Braised eggplant 1

Ingredients: 500g of eggplant, 50g of peanut oil (the actual dosage is 40g), 25g of soy sauce, 2g of monosodium glutamate, 3g of refined salt, 0/0g of starch/kloc, and a little onion, ginger and garlic.

Exercise:

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.

Characteristics of dishes: bright red, oily and juicy.

Method 2 of braising eggplant:

Ingredients: eggplant, tomato, onion, garlic, ginger, egg powder, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper and sugar.

Exercise:

Cut the eggplant into hob blocks, cut the tomato into pieces, shred the onion and ginger, pat the garlic with a knife (known as rotten garlic in the industry), add half a catty of oil to the pot, heat it, and fry the eggplant paste (half an egg cooked in San Qian) into golden brown. Take out and pour out the remaining oil, leave a little oil in the pot, add shredded onion and ginger and rotten garlic into the pot (stir-fry), add eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar in turn, add half a bowl of water and tomato pieces, and burn thoroughly to get delicious braised eggplant.

Exercise 3

Ingredients: eggplant: 2 peanut oils: 500g.

Accessories: dry flour: 30g peanut oil: 20g soy sauce: 3 tablespoons sugar: 20g onion: 1 ginger: 1 garlic: 3 cloves pepper: 2g salt: 1 tablespoon coriander: 3 starch: 1 tablespoon.

Detailed steps:

1, wash eggplant and cut into pieces, add half a spoonful of salt to marinate the water, and then squeeze out the water by hand.

2. Sprinkle a layer of dry powder to make each eggplant block stick with dry powder.

3. Pour 500 grams of peanut oil into the pot and burn it to 50% heat, then pour in eggplant and fry until cooked.

4. Deep-fry and drain the oil, and put it in a basin for later use.

5, onion, ginger, garlic cut into pieces, parsley cut into sections.

6. Mix soy sauce, sugar, half a spoonful of salt and starch into a bowl of juice.

7. Pour 20 grams of peanut oil into the pot, heat it, and then pour in the pepper and stir fry.

8. Add onion, ginger and minced garlic, stir-fry until fragrant, then pour into a bowl of juice and stir-fry quickly.

9. Pour in eggplant and coriander and mix well.