Several ways to cook eggplant stew

Eggplant can be fried or stewed, so today I will introduce several ways to cook eggplant stew:

Eggplant casserole method 1:

Ingredients: 2-3 eggplants, 250g minced pork, 1 tsp salted fish (steamed in advance and set aside).

Seasoning: half a teaspoon of bean paste, 1/2 teaspoon each of light soy sauce and dark soy sauce, 2 teaspoons of minced garlic, a little leek, 1 teaspoon of oyster sauce, and half a teaspoon of shredded red pepper.

Method: 1. Heat oil and fry the eggplants until cooked through (about 4 minutes), then drain the oil and set aside.

2. Heat the minced garlic in a wok, add the minced pork and stir-fry until fragrant, then add the pre-steamed salted fish, add the bean paste and shredded red pepper for seasoning, and stir-fry until dry.

3. Add eggplant and 1 bowl of soup or water to thicken the dish. Finally, add oyster sauce, sugar, light soy sauce and dark soy sauce for seasoning.

4. Cook for another 2 minutes, put it into the pre-heated clay pot, add the leeks, cover and cook for 3 minutes.

Tips: 1. Hard and plump eggplants are fresh and authentic.

2. The eggplant must be fried thoroughly so that it can be infused with the freshness of the pork and the aroma of the salted fish when put into the soup.

3. In addition to the quality assurance of choosing expensive Meixiang salted fish, the taste is more outstanding. The salty and fragrant freshness slowly comes to your mouth, and the saltiness is moderate.

raw material:

400g long eggplant, 60g pork filling, 1 tablespoon (15g) Chu Hou sauce (or sweet noodle sauce), 2 tablespoons (30g) Guilin chili sauce (or garlic chili sauce), 1 tablespoon oyster sauce, 2 teaspoons (10ml) Hua Diao wine (or cooking wine), 1 teaspoon each of white pepper powder, sugar, and sesame oil, appropriate amounts of scallions, ginger, and garlic, and 2 small red peppers (or dried peppers).

Eggplant casserole method 2:

1. Wash the eggplant and cut it into thick strips. Fry it in a pan until golden brown (use medium-high heat to fry, otherwise the eggplant will become mushy);

2. Blanch the fried eggplant strips quickly in boiling water to remove excess oil, then drain (you can also apply oil in a frying pan, put the eggplant in and fry slowly until it is colored, which can also reduce the intake of oil, but it requires patience);

3. Add a little oil to the pan, fry the minced meat on low heat until it turns white, then set aside;

4.5. Pour a little more oil, add chopped green onion, ginger, garlic and chili rings, and after the aroma comes out, pour in the Chu Hou sauce and Guilin chili sauce, then pour in Hua Diao wine and appropriate amount of water (about 20ml);

6. Add the fried minced meat and eggplant strips, then add oyster sauce, white pepper, chicken essence and sugar, drizzle with sesame oil, put into the pre-heated casserole, and serve while hot. No need to add salt, the taste is already very rich.

Eggplant casserole recipe three

Ingredients: 1 eggplant, 100g pork paste, 50g peanuts,

Accessories: 5 chili peppers, 2 tablespoons chili oil, half a tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, some ginger and garlic, some salt,

step

1. Prepare the materials;

2. Peel the eggplant, cut it into finger-sized strips, and soak it in vinegar water;

3. Cut chili pepper into small rings, cut ginger into strips, and peel garlic;

4. Prepare the red oil;

5. Add a little oil to the pan, add peanuts and fry over low heat until cooked, set aside;

6. Pour some oil into the original pan, add the garlic cloves and fry over low heat until both sides are golden brown;

7. Push the garlic aside, add the minced meat and stir-fry over high heat;

8. Add sugar, soy sauce, oyster sauce and chili oil and stir-fry evenly;

9. Add the eggplant strips and stir-fry quickly to coat them evenly with the sauce;

10. Add chili pepper and shredded ginger, taste it, if it is bland, add some salt;

11. Transfer all ingredients into a small casserole and simmer until the eggplant strips are soft;

12. Add peanuts at the end.