1. Braised eggplant in oil

400g eggplant, 500g vegetable oil (60g actual consumption), 30g soy sauce, 10g cooking wine, 13g sugar, 3g refined salt, MSG 2 grams, 2 grams chopped green onion, 2 grams minced ginger, 100 grams water.

1. Cut off the handle and pedicle of the eggplant, wash them, cut them into large rhombus-shaped pieces, and put them on a plate.

2. Put the wok on high heat, add vegetable oil, heat it until it is 50% hot, pour in the eggplant and fry it until the oil boils. When the eggplant is soft, pour the oil into a colander. , control oil removal.

3. Place the wok on a high fire, sprinkle in chopped green onion and minced ginger, put in water, pour in the eggplant, then add cooking wine, soy sauce, white sugar, and refined salt, stir a few times, and bring to a boil. Cover the wok, turn to low heat, and simmer for about 1 minute. When the soup is thin, transfer the broth to the stir-fry for a few seconds. Add 15 grams of MSG and vegetable oil. Shake the wok a few times until the marinade thickens. Just thick enough.

2. Braised eggplant in oil

Ingredients: 400g eggplant, 500g vegetable oil (actual consumption 60g), 30g soy sauce, 10g cooking wine, 13g sugar

< p>g, 3 grams of refined salt, 2 grams of MSG, 2 grams of chopped green onion, 2 grams of minced ginger, and 100 grams of water.

Preparation method: 1. Cut off the handles of the eggplant, wash the stems, cut into large pieces like water chestnuts, and put them on a plate.

2. Put the wok on high heat, add vegetable oil, heat until it is 50% hot, pour in the eggplant and fry it until the oil boils.

See that the eggplant is soft. , pour the oil into a colander and remove the oil.

3. Place the wok on high heat, add chopped green onion and minced ginger, add water, pour in the eggplant, then add cooking wine, sauce

Oil, sugar, refined salt, Stir a few times and bring to a boil, cover the wok, turn to low heat and simmer for about 1 minute until the soup becomes thin

When the sauce is thin, turn to high heat and stir-fry for a few seconds, add MSG and vegetable oil 15 Gram, shake the wok a few times and wait until the sauce becomes thick.

Features: Eggplant is soft and rotten, with a salty and sweet taste.

3. Peel the eggplant and cut it into small cubes. Put a lot of oil in the pot, heat it up, add some green onions and stir-fry, then put the eggplant in and fry it thoroughly.

The eggplant The texture of eggplant is quite special. The skin is very hard and it is not easy for the flavor to penetrate. The inside is very soft, like a sponge and it is easy to absorb the flavor. So my general method is to remove the skin of the eggplant before burning it. Another key is to make sure Add more oil, the amount of oil is enough to soak all the diced eggplants in it. Because the texture of eggplant is like a sponge, it absorbs oil very well, and after the eggplant absorbs the oil, it tastes like meat and is delicious. Some people have a problem when cooking eggplant. The reason for the unpleasant taste of eggplant is that there is too little oil and too much water. Boiling the eggplant with water will still make it ripe, but the taste will be much worse.

After deep-frying, it will be slightly Add some light soy sauce, sugar, and salt to taste and serve.

You can check whether the eggplant is fried thoroughly by observing the color of the eggplant. As mentioned before, eggplant is like a sponge and can easily absorb oil. And It will also change color after absorbing oil. This can be clearly seen. When looking at the cross section, you can clearly see that the outer layer changes color first, and then the inner layer. When the color changes, it means it is fried thoroughly. Then just season it.

4. Recipe name: Braised eggplant in oil

Cuisine: Home cooking

Preparation method: Braised

Taste of dish: salty and fresh

Type of dish: hot dish

Preparation method: raw materials

3 oblong purple eggplants. 1000 grams of oil (approximately 50 grams consumed), 1 tablespoon each of soy sauce, sugar, and chicken powder, 1/3 teaspoon each of refined salt and MSG, a little green onion, garlic slices, minced ginger, and appropriate amount of starch.

Method

1. Remove the stems of the eggplant, wash it, cut it into a "through-cage flower knife", fry it in six-mature oil, and pour it into a colander.

2. Heat the wok, add a little base oil, simmer the pot with onions, ginger and garlic, add soy sauce, sugar, chicken powder, add soup, then add refined salt, MSG to adjust the taste, eggplant Bring to a boil over high heat, turn down to low heat and simmer until cooked through. Thicken with starch, drizzle with oil, remove from the pan and serve on a plate.

Features

Bright and rich, soft and delicious.

Master's advice

1. The "Thru-Cage Flower Knife" is a flower knife that cuts 2/3 of the depth and about 0.8 cm wide on both sides of the eggplant to facilitate the flavor.

2. When thickening the soup, a strong fire must be used, because "a strong fire produces a bright soup", and the starch thickens quickly in the soup and fuses with the oil, producing the best effect.