Flavored eggplant
1. long eggplant washed and cut into strips, slightly salt, sprinkle powder, gently tossed evenly, sixty percent oil temperature into the eggplant deep-fried until stereotypes out of the oil temperature rose to seventy percent, into the eggplant deep-fried until the skin crispy and quickly out of the oil temperature rose to seventy percent, into the eggplant deep-fried until crispy and quickly out of the eggplant.
2. pot to stay in the bottom of the oil, into the dried chili peppers sautéed, add sweet and sour sauce (sugar plus vinegar, water, add a little salt mix can be), the juice thick, quickly into the eggplant tossed evenly, sprinkle white sesame seeds garnish can be mounted on a plate.
Sugar crispy sesame eggplant
1. Eggplant peeled and cut into pieces, wrapped in starch paste, into the sixty percent of the hot oil pan frying stereotypes out, the oil temperature rose to seventy percent into the eggplant fried until the skin crispy pan to be used.
2. Add a little water to the pot, add sugar, maltose, stir-fry to melt, stir-fry until sticky, into the eggplant, turning the pot while sprinkling cooked sesame seeds, so that the eggplant uniformly coated with sesame seeds, can be discharged into the pot on the plate.
Sesame Eggplant Strips
1. Wash and peel the eggplant and cut into equal strips.
2. Mix a batter: add cornstarch, a little flour, a little baking soda, a little cooking oil in the pot, stir well.
3. Start a pot of oil, oil temperature 60% hot, the eggplant strips one by one wrapped in batter, into the pot frying stereotypes out, the oil temperature rose to 70%, down into the re-frying, frying until the skin is crispy can be fished out.
4. pan hot, add a little water, sugar, maltose, a little honey, stir-fry until the sugar dissolves, stir-fry until viscous, quickly into the eggplant, tossed evenly, sprinkle cooked sesame seeds can be discharged to plate.
Eggplant paste collapsed
1. Eggplant washed and peeled, cut fine julienne, add a little salt marinade, squeeze out excess water.
2. Add a few eggs to the pot, add the right amount of flour, season with salt, monosodium glutamate, pepper, mix well, stir until there are no dry lumps of powder, stir until the yogurt-like, put the eggplant in the processing pot, stir well.
3. Preheat the pan, drizzle oil, scoop in the appropriate amount of batter, spread evenly, fry until set, both sides of the pan can be golden brown, with dipping sauce to serve together more beautiful.
The Goldbergs
1. Cut the eggplant into strips and soak them in water to prevent them from darkening and oxidizing.
2. Adjust the crunchy paste: add the appropriate amount of cornstarch, eggs, a little starch, a little flour, a little cooking oil in the pot, whisk well.
3. The oil temperature in the pan is 60% hot, the eggplant one by one, hang the paste, into the frying pan frying until stereotypes out, the oil temperature rose to 70%, the second deep-fried, fried until golden and crispy can be out of the pan on the plate.
4. Boil oil in a pot, put in the right amount of orange juice, a little tomato sauce, the right amount of sugar, a little water, the sugar frying, frying until viscous, evenly poured in the eggplant strips can be served.
Old-fashioned fried eggplant box
1. long eggplant cut clip knife blade, prepare the appropriate amount of meat filling, seasoning salt, pepper, onion and ginger, cooking wine, egg white and mix well, and then stuffed into the eggplant meat filling.
2. Adjust the crunchy paste: add the appropriate amount of flour in the basin, a little starch, cooking oil, a few eggs, whisking evenly.
3. Start a pot of oil, oil temperature of six or seven percent, the eggplant box one by one into the deep-fried until golden and crispy, fish out of the oil control, plate can be.
Fish spice eggplant box
1. Add salt, pepper, cooking wine, green onion and ginger and mix well. Eggplant cut clip knife slice, the meat filling stuffed into the eggplant slices to be used.
2. Adjust the crunchy paste: add starch to the basin, add a few eggs, cooking oil, and quickly stir until the yogurt paste.
3. frying pan 60% hot, the eggplant box one by one wrapped in starch paste, into the pan frying until shaped out, the oil temperature rises to 70%, under the re-frying golden, crispy skin, you can pot plate.
4. Fried fish sauce: pot to stay in the bottom of the oil, into the ginger and garlic, minced green onions, pickled peppers, soybean paste stir-fried red oil, add a little water, add a little salt, equal amount of sugar and balsamic vinegar, a little soy sauce, a little chicken monosodium glutamate, dripping into the right amount of water starch, thickened juice, out of the pot dripping in the eggplant box, sprinkled with green onions to garnish can be.
Dry fried eggplant strips
1. eggplant cleaned and cut evenly strips, add a little salt marinade, squeeze out excess water, sprinkle into the starch, tossing evenly, cooking a little water, sprinkle into a little starch, turning wrap evenly.
2. The frying pan is 60% hot, add the eggplant strips, deep fry them until they are set, then remove them from the pan, increase the oil temperature to 70%, then add the eggplant strips and deep fry them until they are golden brown and crispy.
3. pot to stay in the bottom of the oil, into the dried chili peppers, peppercorns, scallions, ginger and garlic slices stir-fried, into the eggplant stir fry evenly, seasoning salt, monosodium glutamate (MSG), chicken essence, pepper, chili powder, chili powder, stirring evenly, you can pot out of the plate.
Eggplant in garlic sauce
1. Wash the eggplant and cut into strips, put it into the pot to steam for eight minutes, and then filter the water and put it on the plate.
2. Add minced garlic, soy sauce, salt, monosodium glutamate and sesame oil to the bowl, mix well and pour over the eggplant.