How to make eggplant in sauce, how to make eggplant in sauce?

Appropriate amount of flour, 1 spoon of corn starch, appropriate amount of water, 1 eggplant, 2 tablespoons of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of salt, appropriate amount of oil, 1 tablespoon of white vinegar, 1 green onion, 1 small piece of ginger, 2 cloves of garlic, half a carrot, appropriate amount of pork, 1 tablespoon of bean paste, 1 green and red pepper.

Cooking steps: Step 1 16

Peel the eggplant and cut it into hob pieces.

Step 2 16

Soak in a basin for 10 to 20 minutes.

Step 3 16

Slice the meat, carrots, chili peppers, green onions, garlic and ginger and set aside.

Step 4 16

Drain the eggplant and sprinkle the dry dough evenly.

Step 5 16

Sugar, vinegar, light soy sauce, starch, add half a bowl of water, stir well and set aside.

Step 6 16

Put the bean paste in a dish and set aside.

Step 7 16

Heat the oil and fry the eggplant in a pan over medium heat until browned.

Step 8 16

Remove and drain the oil. Step 9 16

Re-fry over high heat, remove and drain the oil for later use.

Step 10 16

Leave the bottom oil in the pot, and the meat slices are evenly grasped with starch and cut into the pan.

Step 11 16

Add green onions, ginger and garlic and stir-fry.

Step 12 16

Pour in the bean paste and stir well.

Step 13 16

Pour in the chili cubes and stir-fry.

Step 14 16

Pour in the hooked bowl juice.

Step 15 16

Stir well. One last step.

Remove from pan and serve. Tips:

1. Peel the eggplant and soak it in water for a while, which can make the eggplant charred on the outside and tender on the inside when frying. 2. Don't have too much starch and don't make the juice too thick.

The second type of eggplant in sauce:

Prepare the ingredients. Cut the eggplant into a net after soaking the skin.

Make a flower knife on the reverse side, cut it in half, and do not cut it.

Pat the eggplant with a thin layer of dry starch by hand and set aside.

Cut the green onion into finely chopped green onions, place the white green onion and green onion leaves separately, mince the garlic and mince the ginger.

Take a small bowl, put in light soy sauce, sugar and an appropriate amount of vinegar (it does not taste sour, it has the effect of improving freshness), and mix the pepper powder into a seasoning sauce.

Heat oil in a pot and put 1 chopstick in it, and the chopsticks are surrounded by dense bubbles.

Then put the eggplant in batches, fry it until golden brown, and remove the oil.

Fry them all. Heat the pan, add a little oil, reduce the heat and add the soybean paste.

Add the green onions, ginger and half of the garlic.

Stir-fry until fragrant. Pour in the sauce again.

The sauce is stir-fried until fragrant.

Pour in another half bowl of water.

Stir well and bring to a boil.

Put the fried eggplant in a pan and mix well, and simmer the eggplant over low heat for two minutes.

Then thicken the juice over medium heat, turn off the heat, and add the other half of the garlic when the juice is collected.

Put it on a plate, sprinkle with chopped green onions, and a delicious eggplant sauce is ready.

Step 1: Prepare the ingredients, 5 eggplants, 2 taels of pork, 1 sharp pepper, a few cloves of garlic, some coriander foam, a little chopped green onion, 5 tablespoons of June fragrant bean paste.

Step 2: Production, first remove the roots of the eggplant and cut the roots into a cross knife to facilitate the flavor! Chop the garlic and green peppers, set aside, then pour a little vegetable oil into the pot, stir-fry the bean paste, put the whole eggplant into the pot and stir-fry a few times, add water to cover the eggplant, and pause on high heat for 10 minutes.

Step 3: Make meat sauce, cut the meat into meat pieces, remove a little oil, add chopped green onions to stir-fry, fry the meat until it changes color, add a spoonful of bean paste, continue to stir-fry until golden brown, add a little chicken essence to taste, and set aside!

Step 4: Arrange the eggs, take the eggplant out of the pot, neatly place it on the plate, and sprinkle the garlic, green pepper, coriander and meat sauce on the eggplant in turn.

