500 grams of eggplant, 500 grams of peanut oil, 25 grams of soy sauce (actual dosage 40 grams), 2 grams of monosodium glutamate, 3 grams of refined salt, water starch 10 gram, and a little onion, ginger and garlic.
Cooking method:
1. Eggplant peeled, washed and cut into 3 cm thick slices. One side of each piece is cut every 0.3cm until it is full, and then cut into strips with a width of 3cm. Cut it obliquely into spatula with a thickness of 1cm and dry it outdoors1h.
2. Mix soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch and water100g into thick juice.
3. Put the wok on the fire, put the oil, dry fry the eggplant slices when it is 70% hot, turn them frequently with a spoon, and remove the oil when the skin is burnt.
4. Pour the oil out of the pot, leave a little base oil, heat it after mixing, add garlic slices and stir-fry until fragrant, pour the sauce and eggplant slices, burn them together, stir-fry until the juice is thick.
The practice of burning eggplant
It is troublesome to make eggplant well, and the tedious process is mainly in the preparation stage. Peel the eggplant and cut it into large pieces with a thickness of one centimeter. First, draw a grid line on both sides of each piece with an oblique knife, as deep as possible, and don't cut off the eggplant. This is mainly for drying and frying in the future. After cutting, divide the block into small pieces of any size. Generally, it is best to divide a piece into three or five pieces.
Before cooking, you need to prepare seasonings in advance. Garlic is very important, then put some shredded onion and ginger, soy sauce cooking wine and a little sugar in a bowl, and add water. I make eggplant. I want to put some green peppers, tomatoes and mushrooms as ingredients. This will make the color look better and the taste will not be too greasy.
When cooking grilled eggplant, you must ask the sun for help. Put these small yards on the curtains and let them bask in the sun. I don't know the reason for this, but the taste of drying and not drying is just different. Another obvious fact is that sun-dried eggplant is particularly fuel-efficient to fry.
In fact, the core of cooking eggplant is not burning but frying. After the eggplant is peeled and cut into pieces, it wilts as soon as it is dried, especially after the flower knife is cut on it, the water evaporates very quickly. This is the best time to fry.
Fried eggplant takes both oil and time. Be patient. The fire can't be too big, and it is very easy to paste when it is big; Not too small. If it is too small, the eggplant will always collapse, and it will not taste like eggplant. Pour some oil into the pot, bring it to a boil, grab two handfuls of eggplant and throw them in. When one side is yellow, fry the other side until the eggplant smells in the oil pan. It takes a long time to fry a plate of eggplant.
Mastering the process of bombing depends entirely on experience. Sometimes, eggplant will be so soft that you will never see its fragrance, or even if you smell the fragrance of eggplant, it has turned into carbon black, as if it were really burnt. Best of all, when the eggplant turns brown, your kitchen is full of fragrance.