How to make Panlong eggplant? Preparation of coiled dragon eggplant

Panlong eggplant practice teaching.

1. Prepare two long eggplants, first cut them from head to tail with an oblique knife at 45 degrees, then turn it around, and then cut it with a straight knife. Prepare an appropriate amount of chili rings, minced red pepper, minced ginger and garlic. Prepare an appropriate amount of minced meat.

I like to eat pork belly when the oil temperature in the pot is 50% hot, put the eggplant in the pot and fry the eggplant softly and take it out, pour out the oil out of the pot to leave the bottom oil, and put the minced meat in the pot. Stir-fry and <>

Add minced ginger and garlic. Add another spoonful of Pixian bean paste. Stir-fry the red oil.

Add a little old soy sauce to adjust the color. Then add half a bowl of water, cover the pot and bring the water to a boil, then add a little salt, chicken essence, thirteen spices, and five-spice powder. Stir well, evenly coat the eggplant in the pot, add a little wet starch to thicken, and reduce the juice over high heat.

Then add the prepared pepper rings and red pepper to decorate, and put it on the plate, and this panlong eggplant is ready, which is very good for rice.

Ingredients: eggplant, minced pork, shallots, mackerel and salted fish.

Peel and wash the shallots, pat them flat and then chop them, peel and remove the bones of the mackerel salted fish, and then chop them again, put them in a bowl with meat filling, and pour in the fish sauce.

Add 1 tablespoon of starch, stir well with a little chicken powder, wash the eggplant, peel at intervals, leave a little purple skin, and cut a mouth, don't cut off the <>

Stuff the adjusted filling into the incision of the eggplant, stuff it all with the whole eggplant, pat some dry starch, wrap it in the pot and put an appropriate amount of oil, burn it until it is 9 hot, take the two ends of the eggplant and put it into the oil pan and fry it over high heat until it is quickly set, and then adjust it to medium heat and fry it until the inside is fully cooked. Turn on the high heat and fry for a while to force out the oil in the eggplant.

Scoop it up, put it in a basin and adjust the sauce: use a bowl to hold the starch, oyster sauce, chicken powder, light soy sauce and add an appropriate amount of water to turn the pot and leave a little base oil, heat it again, pour down the adjusted sauce and cook to thicken.

Put the eggplant in a pot, pour the boiled sauce on top, sprinkle some chopped green onions or peppercorns, and you're done!

A few simple steps to teach you how to make delicious Panlong eggplant.

Coiled dragon eggplant. Ingredients: 1 long eggplant, 60 grams of pork, 1 piece of ginger, 2 cloves of garlic, 4 spicy millet, 10 grams of bean paste, appropriate amount of oil, 5 grams of light soy sauce, 3 grams of oyster sauce.

Method Cut the dragon eggplant and cut the cucumber in the same way, choose a longer eggplant that is more straight and better to cut, slice it vertically first, do not cut it, that is, the knife and the eggplant are at 90 degrees.

2. Then turn the eggplant around, cut diagonally without cutting it, and the knife and the eggplant are at 45 degrees. Mince the pork, mince the ginger and garlic, chop the bean paste, and cut the millet into small pieces.

3. Steam the eggplant for more than ten minutes.

4. Add an appropriate amount of oil to the pot, stir-fry the minced ginger and garlic and millet spicy, add the bean paste to stir-fry the red oil, add the minced meat and stir-fry, add a little light soy sauce and oyster sauce, and stir-fry evenly.

5. Add an appropriate amount of boiling water, add the steamed eggplant, and cook until the soup is thick.

6. Remove from the pot and put on a plate, sprinkle with chopped green onions.

A few simple steps to teach you how to make delicious Panlong eggplant.

Foreword: Eggplant minced meat goes well with it.

Ingredients: 3 eggplants, 200g pork;

Excipients: appropriate amount of oil, appropriate amount of salt, 5 cloves of garlic, 1 red pepper.

Coiled dragon eggplant. 1. Peel the eggplant.

2Mince the meat. 3. Chop the garlic.

4. Finely chop the red pepper.

5. Cut the eggplant in half, beat the flowers, sprinkle with salt and steam in the pot.

6. Burst the pesto.

7Stir-fry minced meat until fragrant, add salt and soy sauce.

8Drizzle the minced meat over the steamed eggplant.

Tip: It's better to add some chives.

Cut the eggplant first and then fry it, put it aside after frying, boil the pepper, garlic and minced meat together, put the eggplant down and cook it together after adjusting the taste, and then get out of the pot after a short while, and sprinkle some green onions in the bowl.

Cutting method: Wash the long eggplant and remove the stem, pick up the knife surface and cut it at a 45-degree angle with the eggplant placed horizontally in front of you, and each time you go under the knife, the knife cut is at a 45-degree angle with the cutting board. After cutting, turn to the other side and cut the knife perpendicular to the eggplant.

