How to make eggplant in Northeast sauce, home cooked method of eggplant in sauce Northeast

Ingredients: 2 eggplants, minced meat, soybean paste, soy sauce, garlic, shallots, ginger, sugar, pepper (you can leave it alone).

Method 1Cut the whole eggplant with an oblique knife and do not cut it. The depth of this knife is based on my feelings, and I am very insensitive to numbers and cannot give exact numbers.

3.Add less water to the minced meat and stir and open. The trick to making stuffing is to add a little water each time, then beat it in one direction, repeat it a few times, and then make it into a sticky huddle with meat filling.

Then minced ginger, minced green onion, salt, soy sauce, pepper, a little sugar, chicken essence and stir well.

4.Put the finished minced meat into the eggplant incision, not too much so that it doesn't spill.

5.Now it's time to start frying Put oil in the pot, 7-8 into Add the eggplant, adjust the heat to medium heat, so as not to paste Because the home is not like a restaurant that doesn't use so much oil, so let's use a spoon to pour the oil on the eggplant, so that the eggplant is also cooked If you want to turn it over, you need to use a spoon to hold the eggplant, turn it over with chopsticks or a spatula, and wait until the eggplant is soft and the meat filling is cooked. Multiply the disc

6.Now make the sauce Add oil to the pot Add green onions, garlic, ginger, stir-fry until fragrant, add soybean paste, add a little water and boil. and so on for oil-water separation. Add sugar and you're good to go. Pour the miso over the eggplant and sprinkle the fried garlic in the middle.

Ingredients: 2 eggplants, 2 taels of minced meat, half a green pepper, a little green onion, 2 cloves of garlic, 1 4 bags of soybean paste, 1 5 bags of sweet noodle sauce, a little spice, 2 spoons of oil.

MethodFinely chop the garlic and chop the green onion, add two tablespoons of oil, and put in the microwave on high heat for 1 minute.

Cut the eggplant obliquely and put in the microwave for 1 minute.

After removal, apply part of the oil in 1 to the eggplant and place in the microwave for 1 minute.

Chop the green peppers, add the meat filling, spices, and put in 1 medium. Heat on high for 1 minute.

Increase the mismi, pasta sauce and soy sauce on 4 medium and heat on high for 1 minute.

Finally, put the eggplant in 5, add an appropriate amount of water (submerged eggplant), and heat on high for 10 minutes (for 5 minutes, take it out and turn it.) ）。Serve.

Sauce eggplant is done at home, no oil is used, no frying, simple and delicious, and it goes well with rice.

The home recipe for sauce eggplant is as follows:

Ingredients: 3 eggplants, 2 taels of pork belly, half a head of garlic, an appropriate amount of green onions, an appropriate amount of ginger, a spoonful of bean paste, a tablespoon of light soy sauce, a teaspoon of cooking wine, a teaspoon of oyster sauce, a teaspoon of granulated sugar, 1/2 teaspoon of sesame oil, a pinch of monosodium glutamate, a pinch of pepper, a pinch of salt, a pinch of dried red pepper.

Steps: Step 1: Wash the eggplant and remove the stem, and cut the skin with a knife at both ends of the eggplant. Finely chop the green onion, mince the garlic, shred the ginger, finely chop the dried red pepper, and dice the pork belly.

Step 2: Prepare a bowl and add a spoonful of bean paste, a tablespoon of soy sauce, a teaspoon of cooking wine, a teaspoon of oyster sauce, a teaspoon of granulated sugar, half a teaspoon of sesame oil, a little monosodium glutamate, one-third of garlic, one-third of chopped green onions, a pinch of salt, and all chili peppers. Finally, add twice the volume of water in the sauce above.

Step 3: Add a little vegetable oil to the pot, put the eggplant into the pot when the oil temperature is 30% hot, turn on low heat and fry slowly, do not cover the pot. In this process, you need to turn it over to avoid frying the eggplant, and wait until the eggplant is soft, put it aside for later use, and be careful not to puncture the eggplant.

Step 4: Leave a little oil in the pot, and when the oil temperature is 30% hot, add a little chopped green onion, minced garlic, shredded ginger and pepper to stir-fry until fragrant. Immediately after that, you can pour in the diced pork belly and stir-fry, stir-fry the diced meat, and wait until the diced meat is fried until it changes color, and then you can add the eggplant.

Step 5: Pour the previously prepared sauce into the pot, add a lid, and simmer on low heat. This process should be carefully cared for, and the bottom of the pot can be turned appropriately with a spatula to avoid sticking to the pot.

In about five minutes, you can turn on the high heat to reduce the juice. When the soup is thick, you can turn off the heat and sprinkle the green onion out of the pot, and it is best to set the plate yourself, which will increase the appetite even more. The well-made eggplant sauce is salty, sweet, and delicious, slightly sour, with fluffy flesh and a unique flavor.

The home recipe for sauce eggplant is as follows:Ingredients: 280 grams of eggplant, 100 grams of pork.

Excipients: 5 grams of minced ginger, 5 grams of chopped green onion, 5 grams of garlic slices, 30 grams of starch, 15 grams of XO sauce, 2 grams of salt.

