Pork stew eggplant trick, homemade eggplant stew

Eggplant itself is a relatively oil-loving vegetable, so it is easy to stew and taste, pork stewed eggplant is a very common and common practice of northerners, which is convenient and delicious. There are many nutrients in pork, especially lean meat or pork belly stewed eggplant must taste better, so the specific method is just like the name of the dish, the main ingredients are pork and eggplant, and then according to the taste, the method is different, so the general accessories are different.

Practice 1:1Ingredients: 1 potato, 1 eggplant, 50 grams of pork, 4 tablespoons of oil, half a spoon of salt, 1 spoon of soy sauce, half a spoon of cooking wine, an appropriate amount of onion, one-third teaspoon of ginger powder, one-third teaspoon of garlic juice.

2.Directions: Slice the pork, chop the onion, wash the eggplant, dice, peel and dice the potatoes.

Heat the oil in a pan, stir-fry the onion until fragrant, and stir-fry the meat slices. Stir-fry the meat until it changes color, add five-spice powder, ginger powder, garlic juice, soy sauce, and cooking wine. Add the eggplant and potato wedges and stir-fry evenly.

In a small bowl of water, bring to a boil over medium-low heat until the potatoes and eggplants are tender.

Method 2: Ingredients: 400 grams of round eggplant, 2 teaspoons of cooking oil, 10 grams of green onions, 2 star anise, appropriate amount of salt, 100 grams of pork belly, 2 teaspoons of sweet noodle sauce, appropriate amount of ginger, 1 teaspoon of sugar, 1 teaspoon of cooking wine.

2.Main ingredients: eggplant, pork belly, sweet noodle sauce, star anise, ginger slices, green onions.

Finely chop the green onion and ginger, cut the pork belly into small cubes, wash and dice the eggplant, put a teaspoon of cooking oil in the pot, put in the dices and stir-fry over low heat until the eggplant is soft and shrunk. Put oil in a pan, add the diced pork belly and stir-fry over low heat until the fat part of the diced pork is oily. Add minced green onion and ginger and star anise and stir-fry over low heat to bring out the fragrance, cook in cooking wine, add soybean paste and stir-fry over low heat until the sauce is sticky and the diced pork belly is covered with sauce.

After stir-frying well, add the stir-fried diced eggplant and stir-fry evenly. Add a teaspoon of sugar and a pinch of salt. Stir-fry again and then turn off the heat and serve.

Method 3:1Ingredients: 100 grams of pork belly, one potato, one eggplant, appropriate amount of green onion, ginger and garlic, one red pepper, one coriander, two spoons of light soy sauce, one spoonful of salt, appropriate amount of cooking oil.

2.Steps: Wash and cut the eggplant potatoes into pieces, heat the oil in a wok, add the chopped pork belly and stir-fry, and then add the green onions, ginger, garlic and chili peppers to stir-fry.

Stir-fry the pork belly to change color, add light soy sauce and salt and stir-fry well. Pour in the potatoes and eggplant and stir-fry evenly, pour in a small bowl of pork rib soup or water and continue to simmer, stew the potatoes and eggplants soft, thicken the soup, and sprinkle coriander out of the pot.

Method 4: Cut the green pepper into cubes, slice the pork belly, cut the eggplant into hob pieces, cut the green onion into chopped green onions, slice the garlic, cut the eggplant into hob pieces, soak in water, add a teaspoon of salt, and soak for 5 minutes. Heat a pan, add a little oil and sauté the pork belly over medium heat.

The pork belly changes color and turns golden all around, the oil is stir-fried, garlic slices are added, and the green onion is stir-fried until fragrant. Add the soaked eggplant and sauté over medium heat until the eggplant becomes darker, softer and more transparent. Add the soy sauce and a spoonful of bean paste, stir-fry evenly, and add the green peppers before removing from the pan.

The first is the preparation of raw materials.

A round eggplant, a little pork belly, a little green onion, a little garlic, a green pepper, a star anise, a little oyster sauce, a little light soy sauce, a little sweet noodle sauce. A little refined salt, a little chicken essence, a little sugar, a little monosodium glutamate.

What follows is the process of making the dish.

1. First of all, remove the root of the round eggplant, cut it into thick slices first, and then cut it into pieces for later use, everyone should pay attention to the pieces of eggplant, do not cut too big, otherwise it is not easy to ripen when stewing.

