I don t have the appetite to make cured eggplant at home

Preparation materials: 500 grams of round eggplant (long eggplant, round eggplant can be, choose less piglet is better.) ）

80 grams of bacon (bacon can be selected from Sichuan and Guangdong, and it is better to bring a little fat.) ）

5 grams of rice wine and 10 grams of soy sauce. 2 grams of sugar, 2 grams of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of coriander. <>

Practices and Steps:

1.Peel the eggplant and cut it into centimeter strips, and slice the bacon. Finely chop the green onion, slice half of the garlic and cut half of the garlic, and cut the coriander into small pieces for later use. (If you use Cantonese sausages, you don't need to put sugar when stir-frying.) ）<

2.Heat the wok until it is 50% hot, pour in an appropriate amount of oil, put the bacon and fry it over medium heat, immediately turn the chopped green onion and garlic slices to high heat and fry until fragrant, and then put a little rice wine to stir-fry. (Just fry the bacon twice in oil, don't fry it for too long to avoid water loss.) ）

3.Pour in the eggplant strips and turn on high heat, add salt, fry for about a minute, until the eggplant is a little soft, put soy sauce and continue to fry for a while. (The eggplant will be instantly drained by frying it a few times after it is put into the pot, but don't put oil in it at this time, because the eggplant will be soft in the end, and the oil will spit out.)

Eggplant, after the pot is put in the pot, you should add salt, which can make the eggplant soften a little faster. ）

4.Pour an appropriate amount of hot water, bring to a boil over high heat, put sugar, add a lid, simmer slowly for about ten minutes, after boiling for enough time, put minced coriander and minced garlic on high heat and stir well, you can get out of the pot. (Don't burn the eggplant too much, just a little bit, because the eggplant itself will also come out of the water, and if you add more, the flavor of the dish will fade.)

Finally, parsley and garlic. It has a pivotal role, try to put as much as possible. If the soup is slightly too much, you can thicken it to make it stronger.

Tips: 1. Soaking sausages in hot water is to dissolve the harmful substances inside, and by the way, to dilute the salty taste of sausages.

2. Fry the eggplant lightly without frying it too dry, otherwise it will taste bitter.

3. Try to be lighter when seasoning, and put a little more sugar as appropriate. This makes it more delicious and tastes better.

First of all, chop the ginger, garlic and pepper for later use, slice the bacon and soak in warm water for 10 minutes. Mix the sauce with oil, light soy sauce, bean paste, and sugar. Cut the eggplant into strips, fry it in oil until soft, stir-fry the bacon with ginger and garlic pepper and stir-fry well, pour in the eggplant and stir-fry.

The steps to make cured eggplant are to cut the eggplant into pieces, heat the second pot, then put the meat in the stir-fry, then add a little seasoning, the third put in the eggplant, pour in the water, continue to fry, and finally add coriander and garlic to enhance the flavor.

Peel and cut the eggplant into strips, chop the green onions, serve with some green and red peppers, and slice the bacon. Don't put oil in the pot, fry the eggplant dry, add a small amount of oil to the pot, put the bacon and green onions in the pot and fry it, then pour the eggplant into it and fry for a while, add some steamed fish soy sauce, claypot sauce, and add salt and other seasonings when cooked.

In the case of cured meat, slice it and fry it in a pan first. Then put the eggplant in a pan and stir-fry before seasoning. At this time, you can also put some sauce, add a little water, add some chopped green onions, and you can get out of the pot.

Serve with a green pepper. Peel the bacon and slice it. Cut the eggplant into oblique slices.

Then add the eggplant and stir-fry. Add light soy sauce, salt, sugar, a little water, simmer until the juice is harvested, and it is ready. If you don't eat spicy, you can also skip pepper.

1. Peel and cut the eggplant into strips, chop the green onions, serve with some green and red peppers, and slice the bacon!

2. Don't put oil in the pot, fry the eggplant dry, so that the eggplant doesn't eat oil, just put a little oil when frying, and it won't feel too greasy.

