Sweet and sour eggplant: Wash fresh eggplant with moderate tenderness, remove pedicels, air-dry, cut it in half, then put it in a jar, put a layer of eggplant and sprinkle a layer of sugar according to the ratio of 100kg of eggplant and 10kg of sugar until it is full, and then sprinkle high-quality edible vinegar (eggplant 100kg, vinegar Rotate the cylinder 1 time every 2-3 days for 3-4 consecutive times. Put the curing tank in a cool and ventilated place, and eat it after 15 days.
Flavor shredded eggplant: Cut fresh eggplant with moderate tenderness into thin strips, soak it in boiling water for 1-2 minutes, pick it up and drain it, then expose it to the sun to dry and shrink it into a circle. According to the ratio of 100kg shredded eggplant to 50kg granulated sugar, put the granulated sugar into aluminum pot, add appropriate amount of boiling water, boil and boil it into sugar juice, then pour in dried shredded eggplant, appropriate amount of Chili powder and pepper, and keep stirring. Generally cook 15-20 minutes. When the sugar juice can be shredded, roll it in the cooked rice flour, spread it out and let it cool, and you can get a unique eggplant shredded convenience snack.
Dried eggplant: remove the pedicels of mature eggplant without plant diseases and insect pests, cut into thin slices, blanch with boiling water, immediately take it out to dry, expose it to the sun, turn it every 2-3 hours 1 time, take it back indoors at night, sun it continuously for 2-3 days, and then box it or put it in a jar for storage. When you eat it, soak it in warm water and fry it with pork. It's delicious.
Salted garlic and tomato strips: firstly, the eggplant is cut into strips with a width of 2cm and a length of 4-5cm, boiled in boiling water until it is not rotten with teeth, taken out and soaked in cold water, cooled, spread out and dried, and then marinated in a jar. Add 3.5kg of dried garlic or minced garlic, 3kg of soy sauce and10.5 kg of fresh ginger per 100kg of salted eggplant. Turn 1 time the next day and 1 time the next day. You can eat it in 4-5 days. The finished product is deep red in color, salty and spicy.
Ingredients: tender eggplant
Ingredients: starch, oil, soy sauce, dried pepper, sugar, coriander, pepper, Jiang Mo and minced garlic.
Production process: 1. Wash the eggplant, cut it into 4 cm long 1 cm wide strips, and hang the starch (raw flour is the best).
2. Put the oil in the pot. When it is hot at six or seven, put the tomato strips in one by one, fry them until golden brown, and pour out and drain the oil.
3. Put oil in the pot, heat it, add pepper, minced garlic, dried Chili, sugar and soy sauce, then add fried tomato strips and coriander, turn it over a few times and serve.
Raw materials:
20g of minced meat, 200g of eggplant, 0g of shallot10g of ginger10g.
Seasoning:
500g of peanut oil (the actual oil consumption is100g), 0/0g of salt, 5g of monosodium glutamate, 3g of sugar, 20g of corn flour, 5g of sesame oil, 50g of chicken soup and 0g of soy sauce king10g.
Production process:
1, peeled eggplant, cut into big thick strips, washed chives and cut into sections, ginger and rice.
2. Put oil in the pan, add tomato strips when the oil temperature is 120 degrees, and fry until golden brown.
3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw powder and pour with sesame oil.
Yunnan flavor eggplant
Yunnan-style eggplant [1] Category: Yunnan-Guizhou cuisine can delay aging, regulate malnutrition, regulate spleen, stimulate appetite, and regulate private kitchens in early pregnancy.
Technology: others
Taste: spicy
Ingredients: 600g eggplant.
Accessories: red pepper 60g, rice 15g.
Seasoning: star anise 15g pepper 15g fennel seed 15g salt 3g cooking wine 5g.
The production process is 1. Stir-frying rice, aniseed, pepper and fennel, pulverizing, and uniformly mixing to obtain steamed rice flour.
2. Eggplant is washed, pedicled, cut into strips with a thickness of 0.5 cm and a length of 4 to 5 cm, and dried to 70% to 80%;
3. Wash and dry the peppers for later use;
4. Steaming the dried eggplant in an oil-free steamer;
5. Put it in a clean container, mix in refined salt while it is hot, so that the salt absorbs water vapor and makes the dried eggplant regain its moisture, then sprinkle a little cooking wine and mix well, and let it cool;
6. Mix tomato sauce with chopped pepper and steamed rice flour, and put it into a double-mouth jar for compaction; In this way, the fragrant and spicy eggplant becomes, and it can be fried on the same day;
7. Heat the pot, add vegetable oil, add eggplant and stir well after the oil is hot;
8. Put a little water in it, and stir-fry it a few times when the water is dry, and a plate of powdered eggplant can be served.
Process prompt
1. Step 1, steam the dried eggplant and add refined salt to make it regain its moisture. If the eggplant is large, put more salt, otherwise it will turn sour after a long time;
2. Animal oil is not suitable for this dish, because animal oil is greasy, and it is not refreshing when it is cold;
3. In the second step, eggplant can also be steamed before frying;
The amount of spices in steamed rice flour used in this dish can be determined according to personal taste.
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