The home cooked method of eggplant stewed chicken is home cooked

Ingredients: 3 servings.

1 chicken. Mountain mushrooms 100 grams.

Accessories. Appropriate amount of green onion and ginger.

Light soy sauce 5 grams.

Vinegar 10 grams.

Salt 10 grams.

MSG 3 grams.

5 grams of cooking wine. Step 1: A complete list of chicken stews.

Now the chickens I buy home are all washed and chopped into ideal blocks after slaughter by the owner of the chicken killing shop, so you can go home and put them in the pot directly. Chicken nuggets in a pot under cold water, boil until boiling, remember to pour some cooking wine to remove the fishy, take out the chicken nuggets and rinse them with water again, so that the processed chicken nuggets are not only clean and bloodless, but also have no fishy smell.

Step 2: How to stew the chicken**.

Heat the oil, the amount of oil should be a little less, pour in the chicken pieces and fry until the chicken pieces are oily, add the green onion and ginger and stir-fry until fragrant.

Step 3: Homemade chicken stew.

Pour in an appropriate amount of light soy sauce and vinegar to change the color and remove the smell, and the vinegar can make the chicken cook quickly.

Step 4: A simple way to stew chicken.

Simmer over high heat and turn to low heat, stew and fry for more than half an hour, when the chicken is ripe, put in the mountain mushrooms soaked in advance.

Step 5: How to eat stewed chicken.

Continue to simmer for 10 minutes, the ingredients in the pot can be cooked thoroughly, add salt and chicken essence to taste, and then remove from the pot. If you are afraid that the chicken will not taste good, you can also put salt in advance, my family doesn't like to eat too salty, and only put salt to season when it is almost out of the pot Cooking skills, buy a chicken in the vegetable market with the previous stock of mountain mushrooms, a simple stew tastes fragrant, share the circle of friends, many circle friends like and comment: authentic Shandong cuisine!

We are Shandong people, of course, we have to eat Shandong food. I am Chinese, I am proud! I am from Shandong, I am proud!

Eggplant stew in chicken broth.

Other cuisines, special soups.

Directions Wash the chicken and chop it into small pieces; Peel the eggplant and cut into hob pieces and set aside.

2. Heat the wok, put the oil and burn it until it is 60% hot, fry the minced green onion and ginger until fragrant, stir-fry the chicken pieces thoroughly, cook in the soy sauce and Shao wine and fry for a while, add the clear soup to boil, put in the eggplant, change to a small fire when the chicken pieces and eggplant are cooked, season with salt, sprinkle vinegar and get out of the pot.

1.First of all, wash the eggplant and chicken with clean water and set aside, and the eggplant should be cut into cubes and peeled. The chicken should be cut into small pieces.

2.Then wash the pot, oil it on high heat, and put the chicken in. Fry until golden brown, add ginger, garlic, and put an appropriate amount of five-spice powder salt chili powder. Stir well, then add a certain amount of water. Just before the chicken, cover and simmer.

3.After the chicken simmers for 20 minutes, add the eggplant in the pan, add another layer of oil, and then sprinkle in the appropriate amount of chili powder bean paste, 4Finally, turn off the heat and sprinkle in chopped green onions and salt to taste. Let it simmer for another five minutes and it's ready to serve.

How to make eggplant stewed chicken soup? First, the chicken is stewed and cooked, and then the eggplant is poured in. The eggplant stewed chicken soup that comes out of this way is very delicious and fresh.

Eggplant choose the best eggplant, and the chicken chooses the fattest chicken. The eggplant chicken soup that comes out of this way is delicious.

Ingredients: Eggplant.

500 grams. 400 g of chicken oil.

Salt to taste, green pepper to taste.

10 g steps.

1.Cut chicken.

2.Wash and place on a plate.

3.Round eggplant for two.

4.Cut into small pieces and wash well.

5.A green chili pepper cut into small pieces.

6.Pour an appropriate amount of peanut oil into the pan.

7.Pour in the chicken and start stir-frying.

8.Pour in soy sauce and less than warm water to start simmering the chicken.

9.It simmers like this in about 10 minutes.

10.Now start pouring in the eggplant and continue stir-frying.

