How to cook eggplant pork stew, the home cooked method of eggplant stew

Ingredients: 2 eggplants.

300 grams of minced meat.

3 green onions. Ginger 1 small piece.

3 cloves of garlic. 2 taels of dried chili peppers.

Cooking wine 15 ml.

Salt 3 grams. Steps:

Remove the stems of the eggplant and cut it into sections, mince the green onion, ginger and garlic, and cut the dried chili pepper into rings;

2.Put some salt on the cut eggplant strips and mix well and marinate for a while, until the marinated water is out, rinse it with water, and pinch the gouache slightly with your hands;

3.Add minced meat with cooking wine and light soy sauce and marinate for 15 minutes;

4.Heat the wok and add vegetable oil, heat it slightly, add the green onion, ginger and garlic, and the chili rings to make out the fragrance;

5.Stir-fry the minced meat until it changes color, then stir-fry the eggplant strips;

6.Add dark soy sauce, sugar, vinegar and a little water and stir well, then put it in a ceramic pot;

7.Cover and simmer over medium heat for 5-6 minutes until the eggplant strips are flavorful, sprinkle with minced green onion and garlic, and drizzle a little hot oil on top of the minced green onion and garlic.

Exercise 1:

1.Ingredients: 1 potato, 1 eggplant, 50g pork, 4 tablespoons of oil, half a spoon of salt, 1 tablespoon of soy sauce, 1/2 tablespoon of cooking wine, appropriate amount of green onion, one-third of ginger powder, one-third of garlic juice.

2.Directions: Slice the pork, chop the onion, wash the eggplant, dice, peel and dice the potatoes.

Heat the oil in a pan, stir-fry the onion when the oil is hot, and stir-fry the sliced meat. Stir-fry the meat until it changes color, then add five-spice powder, ginger powder, garlic juice, soy sauce and cooking wine. Add the eggplant and potato wedges and stir-fry well.

Place a small bowl of water in a pot and simmer until the potatoes and eggplant are tender.

2.Exercises: Ingredients: 400g round eggplant, 2 teaspoons cooking oil, 10g green onions, 2 star anise, salt to taste, 100g pork belly, 2 teaspoons sweet noodle sauce, ginger to taste, 1 teaspoon sugar, 1 teaspoon cooking wine.

2.Main ingredients: eggplant, pork belly, sweet noodle sauce, star anise, ginger slices, green onions.

Finely chop the onion, chop the pork belly, wash and dice the eggplant, put a teaspoon of cooking oil in the pan, stir-fry the diced eggplant over low heat until the diced eggplant shrinks, and serve. Put oil in a pan and sauté the diced pork over low heat until some oil comes out of the diced meat. Add the green onion and ginger star anise, stir-fry until fragrant, cook cooking wine, add soy sauce, stir-fry until the sauce is thick, and the diced pork belly is covered with sauce.

Stir-fry, add the fried diced eggplant and stir-fry evenly. Add a teaspoon of sugar and a pinch of salt. Stir again to combine, then turn off the heat and serve.

Exercise 3:1Ingredients: 100g of pork belly, 1 potato, 1 eggplant, appropriate amount of green onion, ginger and garlic, 1 red pepper, 1 coriander, 2 spoons of soy sauce, 1 spoonful of salt, appropriate amount of cooking oil.

2.Steps: Wash the eggplant and potatoes and cut them into cubes.

Heat the oil in a wok and stir-fry the minced pork belly, then add the green onion, ginger, garlic and chili pepper and stir-fry. The fried pork belly has changed color, add soy sauce, add salt and stir well. Stir-fry the potatoes and eggplant evenly, then add a small bowl of pork rib broth or water to continue the simmer.

Simmer the potatoes and eggplant until tender. Concentrate the soup and sprinkle the parsley into the pan.

Practice 4: Cut the green pepper into cubes, slice the pork belly, cut the eggplant into hob pieces, cut the green onion into chopped green onions, slice the garlic, cut the eggplant into hob pieces, soak in water, add a spoonful of salt and soak for 5 minutes. Heat a pan, add a little oil and stir-fry the pork belly over medium heat. The pork belly changes color, everything around it turns golden brown, and the oil comes out.

Add the garlic slices and chopped green onions to make it fragrant. Add the soaked eggplant and stir-fry over medium heat until the eggplant is black, soft and transparent. Add the soy sauce and a spoonful of bean paste, stir well, and add the green peppers before removing from the pan.

The home-cooked recipe for eggplant stew is as follows:Ingredients: 1 round eggplant, 150 grams of tenderloin, 3 grams of salt, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of oyster sauce, 20 grams of starch.

Excipients: 3 grams of salt, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of oyster sauce, 20 grams of starch.

