Does anyone know the most specific recipe for fish flavored shredded pork and braised eggplant?

Ingredients: 250 grams of lean meat, 70 grams of water fungus, half a carrot, 30 grams of pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.

Method: 1. Wash and cut the lean meat into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly

2. Wash the green onion, ginger and garlic and cut into shreds for later use.

3. Shred the fungus and carrots for later use.

4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water and starch into fish sauce.

5. Put oil in the pot, pour in the shredded meat when the oil is boiled to fifty percent of the hot oil, fry it and then add the pickled pepper, and when it is fried well, pour in the fungus, shredded carrot and fish flavor, and fry it a few times.

Roasted eggplant 1Preparation - Cut the eggplant into short strips first, you can decide whether to peel it before according to your personal preference, I don't like it, I don't have to peel it. Cut the tomatoes into larger chunks (I prefer the tomatoes in the dish to have a shape rather than a small stall).

Chop a little chopped green onion, minced garlic, and coriander (Note: Be sure to have minced garlic and coriander!).）。

2.Specific production - prepare the oil pan (it is best not to add too much oil, because the feeling of this dish is not too greasy), put the minced green onion in the pot after warming, smell the green onion, add the cut eggplant strips and stir-fry until the eggplant strips are not so full after absorbing oil, in fact, it is roughly when it is almost ripe, add tomato pieces, turn it twice, add salt, and add some vinegar if you like to eat vinegar (I put it every time) Continue to turn it over twice and turn off the heat. Then sprinkle the cilantro in the middle of the dish, top with minced garlic, cover the pot and let it simmer for two minutes.

Don't put soy sauce, I can't stand the black ...... of eggplant

3.Out of the pot - find a clean plate or basin, put in the prepared dish, mix the coriander and minced garlic, and you can move the chopsticks.

The home-cooked method of fish-flavored eggplant (without meat) is as follows:

1. Wash the eggplant and cut it into strips.

2.From the oil pan, the eggplant should be delicious, and don't be afraid of oil. Pour in the hot oil and fry the sliced eggplant.

Fry for 2 to 3 minutes and remove. Turn on the high heat to heat the oil, pour in the eggplant again, and fry it for the second time, the purpose of this frying is to force out the oil in the eggplant, and the eggplant is easy to fry through, and the time should not be longer than 30 seconds to 45 seconds.

3.Put oil in a pot, add minced ginger and garlic to stir-fry until fragrant, then add a spoonful of bean paste, and stir-fry the red oil fragrant. Add a small half bowl of water, a little sugar, add an appropriate amount of vinegar, and mix the juice.

Pour in the fried eggplant with the soup open. Add a little salt, chicken essence, and fry for 1 minute on high heat, and it's good to leave a little more soup for rice.

Fish-flavored eggplant is a famous dish of Sichuan cuisine among the eight major cuisines in China, which is delicious, nutritious, delicious, soft and fragrant, fresh and salty. Eggplant contains vitamin E, which replenishes the body's vitamins and can be eaten appropriately. With white rice, I couldn't stop tasting good, and I ate three bowls of rice in one go.

Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eating eggplant, can make the blood cholesterol level not increase, to delay the aging of the human body has a positive significance, the following is I for you to sort out the fish-flavored shredded meat eggplant. Practice, welcome to read.

Green peppers, millet peppers, garlic seeds Finely chop and set aside.

Cut the leg into cubes, add cooking wine, salt, light soy sauce, and marinate for 5 minutes.

Dice the eggplant and drain with water. This process does not need to be rinsed again. I cut it when I was ready to burn it so that the eggplant would not change color and black.

The remaining fat meat is also diced and squeezed over low heat.

After frying, pour in the minced meat and stir-fry for 5 minutes, pour the minced garlic into the eggplant and continue to stir-fry.

When the eggplant changes color and becomes soft, a little salt [remember a little, because the dark soy sauce and bean paste have a certain salty taste] A spoonful of cooking wine dark soy sauce and bean paste continue to stir-fry, and you can use a spatula to crush the meat on the way, which can make the eggplant softer and easier to taste.

Finally, add the chili powder and season to taste!

Preparation of fish-flavored eggplant.

Ingredients: 2 teaspoons Zhenjiang vinegar; 6 eggplants; 50 grams of minced meat; 1 2 teaspoons Pixian bean paste; June fragrant bean paste 1+1 2 tbsp; 1 2 tsp light soy sauce; 1 2 teaspoons dark soy sauce; 1 2 teaspoons of sesame oil; 1 4 teaspoons salt; 1 2 teaspoons sugar; 1 2 teaspoons of oil; 1 2 teaspoons cooking wine; 1 2 teaspoons cornstarch; 2 tablespoons of water; pepper to taste; half a red pepper; 10 cloves of garlic; 3 slices of ginger; 3 green onions.

MethodAdd seasoning to marinate pork filling for 20 minutes, seasoning: 1 2 teaspoons corn starch, 1 2 teaspoons light soy sauce, 1 4 teaspoons salt, 1 2 teaspoons cooking wine, pepper to taste.

