the pot.