How to fry shredded eggplant with meat, how to fry shredded meat with eggplant

Ingredients: 300 grams of eggplant (purple skin, long), auxiliary ingredients: 100 grams of lean pork, seasoning: 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 50 grams of soybean oil, 10 grams of sesame oil, 15 grams of pea starch.

Method. 1.Peel the eggplant, cut it into even strips, soak it in water for 3 minutes, remove and drain the water;

2.Wash and cut the pork into thin strips, grasp and starch with 1 gram of refined salt and 20 grams of wet starch (15 grams of starch plus water);

3.Smooth the shredded meat into the hot oil and pour it into a colander;

4.Heat 30 grams of bottom oil in the pot, put in the pot with green onion and ginger shreds, then cook in cooking wine, add shredded eggplant and stir-fry;

5.Add monosodium glutamate and sugar and stir-fry until the shredded eggplant is tender and hot, add the shredded meat and stir-fry well;

6.Pour in pepper oil, remove from the pan and serve.

Ingredients: 300 grams of eggplant (purple skin, long), auxiliary materials: 100 grams of lean pork, seasoning: 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 50 grams of soybean oil, 10 grams of sesame oil, 15 grams of pea starch.

Method 1Peel the eggplant, cut it into even strips, soak it in water for 3 minutes, remove and drain the water;

2.Wash and cut the pork into thin strips, grasp and starch with 1 gram of refined salt and 20 grams of wet starch (15 grams of starch plus water);

3.Smooth the shredded meat into the hot oil and pour it into a colander;

4.Heat 30 grams of bottom oil in the pot, put in the pot with green onion and ginger shreds, then cook in cooking wine, add shredded eggplant and stir-fry;

5.Add monosodium glutamate and sugar and stir-fry until the shredded eggplant is tender and hot, add the shredded meat and stir-fry well;

6.Pour in pepper oil, remove from the pan and serve.

【Shredded eggplant meat】

Ingredients: Eggplant Pork with both fat and lean.

Excipients: garlic, green onions, ginger, shallots.

Seasoning: salt, chicken essence, light soy sauce, oyster sauce.

Method 1A long eggplant, cut into three sections, then cut into long strips 2Cut them all into long strips, cut them and put them in a basin for later use.

3.Slice a piece of ginger into shreds, cut the garlic into garlic slices, cut the green onions into chopped green onions, and put them together for later useThe pork is separated from the fat and the lean, and the fat part is cut into thin slices.

5.The lean part is first cut into thin slices, and then the knife is changed to shredded meat.

6.Add vegetable oil to the pot, a little less than the usual vegetable oil, add the fatty meat and stir-fry to remove the fat from the fatty meat.

7.After frying, add the lean meat and stir-fry, fry until it changes color, then add the green onion, ginger and garlic and stir-fry until fragrantStir-fry evenly and pour in the eggplant strips for stir-frying.

9.Don't be in a hurry to fry the eggplant, add salt and light soy sauce after frying until soft, and continue to stir-fry for 10Stir-fry well, add chicken essence and oyster sauce and continue to stir-fry.

11.Sprinkle in chopped green onion for garnish, stir-fry evenly and enjoy.

Stir-fried shredded meat with eggplant

Stir-fried eggplant with pork belly.

Ingredients: 1 round eggplant, 1 piece of pork belly.

Ingredients: 1 green onion, 1 head of garlic, some dried red peppers, 2 spoons of light soy sauce, half a spoon of dark soy sauce, appropriate amount of salt.

Step 1: Wash the eggplant and remove the stem, cut it into finger-thick strips, and shred the pork belly, the thickness is moderate, I cut about 5 mm. Finely chop the green onion and garlic and set aside.

Step 2: Sprinkle half a spoonful of salt into the pan to prevent the oil from frying when frying. Then pour in a small amount of oil to prevent it from sticking to the pan, wait for the oil temperature to be 60% hot, put in the sliced pork belly, be sure to roast slowly over medium heat, bake until one side is yellow, turn over and bake the other side.

Pay attention to control the heat, the surface of the meat can be browned, if you use low heat for a long time, the meat slices will become hard, the taste of the meat will be affected, and the fire is easy to burn.

