How do you make minced eggplant more delicious? Tell us about your approach?

Stir-fried eggplant with minced meat is very simple. "Minced meat eggplant" is also a home-cooked dish, which is cooked with eggplant and pork as the main ingredients, with the characteristics of fresh and fragrant deliciousness, and the characteristics of the rice, which has been loved by many people, and gradually evolved into a home-cooked dish.

Then prepare the pork belly and cut it into minced meat. Because of the pork belly, he is fat and thin, so the fried minced meat will be particularly fragrant and very delicious.

The first step is to cut the eggplant into long strips without peeling. Then cut a little more, minced garlic, ginger rice, green and red pepper rice, and minced shiitake mushrooms. As an ingredient.

Start the pan on heat and add the salad oil. Boil the oil until it is 60% hot, put in the cut eggplant, eggplant, and then put it in the oil pan, it is best to wash it with water first, so that the eggplant is not easy to absorb oil. Fry the eggplant directly in the oil pan until it is eight ripe, and then it can leak and drain the oil.

Then put the pot on the heat and add the minced pork belly. Stir-fry the minced meat until fragrant, then add ginger rice, garlic rice, green and red pepper rice, and minced shiitake mushrooms. Then seasoning, you can put a little bean paste and stir-fry until fragrant.

Add a little purified water. When seasoning, add a little salt and add the soy sauce of the steamed fish. Bring to a boil and add the fried eggplant.

Stir-fry a little in the pan and slowly simmer over low heat for a while. When the eggplant is fully ripe, the juice can be collected and put on a plate.

Such a very tasty dish of minced meat and eggplant is ready.

Why do you salt eggplant first and pinch it out of water?

A: ......Because the eggplant itself is dry and has more fine pores, it is very oil-absorbing and wasteful to stir-fry directly into the oil, and secondly, after the eggplant that absorbs the oil is fried again, it will not only be very greasy to eat, but also difficult to adjust the taste, the internal taste of the eggplant is oily and light, very unpalatable, so it must be salted first to squeeze out the water, so that the pickled eggplant is fried again, not only has the flavor in advance, but also the oil absorption capacity during the stir-fry will be greatly reduced.

Wash the eggplant and cut it into strips, add salt to the pot and marinate it evenly, chop the pork into minced meat, add cooking wine, salt and starch and mix well, pour oil into the hot pan and fry the eggplant until it is slightly yellow, stir-fry the green onions, ginger and garlic in the wok, pour the minced meat and stir-fry the bean paste and pour the eggplant into it, add light soy sauce, oyster sauce, sugar, vinegar and stir-fry evenly, add water, starch and green onion segments to get out of the pot.

I like the sweet taste of minced meat, so when chopping minced meat, fish will be added, and then the minced meat will be added to oil, salt and sugar to taste, and left for half an hour to let the seasoning fully penetrate into the meat before cooking, and the minced meat and eggplant will be delicious.

1；Wash the eggplant, cut it into long strips and soak it in water for a while, remove it and sprinkle a little salt to marinate for a few minutes.

2；Pork minced minced, garlic sliced chili pepper cut into sections.

3；Heat oil in a pot and stir-fry chili peppers and garlic until fragrant.

4；Pour in the eggplant strips and sauté over medium-low heat until tender.

5；Once the eggplant strips are softened, pour in the minced pork and stir-fry until the meat changes color.

6；The eggplant strips are soft and rotten, put in Pixian bean paste, light soy sauce, and stir-fry to taste.

7；Finally, sprinkle with chopped green onions and serve.

Then heat the oil, add the freshly churned minced meat to the pan and stir-fry, then add the freshly chopped dried chilies, green onions, ginger, garlic and appropriate bean paste. After stir-frying the red oil in the pan, add an appropriate amount of water, then add some dark soy sauce, light soy sauce and other seasonings, and when the water is boiling, put the freshly fried eggplant in the pot and simmer for about three minutes. After three minutes, add some water starch to hook the thickener, and in this case, a delicious minced eggplant is ready.

We have to cut the meat into minced meat, cut it a little bit, and then add various condiments to boil it, of course, we also need to stir-fry, and then steam the eggplant in the pot, and then we can put the minced meat in the eggplant, so that it can be eaten. Because this kind of eggplant will not have a lot of moisture, it will absorb our minced meat very well.

You need to fry the meat until it is fragrant, and then you should add the eggplant, and you should also pour in some soy sauce, and put in some chili pepper and sesame sauce to make the texture sweeter.

First of all, we need to stir-fry the minced meat to bring out the aroma, and then add the eggplant to stir-fry, which will make the taste better and the body will be better.

