Flavored eggplant strips
Ingredients: 600 grams of eggplant 100 grams of minced pork 50 grams of minced wild mountain pepper 50 grams of minced sprouts 5 grams of chopped green onion, 5 grams of red pepper grains, each of zhuhou sauce, seafood sauce, rib sauce, oyster sauce, monosodium glutamate, chicken essence, dry starch, wet starch, fresh soup, salad oil each appropriate amount
Method:
1. Peel off the skin of the eggplant, cut into long strips and stick a layer of dry starch, then add 60% of the hot oil pan and fry until golden brown before draining. In addition, put the wild mountain pepper, minced sprouts and minced pork into a hot pan and fry until dry and set aside.
2. Stir the seafood sauce, pork rib sauce, oyster sauce and zhuhou sauce in the basin, stir it well, put it into a pot with a little salad oil and stir-fry it, then mix a little fresh soup, put in the fried eggplant strips and burn it for a few minutes, put THE MSG and chicken essence to adjust the taste, and when the soup is collected with wet starch, it is out of the pot and plate, pour in the fried wild mountain pepper, minced sprouts and minced pork, and finally garnish with green onions and red peppercorns.
Farmhouse eggplant
After cutting the long eggplant into long strips (where the eggplant handles are connected), soak them in a basin of water for a while, then drain them.
Heat the oil in a net pot until it is 60% hot, fry the eggplant strips until they are broken, then fish it out, drain the oil and plate it.
Leave a little oil in the pot to heat, put the minced pork and sauté until it is broken, add the rotten chili peppers, ginger rice, garlic rice, green pepper grains and tempeh and stir-fry, mix the fresh soup and add salt, monosodium glutamate, sugar, soy sauce and a little aged vinegar, after hooking the water powder to collect the thick soup, scoop it on the plate and sprinkle some green onions.
There is a fragrant eggplant with fish
Slaughter the fresh catfish and set aside a few knives on both sides of the fish. In addition, the eggplant is changed into strips, put into a vegetable oil pot that is 70% hot, and then poured out and drained after a little frying.
Put oil on the pot, stir-fry ginger rice, garlic rice and green onion a few times, then stir-fry the watercress and minced pickled pepper, mix the fresh soup and add salt, sugar, balsamic vinegar and MSG to boil, add beer and pepper before putting the catfish, change the heat to low heat and cook for 8 minutes until cooked, fish out the plate.
Heat the oil in another pot, first put ginger rice, garlic rice, green onion, pickled pepper and stir-fry, mix an appropriate amount of fresh soup and boil, add salt, sugar, balsamic vinegar and MONOS glutamate to adjust into the fish flavor, the fried eggplant is slightly cooked, hook the thin mustard and scoop it on the top of the fish on the plate, sprinkle with green onions.
Production essentials: the selection of live catfish should not be too large, add beer during the cooking process, in order to remove the muddy smell of the catfish.
Stuffed eggplant clips
Cut the long eggplant into knife slices, add the minced pork into a bowl, add ginger, eggs and salt and mix into the minced meat.
Take the net pan and put the oil to heat, take the eggplant clip and add the meat filling one by one, then stick it with a layer of whole egg paste, and then put it into the frying pan until the skin is crispy, pour out the oil and drain.
Leave the bottom oil in the pot, first add the salt, minced pork, squeezed vegetables, Pixian watercress, green and red small peppercorns, garlic and ginger grains, stir-fry the incense before putting in the fried eggplant clips, wait until you add soy sauce, sugar, soy sauce, monosodium glutamate, vinegar, red oil and pepper oil to stir-fry evenly, and then put the pot on the plate.
Slate roasted spicy tomatoes
Wash the eggplant and leave it behind, smooth the cross flower knife, pat the corn starch well, and when it is fried in the frying pan until crispy, pour out the oil and drain.
Leave a little bottom oil in the pot, first put the pork grains, ginger rice, garlic rice, oyster sauce and lao dry mother tempeh stir-fry fragrant, to be mixed with the appropriate amount of fresh soup and boil, add green beans, monosodium glutamate and chicken powder, and then put the fried eggplant in the pot to cook and collect the juice, and then put it into the hot stone slab.
Dry-cooked tomatoes
Ingredients: Eggplant 300 grams egg liquid 50 grams of dried chili knots, garlic rice 10 grams of peppercorns 5 grams of coriander, salt, sugar, spicy fresh sauce, chicken essence, monosodium glutamate, corn starch, salad oil each appropriate amount
1. Cut the eggplant into long hob pieces, add salt, egg mixture and corn starch to the pot, mix well and set aside.
2. When the salad oil is heated to 50% in the pan, fry the eggplant strips until the surface is golden and hard and crispy, pour out the oil.
