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Steps for making meat with eggplant

1. First, make the meat stuffing, chop the chicken, add a small amount of minced garlic, add the right amount of refined salt, a little cooking wine, a tablespoon of thirteen fragrances, a tablespoon of monosodium glutamate, an egg, a small amount of soy sauce, stir and marinate for 15 minutes. Remove the tail of the washed eggplant and cut it from the middle along the eggplant, but don't cut it off.

2. Operation / step 1: peel and dice eggplant, add salt and marinate water. Chopped onion and ginger, diced pork, separated from fat and thin. Stir-fry the pepper and fragrant leaves with oil in the pot, add the spices, pepper and fragrant leaves to stir-fry and remove. Put in the diced meat and stir-fry the oil over low heat. Put the lean meat, shallot and ginger in the pot and stir-fry the fragrance. Pour in soy sauce, light soy sauce, oyster sauce and diced lean meat. Stir well and turn off heat.

Prepare eggplant, fresh meat, spring onions, ginger, garlic, salt, cooking wine, light soy sauce, canola oil. Wash the eggplant, remove the handle, put cold water in the pot, put the eggplant on the steamer, cover the pot and steam over high heat. Steam until the eggplant changes color, open the lid of the pot, cool, and set aside. Cut the ginger into pieces, pat the garlic, cut into pieces, and set aside. Stamp the meat into minced meat and marinate it with cooking wine, light soy sauce, salt, minced ginger and minced garlic for 20 minutes.

4. Put the flour into the container, dig a small hole in the middle and put in the yeast. Pour a little warm water into the place where the yeast is placed, stir with chopsticks until the yeast dissolves. Then circle and pour in warm water and stir the flour into a cotton floss with chopsticks. Knead the dough into a smooth dough, cover with plastic wrap and set aside to ferment. Chop the pork into minced meat, onions and ginger into minced pieces. Put it in a container together. Mix in cooking oil, light soy sauce, cooking wine, oyster sauce, salt and chicken essence.

5, soybean paste, vegetable oil, garlic, white pepper, the following is the detailed operation of how to adjust the stuffing of eggplant meat stuffing: operation / step 1 eggplant peeled, diced with salt, peeled and diced, mixed with salt and marinated for half an hour to remove moisture. 2 chopped ingredients and set aside garlic, onion and Hangzhou pepper. Stir-fry eggplant and other stuffing pan with hot oil, add onion, minced garlic, eggplant, light soy sauce, soy sauce, soybean paste, Hangzhou pepper and other stir-fry.

How to pickle the small eggplant bag is delicious and crispy

The main results are as follows: 1. The main method of pickling small eggplant bag is to remove part of the moisture by drying, then marinate with appropriate seasoning, and finally seal and preserve it to make its flavor blend. First of all, choose a fresh, tender and small eggplant bag, wash it, remove the stalk, and cut it to the right size. Then, put the cut eggplant in a well-ventilated, non-direct sunlight place to dry, this step is to remove some of the moisture in the eggplant and make the pickled eggplant more crisp.

2. The old-fashioned method of pickling eggplant bags mainly includes the following steps: first, we need to prepare raw materials such as tender eggplant, refined salt, mashed garlic, minced coriander, monosodium glutamate and so on. Eggplant should choose no scar, no decay of tender eggplant, pedicel washed, put into a steamer steaming to medium well, and then take out to cool. And then there's the stuffing.

3. Practice: wash the eggplant and steam it in a steamer for 15 to 20 minutes; remove and cool thoroughly; mix well with salt in minced parsley and garlic; make an opening in the middle of the cooled eggplant and stuff it with parsley and minced garlic; put it in a sealed box and put some cilantro and garlic around the eggplant or sprinkle with salt and marinate in the refrigerator for one day.

The pickling method of eggplant bags in autumn

1. The curing method of eggplant bags in autumn mainly includes the following steps: first, prepare raw materials such as tender eggplant, refined salt, mashed garlic, minced coriander, monosodium glutamate, etc., then steam the eggplant to medium well and let it cool. Then mix mashed garlic, minced parsley, monosodium glutamate and a little refined salt into the eggplant, and finally put the wrapped eggplant into a porcelain jar and marinate for 7 minutes for 10 days, during which it needs to be stirred every 2 to 3 days.

2. The method of pickling the five-spice eggplant bag: wash and cut the eggplant into thin slices and soak it in salt water for 20 minutes to remove the bitterness. Mix five-spice powder, salt, sugar, chicken essence, cooking wine, light soy sauce, mashed garlic, minced ginger and sesame oil into marinade. Drain the eggplant slices and marinate them in marinade for 30 minutes. Cool the oil in a hot pan and fry the pickled eggplant slices until golden on both sides.

3. The old-fashioned method of pickling eggplant bags mainly includes the following steps: first, we need to prepare raw materials such as tender eggplant, refined salt, mashed garlic, minced coriander, monosodium glutamate and so on. Eggplant should choose no scar, no decay of tender eggplant, pedicel washed, put into a steamer steaming to medium well, and then take out to cool. And then there's the stuffing.

4. Practice: wash the eggplant and steam it in a steamer for 15 to 20 minutes; remove and cool thoroughly; mix well with salt in minced parsley and garlic; make an opening in the middle of the cooled eggplant and stuff it with parsley and minced garlic; put it in a sealed box and put some cilantro and garlic around the eggplant or sprinkle with salt and marinate in the refrigerator for one day.

5. Put it in a cool and ventilated place, pour the cylinder once a day, and every two days after a week. There are many pickling methods for eggplant. Here we introduce several common methods: mustard eggplant\ x0d\ x0a raw material\ x0d\ x0a eggplant 4 kg, mustard 0.1 kg, soy sauce 0.8 kg, vinegar 0.2 kg, salt 0.32 kg, sugar 1 kg.

