Is braised eggplant a sweet taste, where is the dish of braised eggplant Is braised eggplant sweet o

Method 1] 1. Cut the eggplant vertically into 4 strips, then cut it horizontally into segments, and cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant in the pan and fry it immediately.

4. Put two spoons of oil in the pot, fry the chili pepper and garlic first, then add the shredded meat and fry until it changes color, then put in the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot and serve it on a plate.

Method 2] 1 Wash the eggplant and remove the head and tail, cut it into hob shapes, soak it in clean water, drain it and sprinkle a little starch and mix well. Wash the green onion from the head and tail and cut it into sections.

2 Wash and slice the pork, puree, add 1 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 2 tablespoons oil and 1 3 tablespoons chicken broth mix, marinate for 10 minutes to taste.

3 Pour 3 tablespoons of oil into a pot and heat it, pour in the minced meat and stir-fry until the meat turns white, then remove and set aside.

4 Continue to add 10 tablespoons of oil, stir-fry the chives, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and fry until the eggplant is soft, about 5 6 minutes.

5 Pour in the minced meat and stir-fry for 1 minute, sprinkle 1 3 tablespoons of salt, 1 5 tablespoons of chicken broth and 1 2 tablespoons of soy sauce to taste, and you're ready to go!

Method 3] 1. Squeeze the pickled eggplant pieces out of the water.

2. Put oil in the pot and boil until it is hot, pour in the eggplant pieces and stir-fry until it is yellow.

3. Wash the pot, put a small amount of oil, and when it is hot, put the chopped green onions, garlic slices, and star anise into the stir-fry to make a fragrant fragrance, pour in the eggplant pieces and stir-fry.

4. When the eggplant pieces are fried, add cooking wine, all the seasonings in the watercress bowl, half a cup of soup or water to boil and thicken.

5. Sprinkle in the coriander.

Method 4] 1. Peel and cut the eggplant into thick slices, lightly cut the surface with a flower knife, then cut it into hob pieces, put it in an oil pan and fry it until golden brown for later use;

2. Add a little soaked fungus and shiitake mushrooms to the minced green onion, ginger and garlic, add cooking wine, soy sauce, sugar, vinegar and monosodium glutamate and mix well, leave the bottom oil in the pot, pour in the adjusted juice, thicken the water starch, add tomatoes and eggplant and quickly stir-fry evenly.

Method 5] Ingredients: 500 grams of eggplant and 50 grams of meat filling.

Excipients: 2 cloves of garlic, 2 slices of ginger, 1 green onion, 1 red pepper, 1 tablespoon bean paste, half a teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of soy sauce.

Production steps: 1. Wash all the ingredients except for the meat filling; Remove the head and tail of the eggplant and cut into 3 cm long sections;

2. Peel and mince the ginger and garlic; Cut green onions; Thinly slice the red peppers.

3. Heat 1 cup of oil into a pot, add the eggplant and fry until soft, and remove it.

4. Heat 1 tablespoon of oil in a pot, add ingredient A, ginger, garlic and green onion and stir-fry until fragrant, add meat filling and stir-fry, then add ingredient b and eggplant and stir well, add red pepper flakes and drizzle with ingredient C before serving.

Related allusions. This dish is the most delicate of vegetarian dishes and has a long history. In the vegetarian chapter of "Qi Min's Technique", Jia Sixian, the Taishou of Gaoyang in the Northern Wei Dynasty, recorded the method of burning eggplant.

Wenji: "Eggplant method: If the child is not successful, the child is not good."

Break it with a bamboo knife and bone knife, use iron to black, and Tang Die to remove the fishy smell. Finely chop the green onion white, boil the oil to make it fragrant, and the Su Mi is good. The fragrant sauce is clear, the green onion is white, and the eggplant is on the side.

Cook and add minced pepper and ginger. "From the record, we can see that the method is fine. Today's braised eggplant is also added with an appropriate amount of sugar to adjust the taste.

Sweetened is certainly sweet, unsweetened is certainly not sweet.

