How to make super Yixing eggplant, how to make the best way to make super Yixing braised eggplant

The recipe for super Yixing eggplant is as follows:

1. List of ingredients.

1.2 eggplants, about 500 grams.

2.100 grams of pork belly, which can be increased or decreased according to personal taste.

3.1 green onion, about 20 grams.

4.1 small piece of ginger, about 5 grams.

5.3 cloves of garlic, about 15 grams.

6.Cooking oil to taste.

7.Soy sauce to taste.

8.Salt to taste.

9.Sugar to taste.

10.Flour to taste.

11.Water to taste.

Second, the production steps.

1.Wash the eggplant and remove the stems and cut into large slices about centimeter thick.

2.Thinly slice the pork belly, mince the green onion, shred the ginger, and chop the garlic into minced garlic.

3.Pour an appropriate amount of oil into the hot pan, when the oil temperature is six or seven hot, put the eggplant slices into the pot, fry them on both sides until they are slightly yellow, and then remove them for later use when they become soft.

4.Leave a little oil in the pan and stir-fry with minced green onion, ginger and minced garlic until fragrant.

5.Add the pork belly slices, stir-fry until the meat turns white, pour in the fried eggplant, add an appropriate amount of soy sauce, salt and sugar to taste, stir-fry evenly.

6.Pour in an appropriate amount of water, cover and cook for five minutes to allow the eggplant and meat to fully combine.

7.Finally, make the batter with an appropriate amount of flour and water, add it to the pot, stir-fry quickly with a spatula, so that the batter and eggplant meat slices are mixed evenly, and the soup can be thickened and then taken out of the pot.

The above is the practice of super Yixing eggplant, I hope it can help you.

Method steps.

First of all, the eggplant must be cleaned when you buy it, it is very simple, you must eat it clean, you can rest assured, right, and then put it in 5% salt water and soak it for 10 minutes.

To heat the oil pot, you need to use a fire, what you want is speed, this is very important, directly put the whole eggplant into the oil pot, about 5 minutes out of Guo.

After cooking, use a knife or scissors (for food) to cut the eggplant into about 6 equal portions, just like peeling an orange.

After peeling it, sprinkle a little vinegar and pepper on top of the eggplant, and it's done, no oil is needed.

Ingredients: Tender eggplant.

Ingredients: starch, oil, soy sauce, dried chili, sugar, coriander, Sichuan pepper, minced ginger, minced garlic Production process: 1Wash the eggplant, cut into strips 4 cm long and 1 cm wide, and hang starch (cornstarch works best).

2.Put oil in the pot, when it is hot for six or seven minutes, put the eggplant strips in one by one, fry them until golden brown, pour out and drain the oil 3Put oil in the pot, heat it up, put peppercorns, minced garlic, dried chili, sugar, soy sauce, then put fried eggplant strips and coriander, turn it a few times, and put it on a plate.

Upstairs, the last thing to look up is a sweet noodle sauce.

Strange eggplant] <>

The taste of this eggplant is rich in sour and sweet, sweet and spicy. Spicy and salty, very refreshing, and the color of the eggplant is golden, crunchy to eat, and it is extremely tempting.

Wash the eggplant and divide it into three sections, then split it in half from the middle and cut it into long strips. Remove the core of the eggplant with a knife, then cut the eggplant into thin slices, add 2 tablespoons of cornstarch to the eggplant, and coat it thinly. The oil temperature is 6 hot, fry the eggplant until the surface is slightly yellow, then increase the oil temperature, continue to fry for more than ten seconds, turn into golden brown and remove it for later use.

Add three spoons of balsamic vinegar, three spoons of sugar, and one spoonful of salt to the bowl, stir well to make a sweet and sour sauce. Leave oil in the pot, stir-fry the dried red pepper, garlic slices, and Sichuan peppercorns in the hot oil, then pour in the sauce and fry the fragrance, fry until the soup becomes slightly viscous, and then add the eggplant and stir-fry evenly to get out of the pot.

Stir-fried eggplant with chili].

