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The method of making eggplant sauce

1, step 1 ingredients: 2 eggplants, 3 cloves of garlic, 3 grams of water starch, 10 grams of broccoli. Seasoning: 20 grams of edible oil, 5 grams of northeast sauce, 2 grams of light soy sauce, 1 gram of oyster sauce, 1 gram of soy sauce, 1 gram of salt. Step 2 put the broccoli in a pot of boiling water, blanch for 30 seconds, remove and set aside. Step 3 peel the eggplant and cut into long strips. Step 4 chopped garlic. Step 5 in a small bowl, add light soy sauce, oyster sauce, soy sauce, salt and a little water. Mix well to make the sauce.

2. Main ingredients: 150g eggplant. Ingredients: right amount of oil, right amount of soy sauce, right amount of pepper powder, right amount of monosodium glutamate, right amount of onions, right amount of garlic, right amount of parsley, right amount of Northeast Sauce. Wash the eggplant and tear it into strips with your hands (tastier than a knife). Sprinkle a little salt to marinate (the treated eggplant will not absorb oil) and squeeze out the black water. Chopped garlic, chopped onions. Heat oil in a hot pan and saute with chopped onions and half of garlic.

3. Wash eggplant and chili and drain. Because eggplant is easy to spill when fried, it is best to wipe it with kitchen paper or paper towels. Cut the eggplant up and down a few times, it is easier to taste, set aside. Change the chili into a knife, and the eggplant stalk can be torn into small strips. The preparation of condiments in a small bowl add two tablespoons of bean paste, some dried chili peppers, a little salt, soy sauce and thirteen spices. Add about a small bowl of warm water.

4. Peel the eggplant, soak it in light salt water, and then rinse twice. Wash the eggplant and cut it into long strips. Prepare sauce: put 1 tablespoon soybean paste, 1 tablespoon light soy sauce, 2 tablespoons vinegar, 2 tablespoons sugar, a little starch and 1 tablespoon water in the bowl, stir well and set aside. Refuel in the pan, when the oil is 80% hot, deep-fry the eggplant until golden or crispy on the surface, remove and control oil.

5. Wash the eggplant and cut it into slices. Wash and dice pork, chopped onions, chopped garlic, shredded ginger, chopped red wine peppers and set aside. Stir bean paste, soy sauce, cooking wine, oyster sauce, sugar, sesame oil, monosodium glutamate, garlic, chopped onions, salt, chili peppers and water into sauces. Heat the oil in the pan until 30% hot, fry the eggplant slowly over low heat until the eggplant is soft and serve. Turn the eggplant in the middle to avoid frying.

The usual practice of sauced eggplant

Ingredient: 150g eggplant. Ingredients: right amount of oil, right amount of soy sauce, right amount of pepper powder, right amount of monosodium glutamate, right amount of onions, right amount of garlic, right amount of parsley, right amount of Northeast Sauce. Wash the eggplant and tear it into strips with your hands (tastier than a knife). Sprinkle a little salt to marinate (the treated eggplant will not absorb oil) and squeeze out the black water. Chopped garlic, chopped onions. Heat oil in a hot pan and saute with chopped onions and half of garlic.

Soak the eggplant in light salt water and rinse twice. After processing, the eggplant is cut into vertical strips. Prepare the sauce: add 1 tablespoon of soybean paste, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar, a little starch and 1 tablespoon of water in the bowl. Pour the right amount of oil into the pan and fry the eggplant when the oil is hot to 80%. The high temperature helps to reduce the amount of oil absorbed. Pan-fry the eggplant until golden or crispy on the surface, remove and control oil.

First of all, wash the eggplant and cut it into strips. Boil a pot of boiling water, add a little salt, then blanch the eggplant in water and boil it for another 1-2 minutes. Make sure the eggplant is thoroughly cooked and remove and set aside. Add the right amount of cooking oil to the pan and deep-fry the eggplant in the pan until golden brown. Remove and drain the oil. Stir-fry the chopped onions, ginger and garlic in a pan.

The common practice of sauced eggplant in Northeast China

Ingredient: 150g eggplant. Ingredients: right amount of oil, right amount of soy sauce, right amount of pepper powder, right amount of monosodium glutamate, right amount of onions, right amount of garlic, right amount of parsley, right amount of Northeast Sauce. Wash the eggplant and tear it into strips with your hands (tastier than a knife). Sprinkle a little salt to marinate (the treated eggplant will not absorb oil) and squeeze out the black water. Chopped garlic, chopped onions. Heat oil in a hot pan and saute with chopped onions and half of garlic.

First of all, wash the eggplant and cut it into strips. Boil a pot of boiling water, add a little salt, then blanch the eggplant in water and boil it for another 1-2 minutes. Make sure the eggplant is thoroughly cooked and remove and set aside. Add the right amount of cooking oil to the pan and deep-fry the eggplant in the pan until golden brown. Remove and drain the oil. Stir-fry the chopped onions, ginger and garlic in a pan.

