How to make fried eggplant with meat foam, how to fry eggplant with meat foam

Ingredients: eggplant, minced meat, garlic, bean paste, cooking oil, light soy sauce, aged vinegar, (lard), salt, chicken essence, sugar, millet spicy, green onion.

Production process]:

1. First of all, prepare 2 fresh purple eggplants (I personally think that round eggplants are not delicious), clean it, do not need to remove the stem, directly cut a few knives on them, and then, put them into the hot oil that is burned to 8 into the heat, fry them and take them out after frying, after controlling the dry oil, put them on the plate for later use, the role of frying has two points, one is to quickly lock the moisture in the vegetables, and the other is to avoid inhaling a large amount of oil when re-entering the pot, so as to reduce the greasy nature of the dish.

2. Leave a little bottom oil in the pot (if there is a condition at home, it is recommended to start another pot and put lard), first put an appropriate amount of minced meat, stir-fry over low heat until it changes color, then add 1 spoon of minced garlic and 1 spoon of bean paste, fry the red oil, and then pour a little light soy sauce and aged vinegar (the former plays a role in enhancing flavor and flavor, and the latter reduces greasyness), as well as a small amount of water, turn to high heat and bring to a boil until they are burned to taste.

3. After the sauce is boiled until it tastes, then put the fried eggplant in advance into the pot, at the same time, add a little salt, chicken essence and sugar to taste, turn to low heat and cover the pot, and continue to cook for 2-3 minutes until they are soft and flavorful.

4. Before getting out of the pot, sprinkle in an appropriate amount of millet pepper (if you don't like to eat spicy, you can choose not to put it), and a small amount of charming shallots to decorate it, you can put it on the plate, the home-style version of minced meat and eggplant is made, the taste sauce is slightly spicy, the taste is soft and glutinous and not greasy, it is delicious, and the rice is delicious, adults and children like to eat, at any time, it appears on the table is very popular with everyone, and friends who like it should hurry up and try it on the weekend!

Eggplant can be made delicious without frying.

The preparation of minced eggplant is as follows:

Ingredients: 2 eggplants, appropriate amount of pork belly filling, 1 tablespoon of Pixian bean paste.

Excipients: 1 tablespoon of oyster sauce, 1 tablespoon of extremely fresh flavor, half a spoon of dark soy sauce, appropriate amount of starch, appropriate amount of rapeseed oil, a little chopped green onion, a little minced ginger, a little minced coriander.

1. Prepare the ingredients.

2. Put an appropriate amount of starch into the eggplant strips, so that the eggplant is evenly coated with a thin layer of powder.

3. Put an appropriate amount of rapeseed oil in the fryer, and heat it until there is a slight white smoke hole.

4. Add the eggplant strips, fry until the surface is golden brown, remove and set aside.

5. Put two teaspoons of starch in a bowl, add an appropriate amount of water, stir well and set aside.

6. Put a spoonful of extremely fresh flavor, a spoonful of oyster sauce, half a spoon of light soy sauce, and three spoons of water in another bowl, stir well and set aside.

7. Heat a little oil in a pot, add the minced meat, and fry until the minced meat is cooked.

8. Add a spoonful of Pixian bean paste and stir-fry the red oil, and add the minced ginger.

9. Add the prepared sauce and stir well.

10. Add the eggplant strips and stir-fry evenly.

11. Pour in water starch to thicken.

12. Sprinkle a little chopped green onion and stir-fry twice.

Precautions for making minced eggplant

1. Choose eggplant: Choose fresh purple eggplant with smooth skin and no obvious scratches or spots. Eggplants should be relatively firm, and overripe or soft eggplants should not be chosen.

2. Cut the eggplant: Cut the eggplant into evenly sized pieces, and the incision should be neat. Be careful not to cut it too small, so that the eggplant will be easy to rot when sautéed.

3. Eggplant to remove bitterness: Eggplant sometimes has a bitter taste, you can sprinkle some salt on the cut eggplant pieces, let it stand for a while, and then rinse it with water, which will help Shanyin remove the bitterness.

4. Control the heat: control the heat when frying the eggplant to avoid the eggplant being fried or too old. In the process of stir-frying the eggplant, you can add some water or stock in moderation, and then dry the water after cooking, so that the eggplant will be more tender.

5. Minced meat processing: The minced meat should be fluffed with the back of a knife, and an appropriate amount of cooking wine and soy sauce should be added to marinate for a while to enhance the tender taste of the meat.

Hello. Remove the head and tail of the eggplant and cut each into two large pieces. Peel the pork belly and cut it into small foams, cut the green pepper and red cabbage pepper into 1cm cubes, then cut the ginger and garlic into fine foam, and cut the green onion into fine foam. Set aside in a container.

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Heat the oil in a pan, pour in an appropriate amount of cooking oil, add the eggplant segments, change to a simmer and fry, and cover the pot and simmer for a while. Fry until soft, remove and form into small strips.

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Pour an appropriate amount of oil into the oil pan, fry the minced meat, pour in cooking wine, salt, minced garlic and ginger, and chopped green onion to stir-fry until fragrant, then add a spoonful of sweet noodle sauce, soy sauce, and sugar to continue stir-frying.

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Then pour in the green peppers, stir-fry the red bell peppers for a while, then pour in the eggplant strips, stir-fry them evenly.

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Sprinkle with pepper and stir-fry evenly, this process can not be too hot and easy to paste.

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Put the fried minced meat and eggplant in a container, and remember to eat it while the dish is still hot.

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A delicious way to make eggplant with minced meat

Ingredients: eggplant, minced meat, chopped green onion, garlic, etc.

