How to make super delicious red braised eggplant

Ingredients: 2 long eggplants, 100 grams of pork belly, 1 chili pepper, 5 cloves of garlic, appropriate amount of oil [Seasoning] 2 spoons of soy sauce, 1 spoon of sugar, 2 spoons of wine [Method] 1. Cut the eggplant vertically into 4 strips, then cut it horizontally into segments, and cut the pork belly into shreds. 2. Slice the chili pepper and crush the garlic. 3. Heat the oil, put the eggplant in the pan and fry it immediately.

4. Put two spoons of oil in the pot, fry the chili pepper and garlic first, then add the shredded meat and fry until it changes color, then put in the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot and serve it on a plate. The second method [Ingredients] eggplant (2 pieces), pork (2 taels), green onion (1 root) [Ingredients] oil (15 tablespoons), salt (1 3 tablespoons), soy sauce (1 tablespoon), chicken powder (1 tablespoon), corn starch (1 tablespoon) 【Method】 1 Wash the eggplant and remove the head and tail, cut it into hob shapes, soak it in clean water, drain the water and sprinkle a little starch and mix well. Wash the green onion from the head and tail and cut it into sections.

2 Wash and slice the pork, puree, add 1 2 tablespoons of soy sauce, 1 tablespoon cornstarch, 1 2 tablespoons of oil and 1 3 tablespoons of chicken powder, mix well, marinate for 10 minutes to taste 3 Pour 3 tablespoons of oil into the pot and heat it, pour in the minced meat and stir-fry until the meat turns white, then remove and set aside. 4 Continue to add 10 tablespoons of oil, stir-fry the chives, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and fry until the eggplant is soft, about 5 6 minutes. 5 Pour in the minced meat and stir-fry for 1 minute, sprinkle 1 3 tablespoons of salt, 1 5 tablespoons of chicken broth and 1 2 tablespoons of soy sauce to taste, and you're ready to go!

The third method [raw materials] 1. One pound of eggplant, cut into hob pieces, mix well with a spoonful of salt and marinate for 20 minutes. 2. Two tablespoons of cooking wine. 3. Two octagonal (large material).

4. Three green onions, finely chopped. 5. Three cloves of garlic, sliced. 6. Two sprigs of coriander, finely chopped.

7. Put a spoonful of watercress, a tablespoon of soy sauce, a tablespoon of sugar, and a tablespoon of chicken essence in the same bowl. 8. Add a tablespoon of starch and water to make a sauce. 【Method】 1. Squeeze the marinated eggplant pieces out of the water.

2. Put oil in the pot and boil until it is hot, pour in the eggplant pieces and stir-fry until it is yellow. 3. Wash the pot, put a small amount of oil, and when it is hot, put the chopped green onions, garlic slices, and star anise into the stir-fry to make a fragrant fragrance, pour in the eggplant pieces and stir-fry. 4. When the eggplant pieces are fried, add cooking wine, all the seasonings in the watercress bowl, half a cup of soup or water to boil and thicken.

5. Sprinkle in the coriander. [This paragraph] the fourth method [Ingredients] eggplant [Accessories] mushrooms, tomatoes, fungus, green onions, ginger, garlic [Seasoning] monosodium glutamate, sugar, soy sauce, vinegar, cooking wine, starch [Method] 1. Peel and cut the eggplant into thick slices, lightly cut the surface with a flower knife, then cut it into hob pieces, and fry it in an oil pan until golden brown for later use; 2. Add a little soaked fungus and shiitake mushrooms to the minced green onion, ginger and garlic, add cooking wine, soy sauce, sugar, vinegar and monosodium glutamate and mix well, leave the bottom oil in the pot, pour in the adjusted juice, thicken the water starch, add tomatoes and eggplant and quickly stir-fry evenly. 【Features】Fresh and fragrant, crispy on the outside and tender on the inside.

Stew pork belly and eggplant in a sand bowl.

Remember.

Put the eggplant in the pot and steam it for about 10 minutes, cut the eggplant with a knife, cut the meat inside the eggplant with a knife or chopsticks, and then pour the soup on it.

1. Finely chop the garlic and dice the red pepper for later use.

2. Wash the eggplant, remove the stem, and don't cut it in half if it doesn't grow.

3. Add cold water to the pot and steam the eggplant in the pot for about 10 minutes.

4. Steam until the eggplant is soft and take it out.

5. After taking it out, cut the eggplant with a knife, and cut the meat inside the eggplant with a knife or chopsticks.

6. Then put oil in the pot, put the garlic and red pepper into the pot and stir-fry until fragrant. Then start seasoning, add soy sauce, oyster sauce, salt, tomato paste, chicken essence, an appropriate amount of sugar to enhance freshness, you can put an appropriate amount of water to retain the juice.

7. When the sauce is ready, pour it over the eggplant. This way the steamed eggplant is ready.

Crazy eggplant is here to the old iron, crispy on the outside and sweet and sour on the inside.

The eggplant is so fragrant when grilled like this!

Eggplant Chang Luzi is so delicious:Ingredients: 2 eggplants (purple skin, long).

Excipients: 3 grams of salt, 2 tablespoons of braised soy sauce, a pinch of green onion, 2 cloves of garlic, 3 grams of pepper, 3 grams of chili powder, half a pot of rapeseed oil. Finger resistance.

Steps: 1. Wash the black-skinned eggplant and cut it with a hob.

2. Heat the pot and add rapeseed oil.

3. Burn until bubbling disappears, then put it in the eggplant and fry it.

4. Fry until golden brown and remove the oil.

5. Leave a little base oil in the pot, add garlic and green onions, and stir-fry until fragrant.

6. Add the fried eggplant.

7. Mix with bean paste, braised soy sauce, pepper, starch, chili powder, a pinch of salt, and make a bowl of juice.

8. Pour evenly and slowly along the circle.

9. Turn the spatula slightly to evenly make each piece of eggplant taste and color. Just reduce the juice on high heat.

10. Appreciation.

Roasted eggplant. Ingredients:

3 eggplants (peeled), half a tomato, one persimmon pepper (to be small), 10 grams of good soy sauce, 20 grams of sugar, 5 grams of salt, a little monosodium glutamate, an appropriate amount of green onions, ginger and new garlic.

Method: 1. Cut eggplant, tomatoes and persimmon peppers into hob pieces. Finely chop the green onion and ginger, crush the garlic, add soy sauce, sugar, salt, monosodium glutamate, starch, and mix well with water.

2. Put oil in the wok, not too much, just about the same amount of oil as the general stir-fry. Because eggplants are more "eaten" at first, be sure to heat the oil slowly. And you have to turn it frequently, you almost can't stop the shovel, you have to keep turning it, and when the eggplant ant looks yellow and soft, turn it slowly.

Flip slowly but also turn over, the trick to burning eggplant is delicious and not greasy is to "turn".

When the eggplant is very soft, add the tomatoes and bell peppers, of course, if you don't like these two things, you can leave them out, and bury the eggplant in them. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.