The taste of this dish is Hunan cuisine, the taste is slightly spicy, but it is absolutely enjoyable to eat, and the eggplant does not need to be fried, it will not be greasy, and the rice is also very delicious.

Wash the eggplant and cut it into 3 sections, then cut it into long strips, add an appropriate amount of salt, sand and water for 10 minutes. After sand water, squeeze out the water, add a spoonful of starch and stir well, so that the eggplant does not absorb oil when it is fried. Pour oil into the pot, fry over high heat until the eggplant changes color, then add green peppers, red peppers, and garlic slices to fry the fragrance, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of sugar, stir-fry evenly to get out of the pot, no need to add salt, because the sand water is let go.

1.Flavored eggplant: Cut the eggplant from the middle, cut the triangle on it, apply starch on the triangle and put in the meat filling, put it in the pan to cook, and then put it in the pot with the seasoning and add a small amount of water to reduce the juice.

2.Fried eggplant box: add the marinated meat filling to the middle of the eggplant slices and smooth it with chopsticks and put it in the flour, give the eggplant a layer of flour to the outside of the eggplant, put the eggplant into the oil pan when the oil temperature is 160 degrees, and fry it until golden brown on both sides.

3.Grilled eggplant with garlic: Cut the steamed eggplant in half, spread the vermicelli, put the prepared sauce, steam for 10 minutes, and then put the coriander basil leaves.

The most common way is to crush the garlic, cut the eggplant into four strips, after soaking it, put it on the plate, put the garlic in it, put the salt, put it in the pot and steam, when it comes out, put oil, smoke, and so on, it is delicious.

Clean the eggplant and cut it into pieces, heat it in a wok, add it to the frying pan, fry it until it is soft, and set aside. Leave the bottom oil in the pot, add the green onion and ginger, and the garlic to fry the fragrance, then add the eggplant and stir-fry, add the bean paste, stir-fry evenly and add salt. Add an appropriate amount of water and simmer for about a minute.

Steaming eggplant is the easiest way to divide the eggplant into two pieces. Put it on the pot where the rice is steamed. The rice is good, the eggplant is also good, and the ...Then tear the eggplant into thin strips and mix some soy sauce and vinegar. monosodium glutamate, pepper oil. Sesame oil, chili oil can be eaten.

Clean the eggplant and cut it into pieces, clean the potatoes, cut it into pieces and heat it in a wok, add the eggplant and potatoes and stir-fry, then add an appropriate amount of water, add salt, soy sauce, and peppercorn noodles and stew for about 10 minutes. That's it.

I guess it's braised eggplant or something.

Here are thirty ways to make eggplant, show your mother :)

You're talking about roasted eggplant, which is usually available in school cafeterias.

Step 1: Select a long eggplant melon batch and peel it, remove the head and tail, and make it into 4 pieces with a length of about 12 cm.

Step 2: Heat the pan, add oil, boil until about 60% boils, put in the eggplant melon strips and fry for about 1 minute until cooked, pour up and filter out the oil.

Step 3: Take advantage of the remaining oil in the pot, add minced garlic, celery, pepper and baozi sauce and stir-fry until fragrant, then stir-fry the chicken cubes, add Shao wine, soup, eggplant melon strips and the above seasonings and fried salted minced fish, simmer for a while, add a little cornstarch, and add the tail oil. Transfer to a clay pot, heat until boiling, add sesame oil and chopped green onions, cover and serve.

Pickled garlic eggplant. Ingredients Required:

Eggplant to taste, garlic to taste, salt.

Steps:1Wash the eggplant and put it in the steamer.

2.After boiling, steam for about 5 minutes, turn off the heat (adjust the steaming time appropriately according to the size of the eggplant), and let it cool through.

3.Mash the garlic into minced garlic and set aside.

4.Break the chilled eggplant and lay it flat in a container with the core facing up, and sprinkle with a layer of salt evenly.

5.Then spread the garlic paste and rub it well, cover the lid of the crisper box, and put it in the refrigerator to marinate for a day.

