Where is the braised eggplant rice bowl, how do lazy people make braised eggplant rice bowl?

Braised eggplant recipe and steps.

1. Peel and wash the garlic; mince the garlic; Put sugar in a bowl; Add light soy sauce and stir well; Add minced garlic and leave a small portion of the roasted eggplant for use; Add a small amount of water and mix the juice in the bowl.

2. Wash the eggplant; Cut the eggplant into hob pieces, add a small amount of salt, and boil the water, so that it can save oil when burned; Remove the water from the eggplant and set aside; Parsley cut into sections.

3. Heat oil in a pot; Add the eggplant and fry until golden brown on both sides; Add a small amount of starch to the bowl juice and mix well; Pour in the eggplant and stir-fry quickly; Add an appropriate amount of minced garlic and coriander before cooking.

4 Tips: Personally, I feel that braised eggplant must not be peeled, with the toughness of the eggplant skin, the taste is good, and the nutrition of the eggplant skin is also very high. However, it also depends on personal preference, some people like the soft and glutinous texture of the eggplant, and of course, you can also peel it.

5. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing scurvy and promoting the healing of wounds.

Features of the braised eggplant diet.

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing scurvy and promoting the healing of wounds.

I have seen this dish in Lanzhou ramen.

Braised eggplant rice bowl.

Ingredients: eggplant, minced garlic, chopped green onion, spicy millet, bean paste, light soy sauce, dark soy sauce, oyster sauce, sugar, starch.

Cooking steps] 1. 2 eggplants, clean them, then cut them into strips, add a little salt, mix evenly, marinate for 10 minutes, and squeeze out the water.

2. Seasoning sauce: Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sugar, 1 tablespoon of starch in a bowl, and stir evenly with half a bowl of water for later use.

3. Add a little starch to the marinated eggplant and mix evenly, heat oil in a pot, and fry the eggplant in the oil until golden brown on both sides.

4. Heat the oil in the pot again, add chopped green onions, minced garlic and millet spicy in the hot oil, stir-fry to bring out the fragrance, add 1 tablespoon of bean paste and stir-fry the red oil, put in the eggplant and pour in the seasoned sauce, stir-fry evenly, and put it on the rice.

The second course, lazy sauce fragrant cake.

Ingredients: 3 finger cakes, minced garlic, chopped green onion, white sesame seeds, bean paste, soybean paste, tomato paste, oyster sauce, sugar, five-spice powder, starch.

Cooking steps] 1. Sauce: Add 1 tablespoon of bean paste, 1 tablespoon of soybean paste, 1 tablespoon of tomato paste, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, half a tablespoon of five-spice powder, 1 tablespoon of starch, and half a bowl of water to mix well.

2. Heat oil in a pot, add minced garlic and stir-fry until fragrant, pour in the sauce and cook until thick.

3. Add a little cooking oil to the pot, heat the oil and fry the finger cakes until golden brown on both sides, brush with the sauce, sprinkle with sesame seeds and chopped green onions and cut into pieces.

The third course, sour and spicy lemon chicken feet.

Ingredients: chicken feet, ginger slices, minced garlic, star anise, bay leaves, cooking wine, lemon, millet spicy, chili noodles, white sesame seeds, sesame oil, sugar, salt, light soy sauce, aged vinegar, coriander.

Cooking steps] 1. Wash the chicken feet, pot under cold water, add bay leaves, star anise, ginger slices, cooking wine, boil over high heat, turn to medium heat and cook for 15 minutes, remove the cold water and let it cool to remove the bones.

2. Add 2 tablespoons of minced garlic, 1 tablespoon of millet spicy, 2 tablespoons of chili noodles, white sesame seeds, then pour in an appropriate amount of hot sesame oil, add half a spoon of salt, half a spoon of white sugar, 4 tablespoons of light soy sauce, five tablespoons of aged vinegar, mix well and pour into the chicken feet, then add coriander and lemon slices to grasp well and marinate for more than an hour.

Fourth, scrambled eggs with chili peppers.

Ingredients] Screw pepper, egg, ginger slices, garlic slices, Lao Gan Ma, salt, light soy sauce, dark soy sauce, chicken essence.

Prepare the ingredients] 1. Wash the chili pepper and pat it flat with a knife, remove the seeds and cut into sections for later use.

2. Heat oil in a pot, heat the oil, beat in the eggs, and fry the chicken eggs until slightly charred and set aside.

3. Pour chili peppers into the pot, add a little salt and stir-fry, stir-fry the tiger skin, add 1 spoon of Lao Gan Ma, 1 spoon of light soy sauce, half a spoon of dark soy sauce, and an appropriate amount of chicken essence to taste, add the scrambled eggs, and stir-fry evenly over high heat.

1.Cut the eggplant into sections and steam them.

2.Stir-fry minced meat with minced garlic until fragrant. Add the eggplant and stir-fry.

3.Add seasoning and sauté until the eggplant is tender. Cover with rice balls.

4.Plating.

Ingredients: Half a purple eggplant (light-colored).

Minced pork belly to taste.

Rice bowl.

1 spoonful of minced garlic.

Chopped pepper 1 spoonful.

Haitian oyster sauce 1 tablespoon.

Method 1: Cut the eggplant into sections and steam it.

2. Stir-fry minced meat with minced garlic until fragrant. Add the eggplant and stir-fry.

3Add seasoning and stir-fry until the eggplant is tender. Cover with rice balls.

4. Plating. Tips: Soak the eggplant in salt water first to remove the black water, and eat less oil.

Ingredients: eggplant, green pepper, red cabbage pepper, tomato paste, garlic, salt, aged vinegar, oyster sauce, chicken essence, etcBuy fresh ingredients at the supermarket and come back.

2.Wash and peel the eggplant and cut it with a hob.

3.Wash the green and red peppers and cut them into slices.

4.Slice the garlic and set aside.

5.Turn on the high heat, add the salad oil, when the oil is hot, add the green and red peppers and garlic slices and stir-fry until fragrantNext, add the prepared eggplant.

7.Stir-fry and add salt to taste.

8.After stir-frying for about 2 minutes, add the aged vinegar and oyster sauce.

9.Then add a little water, and tomato paste.

10.Cover the pot and simmer.

11.After a few minutes, remove the lid, add a few grains of chicken essence, stir-fry and you can start eatingFinally, pour the vegetables over the rice.

Tip 1Add a little tomato sauce and the eggplant will be a little sweet and the taste will be good2Eggplant will be more tender when peeled.

3.Adding aged vinegar will make the eggplant more flavorful and easier to cook.

Wash the eggplant, drain and cut into slices, put it in a pan and fry until soft and remove it. Leave the bottom oil in the wok and fry the green onions, ginger and garlic to stir-fry the fragrance, pour in the shredded meat and stir-fry, pour in the fried eggplant, stir-fry evenly, adjust it on the road, add the seasoning sauce, stir-fry evenly and pour it on the rice.