Steps. 1.Marinate the minced meat in cooking wine for ten minutes.

2.Wash the eggplant and cut into long strips; Chop the chives into chopped shallots and chop the garlic into garlic cubes.

3.Wipe off the water in the wok, sit on the fire, put the cut eggplant in, stir-fry slowly over low heat, dry the moisture in it, and the eggplant becomes soft and then put out.

4.Pour a small amount of vegetable oil into the pot to moisten the pot, put the marinated meat filling, stir-fry over low heat, and stir-fry the Pixian bean paste and garlic together to create a fragrance.

5.Stir-fry the fried eggplant again with the meat filling, adjust the light soy sauce and cooking wine, still stir-fry over low heat for five minutes, add sugar and chicken essence and sprinkle with chopped green onions, stir-fry well to get out of the pot.

Nutritional value of eggplant.

Eggplant is rich in protein, vitamins, trace elements and other nutrients, which can provide the nutrients needed by the human body and has certain nutritional value, but do not overeat.

Eggplant is a kind of food that we often eat in our daily life, which is rich in nutrients, including protein, carbohydrates, etc., and is also rich in vitamin E, vitamin C, vitamin B, potassium, calcium, magnesium, phosphorus and other nutrients.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

A few simple steps to teach you how to make delicious minced meat and eggplant.

The eggplant is deep-fried, the minced meat and bean paste are stir-fried until fragrant, and water is added to the eggplant.

How to cook minced eggplant? Peel the eggplant and change it to a flower knife, soak it in salt, bare-top it with starch, fry it in an oil pan until golden brown, put the prepared soup and put it in the eggplant and cook for five minutes to reduce the juice.

Ingredients: 2 cloves of minced garlic.

Millet Spicy 2 pcs.

1 tablespoon sugar.

Fuel consumption: 1 scoop.

1 scoop of dark soy sauce.

3 scoops of light soy sauce.

1 gram of salt and 1 teaspoon of vinegar.

Water: 5 tablespoons starch to taste.

100 grams of minced meat.

Eggplant 1 pc.

To prepare the meat foamed eggplant (non-fried healthy version).

Xiaomi spicy cut rings for later use.

Chop the garlic and set aside.

Mix millet spicy and minced garlic, then add 1 tablespoon of sugar, 1 tablespoon of oil, 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce, 1 gram of salt, 1 tablespoon of vinegar, 5 tablespoons of water, mix well and set aside.

Soak the eggplant in salted water for a while, scoop it up and drain it. Then pinch out the water with your hands, put it in a basin, and put the starch. Then stir it with your hands to coat the eggplant with starch, and it doesn't matter if you put more starch. Mix well and set aside.

Heat the oil in the pan, put the meat foam and fry until fragrant, add an appropriate amount of soy sauce, a little five-spice powder, and a little dark soy sauce to color. Stir-fry and set aside.

If you want to eat less oil, you can pour out the oil of the meat foam and put it in the hot pan, then put in the eggplant, stir-fry for about 2 minutes, turn to low heat and then cover the pot properly and bake it, so that the eggplant will become soft as soon as possible, about 8-10 minutes, mainly depending on the softness of the eggplant. When the eggplant is soft, it becomes a little transparent. It is recommended to divide the lid several times, because the eggplant should be stir-fried from time to time to prevent it from burning.

It can also make the eggplant soft in all directions.

Once the eggplant is soft, add the sauce and start to simmer for a while, then cover the pot and simmer to allow the eggplant to continue to soften. About 10 minutes.

When the eggplant is soft, add the meat foam and continue to stir-fry until the meat foam is stir-fried. Add an appropriate amount of pepper and simmer for about 5 minutes.

In the end, the eggplant is soft and rotten, and it is out of the pot. Add some sesame oil and stir-fry until fragrant, and then add some chopped green onions to serve. The whole cooking process takes about 25-30 minutes.

After serving, sprinkle with chopped green onions.

Tips: 1. If there are many people, if there are 2 eggplants, the amount of sauce is about doubled.

2. There are many eggplants, and the pot is too full, so the eggplant should be fried and baked in two times, first make a soft part, and then fry the rest, and finally pour in the first part of the ready, and then mix together and stir-fry. That is, do step 6 twice.

3. When the sauce is cooked, the eggplant fully absorbs the flavor of the sauce and will be very spicy. So I only put one millet spicy, if you can eat spicy, millet spicy can put more. Or add a little bean paste in moderation.

4. It is recommended to use a non-stick pan for cooking, because there is cornstarch wrapped in eggplant, and the iron pan may be easy to paste a little.

1.Immediately put the eggplant into the water after cutting the hob, add a little salt to soak it, and drain the water before frying.

2.The minced beef is first fried in a pot to dry the water, (no need to put oil, stir-fry, the oil will come out after the water is dry) and then add cooking wine, ginger, garlic slices, stir-fry together until fragrant, put soy sauce, and a little dark soy sauce to color.

3.After the minced beef is fried, shovel it up, put oil in the pot, put in the garlic slices after the oil is hot, minced ginger and cut green pepper (if you like spicy, you can put some Pixian bean paste) fry together to bring out the fragrance, then add the fried minced beef and stir-fry evenly, then add the stock, after the salt boils out the taste, take the eggplant out of the water and drain the water and immediately put it into the soup, wait for the soup to boil again, change the heat to low and cover and burn, and remove the cover and stir-fry several times halfway. After the eggplant is chamfered, turn on the high heat to drain the water, pour in the chopped green onion, remove from the pot and put on a plate.

Eggplant with minced meat is simple and delicious, and it is not greasy at all with rice.

Eggplant can be made delicious without frying.