1. 5 grams of minced ginger, chopped green onion, 5 grams of garlic slices, 280 grams of eggplant slices.

2. Slice 100 grams of pork, pour in 30 grams of chopped green onion, ginger slices and starch, and stir well.

3. Put an appropriate amount of pork filling into the eggplant, and smear the starch on the outside of the eggplant.

4. 500ml of cooking oil, heat the oil to 50% hot, and fry it on low heat until golden brown on both sides.

5. 5ml of cooking oil, pour in garlic slices, slow cherry blossom fire and fragrant, 300ml of water, 15g of XO sauce, stir well.

6. Pour in 2 grams of eggplant and salt, and reduce the juice over high heat.

The home-cooked preparation of eggplant in Northeast sauce is as follows:Preparation: 3 shredded ginger, garlic, shredded green onion, pork belly, green pepper, light soy sauce, oil, a little five-spice powder, etc.

1. Prepare the eggplant, choose this purple long eggplant is the best. Wash well.

2. Prepare shredded ginger and garlic. Shredded green onions. A pinch of pork belly. A green pepper, cut into green pepper rings.

3. Tear the eggplant into long strips by hand. Spare.

4. Heat oil in a pot and put more. The oil temperature is 5 layers hot, and the ginger and garlic are stir-fried until fragrant. Add the eggplant and stir-fry evenly. If it's too dry, add a little water.

5. Add an appropriate amount of light soy sauce, oil consumption, and a little five-spice powder. Continue to stir-fry. Sauté until the eggplant is slightly tender. Add sauce. Just choose your favorite sauce.

6. Continue to stir-fry evenly. Saute until the eggplant is completely tender, add a small amount of water and simmer for a few minutes.

7. Before the soup thickens, add green pepper rings and shredded green onions, stir-fry a few times, and remove from the pot.

The authentic Northeast sauce eggplant auspicious call cong home cooking method is as follows:Tools Ingredients: eggplant, soybean paste, garlic, cherry onion, pork, cooking wine, pepper.

1. Remove the roots of the eggplant and cut it into two sections. In a frying pan, put oil, over medium-low heat, slowly fry the eggplant, turn it over when it changes color and is slightly soft, and it is best to fry it on all sides. In the end, the eggplant is very soft and not mushy, and it takes about 10-15 minutes to bury the bell.

2. Mince the pork. Put oil in another pan and fry the minced meat, add pepper and cooking wine to remove the smell.

3. Add minced green onion and garlic and stir-fry until fragrant.

4. Add water to the miso and mix well, add to the minced meat and stir-fry until the miso soup is bubbling.

5. Add half a small bowl of water and add the fried eggplant. Simmer over medium heat for 2-5 minutes until the eggplant is tender.

6. Remove from the pot and serve on a plate.

To make the Northeast sauce eggplant with soybean paste, the method is as follows:

1. Materials. 3 eggplants, 3 cloves of garlic, 1 tablespoon soybean paste, 50 grams of oil.

Second, the practice. 1. Wash and dry the eggplant, cut off the roots, and then draw a deeper cross with a knife on the roots of the eggplant vertically to facilitate the flavor. Slice the garlic and set aside.

2. Stir-fry the missing liters and pour oil into the pan, more eggplant, the eggplant is more oil-absorbing, and then choke the garlic slices. Then put the eggplant into the pan, turn the heat to low and fry the eggplant. This step is easy to splash oil, and it is best to cover the pot with a lid.

Then turn the dough with chopsticks every two minutes, about four or five times, until the eggplant is completely soft. Pay attention to this step, be careful when you turn it in the later stage, don't break the eggplant, and keep the eggplant in its full shape.

3. Dilute a tablespoon of soybean paste, about 15g, two tablespoons of water, about 30ml.

4. Pour the prepared sauce into the pot, turn to medium-low heat, simmer for about 5 minutes, and turn the eggplant again in the middle. Then turn to high heat to collect the juice, be careful not to collect too dry, keep some, and dip it in soup when eating.

<> "Eggplant Sauce. Ingredients: pork belly, potatoes, closed eggplant, green onion and ginger, green and red peppers.

Method. 1. Handle the ingredients: cut the meat into thin slices, cut the potatoes into small pieces, soak the eggplant in salted water, and mince the other ingredients.

2. Stir-fry the meat in hot oil, add a spoonful of light soy sauce, half a spoon of dark soy sauce, and a spoonful of thirteen spices (Sichuan pepper powder) Add green onion and ginger and stir-fry evenly.

3. Put the wilted eggplant in the pot, pour in the potatoes after the eggplant is soft, add a spoonful of clan brother bean Zhaoxing petal sauce, stir-fry well, pour in an appropriate amount of water, and add an appropriate amount of salt to taste.

4. Cover the pot and stew until the potatoes are soft and rotten, add minced garlic and mix well before leaving the pot.

Note: Try to choose eggplant with less moisture, it is easier to stew soft.

Tips.

The eggplant sauce must be stewed until the potatoes are turned into potatoes, and the eggplant will rot when poked, and the bibimbap will be fragrant.

When frying eggplant, stir-fry it over low heat until the volume becomes significantly smaller and the eggplant with less moisture tastes better stewed.