1. Prepare the ingredients.

2. Shred the meat.

3. Add a little cooking wine, light soy sauce, salt, pepper and starch to the shredded meat.

4. Cut the eggplant into strips, sprinkle with starch and mix well.

5. Heat oil in a wok and fry eggplant for 3 minutes.

6. Garlic slices, chopped green onion and ginger chopped and set aside.

7. Leave a little base oil in the pot and stir-fry the green onions, ginger and garlic until fragrant.

8. Add the shredded meat and quickly slide it and stir well.

9. Fry the shredded meat until it turns white and changes color.

10. Add the eggplant.

11. Pour in an appropriate amount of cooking wine and stir-fry evenly.

12. Pour in an appropriate amount of oyster sauce and stir well.

The method of cooking minced meat and eggplant is as follows:Tools Ingredients: 1 eggplant, 80 grams of minced meat, 1 handful of vermicelli, 2 spicy millet, 4 cloves of garlic, 1 green onion, 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch.

1. Soak the vermicelli 10 minutes in advance.

2. Cut the eggplant into long strips, sprinkle with a little salt, grasp and squeeze it well.

Spoon soy sauce + 1 spoon dark soy sauce + 1 spoon oyster sauce + 1 spoon white sugar + 1 spoon starch + half a bowl of water, stir well to make the sauce.

4. Pour oil into a hot pan, pour in the minced meat and stir-fry to change color, then add the spicy imitation millet and minced garlic and stir-fry until fragrant.

5. Pour in the eggplant, stir-fry until the eggplant is soft, pour in the sauce and stir-fry evenly.

6. Spread the vermicelli at the bottom of the casserole, pour in the minced meat and eggplant, and then pour in half a bowl of Lingzhi water.

7. Cover the pot and simmer over medium heat for 10 minutes. Sprinkle with chopped green onion and spicy minced millet.

Prepare the following ingredients: 1 eggplant, 100 grams of minced meat, 3 cloves of garlic, 1 piece of ginger, a little salt, a little sugar, 1 spoon of cooking wine, 1 spoon of dark soy sauce, a little green onion, 1 tablespoon of Lao Gan Ma, and a little Sichuan pepper.

How to do it and how to do it:

1. Cut the eggplant into strips, chop the meat, chop the garlic, and set aside a little peppercorns.

Divide the hot oil, fry the eggplant in the pan until soft, remove and drain the oil.

3. Stir-fry peppercorns over low heat, garlic and green onions.

4. Stir-fry the meat, then fry the cooking wine, and break off. Add the eggplant, add the soy sauce, Lao Gan Ma, soup, and salt in turn and continue to stir-fry, thicken with sweet potato starch and water, bring to a boil and pour into the casserole.

5. Simmer over low heat for 5 minutes, absorb the flavor, and the fragrant eggplant pot can be served.

Roasted eggplant with pork is the name of a dish that belongs to the home-cooked dish.

Chinese name. Pork roasted eggplant.

Main raw materials. 300 grams of eggplant, 100 grams of lean pork, 3 grams of soy sauce, 2 grams of cooking wine, 0 5 grams of vinegar, raw materials.

300 grams of eggplant, 100 grams of lean pork, 3 grams of soy sauce, 2 grams of cooking wine, 0 5 grams of vinegar, 1 gram of salt, 1 gram of monosodium glutamate, 4 grams of sugar, 2 grams of green onion, 2 grams of ginger, 2 5 grams of garlic, 3 grams of starch, 70 grams of oil, half an egg.

Method. <>

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1 Peel and remove the stems of the eggplant, cut it into large slices about centimeters thick, and cut it with a knife on one side, with intervals of centimeters, but each knife does not cut off, and the depth is half the thickness of the raw material; Then cut the knife into long strips with a spacing of 2 centimeters along the direction of the flower knife, so that the knife is at a 45° angle with the pier or cutting board surface, and at a 90° angle with the knife direction when cutting the strips, and the oblique knife is cut into blocks with a spacing of 3 cm. Cut the pork into slices, add grams of soy sauce, grams of cooking wine, grams of salt, 1 gram of starch, half an egg, grasp well and set aside; Slice green onions, ginger, and garlic. Put the green onion, ginger and garlic in a bowl, add soy sauce, cooking wine, vinegar, salt, monosodium glutamate, sugar, starch and water to make a sauce.

2 Put the wok on the heat, add 20 grams of oil, stir-fry the meat slices, and put them on a plate for later use.

3 Wok on the heat, add 50 grams of oil, put the eggplant pieces in, keep stir-frying, so that the eggplant pieces are evenly stained with oil, when the eggplant pieces are fried thoroughly, add the meat slices and stir-fry a few times, pour in the sauce and stir-fry quickly, so that the juice is evenly wrapped on the surface of the raw materials, and then it can be put on the plate.

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Ingredients: 2 eggplants, appropriate amount of pork, 3 garlic cloves, 2 spicy millet, 1 tablespoon of rice wine.

Excipients: vegetable oil, salt, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 2 grams of chicken broth powder.