Step 3: After the meat is browned on both sides, add 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 3 tablespoons of water, and bring to a boil over high heat to let the meat slices taste and color.

Step 4: Pour in the eggplant strips and stir-fry over high heat for two minutes to let the cut strips absorb the flavor.

Step 5: Finally, pour in green onions, minced garlic and dried chilies, add an appropriate amount of salt, stir-fry evenly, and then put it on a plate and remove it from the pot. In this way, a plate of eggplant roasted pork belly is ready.

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.

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.

Ingredients: Eggplant.

1 excipient. Pork to taste, green onion to taste.

Ginger to taste, garlic to taste.

Appropriate amount of green pepper with oil.

Salt to taste, dark soy sauce to taste.

Appropriate amount of MSG. Stir-fry to other tastes.

Twenty minutes of craftsmanship.

It's time-consuming. Difficulty: Eggplant fried shredded pork steps.

Steps to stir-fry shredded meat with eggplant: 1 1 Cut the eggplant into shreds.

Steps to stir-fry shredded meat with eggplant: 2 2 Lean pork is also cut into shreds.

Steps to stir-fry shredded meat with eggplant: 3 3 Shred the chili pepper, chop the green onion, shredded ginger and minced garlic.

Steps for stir-frying shredded meat with eggplant: 4 4 Pour oil into the pot, stir-fry the shredded meat, add shredded ginger, chopped green onion and minced garlic and stir-fry until fragrant, and add dark soy sauce.

Steps for stir-frying shredded meat with eggplant: 5 5 Add shredded green pepper and shredded eggplant and stir-fry evenly until cooked, add salt and monosodium glutamate and remove from the pot.

Ingredients: Ingredients.

100g of pork

Eggplant 2 adjuncts oil.

Salt to taste, pepper to taste.

1 sautéed and stewed until fragrant.

Appropriate amount of green onions. Garlic to taste.

Soy sauce to taste. Fresh vegetables in moderation.

Appropriate steps. 1.Shred the meat.

2.Take the green onion leaves and chop the green onion.

3.Finely chop the garlic.

4.Wash the eggplant, remove the stems and shred.

5.Shred the peppers.

6.Heat a pan with cold oil.

7.Add shredded pork and stir-fry until browned.

8.Pour in the eggplant and stir-fry.

9.Eggplant until tender, pour in the chili pepper and stir-fry. Add minced garlic, soy sauce, fresh vegetables, stir-fry and stew until fragrant, and stir-fry evenly with salt.

10.Finally, sprinkle in the chopped green onion and stir-fry a few times to remove from the pan.

Tip 1, if it is an iron pan, when frying meat, the hot pan and cold oil are not easy to stick to the pan.

2. The eggplant itself is more absorbent, so you should put a little more oil in the fried eggplant than you usually stir-fry, but not too much, it will be greasy.

3. If you feel the pot when stir-frying.

Stir-fried shredded eggplant is made in the following way:Slice the eggplant and cut it into shreds, sprinkle with salt and marinate for half an hour, and dry the water.

Shred the tenderloin, add oil, a little light soy sauce, starch, stir, marinate for 15-20 minutes.。

Shred the carrots, fry in oil in a pan until they change color, remove and set aside.

Chop chopped green onions, shredded ginger, minced garlic (more, delicious), chopped coriander and set aside.

Put twice the oil in the pot for stir-frying, pour in oyster sauce and cooking wine, add shredded green onions, ginger, minced garlic and shredded carrots and stir-fry for a while.

Stir-fry the shredded eggplant, pour a little dark soy sauce to color, and add a little salt.

Put the coriander and stir well, put a little water and stir-fry for a while, remove from the pot.

How to fry shredded eggplant:Ingredients: 1 eggplant (green skin), 1 sharp pepper.

Excipients: a little refined salt, chicken essence.

A little, a little chopped green onion.

Steps: 1. Shred.

2. Preparation. <>

3. Fry chopped green onions in oil in a pot.

4. Add the shredded eggplant.

5. Add shredded peppers.

6. Put in a spoonful of water, add refined salt and chicken essence.

7. Stir-fry and cook.

8. Delicious and delicious.

Heat the pot and put an appropriate amount of peanut oil. Stir-fry the chives and garlic first, then put the minced meat down and fry on high heat for about two minutes, then shovel it out and put it on a plate for later use. Stir-fry the shredded eggplant until soft, add the chopped red pepper to it, add an appropriate amount of salt and fry for one minute.