6.After marinating, tear it into thin strips by hand, add some chopped coriander, red pepper rings, and a little chicken essence and mix well.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Material. One eggplant, three or four garlic seeds (with or without it), oil, oyster sauce, tomato sauce, sugar, monosodium glutamate.

Method. 1) Remove the stems of the eggplant, wash it, cut it into hob pieces, and dice the garlic seeds.

2: Heat the pot and drain the oil, the amount of oil is appropriate, and wait until the oil is hot.

Eight, ninety percent of the time to pour in the eggplant, a little frying will see that the eggplant is transparent, it means that the oil has been inhaled (do not need to fry too soft, otherwise it will be shapeless), you can use a colander to scoop up the eggplant, squeeze the eggplant with a spatula to drain the oil, and put it out for later use.

3: Pour out the oil for fried eggplant, no need to put oil, just pour the remaining oil at the bottom of the pot, put the garlic into the stir-fry, add oyster sauce, tomato sauce and sugar (the amount of the three should be more than the right amount), stir-fry together, pour in the eggplant and continue to stir-fry after stir-frying, if you feel a little dry, point a little water, turn off the heat and cover the pot and simmer for half a minute, until the eggplant is soft and ripe and flavorful, then add MSG to get out of the pot.

1.Wash the eggplant and mince the pork.

2.Cut the eggplant into small pieces and marinate with a little salt for a while.

3.Finely chop the green onion, ginger and garlic.

4.Add cooking wine, white sugar, and light soy sauce to the minced meat and mix well.

5.Heat oil in a wok and stir-fry the eggplant.

6.Sauté until the eggplant is tender.

7.Add a little oil to the pan and stir-fry the bean paste until fragrant.

8.Add green onion, ginger and minced garlic and stir-fry until fragrant.

9.Add minced meat and stir-fry.

10.Add cooking wine and stir-fry until fragrant.

11.Pour in the eggplant again and continue to stir-fry.

12.Add light soy sauce and sugar.

13.A pinch of salt continues to stir-fry.

14.Drizzle in a little water starch.

15.Stir-fry the eggplant evenly, turn off the heat, put it on a plate and sprinkle with chopped green onions.

Ingredients: 380 grams of eggplant.

Excipients: 20 grams of oil, 20 ml of fresh soy sauce, 2 grams of salt, 12 grams of minced garlic, 1 tablespoon of chopped pepper paste, 5 grams of chopped green onion.

1. Prepare the ingredients first.

2. Wash the eggplant.

3. Cut into uniform sections, wash with light salt water and scoop up.

4. Put it neatly in the basin.

5. Pour in the bottom oil in a hot pan.

6. Burst the chopped pepper and minced garlic with warm oil to bring out the fragrance.

7. Put it on top of the eggplant.

8. Steam in a pot with cold water for 8 minutes.

9. Take out and pour in fresh soy sauce.

10. Smoke from the oil pan again.

11. Pour over the eggplant.

12. Finally, sprinkle with chopped green onions, and the finished product is as follows.

Grilled eggplant in charcoal foil.

Ingredients: 1 eggplant, 60 grams of pork puree.

Seasoning: Appropriate amount of blending oil, 1 tablespoon of cooking wine, a little salt, a little sugar, 1 tablespoon of light soy sauce, 1 tablespoon of Lao Gan Ma, a little minced ginger, 4 garlic cloves, 1 red pepper, and an appropriate amount of green onion.

Preparation steps: 1. Wash and remove the stems of the eggplant.

2. Brush the surface with oil and bake in the oven at 180 degrees for 20 minutes.

3. Prepared minced ginger, minced garlic, diced red pepper and chopped green onion.

4. Stir-fry the minced ginger and garlic until fragrant, then add the pork puree and stir-fry well.

5. Add some cooking wine, salt, sugar, light soy sauce and Lao Gan Ma.

6. Add diced red pepper and chopped green onion and stir-fry well.

7. After roasting eggplant, cut it in the middle with a knife and do not cut it.

8. Fill the fried minced pork in the middle.

9. Bake in the oven again at 180 degrees for about 10 minutes, and then sprinkle with chopped green onions.

10. Finished product.