How to cook the roasted eggplant in the city express, be detailed

Ingredients: 2 eggplants, salt, teriyaki soy sauce, green onions, garlic, pepper, chili powder, rapeseed oil.

1. The first step is to cut the prepared eggplant into cubes.

2. Heat the oil in the pot.

3. Then put the eggplant in the pan and fry it.

4. Fry until golden brown and remove the oil.

5. Leave a little base oil in the pot, add garlic, and stir-fry the green onion until fragrant.

6. Then put the eggplant in the pot and stir-fry evenly with a spatula.

7. Put an appropriate amount of bean paste, braised soy sauce, pepper, starch, chili powder, salt in a bowl and mix well with a spoon.

8. Mix well and pour into the pot.

9. Stir-fry evenly and fry the eggplant until cooked.

10. Serve out and finish.

It is a kind of roasted eggplant, the eggplant is cut into hob pieces, not hung paste, and then the oil is passed, and then, burst all kinds of condiments, add a lot of sugar, put the eggplant in it and burn it, thicken it, point the oil, and get out of the pot. The condiments are those that are necessary for roasting eggplant, cooking wine, soy sauce, minced garlic, salt, sugar, etc. The key is that there must be more sugar, isn't their eggplant particularly sweet?

Therefore, the taste is not quite the same as that of the restaurant. If the oil is too big, it is better to eat less. Also, the eggplants on the City Express are all green eggplants.

Just make a chicken stew with shiitake mushrooms; 1.First thaw the chicken, chop it into pieces, put it in the pot and blanch it for a few minutes, and then pour out the blanched chicken pieces; 2.Remix water in the pot, put in the blanched chicken pieces, add the ingredients of the stewed chicken, such as angelica, a grass fruit, and a small piece of tangerine peel, cover the pot and bring to a boil over high heat, turn to low heat and simmer; 3.

When the chicken is almost cooked, add the shiitake mushrooms and salt; gasdg

Cut the eggplant and pepper into strips, cut some shredded meat and add some to the pan.

Roasted eggplant ingredients:

3 eggplants (peeled), half of tomatoes, the other half eaten raw, one persimmon pepper (to be small), 10 grams of good soy sauce, 20 grams of sugar, 5 grams of salt, a little monosodium glutamate, appropriate amount of green onions, ginger and new garlic.

Method: 1. Cut eggplant, tomatoes and persimmon peppers into hob pieces. Finely chop the green onion and ginger, crush the garlic, add soy sauce, sugar, salt, monosodium glutamate, starch, and mix well with water.

2. Put oil in the wok, not too much, just about the same amount of oil as the general stir-fry. Because eggplants are more "eaten" at first, be sure to heat the oil slowly. And you have to turn it frequently, almost you can't stop the shovel, you have to keep turning it, and when the eggplant looks yellow and soft, turn it slowly.

Flip slowly but also turn over, the trick to burning eggplant is delicious and not greasy is to "turn". When the eggplant is very soft, add the tomatoes and bell peppers, and of course, if you don't like these two things, you can leave them out and only put the eggplant in them. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.

Grilled eggplant with slices of meat.

Ingredients: 500 grams of eggplant, 100 grams of fat and lean meat, 500 grams of vegetable oil (actual consumption of 65 grams), 10 pepper oil, 30 grams of soy sauce, 4 grams of refined salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate, two cloves of ingredients, 10 grams of minced green onion, 10 grams of minced garlic, 50 grams of water flour, 25 grams of lard, 100 grams of water.

Method:1Peel and remove the eggplant, cut it into large cubes, and cut the fat and lean meat into centimeters long, 2 centimeters wide, 0&127;3 cm thick fire sickle.

2.Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove the clean oil.

3.Put lard into the wok, fry the large material petals first, stir-fry the meat slices, add the noodle sauce and stir-fry a few times, then add minced green onions, minced garlic, cooking wine, soy sauce, sugar, water, put the eggplant in the pot, put in monosodium glutamate, find the mouth with salt, cover the pot tightly, after the eggplant pieces swell, thicken and pour pepper oil.

Characteristics: thick and tender meat, fragrant taste.

Licorice and garlic roasted eggplant.

Ingredients: 6 grams of licorice, 15 grams of garlic, 100 grams of eggplant, 5 grams of ginger, 5 grams of green onion, 5 grams of salt, 30 grams of vegetable oil.

Method: 1 Moisten the licorice thoroughly and slice it; Peel and slice the garlic; Wash the eggplant, all two cloves, then cut into 4 cm square pieces, slice the ginger, and cut the green onion into sections.

2 Put the vegetable oil in the wok, when it is ripe, add ginger and green onion and stir-fry until fragrant, add eggplant, stir-fry well, add garlic, add 300ml of soup, and simmer for 20 minutes.

Directions: 1 time a day, with a meal.

Efficacy: Clears away heat, harmonizes blood, relieves pain, reduces swelling.

The chef in the restaurant teaches you how to make the roasted eggplant, and you can make it yourself at home in the future.