Have you eaten eggplant lately? Eggplant is a vegetable that can be purchased in supermarkets and wet markets all year round.
Spring eggplant has a unique fragrance and tender taste, so the flavor is better than regular eggplant. Today Ha Mei wants to use eggplant to make a series of classic meals for everyone, Dao Dao classics, hurry up and learn it
Fragrant fried eggplant box
ingredient:
2 round eggplant, 300 grams of pork filling, 1 tablespoon of flower carving wine, 1 tablespoon of light soy sauce, 1/2 tablespoons of dark soy sauce, about 1 gram of chicken essence, 2 grams of salt, 1 teaspoon of minced ginger, 1/2 green onion, sesame oil, oil
Cooking steps:
1. After the eggplant is cut into 0.5cm, the first knife is not cut, and the second knife is cut to form a sandwich.
2. After all are cut, sprinkle a thin layer of fine salt on the surface of each eggplant box.
3. Stack in a larger container and marinate for 10 minutes
4. Add some minced ginger to the minced meat
5. Pour in a small spoonful of carved wine
6. Add half a spoonful of light soy sauce and half a spoonful of dark soy sauce
7. Finally add a little chicken essence and salty salt
8. Add chopped green onion and sesame oil, stir well, and the minced meat is ready
9. Add about 80 grams of flour to an egg and add some water, stir until there are no dry powder particles, forming a paste.
10. Squeeze the eggplant box to remove the moisture.
11. Place the minced meat into the sandwich of the eggplant.
12. Wrap evenly in a layer of dry flour first
13. Wrap well in the egg paste
14. Heat the oil in a pan and fry the eggplant box over low heat.
15. Fry until golden brown on both sides.
16. A delicious pan-fried eggplant box is ready!
Recipe Tips:
1. The eggplant must have the step of water, otherwise, the eggplant box is easy to fall off after entering the pot.
2. Slow fry over low heat throughout the whole process, otherwise the skin will be scorched and the meat filling will not be cooked thoroughly.
3. Serve with a small dish of vinegar and garlic paste for an even more beautiful taste!
Fishy eggplant
500 grams of eggplant, a small bowl of minced pork, a tablespoon of cooking wine, 10 grams of green onion, ginger and garlic, 1 tablespoon of vinegar, appropriate amount of salt (for eggplant dehydration), 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of corn starch, 1 tablespoon of Pixian bean paste, and an appropriate amount of water starch
1. Wash and cut the eggplant into strips, which can also be cut with a hob. Mince the pork into minced meat. Set aside for various seasonings.
2. Sprinkle the eggplant strips with some salt and mix well, marinate for 10 minutes to dehydrate.
3. Add a little corn starch and cooking wine to the minced pork and marinate for a while.
4. Squeeze out the water by hand and use kitchen paper to absorb the water.
5. Add corn starch to the eggplant strips and let them sit for 10 minutes.
6. Add more oil to the pan heat, you can first put an eggplant into it to try it, there are fine small bubbles on the edge of the eggplant, you can pour all the eggplant to fry, fry soft and drain the oil for later.
7. Leave a little oil in the pot, warm oil and simmer the ginger, half of the green onion, and garlic until fragrant.
8. Put the pork minced pork in the pot and stir-fry to change color.
9. Stir in a spoonful of Pixian bean paste in the pot and turn well.
10. Add a large spoonful of cooking wine to the pot.
11. Add the drained eggplant strips to the pot and turn well over medium heat.
12. Stir in the pot with soy sauce and sugar, stir-fry evenly, and add the remaining minced garlic and green onion.
13. The eggplant is soft and sticky, the soup is almost harvested, and the vinegar is poured along the edge of the pot. Hook up with a little water starch.
14. Sprinkle with green onions and start!
1. Eggplant with salt to dehydrate, squeeze dry water, and then wrap corn starch, in order to make the eggplant less oil absorption, and the cooking process can maintain the color of the eggplant.
2. To make this dish, eggplant choose a bright color, dark eggplant suitable for cooking.
3. There is no need to add salt to the cooking process, and both soy sauce and Pixian bean paste contain salt.
4. The taste of fish is salty, fresh and sour, there is a fish taste but no fish, its fish flavor is derived from seasoning, and it is also the classic taste of Sichuan cuisine.
Steamed eggplant with minced garlic
2 eggplant, 3-5 garlic cloves, 1 green onion, 1 tsp minced pepper, a pinch of salt, a little sugar, a little peanut oil, a few drops of sesame oil, an appropriate amount of light soy sauce, and a suitable amount of vinegar
1. Wash the eggplant, all 4 pieces, put on the steamer and steam
2. Use chopsticks to penetrate, just fine, about 15-20 minutes
3. Take it out and tear it into thin strips with chopsticks, let it cool, and control the moisture
4. Cut the green onion leaves into green onions and set aside
5. Add salt to the garlic cloves and mash the garlic mortar into minced garlic
6. Put raw soy sauce, vinegar and a little sugar into the sauce
7. Pour in the cooled eggplant strips
8. Place 1 tablespoon of chopped pepper on top and sprinkle with green onion leaves
9. Put a little peanut oil in a hot pan, heat it to 7 or 80% and drizzle on the eggplant strips
10. Finally drop a few drops of sesame oil, mix evenly when eating
Recipe Tip: Eggplant skin contains anthocyanins, no peeling. Garlic cloves are better served by mashing garlic mortars into minced garlic. If you want to lose weight, you can also do without oil, just a few drops of sesame oil.
Fried stuffed eggplant
2 eggplant, 150 grams of minced meat, a little green onion and ginger, a little seafood soy sauce, a little pepper powder, a little chicken powder, a little salt, a little sesame oil, and 2 rice peppers
1. Prepare the eggplant
2. Stir the minced meat with salt, soy sauce, sesame oil, pepper powder and chicken powder.
3. Cut the eggplant into small pieces and make a hole in the middle.
4. Place the mixed meat filling in the middle of the dug eggplant
5. When the pot is heated to 50%, fry the brewed eggplant.
6. Add half a bowl of water later and cover for 5 minutes.
7. Until cooked
8. Plate
9. Leave the bottom oil in the pan and fry the rice pepper to bring out the aroma.
10. Add seafood soy sauce, water, water starch sauce.
11. Pour over a stacked plate of stuffed eggplant
Recipe Tips: Eggplant should be straighter, slightly thicker eggplant, easy to make.
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