Cut the eggplant into hob blades, cut the green pepper into pieces, cut the green onion and garlic into small pieces, pour the eggplant into the pot, simmer the water over low heat, and then fry the eggplant after wilting, and then pour the oil and cut the minced meat, fry the minced meat on the heat, fry the green pepper, garlic, onion and garlic until the light soy sauce is poured in, put the eggplant and put the salt and chicken essence, and stir-fry for 1 to 2 minutes. Chop the meat foam, use salt, egg white, cooking wine, monosodium glutamate, cornstarch, submerge, cut the eggplant into strips, wash and drain the water, put oil in the pot to boil, fry the minced meat until fragrant, good to start the pot, stir-fry the garlic and ginger in the pot, pour the eggplant into the pot and simmer for 8 minutes, then pour the minced meat into the pot and simmer for 4 minutes, and sprinkle the green onion and coriander.

The minced meat and eggplant I made was very delicious, without adding water, salt, or MSG. Operation method: 1. Peel and cut the eggplant into shreds, and beat the meat into minced meat; 2. Put oil in the pot (slightly more oil) 3 layers of minced meat at oil temperature, stir-fry over low heat to bring out the fragrance Stir-fry the eggplant over high heat Stir-fry until the eggplant becomes soft, no longer collect the oil; 3. Season the oyster sauce with an appropriate amount (no salt MSG), the eggplant will spit out the excess oil; 4. Remove from the pot and serve on a plate.

There are not many ways to make eggplant meat, and there are many ways to taste it in the north and south, but it is a homely practice for the Jingzhou area: two eggplants, (glutinous, sticky personal hobby choice, glutinous and not oily) after cutting the phone layer and soaking in water for three or five minutes, at this time, the prepared ginger, the head, and the chives are chopped, and the best thing to buy is to estimate the flower meat 2-3 taels and cut it into small strips after cleaning. At this time, when the fire is opened, first fry the meat and put it aside, put the eggplant in the pot, fry the yellow on both sides, put the ginger, the head, the bean sauce on some water, cook, and finally put the chives.

A delicious tomato is not yet complete.

Minced meat, diced carrots, oil, chili oil (suitable for those who love spicy food), salt, light soy sauce, a small amount of sugar stir-fry, add water, add a little dark soy sauce, thicken after boiling, evenly pour on the fried eggplant, you can cover the garlic with a little garlic paste, pour it with hot oil, and finally add coriander or green onion to decorate, personal thoughts. Cut the eggplant into hob pieces, prepare the green onion, ginger and garlic, the eggplant is oiled, fry until golden, leave the bottom oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, add an appropriate amount of water, add sugar, light soy sauce, dark soy sauce, an appropriate amount of salt, pour in the eggplant, and stir well.

I think it is better to marinate the minced meat and then steam it on top of the eggplant, so that the texture will be better and the taste will be more tender, and I think this method will be better and the nutritional value will be better.

There are many kinds of minced meat and eggplant methods, including frying, frying and stewing, and China is a vast country, and the method of this dish is different in each city, and the taste is not the same.

There is no difference in opinion, because this method is very delicious, very nutritious, very valuable, and very convenient.

We must pay attention to the method of production, and at the same time, we should also pay attention to the ingredients of minced meat and eggplant, and also pay attention to the preparation of various ingredients, and pay attention to the cooking techniques, and also pay attention to the specific needs of making eggplant.

Cut the eggplant into pieces, mince the green onion, ginger and garlic, put some salt on the cut eggplant strips and mix well and marinate, add cooking wine and light soy sauce to the minced meat, mix well and marinate the minced meat, heat the wok and put in vegetable oil, add the green onion, ginger and garlic, fry the minced meat until it changes color, stir-fry the eggplant strips, add dark soy sauce, sugar, vinegar and water and stir-fry well, cover and simmer over medium heat until the eggplant strips are flavorful, sprinkle with minced green onion and garlic, and drizzle with hot oil, so that it is done.

Eggplant is a relatively common vegetable on the market, eggplant is rich in nutrients, it contains protein, fat, carbohydrates, vitamin C, vitamin P, vitamin E and other vitamins as well as calcium, phosphorus, iron and other minerals. It has the functions of clearing heat and detoxifying, protecting cardiovascular system, reducing cholesterol, etc., as the saying goes, "medicine and food are of the same origin", and eating some eggplant regularly is also very helpful for preventing diseases.

There are many ways to make eggplant in daily life, such as cold eggplant, braised eggplant, steamed eggplant, minced eggplant, fried eggplant box, etc., each method is very delicious and delicious, among them, the minced eggplant is very popular, it is made of lean meat and eggplant burned together, this dish is soft and salty eggplant mixed with tender and flavorful minced meat, the more you chew, the more fragrant, very delicious and palatable.

Is it difficult to make minced meat and eggplant? Actually, there is no difficulty, it only takes a few simple steps to complete, and I will share the specific method below.

Ingredients:Eggplant, lean meat, green onion, garlic, bean paste, millet spicy, vegetable oil, salt, light soy sauce, balsamic vinegar, starch.

Production process:

1. First of all, wash the eggplant, cut it into hob pieces, put it in a basin, sprinkle in a little salt and marinate for a while.

2. Shred green onion and ginger for later use; millet spicy cut into sections for later use; Peel and crush the garlic and set aside.

