How to make eggplant marinade delicious, the practice of eggplant minced meat marinade

Northerners like to eat noodles, and my family is no exception, noodles are the main food for my husband and me, especially in the hot summer months, when appetite is reduced. It's the best way to eat a bowl of vegetable lo mein. It is both refreshing and vitamins.

In summer, there are many varieties of vegetables, so we may wish to take more cool vegetables appropriately, which is conducive to quenching thirst, removing annoyance and relieving heatstroke, clearing heat and water, and detoxifying and laxative. Cucumbers, tomatoes, celery, lotus roots, mung bean sprouts, water spinach, Chinese cabbage, white radish, winter melon, loofah, bitter gourd, eggplant, spinach, bok choy, rape, lettuce, amaranth, callus white, seaweed, etc. all belong to this category of cold vegetables. These vegetables can be mixed and matched to make [vegetable stew].

Of course, eggplant is used as the main ingredient, and the color is mostly purple or purple-black, but there are also light green or white varieties, and there are various shapes such as round, oval, and pear-shaped. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Eating eggplant regularly can help prevent high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant also has the effect of preventing scurvy and promoting wound healing.

Ingredient breakdown. Round eggplant, minced meat, noodles, cucumber, bean paste, green onion, soy sauce, salt, sugar, cooking wine, ginger.

1. Prepare the noodles, eggplant and minced meat.

2. Wash the eggplant and cut it into small cubes.

3. Wash the cucumbers and cut them into strips for later use.

4. Fill the pot with oil and heat the chives and ginger.

5. Add the meat filling and stir-fry until it changes color, then cook the cooking wine.

6. Add the diced eggplant and stir-fry evenly.

7. Add salt and continue to stir-fry until the diced eggplant is soft.

8. Add soy sauce and sugar and stir-fry evenly.

9. Add a spoonful of bean paste and stir-fry evenly, add a little water and bring to a boil.

10. Hook in the thin thickener and form a paste.

1.Prepare 100 grams of eggplant, 10 grams of oil, 10 grams of salt, 10 grams of chicken essence, 50 grams of minced meat, and 20 grams of shredded green onions.

2.Cut the eggplant into cubes, pour oil into the pan, add the shredded green onion and stir-fry until fragrant.

3.Add minced meat and eggplant and stir-fry, add salt and chicken essence, and stir-fry until the eggplant is ripe and served.

The preparation of marinated eggplant minced meat is as follows:Ingredients: appropriate amount of green onion, appropriate amount of aged vinegar, appropriate amount of soybean oil, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of garlic, 4 5 eggplant (green skin), appropriate amount of pork, two chili peppers.

Accessories: appropriate amount of chicken essence, appropriate amount of salt, a spoonful of light soy sauce, appropriate amount of soy sauce.

1. Wash and dice the eggplant.

2. Slice the green onion, ginger and garlic, and shred the chili pepper.

3. Dice the fresh meat.

4. Stir-fry the hot oil with green onion and ginger.

5. Pour in the diced meat and stir-fry to change color, then set aside.

6. Stir-fry the hot oil and clove the clove and change the oil, and set aside.

7. Stir-fry hot oil with green onions, ginger and garlic, pour in an appropriate amount of soy sauce, cooking wine, salt, thirteen spices, and light soy sauce.

8. Pour in the diced eggplant and stir-fry, then pour in a small amount of water and stir-fry.

1. Ingredients: 1 eggplant, 1 pork belly.

2. Wash the eggplant, cut it into cubes and set aside. Rinse the pork belly with clean water repeatedly. Prepare chopped green onions, minced garlic and ginger.

3. Take a pot of cold water, put the washed pork belly directly into it, and then, boil it for a few minutes on high heat, remove it, and let it cool and cut into cubes. Remember to be sure to put cold water into the pot, because this can slowly force out the blood water in the meat, if the hot water is put into the pot, the blood water will instantly solidify, and it will not be precipitated.

4. Put an appropriate amount of oil in the pot, after the oil is hot, add minced garlic, ginger slices and green onion and stir-fry, add diced pork belly and stir-fry until the oil comes out.

5. Cook in cooking wine, dark soy sauce, light soy sauce, sugar, star anise, and cinnamon and stir-fry evenly.

6. Add the eggplant and stir-fry to make the eggplant grains absorb the fat, slightly soften and change color, pour in an appropriate amount of warm water, and it is advisable to cover the eggplant and marinated pork. After the heat boils, reduce the heat to low and simmer for about 30 minutes.

7. Finally, put an appropriate amount of salt, sprinkle in chopped green onions, add water starch to thicken slightly, and stir well.

Vegetarian eggplant marinated method.

