Ingredients: 2 eggs, 50 grams of flour, 25 grams of wet starch and 750 grams of salad oil.

Seasoning: 200 grams of sugar and 25 grams of sesame.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into blades. Wash jujube, blanch it in boiling water, remove the skin and core, add 100g white sugar into a spoon, and stir evenly to get jujube paste stuffing.

(2) Put the jujube paste stuffing into the eggplant folder and dip it in flour for later use.

(3) Put the oil in the spoon. When the heat is 60% to 70%, paste the whole egg powder into a spoon with an eggplant clip, fry until golden brown, and remove and drain the oil after the surface has a certain hardness.

(4) Leave a little base oil in the spoon, add 50g of water and 100g of white sugar, heat and boil into syrup, then put the fried tomato clip into the spoon, quickly turn it over to make the syrup hang evenly, and put it on the plate.

Key points: when cutting and clamping the blade, the thickness should be uniform and deep, and the temperature should be controlled flexibly when cooking sugar.

Glass eggplant

I have eaten a lot of sweet eggplant. Boil the syrup until it can be rotated, and then evenly wrap it on the fried eggplant clip. Crispy skin. If strung together, it feels like a sugar-coated gourd. Have you ever eaten candied haws made of eggplant? Whether it is a family or a restaurant, you can try to cook this dish and slowly make it novel, so that children with fruity eggplant may like it.

Ingredients: 300g long tender eggplant.

Ingredients: preserved fruit150g, 2 eggs, 50g flour, 25g wet starch, 20g green shredded pork and 750g salad oil.

Seasoning: sugar 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and the top knife is used to cut the blade. Cut the preserved fruit into chopsticks, dice, and mix with a little sugar and water to make the preserved fruit stuffing. Put it in an eggplant folder and dip it in flour for use.

(2) Beat the eggs into a bowl, add flour and wet starch and stir them into a paste. Put the oil in the spoon. When it is 60% hot, dip the eggplant into the whole egg powder paste and fry it with a spoon until golden brown. Take out and drain the oil.

(3) Leave a little base oil in the spoon, and add 50g of water and100g of sugar to boil and melt. When the syrup becomes sticky, pour the fried eggplant clip into a spoon, turn it over quickly, so that the syrup is evenly hung on the eggplant clip, pour it into a square plate and clamp it with chopsticks.

Separate one by one, let cool, and put the syrup on a plate after it forms a bright hard shell.

Key: master the boiling temperature of syrup, and the syrup must cover all the main ingredients.

Fried tomato box

This dish is a common occurrence. Generally, friends can fry it at home, which is not so greasy. Adding Thai hot sauce will make this ordinary tomato box more distinctive. You can also change frying into frying.

Composition:

2 eggplants, minced meat 120g, eggs 1 piece, appropriate amount of oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce.

Exercise:

1) Add appropriate seasonings such as Jiang Mo, salt, pepper, cooking wine and oyster sauce to the meat stuffing;

2) stir in one direction and marinate for several minutes;

3) cut the eggplant into pieces, and cut the two pieces together;

4) spread a layer of raw flour between the cut two pieces of eggplant;

5) Brewing the prepared meat stuffing into it;

6) Mix starch and flour according to the ratio of 1: 1, and add an egg and a proper amount of salt;

7) Add water to make a thick and moderate batter, and then add a few drops of oil;

8) the electric baking pan is heated, and a layer of oil is brushed on the bottom of the pan;

9) Roll the prepared tomato box in the batter so that the batter covers the tomato box;

10) Put the tomato box wrapped in batter into the electric baking pan;

1 1) Fry the tomato box until both sides are golden;

12) Take out the tray and pour a layer of Thai Chili sauce on the surface of the tomato box.

Sesame tomato strips

You can taste the fragrance of sesame seeds with a bite of tomato strips dipped in sesame seeds. Whether in a hotel or at home, this dish is very suitable for cooking, simple and distinctive.

Ingredients: 400g eggplant.

Ingredients: 30g of cooked sesame seeds and 750g of salad oil.

Seasoning: soy sauce 15g, iodized salt 4g, sugar 10g, monosodium glutamate 4g, cooking wine 5g, minced onion and ginger 4g, garlic slices 5g, sesame oil 5g and fresh soup 75g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm.

