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

Features: Suitable for rice.

Operation: Cut the eggplant into hob blocks, cut the tomato into pieces, shred the onion, shred the ginger, smash the garlic with a knife (known as rotten garlic in the industry), add half a catty of oil to the pot, heat it, hang the eggplant paste (half an egg, mix it with it) and fry it until golden brown. Take out the remaining oil, leave a little oil in the pot, add shredded onion and ginger, rotten garlic into the pot (stir-fry), add eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper, a little sugar in turn, and add half a bowl of water and tomato pieces. Just burn it completely.

Name of the dish: roasted eggplant

Classification of recipes: vegetarian dishes-> aubergine

Ingredients: 500 grams of eggplant, 500 grams of peanut oil, 25 grams of soy sauce (the actual dosage is 40 grams), 2 grams of monosodium glutamate, 3 grams of refined salt, water starch 10 gram, and a little onion, ginger and garlic.

Seasoning: unknown

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.

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.

If it gets hot, it will be a little painful to cook this dish. The kitchen is like a sauna. Smoke transpiration, half a plate of eggplant fried in the past. Are you sure you are sweating all over, flowing down your hair to your eyes, face and clothes sticking to your body?

However, my girlfriend used to like eating. I was dating her that summer, so I had to make a promise of love and always do it for her. She didn't avoid the lampblack, just looked. Of course, it's mainly me. When the sweat dripped, I wiped it carefully with my handkerchief. So I don't care even if I sweat a lot.

It seems that love is similar to burning eggplant. The infatuation with each other and the entanglement in reality, like the aroma of eggplant and the frying over and over, are as brown and fragrant, which is not so easy to achieve. Just like I can only prepare eggplant, I can't cope with so many troubles in life, and I have to watch other people's happy lives.

The burning of eggplant is only the last seasoning process.

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.

All these are ready, except for frying the seasoning in the oil pan. Then pour in the side dishes and eggplant. When the eggplant fragrance diffuses again, just get some water starch and thicken the pot.

Eggplant is a delicious dish with red and green side dishes, which is very appetizing.