A few simple steps to teach you how to make delicious Panlong eggplant.

Ingredients: Eggplant.

Minced meat with peppers, green onions and ginger.

Soy sauce bean paste.

Preparation of coiled dragon eggplant

Slice the eggplant, but don't cut off the bottom. If you are afraid of cutting it, you can put a chopstick on each side of the eggplant to chop a bowl of minced meat, add green onions, ginger, soy sauce and salt, and stir well.

Finely chop the pepper and mix the bean paste with water.

Put minced meat in the eggplant and fry it in a pan, of course, it is better to fry the eggplant and put it on a plate with minced green pepper in the middle.

The bean paste is sautéed, then poured over the eggplant, and the dish is ready.

First of all, you have to buy some eggplants and clean them up, and finally cut the eggplants into strips, then put the eggplants in the pot and boil the oil, then add some condiments, and then stir-fry for about 5 minutes, then pour in a small amount of water, and boil for about 20 minutes, so that it is made into Panlong eggplant, and it is very delicious, and many people like to eat it very much. But when making this dish, you must use low heat, never high heat, and pay attention to the proportion of ingredients.

It is best to eat it directly stir-fried. When stir-frying, pay attention to the time, pay attention to the heat, pay attention to the amount of seasoning, pay attention to the freshness of the ingredients, pay attention to the color, and taste.

You can make cold eggplant, clean the eggplant and then cut it into strips, then prepare a small bowl to add garlic, vinegar, green onion, coriander, and finally pour these soups on top of the eggplant, so that it is ready, very delicious, you can go and put some chili peppers.

When making it, you must first be careful not to cut off the eggplant, and it is best to choose some tender eggplant. Then heat the oil and add the green onion and ginger, then pour the eggplant into it, stir-fry it over high heat, add the oyster sauce, and reduce the juice over high heat, so that it is done.

It is best to choose some tender and straight eggplants, and use a knife to cut the eggplants into thin slices, but do not cut them, and cut the front and back well. After cutting the eggplant, prepare a piece of pork belly, cut the pork belly into small pieces, crush the garlic and then prepare a piece of ginger, heat the oil temperature to 5 into the heat, fry the eggplant in the oil pan, fry until golden on both sides, remove it and set aside. Then pour the meat pieces into the oil pan, burst out the fragrance, then add oyster sauce and soy sauce to fry until fragrant, then add the eggplant, add some water, and reduce the juice over high heat.

First prepare chopped green onions and minced garlic, then wash the eggplant, never cut off the eggplant, then flip 90 degrees, evenly cut the eggplant, and then stretch the eggplant like a spring and then put it in the line, fill it with cornstarch, put the oil in the pan, fry it for a period of time and take it out for later use, and then put the oil in the pot and put it in the minced meat, add ginger and garlic after frying and changing color, put in oyster sauce, soy sauce, dark soy sauce, cooking wine, sugar, and then add water starch to thicken, and then pour the seasoned sauce on the eggplant.

Wash the eggplant and cut it into strips, then put oil in the pot, fry the eggplant yellow, add water, simmer over low heat, wait for the eggplant to be fully cooked, put it on a plate, then heat the oil in the pot, add carrots, peppercorns, light soy sauce, salt, stir-fry until fragrant, and then thicken with starch, remove from the pot, pour it on the eggplant, successfully; You can use a steamer to steam the eggplant in advance, so that it is easier to absorb the flavor.

Put the meat filling in the eggplant, fry it in the oil pan, and then adjust the sauce you like to eat, so it is very delicious. Be sure to control the amount of condiments, pay attention to the way you make sweets, pay attention to the method of frying in the pan, control the oil temperature, control the heat, and add some tomato sauce.

Clean up the eggplant, heat the oil, fry the eggplant until golden brown on both sides, then add other ingredients, add a little water and simmer.

The first step is to put the washed long eggplant on the cutting board, find a bamboo chopstick, and place the bamboo chopsticks in front of the eggplant.

The second step is to pick up the knife surface and make an incision at a 45-degree angle with the eggplant placed horizontally in front of you; Each time the knife is cut, the incision of the knife is at a 45-degree angle to the cutting board.

The third step is to change the direction after cutting, put the uncut part of the bottom surface, cut the knife and the eggplant vertically, the bamboo chopsticks are still placed in the old place, with the help of the bamboo chopsticks, the place where the bamboo chopsticks are cut can be, and it can also be guaranteed not to be cut.

Finally, the eggplant is cut.

1. Put the eggplant flat, you can put two chopsticks on both sides to avoid cutting off the eggplant.

2. Starting from the right, cut the knife at a 45-degree angle to the eggplant. Cut into thin slices about centimeters thick and cut them to the left side in turn, so they will not be cut off because there are chopsticks underneath.

3. Cut one side of the eggplant.

4. Turn the eggplant over and face up on the side of the board.

5. Cut the other side with the same knife method as before.