Ingredients: purple eggplant, dried red pepper, chopped green onion, sweet noodle sauce, Haitian soybean paste, light soy sauce, starch.

Method: 1. Peel the eggplant and cut it into small pieces.

2. Cut it and set aside.

4. Stir-fry the eggplant and set aside.

5. Stir-fry dried red pepper and chopped green onion in a hot pan with cold oil.

6. Add the eggplant.

7. Add Haitian soybean paste and sweet noodle sauce, appropriate amount of light soy sauce.

8. Add an appropriate amount of water to boil.

9. Pour in water starch.

10. Garnish with chopped green onions!

Tomato diced tomato and tomato to beat lo mein:

Ingredients: 150 grams of cut dough, 1 eggplant, 2 tomatoes, 2 grams of salt.

Excipients: 5 grams of chopped green onion, 5 grams of minced garlic, appropriate amount of cooking oil.

1. Cut the eggplant into cubes of about 1 cm, put them in water to prevent them from turning black, and cut the tomatoes into large pieces for later use.

2. Pour cooking oil into the pot, pour in the minced green onion and minced garlic in the boiling pot, fry the minced green onion and garlic until browned, and then add the diced eggplant.

3. Stir-fry the eggplant until translucent, add the tomato pieces, stir well, turn to low heat and simmer for five minutes.

4. After the water is boiled, add the noodles, and pour the tomatoes and eggplant marinade after cooking.

5. Beat the tomatoes and eggplant into the lo mein. Branches and reeds.

Eggplant marinated is a classic home-cooked dish. It's simple to make, delicious and loved by home kitchens and the general public. So, let's introduce how to make a delicious dish of eggplant butyrine.

First of all, we need to prepare the following ingredients: eggplant, green onion, ginger and garlic, bean paste, light soy sauce, dark soy sauce, sugar, chicken essence and oil. Wash the eggplant, cut it into small pieces, then blanch it and set aside.

Next, mince the green onion, ginger and garlic, put it in a pot and stir-fry until fragrant, then pour in the bean paste. Stir-fry the bean paste until the oil comes out, and add an appropriate amount of water to bring to a boil. Put the blanched eggplant into the pot, add an appropriate amount of light soy sauce, dark soy sauce, sugar and chicken essence, and stir well.

Then, cover the pot and simmer over medium-low heat until the juice is thick and delicious. Finally, add a spoonful of oil and stir-fry well, sprinkle with chopped green onions, serve on a plate and enjoy.

The finished eggplant is delicious and delicious, with a soft texture and a spicy flavor, which is perfect for eating with rice or pasta. In addition, it is necessary to pay attention to the simmering time during the production process, if it is simmered for too long, the eggplant may be too soft and the taste will not be good.

In short, it is not difficult to make eggplant marinade, you just need to prepare the ingredients and master the timing, and the dishes you make will definitely win everyone's praise.

1.Cut the prepared pork into evenly sized dices, put them in a bowl, add cooking wine, pepper, and light soy sauce and marinate for a while. 2.

Clean the prepared eggplant without peeling, change the knife and cut it into even diced eggplant, then put it in a bowl and add an appropriate amount of salt, and marinate for 10 minutes. 3.Heat the oil, after the oil is hot, salvage it and put it at a constant temperature to eat!

I hope you find my answers helpful! 

Cut the pork prepared by the Zhun Fan Mill into diced meat of uniform size, put it in a bowl, add cooking wine, pepper, and light soy sauce and marinate for a while. 2.Clean the prepared eggplant, do not need to peel it, cut the modified knife into uniform diced eggplant, then put it in a bowl and add an appropriate amount of salt, and marinate for 10 minutes before swimming.

3.Heat the oil, after the oil is hot, salvage it and put it at a constant temperature to eat! I hope you find my answers helpful!

Cut the pork prepared by the Zhun Fan Mill into diced meat of uniform size, put it in a bowl, add cooking wine, pepper, and light soy sauce and marinate for a while. 2.Clean the prepared eggplant, do not need to peel it, cut the modified knife into uniform diced eggplant, then put it in a bowl and add an appropriate amount of salt, and marinate for 10 minutes before swimming.

3.Heat the oil, after the oil is hot, salvage it and put it at a constant temperature to eat! I hope you find my answers helpful!

Cut the pork prepared by the Zhun Fan Mill into diced meat of uniform size, put it in a bowl, add cooking wine, pepper, and light soy sauce and marinate for a while. 2.Clean the prepared eggplant, do not need to peel it, cut the modified knife into uniform diced eggplant, then put it in a bowl and add an appropriate amount of salt, and marinate for 10 minutes before swimming.

3.Heat the oil, after the oil is hot, salvage it and put it at a constant temperature to eat! I hope you find my answers helpful! 