How can the wallet be delicious? eggplant bags are delicious.

1. Prepare ingredients: 1000g eggplant, right amount of pork, 400g flour, 3g yeast, right amount of onion, right amount of ginger, right amount of salt, right amount of light soy sauce, right amount of cooking wine, right amount of sesame oil, right amount of edible oil. Steps: first wash the pork, cut into small pieces, cut the meat into the basin, add chopped onions and ginger, add appropriate amount of salt, light soy sauce, cooking wine, sesame oil, in one direction, stir well and marinate for 20 minutes.

2. Roasted eggplant: roasted eggplant meat is covered with a layer of minced garlic and chopped onions. Use chopsticks to pick up part of the eggplant meat from one end, gently tear off the eggplant meat, and you can see a root of eggplant meat fiber in the process of tearing. Put into the mouth, do not need too much chewing, soft eggplant meat with grainy garlic cut through the mouth.

3. Soak the fish in milk for a while before frying the fish, which can not only remove the odor, but also enhance the flavor. 10 boiled fish soup with milk when making frozen fish, adding some milk to the soup will make the fish taste more fresh. 11 stir-fry transparent shrimp into a bowl, add a little salt, edible alkali powder, rub with hands for a while, soak in water, and then rinse with clean water, so as to make the fried shrimp as transparent as crystal, tender and delicious.

4. Beat the eggs into a bowl, add a little warm water and stir well. Pour into the oil pan and stir-fry. Drop a little wine into the pan when frying. The fried eggs are fluffy, tender and delicious. Boil chicken and soybeans in the pot of boiled chicken, add some soybeans to cook together, not only the meat is tender and cooked quickly, but also improve nutrition. Stir-fry shredded meat with water when stir-frying shredded meat and sliced meat, add a little water and stir-fry, the meat is more tender than that without water.

5. People will wrap the dumplings in advance, send them outside to freeze, and then pack them in bags. When they are ready to eat, they will boil the frozen dumplings in the pot, but the fire will be more hot. As soon as the pot is opened, the lid will be lifted and poured a little cold water to avoid soft skin. When cooked, it tastes as delicious as a new bag. This is convenient and time-saving.

6. Prepare the materials you need. So how should we make gourmet grilled eggplant with air fryers at home? Let's study with the editor today. First of all, we must prepare the corresponding ingredients, since it is roasted eggplant, many must be eggplant, in addition to some ingredients.

How do you make stewed eggplant buns?

Stewed eggplant: put the fried eggplant slices into the gravy and simmer over low heat, so that the eggplant can fully absorb the flavor of the gravy. During this period, the eggplant can be turned over to make it heated evenly. Juice collection: when the eggplant is stewed until soft and rotten, when the soup is thick, add water and starch to thicken, then add chicken essence or monosodium glutamate to extract fresh, stir well to make the soup more full-bodied. Out of the pot: finally, pour out the stewed eggplant bag together with the soup, and serve on a plate.

Put the stewed eggplant slices on the plate, pour the remaining gravy on the eggplant and sprinkle with chopped onions. Such a delicious stewed eggplant bag is finished. The key lies in the handling of eggplant and the seasoning of meat stuffing, as well as the mastery of heat in the process of stewing. Choose fresh eggplant, so that the eggplant will taste better.

Stewed eggplant: put the fried eggplant slices into the brine, turn to low heat and simmer slowly, so that the eggplant can fully absorb the flavor of the halogen. During this period, you can turn the eggplant slices to make them heated evenly. Juice collection: when the eggplant is stewed until soft and rotten and the soup is thick, you can add green onions and continue to cook for a while to let the smell of onions blend into the gravy. Out of the pot: finally, pour the stewed eggplant slices together with the gravy into the plate and enjoy.

Wash the eggplant, peel it, cut it into segments, cut each section with a cross knife, but don't cut it off. (2) the wok is heated on a hot fire. After using an oil skillet, put in the oil. When the oil is 60% hot, stir-fry the eggplant. When the color is yellow and the texture is soft, remove and drain the oil with a leaky spoon.

How to pickle salted eggplant bags?

Practice: wash the eggplant in a steamer for 15 to 20 minutes; remove and cool thoroughly; mix well with salt and parsley, chopped garlic; put an opening in the middle of the cooled eggplant and stuff it with parsley and garlic; put it in a sealed box, put some cilantro and garlic around the eggplant or sprinkle with salt, marinate in the refrigerator for one day and serve.

Pour the juice into the eggplant cut and marinate for 3 hours. Sprinkle mustard powder on the bottom of the container, then place one layer of eggplant and one layer of mustard on the pressing stone. Serve after 3 days. The finished product tastes salty, spicy and sweet. Quick pickle eggplant 4 kg fresh eggplant, 0.4 kg refined salt, small amounts of sliced carrots and shredded ginger. The production process of\ x0d\ x0a selects fresh tender eggplant, wash it clean, and handle it last year.

Wash and cut the eggplant into thin slices and soak in salt water for 20 minutes to remove the bitterness. Mix five-spice powder, salt, sugar, chicken essence, cooking wine, light soy sauce, mashed garlic, minced ginger and sesame oil into marinade. Drain the eggplant slices and marinate them in marinade for 30 minutes. Cool the oil in a hot pan and fry the pickled eggplant slices until golden on both sides.

The old-fashioned method of pickled eggplant bags mainly includes the following steps: first, raw materials such as tender eggplant, refined salt, mashed garlic, minced parsley and monosodium glutamate need to be prepared. Eggplant should choose no scar, no decay of tender eggplant, pedicel washed, put into a steamer steaming to medium well, and then take out to cool. And then there's the stuffing.