How to make shredded pork roasted eggplant, how to make shredded eggplant meat

1.Remove the stems and skins of the eggplant and cut them into large slices 5 cm wide and 2 cm thick. Then open horizontally from the middle, the long side is 1 cm connected and continuous, the connected side is inward, the cut side is outward, and then cut horizontally with a knife, every 1 cm wide cut a knife, the first knife is left about 1 cm on the top not to cut off, the second knife is cut off, the third knife is like the first knife, the fourth knife is like the second knife, and so on.

After cutting, put the front piece in a bowl, add 5 grams of refined salt, grasp well, soak for about 10 minutes, and remove the water;

2.Cut the fat and lean meat into 5 cm lengths; Put 3 mm thick silk in a bowl, add grams of soy sauce and wet starch, and grasp the homogenization well. Cut the green onions into 3 cm long diagonal slices;

3.Put cooked lard in the wok, burn it with a strong fire until it is hot, put in the shredded meat and stir-fry until it is about eight mature, add green onions, ginger and garlic tips to stir-fry, put sweet sauce and eggplant pieces, add grams of refined salt, soy sauce, 10 grams of Shao wine and about 75 grams of broth, burn until the eggplant pieces are fully cooked, add monosodium glutamate, hook thin with wet starch, pour 10 grams of cooked lard, turn it upside down and put it on the plate.

Precautions. 1.The eggplant must be peeled, salted, and then fried in a pan of human oil, not only the color is light white and bright, the texture is glutinous, and the taste is very different from the water that has not been salted.

2.The eggplant is fried, it has been cooked thoroughly, and it is boiled in the pot, the time should be short but not long, and it can be flavored. If the burning time is too long, first, the eggplant loses its oil and the color is not good; Second, the taste is inferior and the glutinous is insufficient.

3.The thickening should be thin but not thick, and it is better to be greasy.

Ingredients: Eggplant.

Excipients: pork (fat and lean), starch (broad beans) 5 grams.

Seasoning: 5 grams of green onions, 5 grams of garlic, 3 grams of sweet noodle sauce, 40 grams of lard (refined), 5 grams of ginger, 5 grams of salt, 10 grams of soy sauce, 10 grams of rice wine, 2 grams of monosodium glutamate, appropriate amount of each.

How to make shredded meat and roasted eggplant.

1.Remove the stems and skins of the eggplant and cut them into large slices 5 cm wide and 2 cm thick.

2.Then it is opened horizontally from the middle, and the long side is 1 cm continuous.

3.The connected side is inward, the cut side is outward, and then cut horizontally with a knife, every 1 cm wide cut a knife, the first knife is left about 1 cm on the top of the knife not to cut off, the second knife is cut off, the third knife is like the first knife, the fourth knife is like the second knife, and so on.

4.After cutting, put the eggplant pieces in a bowl, add refined salt, and soak for about 10 minutes to remove the water.

5.Cut the pork fat into 5 cm long and 3 mm thick shreds and put them in a bowl.

6.Put soy sauce and wet starch in the shredded meat, and grasp the homogenization well.

7.Cut the green onions into 3 cm long diagonal slices;

8.Put cooked lard in a wok, burn it over a hot fire until it is 60% hot, put in eggplant pieces, fry it until it is cooked thoroughly, remove and drain the oil.

9.Put cooked lard in the wok, burn it with a strong fire until it is 60% hot, put in the shredded meat and stir-fry until it spreads out about eight years of maturity, and then stir-fry the green onion, ginger and garlic slightly.

10.Then add sweet sauce and eggplant pieces, add refined salt, soy sauce, rice wine and about 75ml of broth, and cook.

11.Burn until the eggplant pieces are cooked thoroughly, add monosodium glutamate, thicken with wet starch, pour in cooked lard, and turn it upside down and put on a plate.

Shredded pork and roasted eggplant strips.

Ingredients: 2 eggplants, a few small pieces of pork, 5 shiitake mushrooms, braised sauce, dark soy sauce and polysaccharides.

Directions Cut the eggplant vertically into 4 strips, cut each strip into small portions, and marinate the pork in light soy sauce, dark soy sauce, sugar, corn starch and sesame oil. Soak the mushrooms and cut them into shreds.

2. Fry the eggplant until brown (a), then pick up and put it in the shakpan to separate the oil (b), and fry the shredded mushrooms and shredded pork with less oil until fragrant

3.Add the braised sauce, eggplant and green onion and stir-fry together until the juice begins to thicken, wait for the eggplant to absorb the flavor, try the flavor, the braised sauce is thick enough to stick to the eggplant, and then serve.

