Home style eggplant

Home style eggplant

Raw materials for making home style eggplant:

500g eggplant, 2 green garlic, 3 green pepper, 50g water hair fungus, 1 tbsp bean paste, 1 tbsp soy sauce, appropriate amount of salt and monosodium glutamate, 1 tbsp Lake powder, 1 tbsp chili oil.

Home style eggplant production steps:

1. Peel and wash the eggplant, cut it into 4cm long and 1cm thick strips; wash the garlic and cut it into sections; cut the green pepper into small pieces.

2. Heat the frying pan, add 4 tbsp oil, stir fry the eggplant strips for several times, add salt, and bake until the water content of the eggplant strips is almost dry. Remove the oil and drain it for use.

3. Heat the frying pan again, add 3 tbsp oil, stir fry xiangdouban sauce, add green garlic, agaric and green pepper, stir fry until fragrant, pour in eggplant strips, season with soy sauce, thicken with starch, pour in chili oil and stir well.

Characteristics of home style eggplant:

It is soft, fragrant and moist, fresh and salty.

Home style eggplant

Home style eggplant is a delicious food, the main ingredient is eggplant (round). The main method is "Shao", which belongs to "home style" taste, with strong Yunnan characteristics, spicy and delicious. It also contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

brief introduction

Home style eggplant

[cuisine] Yunnan cuisine

[Characteristics] this dish has strong Yunnan flavor, spicy and delicious

Raw materials

500g eggplant, 2 green garlic, 3 green pepper, 50g water hair fungus, 1 tbsp bean paste, 1 tbsp soy sauce, appropriate amount of salt and monosodium glutamate, 1 tbsp Lake powder, 1 tbsp chili oil.

Practice 1

1. Peel and wash the eggplant, cut it into 4cm long and 1cm thick strips; wash the garlic and cut it into sections; cut the green pepper into small pieces.

2. Heat the frying pan, add 4 tbsp oil, stir fry the eggplant strips for several times, add salt, and bake until the water content of the eggplant strips is almost dry. Remove the oil and drain it for use.

3. Add 3 tbsp oil to the frying pan, stir fry the bean paste, add the garlic, fungus and green pepper, stir fry until fragrant, pour in the eggplant strips, season with soy sauce, thicken with starch, pour in the chili oil and stir well.

Practice 2

Main materials

380g eggplant and 200g pork

accessories

White pepper 1g

Sugar 5g, salt 1g

Sesame oil 3G, corn starch 5g

Moderate salt Guizhou Douchi chili sauce 30g

15 g soy sauce and 20 g garlic

Starch

Procedure

1. Pork marinade: 1 g white pepper, 1 g salt, 3 G sesame oil, 5 g Sugar, 5 g Corn starch, wash and shred pork, add pork marinade, grasp well and set aside. 2. Wash eggplant, cut into hob pieces, sprinkle corn starch and wrap eggplant pieces lightly. 3. Peel the garlic and chop it into minced garlic. 4. Take a small pot, pour in more oil, and deep fry the eggplant until the skin is golden. 5. In another frying pan, add some oil and heat it. Add shredded pork and stir fry until cooked. Set aside. 6. Use the bottom oil in the pot, pour in the minced garlic and saute until fragrant. Pour the fried eggplant into the pot and stir fry together. 7. Add shredded pork and Guizhou Douchi chili sauce, stir well, pour in soy sauce, stir well and color.

Practice 3

Ingredient: 300g eggplant.

Ingredients: 10g pepper, 10g carrot, half egg, 75g wet starch, 750g salad oil.

Seasoning: 5 g iodized salt, 3 G monosodium glutamate, 5 g soy sauce, 20 g Sugar, 10 g vinegar, 3 g onion, 3 G ginger, 3 G garlic, 3 G coriander. make:

(1) Cut the eggplant into 4 cm long and 1 cm square strips, put in the egg and wet starch, hang the paste and scratch well.

(2) Slice the onion and ginger, slice the garlic, cut the pepper and carrot, and cut the coriander into inch segments. Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. into a bowl to be used.

(3) Put the oil in the spoon and heat it 60-70%. Put the eggplant strips into the spoon one by one and fry them until golden yellow. Pour out the oil.

(4) Put the bottom oil in the spoon, heat it, then put the onion, ginger, garlic, shredded pepper, shredded carrot, and then put the fried eggplant and coriander. Pour in the right juice quickly, turn it over a few times, and put it on the plate.

Key: the eggplant should be deep fried to be crisp. Pour in the sauce and fry quickly, with good taste.

Practice 4

Ingredient: 500g long tender eggplant. Ingredients: 8g starch, 750g salad oil

Seasoning: 50 grams of bean paste, 15 grams of sugar, 5 grams of monosodium glutamate, 3 grams of onion, ginger and garlic. Production: (1) remove the stalk of eggplant, wash it, cut it into two pieces, then cut the scallion into the shape of bean petal, cut the shredded ginger into small pieces, and slice the garlic.

(2) Put oil in spoon, heat 60% to 70%, deep fry eggplant thoroughly, pour out oil.

(3) Put a little base oil in the spoon, heat it up, stir fry with scallion and ginger, add bean paste, add soup, salt, sugar and fried eggplant, bring to a boil, stew with low heat, then add monosodium glutamate and garlic slices, thicken with wet starch after the juice is thick, add bright oil and put on the plate.

Key: when the soup is small, shake the spoon frequently to prevent the bottom of the spoon from pasting.

Practice 5

Ingredient: 400g eggplant. Ingredients: 10g carrot, 10g green pepper, 10g Sichuan pepper, 750g salad oil, 10g wet starch.

Seasoning: 5 g iodized salt, 8 g soy sauce, 4 g monosodium glutamate, 10 g Sugar, 5 g vinegar, 5 g cooking wine, 10 g red oil, 3 g onion, 3 G ginger and 3 G garlic. make:

(1) Cut the eggplant into two parts with a cross knife, and then change it into 5cm sections. Cut carrots, green peppers, Sichuan peppers, green onions and ginger into shreds and slice garlic.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl to make the juice.

(3) Put the oil in the spoon and heat it to 70% or 80%. Deep fry the eggplant into golden yellow. Take out the oil and put it on the plate.

(4) Put a little oil in the spoon, heat it up, put onion, ginger and garlic in the pan, then add shredded carrots, Sichuan peppers and green peppers, stir fry slightly, pour in the right juice, stir fry until it's cooked, thicken, add red oil, heat and pour on the eggplant flowers. Key: fry the eggplant with hot oil.

Longitude: 104.06573486

Latitude: 30.65946198