3. Put the starch in a bowl, add a little light soy sauce, balsamic vinegar and salt, and dilute it with a little water for later use.

4. Cut the lean meat into thin slices first, then cut it into thin strips with a knife, and finally cut it into granules (you can also chop it directly with a knife).

5. After pickling, take out the excess water by hand, and then wash the excess salt with water and dry it for later use.

6. Pour a little vegetable oil into the hot pan, and then add the minced meat to quickly stir-fry before the oil temperature rises, and after a slight discoloration, add green onions, ginger shreds, and millet to stir-fry the seasoning fragrance.

7. Put the bean paste in the pot and fry the sauce fragrance, add the prepared eggplant, stir-fry quickly, add a little water and cover the pot, and simmer the eggplant.

8. After the eggplant is cooked, pour in the starch water that has been adjusted in advance, boil it again, reduce the juice over high heat, and then sprinkle in the minced garlic to turn off the heat and serve.

This fragrant minced eggplant is ready, it's easy, you can try it when you learn it.

Health benefits. Eggplant: Blood-invigorating.

Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Cooking wine: low in protein.

Ingredients. 50 grams of minced meat.

Eggplant 250 grams.

Green onion 10 grams.

Ginger 10 grams.

Garlic 15 grams.

Chives 10 grams.

Salt 5 grams. MSG 5 grams.

5 grams of chicken broth mix.

Cooking wine 5 grams.

Starch 10 grams.

Sesame oil 5 grams.

Dark soy sauce 5g.

5 grams of sugar.

Pepper 5 grams.

Rice vinegar 10 grams.

Oyster sauce 15 grams.

Preparation of minced eggplant.

1.Peel off the eggplant slices, cut them into large slices 2 cm thick with a top knife, and then cut them into strips with a knife.

2.Place the minced meat on a plate and set aside.

3.Slice the green onion, ginger and garlic, and chop the chives.

4.Heat about 300 grams of salad oil in a pot, burn until it is hot, put the eggplant strips into a basin, mix well with starch, blanch them in an oil pan, and pour them into a colander for later use.

5.Leave about 10 grams of oil in the pot, heat over high heat, add minced meat, and fry until cooked.

6.Add 30 grams of dark soy sauce, oyster sauce, green onion, ginger and garlic, and leave 5 grams out of the pot.

7.Add cooking wine, salt, monosodium glutamate, chicken powder, pepper, sugar, rice vinegar, put about 50 grams of water, and bring to a boil.

8.Hook the juice with water starch, add the blanched eggplant strips, and stir-fry evenly over high heat.

9.Remove from pan and sprinkle with chives foam.

It's not hard to do. Cut the eggplant with skin into hob pieces, cut the minced meat, and set aside the green onion, ginger and garlic. Fry in hot oil until the eggplant skin is slightly wrinkled and removed.

Pour oil into another pan and stir-fry the minced meat until 7 mature. Put the chopped green onions, ginger and garlic into the pot, put the sweet noodle sauce in the pot and stir-fry until fragrant, then pour in the water. Pour the fried eggplant into the pan and add the light soy sauce oil, chicken essence, sugar, salt, and dark soy sauce.

After the juice is reduced on high heat, pour in a little starch juice to thicken.

It's not hard. First cut the eggplant into pieces, then pour cooking wine and light soy sauce into the minced pork, stir well, heat the oil, add the minced meat to fry and change color, then put it aside for later use, then leave some base oil, put some bean paste, pour in the eggplant and stir-fry for a while, simmer for a while, then pour in the fried minced meat, add the dark soy sauce and chicken essence and stir-fry for one minute.

It is not difficult, choose purple long eggplant, cut into long strips, heat oil in the pot, put green onions, ginger and garlic to stir-fry the meat foam, pour in the eggplant and stir-fry evenly, put a little starch water, put the seasoning and reduce the juice over low heat.

Wash the eggplant. Use. Gently draw small openings on the flag. Then put the seasoned minced meat in the eggplant. Put it in a frying pan and fry both sides on both sides, then pour water and simmer.

The preparation of minced eggplant is not difficult, you can first chop the eggs into pieces or cut them into strips, and then make the minced meat and add some of your favorite seasonings to stir-fry. That's it.

The method of minced meat and eggplant is still very simple, that is, first fry the minced meat, then add the eggplant, and add a little soy sauce.

The method of minced meat and eggplant is very particular, it requires many steps, I don't know a lot when I understand it, first of all, the meat must be chopped as fine as possible, and then the eggplant should be peeled, cut into cubes, and then put it in a casserole for 5 10 minutes.

First prepare the pork belly and chop it, then peel the eggplant, cut it into long strips, heat the oil, pour in the green onion, ginger and garlic and stir-fry until fragrant, then put the minced meat and eggplant into the pot, add the appropriate amount of salt, sugar, pepper, dark soy sauce and light soy sauce and stir-fry evenly, stir-fry and you can get out of the pot.