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How to make a good dish with eggplant as ingredients?
Food 1: sweet and sour eggplant ingredients: eggplant, salt, tomato sauce, white sugar, white rice vinegar, water, starch, cooking oil and chopped green onion. Practice: 1. After peeling the eggplant, cut a knife from the middle, then cut it into strips as wide and as long as the thumb and put it in a waterless basin. Add 1 tbsp edible salt, shake well and marinate for 10 minute. 2. Take another bowl, squeeze a little more ketchup into it, the amount of ketchup depends on personal taste, then add 1 tablespoon of white sugar and half a spoonful of white rice vinegar, then add 1 tablespoon of water, melt and stir evenly. Now that the eggplant has been marinated, squeeze out the water inside and pour more corn starch or potato starch into it. This step is the key to ensure the crispy eggplant. Friends who like a little more crispy taste can add a little more starch. Every tomato is rich in starch. There is no need to mix batter here. 4, hot oil in the pot, when the oil temperature is 70% to 80% hot, add tomato strips and fry. If the batter is mixed, everyone knows that the oil will be crushed during frying, which will be unsafe and the fried taste will not be crisp. Fry on low heat until the skin is golden and crisp, and then remove the oil. 5, another pot, the oil in the pot is hot, add chopped green onion and stir-fry, pour in the prepared tomato sauce, stir-fry until bubbling, and then add a spoonful of water starch. Cook again until the tomato sauce bubbles, pour in the fried diced eggplant, stir well, add the carrots, fungus and green peppers cooked in advance, and stir well. 6, you can add a little cooked white sesame seeds to decorate before the pot, so it will taste more fragrant. This kind of sweet and sour crispy eggplant is ready, isn't it simple? This must be eaten while it is hot, so as to ensure its crisp taste. You can collect it if you like. Fish-flavored eggplant food 2: Fish-flavored eggplant ingredients: eggplant, pickled pepper, chives, ginger, garlic, soy sauce, balsamic vinegar, sugar, salt, monosodium glutamate and cooking wine. Practice: 1, prepare 1 eggplant. If there are many people in the family, you can prepare more 1 eggplant. Pickled pepper, onion, ginger and garlic are the most basic ingredients for making fish-flavored eggplant. 2, eggplant to the head and tail, pick the eggplant pedicle. This is edible, don't waste it. Cut the eggplant in half in the middle, and then put a flower knife diagonally. After cutting the flower knife, cut it into 4-5 cm long sections. After cutting, put it into the pot and sprinkle with half a spoonful of salt to pickle the eggplant. 3. Pickled peppers are pedicled and seeded, then cut into pieces, and garlic and ginger are chopped. Cut the shallots in the middle, use them as seasoning, and decorate the back with onion leaves. In fact, it would be better to use onions instead of onions here. 4. Next, add fish sauce, add 1 spoon soy sauce, 1 spoon vinegar, half spoon sugar, half spoon salt, half spoon monosodium glutamate and half spoon cooking wine into the bowl, and mix well for later use. 5. Take another bowl, add 1 tbsp starch, and add water to make water starch. 6. Pour out the salted water in the eggplant, pour the oil into the pot, heat it to 60%, pour in the eggplant and fry it until soft, then take it out and fry it for about 1 minute. Pour off the excess oil, leaving a little base oil, pour in chopped pickled peppers and stir fry, pour in onion, ginger and garlic and stir fry, pour in fried eggplant and stir fry, pour in half a bowl of water to boil, then pour in the prepared fish-flavored sauce, stir fry evenly, pour in water starch and thicken, and turn off the heat after the soup is thick. Finally, sprinkle some chopped green onion on the eggplant. This special delicious fish-flavored eggplant is ready, which is a dish that many people like. Simple and delicious, it's worth a try. Cold eggplant food 3: Cold eggplant ingredients: eggplant, white vinegar, chives, garlic, millet, pepper, cooking oil. Practice: 1. Wash eggplant, cut into sections, and then cut into small strips. The purpose of cutting small strips is to reduce the steaming time and preserve the color of eggplant. Next, I'll teach you the first small coup. Add 20-30ml white vinegar to clear water, and add eggplant strips for 5- 10 minute. This can prevent eggplant from oxidation and blackening. It's best to press a plate on it and let the eggplant soak in the water. The second trick is to put boiling water in the pot, with the eggplant skin facing up, so as to ensure the uniform color of the steamed eggplant, cover it and steam it for 2.5 to 3 minutes, because we cut it into small pieces. Reducing steaming time is also a key to ensure color. The color of the skin facing down is not very uniform, while the color of the skin facing up is particularly uniform. 3. Next, we prepare the ingredients, chop the onion and garlic, and cut the millet and pepper. Of course, we can also prepare the ingredients according to our own preferences. After the eggplant is out of the pot, we can rinse it with cold water and then dry it with our hands, which will make it cooler to eat. Then put the cut ingredients on the eggplant. Don't put minced garlic first, then put dried peppers and white sesame seeds, add a little pepper powder, and finally add salt and sugar to taste. At this time, we boil the oil in the pot, first pour it on the pepper and sesame, then pour in the minced garlic, and finally fry the minced garlic with hot oil. The eggplant made in this way is full of garlic flavor, and finally mixed with balsamic vinegar. Such a delicious cold eggplant is ready, hot and sour and appetizing. It's really a must-have cold dish in summer, and you can collect it if you like.