Urgent recipe for stuffy eggplant, stuffy eggplant recipe

Cut the eggplant into very large and thick strips, then soak them in cold water for a while, and then scoop them up. Put oil in a hot pan, put a lot of oil, if you have garlic, you can put it in and fry it, and then put the eggplant in it and fry it. You can add a little water!

Then put the salt, the key is the chili sauce, the good kind, don't want any old godmother-take it to eat, you want special broad beans and soybean chili sauce, put some down, put salt, and then keep stirring, and finally cooked, wait for the water to dry, the oil also comes out, at that time, it's fine, you can add some green onions on it!! This method is simple, fast, and very tasty!

Ingredients: 300 grams of tender eggplant.

Ingredients: 10 grams of chili peppers, carrots. 30 grams, half an egg, 75 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams of green onion, ginger and garlic, 3 grams of coriander.

Preparation: 1) Remove the stems, wash and peel the eggplant, cut into strips 4 cm long and 1 cm square, put in the eggs and wet starch paste and grasp well.

2) Shred the green onion and ginger, slice the garlic, cut the pepper and carrot, and cut the coriander into inch pieces. Mix soy sauce, salt, monosodium glutamate, sugar, vinegar and other juices in a bowl and set aside.

3) Put oil in the spoon, heat it for six or seven years, put the eggplant strips into the spoon one by one, fry them until golden brown, pour out and drain the oil.

4) Put the bottom oil in the spoon, heat it and put the green onion, ginger, garlic, shredded pepper, shredded carrot, then put the fried eggplant strips, coriander, quickly pour in the right juice, turn it a few times, and put it on a plate. Key: The eggplant strips should be fried firm to be crispy. When pouring in the juice and stir-frying, it should be faster and have a good taste.

This is fried eggplant strips.

Here's how to make the eggplant in oil:

1. Cut off the stalk of the eggplant, wash the stem, cut it into small pieces, like a water chestnut style, and put it on a plate.

2. Put the wok on the fire, put in vegetable oil, burn until it is hot, pour in the eggplant and simmer and fry, fry from warm oil to oil boiling, see that the eggplant is crispy and soft, pour the oil into a colander, and control the oil.

3. Put the wok on the hot fire, sprinkle in chopped green onions, minced ginger, add water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, and turn a few times.

4. After boiling, cover the wok, turn to low heat and simmer for about 1 minute.

5. When the soup is scarce, stir-fry on the heat for a few seconds, add 15 grams of monosodium glutamate and vegetable oil, shake the wok a few times, and wait for the marinade to thicken.

Braised eggplant in oil is a traditional dish with Zhejiang characteristics made with eggplant as the main ingredient, which belongs to Zhejiang cuisine. The main cooking process is stewing. The eggplant is soft and rotten, and the taste is salty and sweet.

Eggplant is one of the few purple vegetables and a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which are incomparable to other vegetables.

1. Wash and cut the eggplant into strips, you can also tear it by hand, the taste of the tear is better, the meat is cut into strips, the old Ding fried eggplant likes relatively large meat, here you can cut shredded meat or meat slices according to personal preferences, and cut the garlic into small pieces for later use.

2. Heat the pan with cold oil, put more oil, because the eggplant absorbs oil, put enough at a time, and the eggplant oil and water are more delicious. Add the meat and stir-fry to change color.

3. Put in the eggplant, the next is the key step of the whole dish, first of all, you must turn to medium heat, the fire is easy to paste, after the eggplant is put in, press the eggplant with a spatula, and slowly force out the water of the eggplant, 4. The eggplant begins to absorb oil, but after a while, it will "spit out" the oil sucked, here you need to be patient, slowly stuffy, gently press, carefully turn the pot until the eggplant water is spit dry, and the eggplant becomes thinner.

5. Add two star anise, garlic, and a small half spoon of sugar.

6. When the eggplant is very fine, at this time the eggplant is almost soft, add light soy sauce, dark soy sauce, and an appropriate amount of salt to taste. Finally, add a little MSG and remove from the pan.

First get the oil, then turn it in the pan a few times and then simmer.

Prepare an appropriate amount of eggplant, millet pepper, green onion, ginger and garlic, and soybean paste in advance.

1. Wash the eggplant, cut the hob pieces, soak them in cold water, mince the garlic, cut the green onions, and cut the millet pepper into oblique knives.

2. Heat oil in a pan and stir-fry the eggplant.

4. Add minced garlic and millet pepper and stir-fry.

5. Stir-fry two tablespoons of soybean paste evenly.

6. Add an appropriate amount of salt, chicken essence and cooking wine.

7. Add the green onion and stir-fry evenly.

8. Complete the renderings.

The method of braising eggplant in oil is actually super simple and convenient.

Braised eggplant in oil.

Ingredients: 400 grams of eggplant, appropriate amount of chopped green onions.

Method 1: Wash the eggplant and cut it into hob pieces for later use.

2 Add base oil to a pot over medium heat. Add the ginger slices and stir-fry until fragrant, then pour in the eggplant and stir-fry.

3 Stir-fry the eggplant, add MSG and chopped green onion when the eggplant is cooked.

Braised eggplant in oil.

Ingredients: Eggplant.

Accessories: Cooking oil, green onion, ginger, garlic, soy sauce, cooking wine, sugar, salt.

Method: Wash the eggplant and cut it into hob pieces, soak it in cold water for half an hour. Slice the ginger, mince the garlic, chop the shallots and set aside.

2.Stir-fry the oil until the oil temperature rises to 5-6 minutes, then add ginger slices and minced garlic and stir-fry until fragrant, then pour in the eggplant and stir-fry, you will see that the oil in the pot is immediately absorbed by the eggplant, then turn the heat to medium heat, and continue to fry until the eggplant is soft.

3.Put cooking wine, stir-fry a few times, add soy sauce, salt, and sugar, add a small half bowl of water, cover the pot and simmer for 3-4 minutes, at this time the fire should not be too big, medium heat is appropriate, until the water in the pot is almost dry.

4.After the pot is cooked, sprinkle with chopped green onions, and the fragrant eggplant stewed in oil is ready to cook.

1.Wash the eggplant, cut it into small pieces and set aside. 2.

Heat the oil, add the eggplant and simmer. 3.Increase the heat, add chopped green onions, ginger and garlic, add eggplant, cooking wine, soy sauce and other ingredients, and turn a few times.

4.Once boiling, turn to low heat, cover and simmer for one minute. 5.

Wait until the water is fully absorbed, stir-fry a few times, add MSG and vegetable oil, and remove from the pan.