Boil the oil to get rid of the smell, because some people don't like it. Put in the whole eggplant, if you want to taste good, you have to remember two points. The eggplant should be put into the pot completely and the oil should be bigger. The oil temperature is not too high about 80% on the line, constantly turn the eggplant over and pour oil. Until the eggplant slowly softens and shrinks. During this process, oil will be splashed if the oil temperature is high, so you must be careful.

The common practice of sauced eggplant is as follows: ingredients: 280 grams of eggplant and 100 grams of pork. Excipients: 5 grams of minced ginger, 5 grams of chopped onions, 5 grams of sliced garlic, 30 grams of starch, 15 grams of XO sauce, 2 grams of salt. Minced ginger, chopped onions, sliced garlic 5 grams each, eggplant 280 grams sliced. Slice 100 grams of pork, pour in chopped onions, sliced ginger and 30 grams of starch, stir well. Put the right amount of pork stuffing in the eggplant and spread the eggplant with starch.

The common practice of eggplant sauce is as follows: prepare ingredients: 3 eggplants, 2 taels of pork, half head of garlic, right amount of green onions, right amount of ginger, 1 tablespoon bean paste, 1 tablespoon light soy sauce, 1 teaspoon cooking wine, 1 teaspoon oyster sauce, 1 teaspoon sugar, 1 / 2 teaspoon sesame oil, a little monosodium glutamate, a little pepper, a little salt, a little dry red wine pepper. Production step: the first step: wash the eggplant and remove the stalk, and cut the skin with a knife at both ends of the eggplant.

The main materials for preparing eggplant sauce are eggplant and bean paste. Other materials include onion, ginger, garlic, pepper powder, salt, sugar, vinegar, soy sauce, cooking wine, oyster sauce, starch, oil and so on. First of all, wash the eggplant, cut it into segments about 2 centimeters wide, and then soak it in salt water for 10 minutes, which can remove the bitter taste of eggplant.

Home practice steps of Sauce eggplant

Steps to prepare ingredients: wash the eggplant and cut the hob into blocks. Chopped onion, ginger and garlic. Pickled eggplant: add the right amount of salt to the eggplant, marinate for 10 minutes, then drain. Stir-fry seasoning: cool oil in a hot pot, add spring onions, ginger and garlic to stir-fry, then add soybean sauce and stir well. Roast eggplant: put the eggplant into the pan and stir-fry over high heat, so that the eggplant is evenly wrapped in sauce.

Wash the eggplant and cut it into strips. Blanch the chopped eggplant in boiling water and cook until it softens slightly. Remove the eggplant from James and put it in a draining basket and set aside with cold water. Cut ginger, garlic and chili into small pieces and set aside. Put oil in the pan, heat the oil and stir-fry the minced ginger, garlic and chili, then add oyster sauce and bean paste and stir well. Put the eggplant into the pan, stir well, and wrap each piece with seasoning.

First of all, wash the eggplant and cut it into strips. Boil a pot of boiling water, add a little salt, then blanch the eggplant in water and boil it for another 1-2 minutes. Make sure the eggplant is thoroughly cooked and remove and set aside. Add the right amount of cooking oil to the pan and deep-fry the eggplant in the pan until golden brown. Remove and drain the oil. Stir-fry the chopped onions, ginger and garlic in a pan.

Pepper (optional) appropriate steps: prepare materials: eggplant is washed and cut into strips, chopped garlic and ginger, chopped onions and set aside. If you like the spicy taste, you can cut the chili into small circles or set aside. Treatment of eggplant: in order to prevent the eggplant from absorbing oil, soak the eggplant in salt water for 10 minutes, then remove and drain.

Eggplant in Northeast Sauce

1. Main ingredients: 150g eggplant. Ingredients: right amount of oil, right amount of soy sauce, right amount of pepper powder, right amount of monosodium glutamate, right amount of onions, right amount of garlic, right amount of parsley, right amount of Northeast Sauce. Wash the eggplant and tear it into strips with your hands (tastier than a knife). Sprinkle a little salt to marinate (the treated eggplant will not absorb oil) and squeeze out the black water. Chopped garlic, chopped onions. Heat oil in a hot pan and saute with chopped onions and half of garlic.

2. Ingredients: one eggplant, five cloves of garlic, half spring onions, one spoon of light soy sauce, 30 grams of sugar, two spoons of oyster sauce and a small amount of vinegar. Prepare ingredients, eggplant, garlic and chopped onions. Stir-fry eggplant in oil. Soften and add a mixed sauce with oyster sauce, vinegar sugar and bean paste. Stir-fry for a while, add some starch, then turn off the heat, add onions and garlic. Just stir it.

3. Wash and cut eggplant into finger-thick strips, chopped green onions, chopped ginger, chopped garlic and parsley; pour appropriate amount of oil into eggplant, deep-fry thoroughly, remove and drain oil and set aside; leave a little base oil in the pan and stir-fry onion, ginger and garlic; add soybean sauce and stir-fry; pour in eggplant and stir well; add a bowl of water and bring to a boil.