To prepare the dried eggplant, it is crispy and slightly sweet

Ingredients for sautéed eggplant.

1 green eggplant, half a green pepper, half a red pepper, an appropriate amount of minced meat, an appropriate amount of garlic, an appropriate amount of dried chili, an appropriate amount of green onion, 1 spoon of light soy sauce, 1 spoon of bean paste, 1 spoon of salt, half a spoon of chicken essence, an appropriate amount of starch, and an appropriate amount of peanut oil.

Cooking steps: 1.Remove the stems of the eggplant, clean it, cut it into long strips, put it in a bowl, pour in the starch, add a little water, stir well, soak and marinate for 5 minutes.

2.Wash the green onion and chop the green onion, mince the garlic, and dry chili.

3.Remove from the pan and pour in the oil, simmer until 6 hot, and pour in the marinated eggplant.

4.Fry until lightly browned, drain and set aside.

5.Heat the oil in a pan and stir-fry chopped green onions, minced garlic and dried chili peppers until fragrant.

6.Pour in the minced meat and stir-fry until browned.

7.Pour in the fried eggplant cubes, add the bean paste and salt and stir-fry evenly.

8.Pour in light soy sauce and green and red pepper slices, stir-fry the chicken essence evenly and then remove from the pot.

A plate of dry-fried eggplant with full color and flavor is completed, the eggplant is soft but not rotten, crisp and delicious, and the little brother can't wait to put them in his mouth piece by piece.

Ingredients: 5 eggplants.

Cooking oil to taste.

Light soy sauce 1 scoop.

A pinch of sugar.

Onions, ginger and garlic Appropriate amount.

Preparation of dry-fried eggplant.

Wash the eggplant.

Cut the eggplant into sections.

Pour oil into the pan and boil until 5 hot, then add the eggplant and overoil.

Remove the eggplant and set aside.

Pour a little oil into the pan and stir-fry the green onions, ginger and garlic until fragrant.

Put the eggplant in, add salt, sugar, light soy sauce and cooking wine and stir-fry evenly.

The simple and delicious eggplant is ready.

The preparation of the dry sautéed eggplant is as follows:Ingredients: Appropriate amount of bean king, appropriate amount of eggplant, two cloves of garlic, appropriate amount of vegetable oil, half a spoon of salt, one spoonful of sugar, two spoons of light soy sauce, one spoonful of dark soy sauce, appropriate amount of millet spicy, appropriate amount of green onion and ginger, appropriate amount of chicken essence.

Steps: 1. Wash the beans and eggplant, cut the beans and eggplant into sections, and soak the eggplant in water after cutting the eggplant.

2. Put oil in the pot, put in the beans when it is hot, fry the tiger skin, and remove it softly.

3. In this way, it will be dismantled and fried.

4. The oil temperature is hot, put the eggplant, fry it golden brown and take it out.

5. Fried eggplant.

6. Put a little oil in the pot, put in the chopped green onion, ginger and garlic, millet spicy, and stir-fry until fragrant.

7. Pour in the fried beans and eggplant, put a spoonful of dark soy sauce, two spoons of light soy sauce, an appropriate amount of sugar, salt, chicken essence, stir-fry evenly, and finally thicken the water lake high powder.

Summary. The authentic method of sautéing eggplant is as follows, and it will be better to stew it for a longer time, dear.

Authentic practice of sautéed eggplant.

The authentic method of sautéing eggplant is as follows, and it will be better to stew it for a longer time, dear.

1.Wash the eggplant and cut into large slices.

2.Soak in water for 10 minutes so that the fried eggplant will not turn black.

3.Drain the soaked eggplant and set aside.

4.Green and red peppers with garlic (shredded green peppers, sliced garlic).

5.Heat oil in a pan and stir-fry the eggplant slices for 2 to 3 minutes.

6.Wait for the water in the eggplant slices to dry and stir-fry when they are dry.

7.Heat oil in a pot, add shredded green and red peppers and garlic and stir-fry until fragrant.

8.Then pour in the eggplant and stir-fry together, add salt and chicken essence to taste.

Dried eggplant is a traditional specialty dish in Sichuan Province and belongs to the Sichuan cuisine. This dish has a slightly spicy taste, is simple to make, takes a short time, and is easy to choose ingredients. Wash the eggplant and cut it into large slices, soak it in water for ten minutes, so that the fried eggplant will not turn black, drain the soaked eggplant and set aside, green and red pepper and garlic (green pepper shredded, garlic sliced), pour oil into the pot and heat it, add the eggplant slices and stir-fry for 2 to 3 minutes, wait for the water of the eggplant slices to fry dry, pour oil into the pot and heat it, add the green and red pepper shreds and garlic to stir-fry the fragrance, then pour in the eggplant and stir-fry together, add salt and chicken essence to taste and get out of the pot.

If you want to make the flavored eggplant crispy and delicious, you can follow the following repentance method:

Tools Ingredients: 1 eggplant, 1 tablespoon cooked sesame seeds, appropriate amount of coriander, appropriate amount of dried chili, 1 tablespoon of aged vinegar, 2 tablespoons of sugar, half a tablespoon of soy sauce, appropriate amount of starch, pot, knife, bowl.

1. Prepare all the ingredients.

2. Wash and cut the eggplant into hob pieces, add an appropriate amount of starch and mix well, so that each piece of tomato juice is thinly coated with a layer of starch.

3. Cut the coriander into sections, slice the garlic, chop the green onions, and cut the dried chili peppers into sections for later use.

4. Add 3 tablespoons of light soy sauce, 3 tablespoons of aged vinegar, 3 tablespoons of sugar to the bowl, then add a little suitable and monosodium glutamate, stir evenly.

5. Pour cooking oil into the pot, heat the oil temperature to 6, add the eggplant, fry until golden brown and crispy.

6. Leave some base oil in the pot, pour in chopped green onions, garlic slices, and dried chili peppers and stir-fry until fragrant.

7. Pour in the sauce and cook until the soup is thick, then pour in the eggplant and coriander, and stir-fry quickly.

8. Finally, sprinkle with white sesame seeds and remove from the pot.