1. Lu cuisine. Braised eggplant itself is a very common dish, its classification is home cooking, belongs to a kind of Chinese cuisine, according to the Chinese cuisine to classify, it belongs to Lu cuisine, is a kind of mass food, eating a wide range of people.

It is a special dish with a very long history, and it is a very delicate dish in vegetarian dishes, and the taste belongs to the taste of sweet and salty, smooth and soft glutinous, so it is also a dish suitable for all ages.

2 both. Braised eggplant itself is a moderately sweet and salty food, so it has both a salty and sweet taste, but you can adjust the ratio of saltiness and sweetness according to your taste.

If you like it to be lighter and sweeter, then you can choose to add more sugar to taste, which is okay. It is precisely because the taste of braised eggplant is moderately salty and sweet, so it is also classified as Lu cuisine.

3 Yes. Braised eggplant is one of the vegetables, it belongs to the vegetarian dish, it is a very fine dish in the vegetarian dish, although it is a vegetarian dish, but its texture and taste are not inferior to meat dishes.

Its taste is very soft and glutinous, and the fat taste in the meat dish can be compared, and secondly, its materials are also very sufficient, and it can be well integrated into the eggplant in the hail bureau, so its own taste is also very fresh and salty and delicious.

4 according to your preference.

Braised eggplant can be added to a lot of dishes, and there is nothing to match it, so you only need to add your favorite ingredients, but you need to improve the cooking method according to the ingredients.

It is recommended to add enoki mushrooms, lettuce, potatoes and other foods, which can improve the taste and play a certain role in relieving greasy.

<> "Braised Eggplant. Ingredients: 1 eggplant, appropriate amount of garlic, appropriate amount of cooking oil, 2 tablespoons of sugar, 1 teaspoon of chicken essence, appropriate amount of sesame oil, 1 green chili, appropriate amount of Shuangying tomato sauce, appropriate amount of cornstarch, 2 teaspoons of salt, 2 teaspoons of dark soy sauce.

Steps: 1. Peel and cut the eggplant into cubes, cut the green pepper into cubes, and mince the garlic for later use.

2. Add a teaspoon of salt to the eggplant cubes and mix well, then marinate for 10 minutes. Pour out the excess water from the pickled eggplant, then sprinkle with an appropriate amount of corn lake oak flour and mix well.

3. Take a clean small bowl, then put in cornstarch, sugar, chicken essence, dark soy sauce in turn, and then pour in half a bowl of water, and mix it into a bowl of juice for later use.

4. Put an appropriate amount of oil in the pot, when the oil temperature is five or six hot, put in the eggplant and start frying, and remove it when the surface of the eggplant is golden brown.

5. Start a clean pot and pour in a small amount of oil. When the oil is hot, add the tomato sauce and stir-fry the minced garlic until fragrant.

6. Pour the eggplant into the pot and stir-fry evenly, put the green chili pepper into the pot and stir-fry evenly.

7. Pour the bowl juice into the pot, then reduce the juice over high heat and stir-fry evenly, and pour a little sesame oil before leaving the pot.

Summary. The sweetness of fried eggplant is due to the fact that eggplant itself contains polysaccharides and glucose, which are released at high temperatures, so this is normal.

Hello. The reason why the eggplant that is fried in the hall has a sweet taste is because the eggplant itself contains polysaccharides and glucose, and it will be released in the case of high temperatures, so it is normal.

Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients, in addition, it contains polysaccharides, skin osmosis and rubber, glucose, and it will taste like a spine.

However, the sugar content of eggplant is relatively low, the sugar content is about 3%-5%, and you can eat more eggplant appropriately, which can also effectively avoid the occurrence of arteriosclerosis and other good conditions, and is also conducive to base lead to avoid high blood pressure.

The method of light eggplant is actually the same as the way we make eggplant at home, <>

After washing and cutting the eggplant into small cubes, pour it into the pot and stir-fry it or fry it in the air, stir-fry it for 5 7 minutes, and add condiments such as salt and vinegar light soy sauce, and remove it after collecting the juice and eat.