3. Leave the bottom oil in the pot, put in the dried chili festival, peppercorns and garlic rice first stir-fry, and then fry the eggplant strips, stir-fry at the same time add sugar, chicken essence, monosodium glutamate and spicy fresh sauce to taste, out of the pot in the utensils, and finally garnish with coriander.
Happy eggplant steak
Ingredients: 500 grams of eggplant 1 egg, 1 lemon, 1 breadcrumb, 150 grams of salt, spicy flavor
1. Peel the eggplant, first change the knife to a rectangle, and then cut into rectangular pieces about 0.2 cm thick.
2. Put the eggs in a bowl, squeeze in the appropriate amount of lemon juice and add corn starch to make the egg paste, drag the eggplant slices one by one and stick the breadcrumbs to make an eggplant steak blank.
3. When the net pot is on the heat, put the oil to burn until it is 40% or 50% hot, the eggplant steaks the raw blank and fry it on medium-low heat until the color is golden brown, fish it out and put it on the plate, and serve it with spicy ingredients.
Kung Pao eggplant
Ingredients: 500 grams of purple eggplant 30 grams of green and red two thorn chili peppers 100 grams of hawk millet powder 50 grams of sugar 20 ml balsamic vinegar Salt, soy sauce a little each 2.5 liters of salad oil (about 50 ml)
Sprinkle a little water on top of the eggplant cubes, mix gently with your hands, and then sprinkle with the eagle millet powder and mix well.
1. Cut the eggplant from the middle into two halves, then cut a knife from the middle of each half, slice off the eggplant heart part, cut off the thin parts of the meat on both sides of the eggplant strip and the front and back ends, and then cut it horizontally into small square pieces.
Instructions: Only by cutting off the thin parts of the meat on both sides of the eggplant strip and the front and back ends can the cut eggplant be evenly thick and thin.
2. Sprinkle a little water on top of the eggplant cubes, gently mix with your hands a few times, and then sprinkle with the eagle millet powder and mix well.
Note: Sprinkle water on the eggplant to allow eagle millet powder to adhere better to the surface of the eggplant cube, and also have a certain thickness.
3. Take a small bowl, add sugar, balsamic vinegar, salt and two drops of soy sauce, add the right amount of water to make the sauce.
Note: Since this dish is a one-time seasoning, when seasoning, it is necessary not only to control the proportion of various spices, but also to pay attention to the amount of flavor sauce added.
4. Heat the net pot, inject salad oil to burn until it is 50% hot, shake off the excess corn starch of the eggplant cubes, then put down the oil pan, fry until its surface color is light yellow and hard and crisp, pour out the oil.
Note: When frying eggplant cubes, the oil in the pan should be wide, and the heat and time of frying should be controlled.
5. Take another net pot on the heat, first stir-fry the mixed sauce under the pot, stir-fry until the sauce is in a state of pulling silk, pour in the eggplant cubes and sprinkle some green and red peppers, stir-fry well and put on the plate.
Note: When stir-frying the sauce, wait until the sugar in the sauce is thick and plucked, and then pour the eggplant cubes and stir-fry evenly, because the sugar liquid will not only become crisp after cold, but also play a role in shaping the eggplant blocks. If the cubes are poured too early, the cubes will quickly become soft due to the more moisture in the sauce.
Baya Austrian eggplant
Cut the eggplant into thick slices, hang the egg paste, fry the puff pastry in a frying pan, remove and stack on the plate.
Put oil in the net pot, sauté the vegetarian meat grains and tomato sauce together, mix in the appropriate amount of vegetarian soup and add a little salt to taste, and then pour on the eggplant cake.
Eggplant stewed pork ribs
Chop the pork ribs into pieces, rinse the basin with water to clean the blood, drain, then add oyster sauce, rib sauce, salt and corn starch in the basin, mix well and marinate into the flavor, and then slide into a pot of 30% or 40% hot oil. After pouring out the draining oil, steam in a steamer basket until soft and cooked, then set aside. Cut the eggplant into hob pieces.
Heat the oil in a net pot, first put the eggplant into the oil, pour it out and drain the oil. Leave the bottom oil in the pot, stir-fry the millet pepper, ginger, garlic and dry pot sauce until fragrant, mix the appropriate amount of water to boil, then add the ribs and eggplant pieces, wait for low heat until the juice is collected, start the pan and plate, sprinkle with fried garlic and green onions, and serve.