11.Pour in the chili pepper and stir-fry, then add salt and chicken essence, stir-fry a few times and you can get out of the pot 12Serve on a plate and wait to enjoy.

Step 1: Wash the eggplant one by one.

Step 2: Cut the eggplant into small pieces.

Step 3: Transfer to a plate and set aside.

Step 4: Wash the three chili peppers.

Step 5: Cut the chili peppers into small square slices.

Step 6: Chop the chicken pieces.

Step 7: Green onion and garlic, cut everything with a knife.

Step 8: Heat the appropriate amount of oil in the pan.

Step 9: Put the chicken pieces in the pan.

Step 10: Add chopped green onions, garlic, add salt and a small amount of soy sauce and water and start to simmer.

Step 11: In about eight minutes, put the eggplant cubes into the pot.

Step 12: After simmering for a few minutes, add the chili peppers.

Step 13: Add an appropriate amount of MSG before cooking.

Step 14: Serve on a plate.

Chicken eggplant closed envy stew.

Ingredients: 1 eggplant, 2 taels of chicken, minced green onion, ginger and garlic, monosodium glutamate, salt, starch, light soy sauce.

Oil (more) 1I just bought a fresh large eggplant, only $ one. Peel and cut into small strips (about 2 cents.)

m wide, 4 cm long).

2.Add a little water to the sliced eggplant strips and add some dry starch. Mix well.

3.Put half a pot of oil in the pot and cook until it is 6 hot (you can use chopsticks to clip the eggplant strips and put a little bit in the oil to sedan sedan pat, if.

If you see signs of being fried, it means that the oil is hot).Pour all the eggplant into the oil.

Village. Stir the eggplant with chopsticks or spatula without listening so that it does not stick together (because there is starch, easy to mutual.

Staining).See that the eggplant is a little soft, and quickly remove the oil.

4.Remove the chicken thighs, throw the bones into the boiling bone broth, and cut the meat into small pieces. With a little material.

Marinate for 5 minutes. Stir in a little dry starch.

5.Put a little oil in the pan and sauté the chicken until it changes color. Add ginger, shallots and garlic, and pour a little light soy sauce. Add half a small.

Bowl of water, put MSG and salt. Thicken.

6.Add the oiled eggplant, stir-fry well, remove from the pan and serve on a plate.

Also eggplant pot.

1.Cut the long and thin eggplant into sections, cut it in the middle and cut it into a diamond shape, but do not cut it. 2.

Zoom in and take a look at the knife, which is also the unique feature of this dish. 3.Mix the bowl with the sauce:

Salt, sugar, pepper, light soy sauce, dark soy sauce, oyster sauce, starch and stock. And cut the green onion and ginger for later use. 4.

Stir up a frying pan and pour in more oil. 5.When the oil is hot, put the sliced eggplant strips down.

6.Fry well on one side, turn over and fry on the other side. 7.

Put all the fried eggplants in a pan, add the green onion and ginger, and pour all the sauce over. 8.Cover the pot and simmer for 2 minutes until soft, then remove from the pot and serve on a plate.

Materials. 200g chicken, 300 eggplant, appropriate amount of green onion, ginger and garlic, a little sugar, 10g oyster sauce, 5g starch, 1 tablespoon soy sauce.

Steps. 1 After the chicken is cut, use a spoonful of water or cooking wine, a spoonful of soy sauce, a little salt, and an appropriate amount of starch, marinate for 10 minutes, and finally add a little cooking oil and grasp it well with your hands. Jane.

2 Heat the pan with cold oil, add green onions, ginger and garlic, stir-fry twice, add chicken, stir-fry until it changes color, add eggplant, continue to fry flat for one minute, at this time the pot is relatively dry, add a tablespoon of stock or water.

3 Wait until the soup is thick, add a little sugar according to taste, and stir-fry until the soup is dry.

The eggplant must be tender, the chicken is developed 30 minutes in advance to facilitate the flavor, and the other seasonings are unchanged.

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Hope!!!

Hello, hello foodie friends, we all know that eggplant pot is a very good dish, I believe many people will order this dish in the restaurant, but if you want to say how to make an eggplant pot at home, it is actually a little complicated, but this is not an unachievable thing, today I will teach you how to make an eggplant pot, in fact, this is not a difficult dish to make.