It is not light, and the cold salad is relatively light.

The braised ones are certainly not light.

Put more chili peppers and it won't be light.

When making braised eggplant, you should first use the long eggplant as the main ingredient, and after cutting the eggplant into pieces, you should soak it in lightly salted water, which can not only prevent the eggplant from turning black, but also allow the eggplant not to absorb too much oil when the eggplant is fried.

Ingredients for braised eggplant.

400 grams of long eggplant, edible oil, green onion, ginger, garlic, vinegar, starch and sugar are all in moderation.

Steps to prepare braised eggplant.

1. Wash the eggplant and cut it into hob pieces, then soak it in light salted water for 20 minutes, and treat the surface moisture after taking it out.

2. Put oil in the pan, wait for the oil to heat and fry the eggplant, fry until the eggplant is soft, then take out the drained oil and set aside. When the temperature of the eggplant is lowered, put the eggplant in the oil pan and fry it, this time until the eggplant is golden brown.

3. Take a bowl and mix vinegar, soup, cooking wine, salt, light soy sauce and other seasonings into a bowl juice according to your own taste.

4. Pour out the oil to leave a little bottom oil, then add green onions, ginger and garlic and fry until fragrant, then pour the seasoned sauce into the boil, add the fried eggplant, stir-fry quickly, and when the juice in the pot is about to boil, add a little starch into the juice, and then you can take it out and put it on the plate, so that the braised eggplant is not only not greasy, but also has a very good taste.

Braised eggplant is a very delicious home-cooked dish, its method is very simple, but there are different ways to do it, I will introduce two kinds of ingredients: eggplant to the stem and wash; Onions, millet spicy, shallots washed; Remove the garlic coating from the garlic and wash it.

Finely chop the onion, finely chop the garlic, chop the shallots into chopped shallots, and cut the millet into spicy rings.

Place a chopstick on each side of the eggplant, then cut the front and back of the eggplant into a microwaveable container; Shoot a little water on the eggplant, put it in the microwave, cover it with a microwave lid, and after 3 minutes on high heat, take it out and set aside; Shoot a little water on the eggplant, put it in the microwave, cover it with a microwave lid, and after 3 minutes on high heat, take it out and set aside; Take out the seasoning bowl, add an appropriate amount of oyster sauce, light soy sauce, sugar and vinegar, stir well, put in the microwave oven and heat on high for 1 minute; Pour the sauce from the dressing over the eggplant, put in the microwave and heat on high for 1 minute; Take it out and sprinkle in an appropriate amount of millet spicy and chopped green onion.

1. Light soy sauce is best replaced with steamed fish soy sauce;

2. It is best to choose a slender eggplant, and the finished product is more beautiful;

1. Peel the eggplant and cut it into hobs quickly. Place in a large bowl, sprinkle with a layer of salt evenly, and stir as you spread. Then set aside for later use.

2. At this time, you can peel the garlic and wash the coriander. Chop the garlic cloves into minclei and place them in a bowl with a little soy sauce. Add a little sugar and water to make a bowl.

Finely chopped coriander (If you're a journeyman, you can watch Aiko TV with LD's approval.) Because the eggplant will be submerged for a while) After about 30 minutes, the strength should begin.

3. Grab the eggplant in the big bowl and squeeze the water as dry as possible. The drier you hold, the more fragrant the eggplant will be. When the oil is hot for 8 minutes, put the eggplant into a pot.

Stir-fry until the eggplant changes color and pour in the soup stock that has just been prepared according to the secret recipe. Turn off the heat when it boils, and remember to flip it over. Otherwise, the eggplant must be like Bao Gong on one side and Cao Cao on the other.

When the soup is almost finished, turn off the heat until the coriander is minced, turn over the pot a few times, and put it on a plate.

1. Braised eggplant.

Ingredients: 2 eggplants, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, 1 tablespoon of spicy sauce of Maode Gong, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chicken powder, appropriate amount of corn starch.

Method 1: Wash and cut the green onion into sections, cut the dried chili pepper into sections, chop the ginger and garlic 2, rinse the eggplant and wipe the surface water, and then cut it into pieces.