3. Add a small amount of oil to the pot, put the bacon and green onions in the pot and fry it, then pour the eggplant into it and fry for a while, add some steamed fish soy sauce, claypot sauce, burn for a while to taste and add some pepper, chicken essence, salt, and you can get out of the pot!

Features: The combination of high-protein bacon and eggplant is a home-cooked dish that is simple but does not lose the taste of the dish.

Steps to make fried eggplant with bacon.

1. Wash the eggplant and cut it into small pieces, and soak the cut eggplant in water to avoid oxidation and blackening.

2. Cook the bacon and cut it into small pieces.

3Finely chop the ginger and garlic, cut the onion into small pieces, and cut the green pepper into small pieces.

4. Heat the wok, put the eggplant cubes without oil, stir-fry and put out.

5Put a little oil in the wok to moisten the pan, add the bacon pieces and stir-fry the oil.

6. After stir-frying the bacon with oil, add onion, ginger and garlic to stir-fry until fragrant.

7. Add the eggplant and green pepper and stir-fry.

8. Add a little cooking wine and stir-fry evenly.

9. Add soy sauce and stir-fry evenly.

10Add pepper noodles, salt and chicken essence and stir-fry evenly.

1.Peel the eggplant and cut it into thick strips for later use.

2.Slice the bacon with the skin, be sure to bring a little fat.

3.Cut the chives into cubes, slice part of the garlic, mince part of the garlic, and cut the coriander into inch pieces for later use.

4.Heat the pot, add the normal amount of oil, and stir the bacon a few times when it is 60% hot.

5.Then put the minced green onion and garlic slices on high heat until fragrant, and put a little rice wine.

6.Then put the eggplant strips down and fry them over high heat, putting the salt down in between.

7.Stir-fry for about a minute to get a little soft, add soy sauce and stir-fry well.

8.Then put some water, bring to a boil over high heat, cover the pot and simmer on low heat for about 10 minutes.

9.After 10 minutes, add the chopped cilantro and minced garlic.

10.If you like the juice to be thicker, you can hook a thickener, it will be more beautiful, and it is no problem if you don't thicken it 1. Both round eggplant and long eggplant can make this dish, but I still think that round eggplant is more delicious;

2. I use Sichuan bacon for bacon, and I can also use Guangdong bacon, but I don't need to put sugar;

3. The eggplant will be dried up after a few stir-fry in the pot, and it will be very dry and astringent, it doesn't matter, it will still be spit out in the end, don't feel that the oil is less and then added, and then it is still dry, and when you feel that it is not dry, then the oil will be too big when the dish is burned, not a light taste;

4. Salt must be put in after frying the eggplant a few times, so that the eggplant can be softened faster, otherwise you will always feel like you are frying a pot of sticks;

5. This dish is also very good without soy sauce, with a fragrant taste, but the taste is also quite strong;

6. Don't burn too much eggplant, because the eggplant will also produce water during the burning process;

7. The most flavorful is coriander and minced garlic, rather than less.

Preface. There is still the last bit of bacon left at home, but it is all fat, so what to fry it with? There happens to be eggplant, eggplant is also a more oil-intensive dish, this dish is created by my husband, he started to make this dish, I didn't expect it to be very delicious, eggplant also dissolved into the aroma of bacon, a dish that goes well with rice.

Material. Ingredients: 400g eggplant, 100g bacon;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Pixian bean paste, appropriate amount of Nande seasoning, appropriate amount of chicken essence. Cured eggplant.

Eggplant, washed and cut into small pieces.

Wash the bacon and cut it into minced meat.

Peel and pat the garlic and chop it, chop the ginger, and cut the green and red peppers into cubes.

Stir-fry ginger and garlic in a hot pan, and fry minced bacon in a pan until the oil comes out.

Put Pixian watercress and stir-fry.

Put the sliced eggplant.

Add salt, san seasoning, chicken bouillon.

Add water and cook until the eggplant is soft.

Tips: The minced bacon should be fried and fried in oil, so that the meat is not so greasy, and the eggplant will also dissolve into the aroma of bacon. Eggplant should be boiled until soft and rotten to be delicious.