Then pour the fried minced meat into it, add some chicken essence and starch water, sprinkle with chopped green onions, and fry evenly.

Ingredients: 1 eggplant, 200 grams of lean pork, 1 sweet red pepper, 2 garlic seeds, 1 chives, an appropriate amount of chicken essence and sugar in oyster sauce, and a small spoon of soy sauce.

1. Peel and cut the eggplant into shreds, then soak it in water to control the water.

2. Wash the pork and control the moisture, then chop it into minced pieces, release the starch, oyster sauce, chicken essence and a small amount of pinned salt, and marinate for five minutes.

3. Heat the pot and put an appropriate amount of peanut oil. Stir-fry the chives and garlic first, then put the minced meat down and fry on high heat for about two minutes, then shovel it out and put it on a plate for later use.

4. Stir-fry the shredded eggplant until soft.

5. Then put the minced red pepper into it, add an appropriate amount of salt and fry for one minute.

6. Pour in the fried minced meat, add some chicken essence and starch water, sprinkle with chopped green onions, and fry evenly.

7. Turn off the heat and put on a plate.

The shredded eggplant is prepared as follows:Ingredients: 2 tablespoons of minced meat, 500g of eggplant, 1 teaspoon of thirteen spices, 2 teaspoons of salt, 1 piece of green onion, 2 chili peppers.

Steps: 1. Shred the green onion and chili pepper.

2. Shred the eggplant.

3. Add hot oil to the meat filling and stir-fry until it changes color, add chopped green onion and thirteen spices.

4. After stir-frying the fragrance, add shredded eggplant, stir-fry until it changes color and is soft, add salt, shredded chili pepper, if there is a paste pot and other phenomena can not be stir-fried smoothly, you can add an appropriate amount of water.

5. Stir-fry the chili pepper until fragrant, then put it out and finish.

The best way to make fried shredded eggplant is as follows:

Ingredients: Two eggplants.

Excipients: 50 grams of Qiaohua pork, 2 green peppers, a little dried shrimp, 3 garlic, 5 dried chilies, 5 grams of light soy sauce, 2 grams of oyster sauce, 2 grams of pepper, 1 gram of aged vinegar.

First, first prepare the eggplant to wash and remove the roots, then remove the skin (tender eggplant can not remove the eggplant skin), change the knife and cut into thick shreds (the eggplant can not be cut too finely, so it will be easy to break when fried in the later stage, which will greatly affect the overall appearance, and it is best to be as thick as chopsticks).

2. Then remove the seeds of the green pepper and cut it into strips (adding the green pepper will greatly increase the taste of the dish, and the green pepper will be very crisp in the mouth), wash the pork belly and cut it into strips (as thick as the shredded meat), mince the garlic, cut the dried chili pepper into sections, and mince the dried shrimp and put it aside for later use.

3. Then turn on the stove and light the fire, boil the water in the pot, add the shredded eggplant and stir-fry (note that no oil is put at this time, directly dry fry), slowly stir-fry over medium heat (the heat is too large and easy to paste the bottom, and it is not dark when fried in this way), stir-fry until the eggplant becomes soft and pour out (this process is about a minute or so).

4. Brush the inside of the pot, boil the water dry again, put in a little clear oil (it doesn't need too much, the fried pork belly also contains oily high old bends), stir-fry the pork belly, fry until the pork belly crackles in the pot (at this time, the pork in the pot has already come out of the oil), put in garlic, dried chili peppers and other small ingredients to continue to stir-fry.

5. When the nose smells the fragrance, add the shredded eggplant and stir-fry evenly (the eggplant has been cooked after the early stir-frying, and there is no need for too much stir-frying), start to adjust the mouth, and put in the oyster sauce, light soy sauce, chicken essence monosodium glutamate and other seasonings in turn (the salt of this dish is replaced by light soy sauce and oyster sauce), and then change to high heat and stir-fry evenly, and you can put it out of the pot and put it on the plate.