Method: Cut the eggplant into 7cm long and 2cm square strips, shred the red pepper, mince the garlic, ginger and green onion white parts, and set aside.

Heat the bottom of the pan and stir-fry the minced meat until it changes color.

Or this pot, pour some vegetable oil, put in the eggplant strips, fry the eggplant strips over medium-low heat until soft and fried, and press with a spoon when you take them out, you can control some oil.

Stir-fry ginger, green onions, and minced garlic with the remaining oil in the pot, then pour in the prepared seasonings and continue to stir-fry, the seasonings are: 1 2 teaspoons Pixian bean paste, 1 + 1 2 tablespoons of June fragrant bean paste, 1 2 teaspoons of light soy sauce, 1 2 teaspoons of dark soy sauce, 1 2 teaspoons of oil, 2 teaspoons of Zhenjiang vinegar, 1 2 teaspoons of sugar.

Stir-fry the sauce well, add minced meat, eggplant strips, and shredded red pepper and stir-fry together, then pour in half a bowl of boiling water, cover and simmer for 3 minutes.

After opening the lid, pour in the water starch, stir-fry over high heat to reduce the juice, until the soup is thick, do not need to collect too dry.

Heat the small clay pot, pour in the fried fish-flavored eggplant, sprinkle with chopped green onions, add sesame oil, cover the lid, and the casserole can play a role in keeping warm.

Ingredients: Eggplant (3 purples.

100g of pork

6 cloves of garlic and 3 slices of ginger.

1 tablespoon of light soy sauce for seasoning.

Appropriate amount of dark soy sauce. 1 tablespoon balsamic vinegar.

Sugar to taste. Soak the red pepper to taste.

Method 1Long eggplant, change the knife into centimeter strips.

2.Put more oil in the pot, cook until it is about hot, add the eggplant strips, fry for about 1 minute, fry thoroughly, and remove the oil.

3.Minced garlic, ginger, rice, chopped green onions, pickled red pepper and chopped, minced pork, and grasped well with water starch.

4.Leave the bottom oil in the pot, heat it, add the minced meat, stir-fry it to the side, add the green onion, ginger, garlic and red pepper, stir-fry until fragrant and out of the red oil, stir-fry together with the minced meat, pour in the eggplant strips, cook a little dark soy sauce and light soy sauce, add two spoons of sugar, stir-fry evenly, add salt and stir-fry a few times until the soup tightens, cook in a little balsamic vinegar, turn the spoon out of the pot.

Cooking tips.

1. Fried eggplant, you must put more oil, the eggplant can float up, many students hate fried eggplant to absorb oil, in fact, the more you dare not put oil, the less oil, the more eggplant will give how much to suck.

2. The fish flavor is the unique fragrance type of Sichuan cuisine, which is a special taste mixed with soaked red pepper, ginger and garlic and vinegar, the ratio of red pepper, onion, ginger and garlic is about 1:1:1:2.

Minced meat, fish-flavored eggplant.

Method 2, Ingredients: Purple eggplant, lean meat, ginger, garlic, green onion, chopped pepper, pepper, corn starch, salt, chicken essence, light soy sauce, oyster sauce, dark soy sauce, balsamic vinegar.

Steps: Step 1: Cut the lean meat into small cubes, add some light soy sauce, pepper and peanut oil and chop into minced meat.

Step 2: Finely chop the ginger, garlic, and green onion respectively, and chop a spoonful of pepper for later use.

Step 3: Take a small bowl and add light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, salt, chicken essence, corn starch and water to make a fish sauce.

Step 4: Cut the eggplant into about 5cm pieces.

Step 5: Heat the oil in the pan and fry the eggplant over high heat.

Step 6: Remove the fried eggplant from the oil.

Step 7: Leave the bottom oil in the pot, and fry the minced meat until fragrant.

Step 8: Add ginger, garlic, green onions, and chopped pepper to stir-fry until the spicy smell is made.

Step 9: Pour the fried eggplant into the pan.

Step 10: Add an appropriate amount of fish sauce and simmer for two or three minutes.

Tips: 1. After the eggplant is put into the pot, it should be fried over high heat, and the fried eggplant should be controlled again, so that the eggplant will not be too greasy 2.

Ingredients: 4 eggplant and green onions, Sichuan spicy bean paste, sweet chili sauce, salt, garlic, ginger (the dosage is slightly less than garlic), minced pork, water starch.

1. Cut the eggplant in half from top to bottom, and then use a knife to cut the surface of the eggplant into fish scales. Be careful not to cut off the eggplant. First, cut thin slits on the surface of the eggplant in one direction, and then cut it in another direction with a knife, so that the surface of the eggplant will be in the shape of fish scales.

Divide the modified half of the eggplant into four.

2. Heat the oil in the pot and put in the eggplant when the oil temperature is 6 hot, fry until it becomes soft and set aside (be careful not to be too soft, otherwise it will rot when fried). Finely chop the garlic and ginger and chop the green onion.

