How can children make the eggplant roast meat that they want to eat every day?

First, cut both the lean meat and the eggplant. Pour more oil into the pan and add the eggplant after the meat is cooked. Finally, add the seasoning and remove from the pan.

First of all, add an appropriate amount of oil to the pot, put the meat in, add a little salt, light soy sauce, oyster sauce and stir-fry evenly, then put the eggplant in it and stir-fry for a while.

First of all, we start the pot to heat the oil, put the pork belly into the pot, stir-fry until fragrant, add the green onion and ginger slices and stir-fry until fragrant, add an appropriate amount of light soy sauce, and then put the eggplant into it, add a little water and simmer for about 15 minutes.

<> [food name]: braised eggplant. [Preparation Materials]:

Two eggplants, 100g of pork belly, a little green onion, ginger and garlic. [Preparation of auxiliary ingredients]: oyster sauce, cooking wine, salt, chicken essence, sugar, light soy sauce, dark soy sauce.

First, we wash the eggplant. After removing the head and tail, we cut the eggplant into long pieces of about 5 cm and cut them into strips for later use. Then prepare a large bowl or pot, put the sliced eggplant strips in it, add three grams of salt, stir well, and marinate for 8 minutes.

Cut the prepared pork belly into small strips; Squeeze out the water from the sliced marinade strips and set aside. Without adding oil to the pot, pour the chopped pork belly into the pot and stir-fry over medium heat until the whole body is slightly tarred; Then add a little green onion, ginger and garlic and stir-fry until fragrant. Finally, pour the prepared eggplant into the pot, stir-fry over high heat for two minutes, add a spoonful of oyster sauce, a spoonful of cooking wine, half a spoon of light soy sauce, half a spoon of light soy sauce, 5 grams of sugar, 1 gram of salt and chicken essence, 8 ml of water, stir-fry for 20 seconds, cover the lid, simmer over low heat for three minutes, then you can open the lid, sprinkle with some chives, and taste out of the pot.

The fat of the pork belly itself is more fragrant than the lean meat, so choose the pork belly; The bean paste must be Pixian bean paste, not ordinary bean paste, which is the essence of this dish; Over-fried eggplant will taste better than boiled or steamed eggplant. In order to avoid the eggplant being too salty, no salt is added; Eggplant is rich in fenugreek and choline. After entering the human body, it can bind to cholesterol in the small intestine and be excreted from the body, ensuring normal blood circulation in the body and preventing cardiovascular diseases such as hypertension and coronary heart disease.

Delicious eggplant is not difficult to make, and it does not cost oil. Just remember to soak it first. Light salted water can remove the astringency of the eggplant and prevent oxidation, then put it in water and boil, and finally put it in the oil pan and stir-fry.

The eggplant that comes out of this way has the same taste and color as the oily eggplant, is not greasy, and can be eaten as a meal. It is best to use pork belly with a little fat for eggplant, because the aroma and fat produced by animal fat when heated at high temperatures can make the flavor of various dishes more delicious and attractive. The characteristic of eggplant is that it absorbs oil when it enters the pot and often drips oil when it comes out of the pot.

You don't want to feel greasy and heavy. You just need to cook the eggplant to reduce the absorption of the oil, and the resulting eggplant will not be particularly greasy.

When making eggplant pork belly, you should first stir-fry the pork belly to get out the fat, add minced green onions, minced garlic and stir-fry until fragrant, and finally put the eggplant in to season and simmer.

The pork belly should be copied with water first, then put it in the pot and stir-fry, and then add the eggplant, and then put less oil.

If the child particularly likes to eat eggplant pork belly, then parents should put less meat in the process of making, and try to pay attention not to let the child eat particularly greasy, and fat content is particularly rich in food, which will make the child indigestion; It is necessary to put less oil, and try not to let children eat too greasy things, parents should try to control their children.

Generally, the pork belly is fried first, and then the eggplant is added after the stir-frying. I think you need to put less oil, otherwise it will be too greasy. And the pork belly will also be oiled.

Eggplant is very nutritious, it is rich in protein, fat and carbohydrates, but also contains calcium, phosphorus, iron and other trace elements. This fried eggplant box is also a famous dish in Tohoku, and it is made with eggplant and meat. After frying, the outside is charred and the inside is tenderThe taste is also fresh and fragrant, it can be said that it is fragrant, and you will never get tired of eating it.

This eggplant recipe is not difficult, and the ingredients to prepare are very simple, mainly eggplant and meat, and the rest is a variety of ingredients. Prepare everything before frying it, so that you can save a lot of time, and you can fry some when you want to eat it.

Dish name] fried eggplant box.

Ingredients] eggplant, minced meat, sugar, flour, eggs, etc.

Production steps] 1. The chicken breast is paired with the eggplant here, and the chicken is prepared as much as you want. Wash the chicken and chop it into minced meat.

2. When chopping chicken, you can add some chopped green onions, wash the shallots, and then cut them into chopped green onions and put them in the chicken, so that the chicken chopped out together has a green onion fragrance.

3. Take a clean basin, put the chopped chicken in the basin, beat an egg into it, and then add an appropriate amount of salt, edible oil, thirteen spices, oyster sauce, light soy sauce, cooking wine and sugar, white sugar can have the effect of improving freshness. After all the ingredients are added, stir directly and evenly, you can stir clockwise.