Production process: 1. Rinse the eggplant and cut it into strips, remember not to remove the skin of the eggplant, it contains a large amount of anthocyanins, and even cut the skin after washing.

2. Put the cut eggplant strips into a large bowl, put an appropriate amount of salt in it, grasp it evenly with your hands, start to marinate, about 15 minutes, remove and drain the water.

3. Put vegetable oil in the pot, after heating, put the diced pork in it and start frying, stir-fry the excess oil, and fry until the pork appears golden brown.

4. Add garlic cloves and millet spicy, then add bean paste to fry the red oil, and then put in the drained eggplant, the eggplant must be squeezed dry, so that it is more flavorful. Shouting ruler shirt.

5. Stir-fry over high heat, stir-fry it well, stir-fry until it tastes, add a little rice wine and salt, put as little salt as possible, then put in light soy sauce and dark soy sauce, and then put in 2 grams of chicken powder.

6. Stir-fry it evenly until it tastes, a nutritious and delicious home-cooked meal, pork roasted eggplant is completed, fresh and fragrant and refreshing, never get tired of eating, special rice.

1. Cut the pork a little finer, so that the taste will be better if stir-fried, and the pork with eggplant will make the original oil-absorbing eggplant become particularly soft and glutinous.

2. When you cook eggplant, remember not to remove its skin, which contains a lot of anthocyanins, which are natural nutrients of eggplant.

After the eggplant is cut, do not go directly to the pan, but add salt to marinate, this step is very important, not only to give it flavor, but also to preserve its color. The eggplant pickles a lot of water, which can also further reduce the absorption of oil, so that it will not be particularly greasy to eat, which can be described as killing two birds with one stone.

When cooking, add a little rice wine, which can increase the sweetness of the eggplant and make it more fresh, and at the same time, after adding rice wine, it can also keep it a color. If you are more interested in taste, it is recommended that you put some pork to stir-fry, which will be more smooth and more fragrant.

Ingredients. Eggplant 260 grams.

Lean meat 120 grams.

Green onion and ginger 10 grams.

Starch 5 grams.

Soy sauce source 12 grams.

Salt 5 grams. Oyster sauce 9 grams.

10 grams of garlic.

Method steps.

Cut the meat and eggplant into cubes, and dice the green onions, ginger and garlic and set aside.

How to cook super delicious pork roasted eggplant.

Marinate the meat with 4 tablespoons of starch and half a tablespoon of salt.

How to make super delicious pork roasted eggplant hail cherry rental.

Heat the oil in a pan, warm the meat, and put them one by one.

How to cook super delicious pork roasted eggplant.

Fry until golden brown and set aside!

How to cook super delicious pork roasted eggplant.

Remove the eggplant from the pan and fry until golden brown and remove it.

How to make super delicious ode pork roasted eggplant.

Heat the oil, green onion, ginger and garlic in a pan and stir-fry until fragrant, add water, chicken essence, salt, oyster sauce and soy sauce.

The common method of pork roasted eggplant is as follows:Ingredients: eggplant, pork belly, green onion, green onion mate bean paste, sugar, ginger, etc.

1. Wash the eggplant, remove the stem, cut it into strips evenly, and rinse it with light salt water for later use.

2. Cut the pork belly evenly into thin slices, slice the green onion and ginger, and set aside 1 teaspoon of bean paste.

3. Heat the oil, stir-fry the green onion and ginger until fragrant, pour in the chopped pork belly, and stir-fry evenly.

4. Pour in the previously cut Qiaokai eggplant and stir-fry evenly, and pour in a small amount of water and simmer for 3 5 minutes to get out of the pot (depending on the size of the eggplant block adjustment time).

5. Before cooking, add a little sugar and chopped green onions to enhance the freshness. A rich flavor of roasted eggplant with super rice celery kuan's sauce is ready.

Ingredients: 2 round eggplants.

6 cloves of garlic.

Light soy sauce 2 scoops.

2 scoops of starch.

A pinch of sugar.

Green onion is as long as your index finger.

Sweet noodle sauce 1 4 bags.

Cooking oil in large quantities.

Cooking wine a little.

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The preparation of roasted eggplant with pork.

Prepare two round eggplants and peel them.

Cut into strips and soak in water. Finely chop the garlic, coriander and green onions, and marinate the slices of meat.

Fry the eggplant strips thoroughly and control the oil.

Slice the pork belly, add cooking wine, a little light soy sauce, and a little chopped green onion and marinate for 15 minutes, then pour out the sauce and grab the starch.

Stir-fry the meat first and serve. Put chopped green onions, ingredients, stir-fry to bring out the fragrance, pour in the sweet noodle sauce, soy sauce, sugar, stir-fry the sauce fragrance, and pour in the fried eggplant.

After the eggplant is dipped in the sauce, pour in the minced garlic and coriander, and stir-fry twice.

Awesome!! Tastes great! The taste of home!