2. Then prepare the ingredients and ingredients, cut the pork belly into thin slices, and slice the green onions and garlic a little for later use. Cut a green pepper into hob pieces and set aside. Next, let's make it on fire.

3. This step is the key point, and everyone should read it carefully. First of all, let's heat the pan, add a little cold oil to slide the pan, then put the pork belly slices into the pot and stir-fry for a few minutes, stir-fry the lard in it, then put the star anise green onion and garlic slices into the pot, continue to stir-fry until dry and fragrant, and then put the eggplant into the pot and stir-fry for two minutes. Because the eggplant absorbs oil easily, the aroma of the lard and the ingredients is fried into the eggplant.

Then add 3 grams of sweet noodle sauce, 3 grams of oyster sauce and stir-fry until fragrant, cook 3 grams of light soy sauce after stir-frying, add two spoons of water to boil, add 3 grams of refined salt, a little chicken essence, and a little monosodium glutamate to taste.

4. After the water boils, turn to medium-low heat and simmer the eggplant for five minutes, and after five minutes, put the cut green pepper hob pieces into the pot and turn them evenly to put them out of the pot and put them on the plate.

Fried eggplant in cold weather, I like to add more meat, and it is simply stewed on the table, and my family loves to eat it.

There has always been a saying among the people, "Eggplant is planted in the beginning of summer, and eggplant is eaten in the beginning of autumn", and the eggplant in autumn is a seasonal vegetable, so it is very suitable for eating. The eggplant itself is more absorbent, autumn is a season for autumn fat, many people are planning to eat more meat-sticking ingredients, eggplant is the most suitable. Today I will cook a more fragrant method, and add pork to do, so that the eggplant taste is more fragrant, I have used this method to stew eggplant for more than ten years, and the taste is very fragrant and delicious every time.

Today, let's talk in detail about the delicious method of this meat stewed eggplant, eggplant must choose purple eggplant, green eggplant in the stir-fry taste is not as fragrant as purple, in addition to choose a darker surface color, purple with black eggplant, is more tender, talk about the production steps, you might as well do it if you want to eat it!

Ingredients: eggplant, pork, star anise, Sichuan pepper, ginger, garlic, green onion, salt, light soy sauce, vegetable oil, chicken essence.

Cooking steps] first wash the eggplant skin, then wipe off the skin, cut it into diamond-shaped pieces, soak it in water for later use, note that the cut eggplant is easy to be oxidized and blackened, this step is soaked in clean water to prevent the surface of the eggplant from turning black.

If the pork is frozen, it should be thawed naturally in advance, and if it is the pork you just bought, rinse it directly, and you can cut it into thin slices for later use.

Stir-fried eggplant must enlarge garlic, so that it is easier to eat, pat the garlic flat, cut it into small pieces, cut the ginger into thin strips, cut the green onion into minced green onions, pour vegetable oil into the pot, heat to sixty percent hot, add green onions, ginger, peppercorns and stir-fry until fragrant, and then put in the pork to start stir-frying.

Stir the pork with light soy sauce first, so that each slice of pork is dipped in the soy sauce sauce, which can enhance the flavor, and can color the pork to make it look more appetizing, and then pour the eggplant into it.

After stir-frying the eggplant for a while, then add water, pay attention to add two star anise, after adding star anise, it will make the aroma of the eggplant more intense, keep the medium heat and slowly stew, and then add garlic to enhance the fragrance.

After the eggplant is completely ripe, you can turn off the fire, then sprinkle salt and chicken essence, stir evenly and then put it out of the pot and put it on the plate, so that the eggplant is delicious and not greasy, especially fragrant and tender, it is very suitable for the colder weather in autumn to eat, if you like it, try it!

Cooking Tips].

Before frying eggplant, be sure to soak the eggplant in water, the purpose of this step is to prevent the surface of the eggplant from oxidizing and blackening, if there are no children at home, it is not particularly picky eater, it is recommended to bring the eggplant skin to eat, which will make it more nutritious.