4. Take a clean basin again, pour an appropriate amount of flour into it, add an appropriate amount of starch, eggs and water, and beat an egg into it.

5. After adding water, stir into a batter, and it is not a thin or thick batter.

6. Wash the eggplant and remove the head and tail, cut an eggplant into a group, but do not cut it in the middle, because the minced meat should be sandwiched in the middle. After chopping, stuff the chicken in the middle of the eggplant.

7. Use chopsticks to add up the eggplant clips stuffed with chicken and roll them in the batter that was mixed before, so that the eggplant clips are coated with batter. That's how all the rest of the eggplant clips are left, and then the frying begins.

8. Pour an appropriate amount of cooking oil into the pot, after the oil is warm, the oil temperature is about 6 into the hot.

9. Put the batter eggplant clip in it, slowly fry it over medium-low heat, fry all sides of the eggplant clip until golden brown, take it out to control the oil after frying, and cool it for a while before eating.

Cooking tips] 1. The batter can't be adjusted too thin, nor can it be adjusted too thick, if it's too thin, it can't hang the pulp, and if it's too thick, the skin is too hard to fry out, and the taste is not good. Therefore, do not add all the water at once, but add water while mixing.

2. When frying the eggplant box, you should control the heat, do not fry it over high heat, to prevent the eggplant box from being fried, and fry it slowly over medium and low heat until both sides of the eggplant box are golden brown.

3. Don't add water to the minced meat, the eggplant itself will come out of the water. Don't cut the eggplant when you cut it.

First of all, we clean the eggplant, cut it into hob pieces, then heat the oil, add the chopped green onion and garlic and stir-fry until fragrant, then put the eggplant in it, add a little water and simmer for about 15 minutes.

First, blanch the eggplant in a pot and remove it. Heat the oil and put the eggplant in. Add a little light soy sauce, oyster sauce, salt, and a handful of chili peppers. Stir-fry for a while.

Every time I bake it directly in the oven for our children to eat, I wash the eggplant directly, then divide it in half, brush it with oil, add a little salt, put a little garlic, and bake it in the oven for 10 minutes.

Eggplant is a relatively common ingredient in life, rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Eggplant can be fried, can be steamed, can be barbecued, but the most delicious is the braised eggplant, the ingredients are simple, the method is also authentic and homely, due to the vast territory of our country, so the practice of the south and the north of the world is different, the taste is delicious but is unified.

In late spring and early summer, the weather is warm, and some people's appetite becomes not very good, in fact, as long as you make more appetizing food, your appetite will increase greatly, so today I will share with you the practice of braised eggplant.

Let's take a look at the ingredients and seasonings used in this dish:

Ingredients: Purple eggplant, green and red peppers, garlic, green onions, eggs, starch, red peppers

Seasoning: bean paste, tomato paste, chicken broth mix, sugar, pepper, oyster sauce, dark soy sauce

After looking at the ingredients and seasonings above, I feel that it is very simple, so let's start the operation:

First prepare a purple eggplant, wash it and cut off the roots, then cut it into hob pieces, and put it in a basin for later use.

Half of the red pepper is removed and cut into triangular pieces, and the green pepper is cut into hob pieces, and put together with the red pepper for color matching.

Add another spoonful of tomato sauce and a spoonful of bean paste to the basin and set aside.

Let's toss the eggplant together:

Beat an egg into the basin, grasp it with your hands, so that the eggplant is evenly coated with egg liquid, and the egg can make the eggplant more crispy, and the eggplant can also be easily coated with starch. Then sprinkle with an appropriate amount of cornstarch and mix well, trying to coat each eggplant piece with starch.

Adding starch can better lock the moisture in the eggplant, so that the eggplant is crispy on the outside and tender on the inside, crispy and fragrant.

Heat a wok and pour in cooking oil and wait for the oil to temperatureBurn until 6 to 7 are hotAdd the mixed eggplants one by one.

Gently turn with a spoon to heat the eggplant evenly, fry it on medium heat for about a minute, and fry until the surface of the eggplant is slightly yellow, then you can pour out the oil.

Add a little cooking oil to the pot, pour in green onion and garlic, red pepper and bean paste, stir-fry the tomato sauce until fragrant, stir-fry to dissolve the red oil, then pour in the green and red pepper pieces, and stir-fry quickly for a while.

Stir-fry until the green and red peppers are broken, pour in a spoonful of water and add1 gram of chicken broth powder, 1 gram of pepper, 1 gram of sugar to make it fresh, add 5 grams of oyster sauceStir to dissolve and addA few drops of dark soy sauceColor.

When the soup boils, then hook in a little water starch, stir-fry to dissolve, pour in the fried eggplant, turn on high heat and stir-fry quickly for about 15 seconds, and slowly reduce the juice.

Evenly coat the eggplant with the soup, so that the eggplant will add more flavor, and after simply stirring evenly, you can turn off the heat and put it on the plate.

Well, here, this nutritious and delicious braised eggplant is ready, so let's try it at home when you learn it.

【Tips】

1.The oil temperature of fried eggplant must be high, preferably when it is hot at 6 to 7 hours, so as to avoid too much oil absorption of eggplant.