First of all, we need to prepare the ingredients: chicken, eggplant, we need corn starch, cooking oil, green onion, ginger and garlic, sugar, vinegar, soy sauce and water, after preparing these, we need to soak the chicken in clean water for a while, wait until it is soaked in bloody water, wash the chicken and cut the chicken into slices, and then stir and mix the chicken slices and cornstarch together, and then put it aside for later use.

Next, after washing the eggplant and draining the water on its body, we cut off the two ends of the eggplant, and cut the eggplant into long strips, and finally stir the eggplant strips and jade flour starch together, then heat the oil in the pot, after the oil temperature rises, we directly put the eggplant into the pot for stir-frying, almost two minutes later, we can take out the eggplant strips and put them aside for later use.

Next, continue to heat with the remaining oil, then add ginger, garlic and green onion, stir-fry for about 30 seconds and the fragrance will come out, then put the chicken slices into the pot and continue to stir-fry, almost until it is cooked, pour the eggplant into the pot again, and finally put the sugar, vinegar and soy sauce and green onion into the pot together, and finally pour half a cup of water, and the dish is done.

After frying in the pot, we can put it in the casserole and continue to simmer for about 5 minutes, after opening the lid, we put a little salt to taste, this eggplant pot is completed, the key point of this dish is the process of marinating the eggplant and chicken, as long as this point is understood, it will be much easier to stir-fry, of course, if you have different opinions, you can also leave a message in the comment area.

1. Ingredients: 600 grams of eggplant, 70 grams of green peppers, 5 garlic, 2 shallots, appropriate amount of cooking oil, 1 spoon of light soy sauce, 2 spoons of oil, a little salt, 1 spoon of thirteen spices, 1 spoon of chicken essence.

2. First of all, wash the eggplant and cut it into shredded eggplant for later use.

3. Then, wash the green peppers, remove the head of the peppers, cut them into strips and set aside.

4. Next, peel the garlic, pat it flat and chop it into pieces, wash the shallots, and cut them for later use.

5. Immediately after, heat the wok and pour in an appropriate amount of cooking oil, remembering that the oil should be more than usual for stir-frying.

6. Then, add the green onion and garlic and simmer the fragrance.

7. Next, pour in the shredded eggplant and stir-fry over high heat for one minute.

8. Then, add salt, light soy sauce, oil and thirteen spices to taste, and stir-fry over high heat for one minute.

9. Subsequently, pour in the green peppers and continue to stir-fry over high heat for two minutes.

10. Finally, add the essence of chicken to enter the flavor, and quickly stir-fry evenly.

1.First of all, chop the chicken into chicken pieces, not too big, rinse with water, put it in the pot and boil it to remove the fishy smell and organs.

2.When the chicken pieces are cooked, remove the chicken pieces with a colander and control the water.

3.Chicken pieces that have been boiled in hot water are easier to clean, and the chicken pieces that have not been processed can be cleaned up.

5.Put the chicken pieces in the oil pan and fry them so that the chicken is crispy and tasty.

How to make eggplant stewed chicken.

6.Clean the eggplant, cut it into square pieces, and put it in the pan when the chicken pieces are almost stewed.

7.The eggplant stewed chicken is out of the pot, and they are evenly formed into a knife bowl inside, so that it is significantly fair, and the big pot of rice is well.

Precautions: Pay attention to the safety of the chicken if it is too oily and put it on the fried body.

Method 2: 1To prepare the ingredients, peel the eggplant, tear it by hand into thin strips or chunks, and set aside.

2.Defrost the chicken hearts, cut off the heart tubes, leave the chicken heart part, and cut each chicken heart symmetrically.

3.Blanch the chicken hearts in boiling water, remove the blood foam, drain and set aside.

4.Heat the pan with oil, put the chicken hearts, pour in the light soy sauce and stir-fry.

5.Add the eggplant to the pan and continue to stir-fry over too high heat so as not to get mushy. Add salt and chicken bouillon. After the eggplant is stained with soy sauce, pour a bowl of water into the pot and cover the lid to suffocate.

6.After about 15-20 minutes, when the eggplant is soft, turn off the heat and remove from the pan.