(2) Put oil in the spoon, heat it to 60% to 70%, add tomato strips and fry for 2 minutes. When it turns golden yellow, remove and drain the oil.

(3) Leave a little base oil in the spoon, heat it, add chopped green onion, Jiang Mo and garlic slices into the wok, add tomato strips, add light soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup stock and starch to make juice, stir fry, take out the spoon and put it on a plate, and sprinkle with sesame seeds.

Key: master the oil temperature of fried tomato strips.

Fried box

During the Spring Festival, many people will prepare some at home in advance. When a family is together, they will cook and eat at the same time, which is called a fragrance.

Ingredients: tender eggplant 250g, meat stuffing100g.

Ingredients: seaweed 10g, 2 eggs, 50g flour and 750g salad oil.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g minced onion and ginger, 6g salt and pepper.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut with a blade. Haimi car model

(2) Add dried seaweed, chopped green onion, Jiang Mo, monosodium glutamate and half an egg into the meat stuffing, then mix them evenly, put them in a tomato folder and dip them in flour for later use. Beat the remaining eggs into a bowl, add flour and stir into the whole egg paste, and drag the eggplant clip into the whole egg paste.

(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato clips into the spoon one by one, fry until golden brown, take it out, drain the water, and put salt and pepper on the plate.

Key: the whole egg paste should be properly dried and diluted, and the oil temperature during frying should be well controlled.

Tomato and eggplant cake

Tomato boxes flavored with tomato juice are often seen in Chongqing restaurants, and they are also a must.

Ingredients: tender eggplant 250g, meat stuffing100g.

Ingredients: bread crumbs100g, 2 eggs, 30g flour, 8g carrot10g wet starch and 750g salad oil.

Seasoning: tomato sauce 30g, sugar 20g, rice vinegar 5g, iodized salt 5g, monosodium glutamate 4g and minced onion and ginger 4g.

Making:

(1) The eggplant is pedicled, washed, peeled, and cut into 0.3 cm thick discs with a top knife. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices.

(2) Beat the remaining eggs into a bowl and stir evenly. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.

(3) Put the oil in the spoon, heat it to 50% to 60%, put the eggplant cakes into the spoon one by one, fry them into a jujube red color, take them out and drain them.

(4) Add base oil to the spoon, heat it, add tomatoes and stir fry, then add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake.

Key: pat the eggplant cake evenly when it is stained with residue to avoid falling off when frying.

Thai tomato box

Fried tomato boxes with Thai chicken sauce are very exotic.

Cut eggplant into clamping blades and brew shrimp glue one by one to make a green tomato box.

Heat the oil in a clean pan, put the crisp paste in the tomato box, fry it in the oil pan, and then take it out and put it on a plate. Start another big fire, stir-fry Thai chicken juice, make it sweet and sour, and pour it on the tomato box.

Burn a tomato box

The fried tomato box of the year can be made into a variety of flavors, which can be directly poured with juice, steamed or burned.

Ingredients: tender eggplant 300g, pork stuffing150g.

Ingredients: 25g pepper, 2 eggs, 0/5g seaweed/kloc-,50g flour, 30g wet starch and 750g salad oil.

Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate, 4 grams of sugar 10, 4 grams of onion ginger, 5 grams of garlic and 5 grams of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into blades. Chop dried seaweed, cut pepper into hob pieces, chop 2g onion and ginger, shred 2g garlic.

(2) Add salt, monosodium glutamate, onion, Jiang Mo, dried seaweed and half an egg into the meat stuffing, stir evenly, put it into a tomato folder, make a tomato box, and dip it in flour for later use.

(3) Use 1.5 eggs, add 20g of starch and 30g of flour to make egg powder.

(4) When the oil in the spoon is burned to 60% to 70% heat, paste the tomato box egg powder into the spoon one by one, fry until golden brown, and then drain the oil.

(5) Put a little base oil in the spoon, put shredded onion and ginger in the wok, heat it, add soup, pepper, soy sauce, salt, sugar and fried tomato box, cook for a while, add monosodium glutamate and garlic slices, thicken it with wet starch, add sesame oil, and turn it evenly, then serve.

Key points: the paste is dry and thin, and it is not easy to burn for too long.

