Several ways to cook eggplant: pickled eggplant and roasted eggplant with meat slices

Today, I passed by the vegetable market after get off work and bought some eggplants. So today I will tell you how to cook eggplants:

How to make pickled eggplant

Cuisine and efficacy: Private dishes, hemostasis and conditioning recipes, peptic ulcer recipes, gastritis recipes

Process: Pickled

Ingredients for pickled eggplant:

Ingredients: Eggplant (purple skin, long) 500g

Seasoning: 3g salt, 10g vinegar, 10g soy sauce, 2g MSG, 10g sesame oil, 20g sweet noodle sauce. Features of pickled eggplant:

Tastes delicious.

How to make pickled eggplant:

1. Wash the eggplants, peel them, cut them into strips or slices, put them in a large bowl, marinate them with salt, vinegar and soy sauce for half an hour, then add MSG and sesame oil, mix well and it’s done.

2. When eating, serve the sweet noodle sauce together with the eggplant and dip it in it.

How to cook pork slices and eggplant

Features: Thick texture, tender meat, delicious taste

raw material:

500 grams of eggplant, 100 grams of lean meat, 500 grams of vegetable oil (65 grams actually consumed), 10 grams of pepper oil, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of MSG, 2 cloves of aniseed, 10 grams of chopped green onion, 10 grams of chopped garlic, 50 grams of water starch, 25 grams of lard, 100 grams of water, and an appropriate amount of sweet noodle sauce.

practice:

1. Peel and stem the eggplants and cut into large pieces; cut the lean and fat meat into slices 3.6 cm long, 2 cm wide and 0.3 cm thick.

2. Pour vegetable oil into the pot, heat it up, fry the eggplant until golden brown, then remove from the oil.

3. Pour lard into the wok and fry the aniseed cloves first, then add the meat slices and stir-fry, add the sweet bean sauce and stir-fry for a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, sugar and water, put the eggplant into the wok, add MSG and salt to season, cover the pot tightly, and after the eggplant pieces have risen, thicken with starch and drizzle with pepper oil.