Note: You can also burn a little hot oil and pour it on the garlic foam, because we don't like to eat too much oil, so this step is saved!

Ingredients: 2 long eggplants (round eggplants can be substituted).

Accessories: appropriate amount of chopped green onion, appropriate amount of coriander, appropriate amount of salt, 3 cloves of minced garlic.

Sauce: 1 tablespoon soybean paste, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon starch, 1 tablespoon sugar, a little bean paste, 3 cloves of minced garlic, appropriate amount of water.

1. Rinse the eggplant first, then use a skin scraper to remove the skin, and finally cut it into small pieces for later use.

2. After the eggplant is cut into small pieces, put it in a basin, sprinkle with an appropriate amount of edible salt, grasp and mix evenly and marinate for more than 15 minutes, and remove the excess water in the eggplant.

3. After the eggplant is pickled, rinse it repeatedly with water for many times, and then squeeze out the water in the eggplant by hand, so that it is not salty.

4. Seasoning sauce, including 1 tablespoon of soybean paste, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, 1 tablespoon of sugar, a little bean paste, 3 cloves of minced garlic and an appropriate amount of water.

5. Pour a little oil into the pot, wait for the oil temperature to become 7 hot, then add the eggplant strips that are squeezed out of the water, stir-fry for a while, and fry the water in the eggplant strips dry, so that the taste is better.

6. Fry the water in the eggplant strips and put them out, re-pot without oil, pour in the seasoned sauce, turn to low heat and fry the sauce until it is viscous.

7. After the sauce in the pot is fried until it is viscous, add the fried eggplant, stir-fry evenly again, and then add an appropriate amount of chopped green onion, an appropriate amount of coriander and 3 cloves of minced garlic.

8. At this point, this sauce grilled eggplant that is better than meat dishes is ready, there is no need to fry it in the whole process, it is easy to make, it is healthy to eat, and you can eat 3 bowls of bibimbap.

Materials:

1 pound of eggplant, 3 green peppers, 3 cloves of garlic, 2 tablespoons of mish, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of chicken essence, 2 teaspoons of starch.

Method

1. Cut the eggplant into small pieces and overoil it.

2. Heat the oil in the pan, stir-fry the garlic, turn to low heat, add the sauce and stir-fry to bring out the aroma.

3. Add the eggplant strips, add soy sauce, sugar and salt, stir-fry evenly, and add green peppers.

4. Thin starch hook, pour into the pot, stir-fry over high heat until the eggplant strips are evenly sauced, add chicken essence and stir-fry, remove from the pot.

Grilled eggplant mushrooms in sauce

Add a handful of minced garlic when you start the pot, the thick sauce aroma is mixed with the garlic fragrance, and the hot pot is served on the table, and ordinary side dishes can also bring an extraordinary atmosphere.

Ingredients for the sauce and grilled eggplant mushrooms

3 long eggplants, 1 white onion, 6 mushrooms, 1 red pepper, 2 red peppers, 3 cloves of garlic.

1 sprig coriander, 2 tablespoons sweet noodle sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 2 tablespoons oil.

Preparation of grilled eggplant mushrooms in sauce

Step 1

Prepare the ingredients. Step 2

Wash and remove the stems and cut them longitudinally4 servings, then cut into lengthsAround 10cmsegments. Shred the white onion. Wash the mushrooms and remove the stems. Slice the red pepper into diamond-shaped slices.

Step 3

Garlic and parsley respectivelyChop

Step 4

Put the sweet noodle sauce, soy sauce, and sugar in a bowlMix well and set aside

Step 5

Fill a thick-bottomed frying pan with oilHeat to 50% hotAdd the eggplant and mushrooms until soft, remove and set aside.

Step 6

Continue to heat the frying pan, add the shredded onion and red pepper and stir-fry until it is about 50% hot, then put the eggplant and mushrooms on the shredded onion, pour in the seasoning sauce, continue to heat for a while over medium heat, and sprinkle minced garlic and coriander before coming out of the pot.