Braised eggplant recipe

How to make the simplest method of braised eggplant? Today I will share with you:

Braised eggplant recipe 1 |

Ingredients:

2 eggplants, 100g minced pork

Ingredients:

Scallion, peanut oil, salt, soy sauce, chicken powder, cornstarch

method:

1. Wash the eggplant and cut it into rolling knife shapes.

2. Marinate the minced pork with soy sauce and cornstarch for about a few minutes, then put it into the pan and stir-fry it.

3. Heat the oil in a pan and sauté the scallion slices. Then add the eggplant and continue stir-frying, sprinkling some salt until the eggplant becomes soft.

4. Add the fried minced pork and stir-fry again, then add chicken essence and serve.

Braised Eggplant Method 2

Material:

500g eggplant, 50g minced meat, 2 cloves of garlic, 2 slices of ginger, 1 scallion and 1 red pepper each

seasoning:

Ingredient A: 1 tablespoon bean paste

Ingredients B: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon soy sauce

Ingredients C: 1/2 tsp sesame oil

Braised Eggplant Method 3

1. Wash all ingredients except the meat filling; remove the head and tail of the eggplant and cut into 3 cm long segments; peel and mince the ginger and garlic; cut the green onion into flowers; cut the red pepper into thin slices.

2. Heat 1 cup of oil in a pan, add eggplant and fry until soft, then remove from the pan.

3. Heat 1 tablespoon of oil in a pan, add ingredient A, ginger, garlic and onion and stir-fry until fragrant. Add minced meat and stir-fry until cooked. Then add ingredient B and eggplant and stir-fry evenly. Add red pepper flakes and sprinkle with ingredient C before serving.

Tips:

Eggplant itself is light and tasteless, and it easily absorbs the flavors of sauces and spices. It can be fried slightly before cooking to prevent it from turning yellow.

Braised Eggplant Method 4

raw material:

750 grams of eggplant, 50 grams of meat slices, 50 grams of onion, ginger and garlic, appropriate amounts of soy sauce, salt, sugar, chicken powder, and water starch.

practice:

1. Cut the eggplant into dice and chop the onion, ginger and garlic for later use.

2. Heat up a pan and put half of the oil in it. When the oil is 80% to 90% hot, put in the eggplant and fry until the eggplant becomes soft. Take out and drain the oil for later use.

3. In another pot, add three tablespoons of oil. When the oil is hot, sauté the scallions, ginger and garlic first, then add the meat slices and stir-fry. Add soy sauce, a small amount of water and chicken powder, eggplant, salt and sugar. Bring to a boil over high heat, then simmer over low heat until the eggplant is well-seasoned. Finally, thicken with starch.

Braised Eggplant Method 5

Material:

2 long eggplants, 100g pork belly, 1 pepper, 5 cloves of garlic, some oil

seasoning:

2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons wine

practice:

1. Cut the eggplant into 4 strips vertically, then cut into sections horizontally. Cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant into the pan and fry it, then take it out immediately.

4. Put two spoons of oil in the pot, stir-fry the chili and garlic first, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, then serve.

Braised Eggplant Method 6

raw material:

Eggplant, cilantro, garlic cloves

seasoning:

Soy sauce, sugar, salt, water, oil

practice:

1. Peel the eggplant and cut it into thin slices. Put it in a large bowl and sprinkle a layer of salt evenly on it, stirring while sprinkling. Then set it aside for later use.

2. At this time, you can peel the garlic and wash the cilantro. Cut the garlic cloves into garlic paste and put them in a bowl. Add a little soy sauce. Add a little sugar and water to make a bowl. Chop the cilantro (if you are a skilled worker, you can watch TV for a while with your boss's permission because the eggplant needs to be soaked for a while). After about 30 minutes, the hard work begins.

3. Grab the eggplants in the bowl and squeeze them as hard as you can to get rid of the water. The drier the eggplants are, the more fragrant they will be. When the oil is 80% hot, put the eggplants into the pot. Fry until the eggplants change color to the soup ingredients prepared according to the secret recipe. After boiling, turn down the heat and remember to stir. Otherwise, the eggplants will look like Bao Gong on one side and Cao Cao on the other. When the soup is almost dried, turn off the heat and add the chopped coriander, stir the pot a few times, and serve.

Comments:

This dish is not difficult to make. The key is to master the proportion of seasonings. Otherwise, it will be too salty or too sweet. It is recommended to taste the seasoning before putting it into the pot. Because there is no raw meat or anything like that in the seasoning. So it is okay. The reason why I use salt to marinate and then squeeze it hard is not because I have a grudge against eggplant in my previous life. It is because the water content of eggplant is tightly locked in the cells, and there is a lot of it. It will not waste oil if it is not made. Even so, more oil is used than other dishes.