The eggplant must be stewed soft to be fragrant, so don't be in a hurry during the frying process, keep the heat on medium and simmer slowly, so as to make the eggplant more flavorful. ​

1.Wash and peel the eggplant, break it into four cloves;

2.Cut the pork into thin slices;

3.Cut shiitake mushrooms and winter bamboo shoots into slices;

4.Blanch the choy sum with water;

5.Slice the green onion and ginger;

7.Add eggplant, meat slices, shiitake mushrooms, and winter bamboo shoots, and simmer over low heat until the eggplant is soft and the soup is thick;

8.Add monosodium glutamate and refined salt, adjust the taste, put it in the soup bowl, and put the blanched cabbage sum on top. ：

Winter bamboo shoots are a kind of delicious food rich in nutritional value and medicinal function, tender and fresh, crisp and refreshing, containing protein and a variety of amino acids, vitamins, as well as calcium, phosphorus, iron and other trace elements and rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food, which has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis.

The polysaccharide substances it contains also have certain anti-cancer effects. However, winter bamboo shoots contain more calcium oxalate, and children, people suffering from urethral stones and nephritis should not eat more.

The home-cooked recipe for eggplant stew is as follows:Ingredients: 1 round eggplant, 150 grams of tenderloin, 3 grams of salt, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of oyster sauce, 20 grams of starch.

Excipients: 3 grams of salt, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of oyster sauce, 20 grams of starch.

1. Prepare the ingredients.

2. Shred the meat.

3. Add a little cooking wine, light soy sauce, salt, pepper and starch to the shredded meat.

4. Cut the eggplant into strips, sprinkle with starch and mix well.

5. Heat oil in a wok and fry eggplant for 3 minutes.

6. Garlic slices, chopped green onion and ginger chopped and set aside.

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

8. Add the shredded meat and quickly slide it and stir well.

9. Fry the shredded meat until it turns white and changes color.

10. Add the eggplant.

11. Pour in an appropriate amount of cooking wine and stir-fry evenly.

12. Pour in an appropriate amount of oyster sauce and stir well.

Eggplant stew method:

1. Prepare ingredients: 300 grams of eggplant, 1 potato, 5 milliliters of cooking oil, 5 grams of shredded ginger, 3 grams of light soy sauce, 2 grams of vinegar, 3 grams of chicken essence, 200 ml of water, 2 grams of salt.

2. Cut the eggplant into cubes, peel the potatoes and cut them into cubes.

3. Pour oil into the pot, add shredded ginger and garlic slices, and wait on high heat until fragrant.

4. Pour in the potatoes, stir-fry with the core, and add 200ml of light soy sauce, vinegar, chicken powder and water.

5. Stir-fry evenly, bring to a boil over high heat, turn to medium-low heat and simmer until the juice is reduced.

6. Pour in the eggplant and stir-fry until the eggplant is soft and rotten.

7. Add salt and stir-fry evenly.

Ingredients: eggplant, 1 potato, cooking oil, 5 grams of shredded ginger, 3 grams of light soy sauce, 2 grams of vinegar, 3 grams of chicken essence, 200 ml of water, 2 grams of salt. Cut the eggplant into cubes, peel and cut the potatoes into pieces, pour oil into the pot, add shredded ginger and garlic slices, and stir high heat until fragrant.

Pour in the potatoes, stir-fry evenly, add light soy sauce, vinegar, chicken powder, 200ml of water, stir-fry evenly, bring to a boil over high heat and turn to medium-low heat and simmer until the juice is reduced. Pour in the eggplant, add salt, stir-fry evenly. <

Eggplant stew method:

1. Ingredients: 300 grams of eggplant, 1 potato, 5 ml of edible trouser oil, 5 grams of shredded ginger, 3 grams of light soy sauce, 2 grams of vinegar, 3 grams of chicken essence, 200 ml of water, 2 grams of salt.

2. Cut the eggplant into cubes, peel the potatoes and cut them into cubes.

3. Pour oil into the pot, add shredded ginger and garlic slices, and wait on high heat until fragrant.

4. Pour in the potatoes, stir-fry evenly, add light soy sauce, vinegar, chicken powder and 200ml of water.

5. Stir-fry the cavity is simple and even, bring to a boil over high heat, turn to medium-low heat and simmer until the juice is reduced.

6. Pour in the eggplant and stir-fry until the eggplant is soft and rotten.

7. Add salt and stir-fry evenly.