Note: If the braised sauce is too thin, add cornstarch and water to mix.

The preparation of eggplant shredded meat is as follows:Ingredients: eggplant, pork tenderloin, chopped green onion, ginger slices, garlic, cooking oil, thirteen spices, salt, soy sauce, chicken essence, water. Clan number.

Tools: kitchen knives, anvil sedan heads, bowls, pots, spatulas, plates.

1. Wash the eggplant and remove the stems and cut into shreds.

2. Cut the meat into shreds.

3. Prepare chopped green onions, ginger slices, 2 crushed garlic, and mince an appropriate amount of garlic.

4. Heat the pan, cool oil, green onion, ginger and garlic and stir-fry until fragrant.

5. Stir-fry shredded pork, add thirteen spices and soy sauce when 7 are ripe.

6. Pour in the eggplant.

7. Stir-fry evenly and add a pinch of salt.

8. After all the fry is done, pour in the minced garlic and chicken essence, stir-fry evenly and then get out of the pot.

9. Serve, plate, and eat.

All you need to do is prepare:100 grams of minced meat, 1 eggplant (round), 1 tomato, 2 cloves of garlic, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of sugar, 1 tablespoon of light soy sauce. First simmer the eggplant strips over medium heat, then blanch the tomatoes in hot water, then chop them into dices, then fry the minced meat, then put the soft eggplant strips and diced tomatoes in the pot and stir-fry and add condiments.

The specific steps are as follows:1. Cut the eggplant into strips and soak in salt water for a short time.

2. Heat the pot, then add a small amount of oil, put in the cut strips, and simmer over medium heat until the eggplant is soft.

3. Such a state is fine.

4. Blanch the skin of the tomato in hot water and chop it into cubes.

5. Sit in a hot pot, add a little salad oil, add minced green onion and ginger and stir-fry until fragrant, then add the meat filling, stir-fry until white, and then add diced tomatoes and stir-fry.

6. After the soup is stir-fried, add dark soy sauce and light soy sauce.

7. Then add the eggplant strips, then add an appropriate amount of salt and sugar, and finally add minced garlic to remove from the pot.

8. Such a plate of roasted eggplant with meat foam is quite a meal.

A few simple steps to teach you how to make delicious minced meat and eggplant.

The eggplant is deep-fried, the minced meat and bean paste are stir-fried until fragrant, and water is added to the eggplant.

How to cook minced eggplant? Peel the eggplant and change it to a flower knife, soak it in salt, bare-top it with starch, fry it in an oil pan until golden brown, put the prepared soup and put it in the eggplant and cook for five minutes to reduce the juice.

How do you cook roasted eggplant with minced meat? First cut the eggplant into strips, then marinate with salt for ten minutes, put the eggplant in the pot, after it is soft, exceed, pour in the minced meat, stir-fry the bean paste, pour in the eggplant, and then add the soup.

1. Cut the eggplant into hob pieces.

2. Take a bowl and add water, starch, sugar, vinegar, soy sauce, salt and minced garlic and mix it into a bowl of juice.

3. Sprinkle the sliced eggplant evenly with dry starch.

4. Fry in an oil pan until golden brown.

5. Leave the bottom oil in the pan and fry the minced meat until it changes color.

6. Add chopped green onion and ginger and stir-fry until fragrant.

7. Pour in the bowl juice and bring to a boil until thick.

8. Pour in the fried eggplant and stir-fry quickly, so that the eggplant is evenly covered with soup.

【Ingredients】Half a kilogram of eggplant, two taels of pork, five coins of wet starch, five coins of bamboo shoots, five points of green onion and garlic, five points of soy sauce, two catties of vegetable oil (about three and a half of consumption), three points of monosodium glutamate, two points of sesame oil, and six taels of broth.

Cooking method] 1Cut the eggplant in half, make an oblique pattern on the round surface, and then cut it into oblique strips three minutes wide and one inch and two minutes long; Cut the green onion into slices that are 3 minutes wide and 6 minutes long; Thinly slice the bamboo shoots and garlic; Cut the meat into slices five minutes wide and one inch long.

2.Pour the vegetable oil into the pot and cook until it is 60% hot, put in the eggplant, fry it until the eggplant changes color, and then remove it.

3.Leave one or two halves of oil in the pot, the rest of the oil comes out, add green onion and garlic to stir the candle, and then add the meat slices to fry it, that is, add the soy sauce, monosodium glutamate, broth, and bamboo shoots together, and then add the fried eggplant after boiling, and then add the fried eggplant for two to three minutes, then add the wet starch hook juice, put it into the plate, and pour it with sesame oil.