3. Eggplant is very absorbent, so you only need to put very little oil in the pot when frying, or even no oil. Then put the oil oozing out of the eggplant into the pot, wait for the pot to be hot to 5, pour in the Sichuan spicy bean sauce and stir-fry, wait until the oil turns red and the bean paste is about to dry up, add the chopped garlic and ginger. After the fragrance comes out, pour in the minced pork, pour in the sweet chili sauce after stir-frying, pour in the fried eggplant and salt after stir-frying, and add a little water after stir-frying.

When the water is almost dry, add monosodium glutamate, then thicken the water starch, and finally add the chopped green onion and put it on a plate.

1. Dig out half of the eggplant and put it into the minced meat, put it in an oil pan with a temperature of 6 percent for spring rise and fry until it is fried, and then remove it for later use.

2. Put 50 grams of boiling sauce, 25 grams of coriander, 3 star anise, a bay leaf, 40 grams of red wine, and 45 grams of sugar into the pot, then bring to a boil, thicken and pour on the eggplant just now.

500 grams of eggplant, 100 grams of chicken, 10 grams of fried salted fish, 30 grams of claypot sauce, 50 grams of celery, 20 grams of green and red peppers, 1 cup of soup, Shao wine, minced garlic, chopped green onion, dark soy sauce, sesame oil.

1. Choose a long eggplant melon batch to peel, remove the head and tail, and open it for 4 pieces, with a long knowledge type of about 12 cm.

2. Heat the pan, add oil, boil until about 60% boils, put in the eggplant melon strips and fry for about 1 minute until cooked, pour up and filter out the oil.

3. Take advantage of the remaining oil in the pot, add minced garlic, celery, pepper, and baozi chop old sauce and stir-fry until fragrant, then fry the chicken grains well, add Shao wine, soup and eggplant melon strips and the above seasonings and fried salted fish minced, simmer for a while, add a little cornstarch, and add the tail oil. Transfer to a clay pot, heat until boiling, add sesame oil and chopped green onions, cover and serve.

Ingredients: 150 grams of lean pork, 60 grams of refined oil, 15 grams of soy sauce, 8 grams of vinegar, 10 grams of sugar, 10 grams of chopped green onion, 5 grams of minced ginger, 5 grams of minced garlic, 20 grams of minced red pepper, 10 grams of cooking wine, a little monosodium glutamate, a little salt and soup, and 100 grams of water starch.

Method: 1Shred the pork, chop the green onion, ginger, garlic and chili.

2.Shredded meat is mixed with salt, cooking wine, and mixed with water starch.

3.Mix vinegar, sugar, cooking wine, green onion, ginger, garlic, monosodium glutamate, and soup into juice.

4.Remove from the oil pan, pour the shredded meat into the stir-fry, then pour in the juice, and stir-fry a few times.

"Fish-flavored eggplant".

Ingredients: 250 grams of eggplant, 50 grams of Pixian watercress.

Excipients: green onion, ginger, garlic, sugar, soy sauce, vinegar, clear soup.

Method 1Peel the eggplant and put the knife on it, cut it into pieces and put it in a dish of water, and soak;

2.Add green onions, ginger and garlic.

Minced and set aside;

3.Pour vegetable oil into the pan, drain the eggplant and fry it in oil;

4.Stir-fry the bean paste in the bottom oil of another pot, add the minced green onion, ginger and garlic after stir-frying until fragrant, add sugar, soy sauce, vinegar, clear soup, and put in the fried eggplant;

5.After the juice is dried, it is thickened with water starch.

First add oil, heat ginger, minced garlic, the fire is not too big and easy to paste, after flattening out the fragrance, add the bean paste (the kind with spicy flavor), add an appropriate amount of water after stirring fragrant (it will become soup later), put vinegar and sugar, and more points should be the fish flavor is spicy and sweet. By the way, don't forget to put salt, add an appropriate amount of soy sauce, don't give it too right, put it in the dish after boiling, and after the dish is fried, thicken it with water starch. It is water with a little starch to thicken the soup.

Sprinkle with chopped green onions at the end. That's it.

Ingredients: 250 grams of pork leg meat, 100 grams of shredded bamboo shoots, 1 egg, 15 grams of sugar, 15 grams of vinegar, 200 grams of raw oil, 10 grams of sesame oil, 10 grams of monosodium glutamate, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of Sichuan Pixian bean paste, 5 grams of rice wine, 15 grams of water starch, appropriate amount of pepper, a little chopped green onion and minced ginger.

Production process:1Cut the pork leg into 6 cm long and thick shreds, mix well with wine and salt, and add beaten eggs and corn starch to make the batter. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

2.When the pot is burned to 60% hot, add raw oil, then pour in shredded meat and stir-fry, pour it into a colander and drain the oil. Leave the remaining oil at the bottom of the pot, stir the green onion, minced ginger and bean paste together to bring out the fragrance, put the shredded bamboo shoots, and fry the shredded meat into the pot at the same time, then pour a small bowl of seasoning into the pot, quickly stir-fry a few times, add monosodium glutamate and hook the thin thickener, sprinkle with pepper, pour sesame oil into the pot and put it in the pot.