3. Heat the oil in the pan and fry the eggplant over high heat until golden brown.

4. Put the fried eggplant on a plate, and two paper towels can be placed on the bottom of the plate to absorb oil 5. Add a little oil to the pot, and fry ginger, garlic and dried chili peppers over low heat to make it fragrant6. Pour the fried eggplant into the pot.

7. Add a spoonful of spicy sauce, two spoons of light soy sauce, a few drops of dark soy sauce, an appropriate amount of salt, starch water, green onion 8, bring to a boil over high heat and stir-fry evenly, and finally add a little chicken powder to enhance the flavor.

2. Braised eggplant.

Ingredients: eggplant, green pepper, dried chili, garlic, salt, chicken essence, cooking wine, extremely fresh flavor, starch.

Method 1: Wash and cut the ingredients.

2. Pour in a small amount of salt, chicken essence, cooking wine, extremely fresh, and starch to mix with seasoning.

3. Stir-fry the chili pepper for one minute, then pour in the eggplant and fry until cooked.

4. Then pour in the seasoning sauce and fry for a few minutes.

3. Braised eggplant with Lu flavor.

Ingredients: 1 eggplant, half a green and red pepper, 6 garlic cloves, an appropriate amount of green onion and ginger, a coriander, 2 grams of salt, 1 gram of chicken essence, 2 grams of sugar, 5 grams of dark soy sauce, 10 grams of light soy sauce, 2 grams of vinegar, 10 grams of water starch, and a little sesame oil.

Method 1: Wash the green and red peppers and cut them into strips, and chop the garlic cloves.

2. Wash the eggplant and cut into strips and soak in light salt water for 10 minutes.

3. Take a small bowl and add salt, dark soy sauce, light soy sauce, vinegar, sugar, chicken essence, minced garlic and water starch and mix evenly to make the sauce for later use.

4. Heat the oil in the pan, add the squeezed eggplant to fry until the eggplant becomes soft, remove and drain the oil.

5. Leave a little bottom oil in the original pot and fry the chives and ginger, pour in the green and red peppers and stir-fry evenly 6. Pour in the fried eggplant and stir-fry, pour in the seasoned sauce and stir-fry evenly.

7. Pour in a little sesame oil, stir-fry evenly, and sprinkle coriander when serving.

The first is braised eggplant home cooking, first prepare the ingredients, eggplant, salt, cooking wine, green onion, ginger and garlic, coriander, soy sauce, sugar, chicken essence.

1. Wash the eggplant, then cut it into chunks, marinate for 5 to 8 minutes, decide the pickling time according to personal preference, and then squeeze the water out of the pickled eggplant pieces.

2. After the pot is heated, add a small amount of oil, add the eggplant for frying, and remove it until the eggplant is soft.

3. Then wash the pot, add oil, green onions, ginger and garlic and start stir-frying, and when the fragrance appears, pour in the eggplant pieces and stir-fry.

4. When frying eggplant, add cooking wine, salt, soy sauce, sugar and other seasonings, and add starch to thicken.

5. After removing from the pot, sprinkle with coriander and serve.

The second is braised eggplant, which is prepared with ingredients, eggplant, salt, cooking oil, green onion, ginger and garlic, green pepper, sugar, chicken essence, dark soy sauce, cooking wine, soy sauce, vinegar, starch and sesame oil.

1. First wash the side vegetables and green peppers, cut them into strips with a knife, crush the garlic cloves and cut them into powder.

2. Then wash the eggplant and soak it in light salted water for about 5 minutes.

3. After that, start to make the sauce, add edible salt, an appropriate amount of light soy sauce, a spoonful of vinegar, half a spoon of sugar, chicken essence and minced garlic, and then mix the starch with water and stir to make juice.

4. After the pot is heated, add the cooking oil, and then add the eggplant.

5. Stir-fry, wait until the eggplant is 6 minutes cooked, then pour in the sauce and stir-fry.

8. Stir-fry for about 7 minutes, then you can eat out of the pot.