Spicy eggplant jiaozi

Have you ever tried the spicy eggplant jiaozi which is fried first and then cooked? Which do you think is more delicious than a tomato box sprinkled with spicy dry powder?

Ingredients: tender eggplant 250g, pork stuffing100g.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, wet starch 10 grams, 5 grams of pepper.

Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 0g of pepper noodles10g, 3g of red oil10g, 3g of onion, 3g of Jiang Mo and 75g of soup.

Production: (1) eggplant is pedicled, washed, peeled, cut in half, and then made into a clamping blade. Cut the pepper into sections.

(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg into the meat and stir well. Put it in an eggplant folder and dip the noodles for later use.

(3) Beat the remaining eggs into a bowl and stir into egg liquid, then add flour and stir into egg paste. Mix salt, monosodium glutamate, pepper noodles, soup and starch in a bowl to make juice.

(4) Put oil in the spoon and heat it to 50% to 60% heat. Drag the eggplant clip and paste the whole egg into the spoon for frying. When golden brown, pour out and drain the oil.

(5) Put the base oil in the spoon, heat it, then add the onion and Jiang Mo into the wok, stir-fry the pepper, pour the mixed juice, stir-fry, add the fried eggplant jiaozi, turn it over evenly, and add the red oil, and serve.

Key points: when cutting the blade, it should be deep and not penetrating, and the whole egg paste should be dry and thin.

Kettle box

Pot collapse is also a cooking technique, such as tofu and elbow collapse. Eggplant can also be cooked by the collapse pot method.

Ingredients: tender eggplant 200g, meat stuffing100g.

Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices and 5g cucumber slices.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of shredded onion and ginger, 5g of sesame oil.

Production: (1) Eggplant is pedicled, washed, peeled and cut into cubes. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.

(2) Add salt, monosodium glutamate and eggs into the meat stuffing, stir them evenly, then put them into an eggplant clip and touch the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid.

(3) Put the oil in the spoon, heat it to 30% to 40%, drag the whole egg liquid into the spoon, fry until both sides are golden, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and fry thoroughly with low fire. When the soup is dry, pour the sesame oil, take out the spoon and put it on the plate.

Key points: when frying, use medium and small fire to prevent frying, and shake the spoon frequently when there is little soup to prevent sticking to the pot.

Salt and pepper eggplant cake

The fastest and best way to eat fried tomato boxes is to sprinkle ingredients, including salt and pepper, spicy and spiced.

Ingredients: tender eggplant 300g, pork stuffing150g.

Ingredients: 2 eggs, 30g flour and 75g salad oil.

Seasoning: 5g iodized salt, 4g monosodium glutamate, 3g minced onion and ginger, 6g salt and pepper.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into discs with a thickness of 0.3 cm.

(2) Add salt, monosodium glutamate, chopped green onion and Jiang Mo into the meat stuffing. After mixing half the eggs evenly, put the meat stuffing into every two pieces of eggplant and dip it in flour for later use.

(3) Beat the remaining eggs into a bowl and stir them evenly with chopsticks. Put oil in the spoon and heat it to 30% to 40% heat. Drag the egg liquid into the spoon one by one and fry until golden brown on both sides. Put it on a plate and sprinkle with salt and pepper.

The key: don't worry when frying.

Filled tomato clip

This dish is very common in hotels, especially Sichuan cuisine and Chongqing Hunan cuisine.

Cut the eggplant into blades, put the minced meat into a bowl, add ginger, eggs and salt and stir to make meat stuffing.

Heat the oil in a clean pot, put the eggplant into the meat one by one, and then cover it with a layer of whole egg paste. When they are fried in the oil pan until the skin is crisp, pour out and drain the oil.

Leave the bottom oil in the pot, first add the minced salted vegetables, minced pork, minced mustard tuber, Pixian watercress, green pepper, garlic and ginger, stir-fry until fragrant, then put them in a fried tomato folder, and then stir-fry with soy sauce, soy sauce, monosodium glutamate, vinegar, red oil and pepper oil, and serve on a plate.

Iron plate tomato clip with Thai sauce

There are several kinds of tomato boxes with foreign sauce flavor introduced above. You must have never eaten this tomato box with Thai chicken sauce, garlic and Chili sauce and American Chili sauce. Chefs usually choose this dish, which makes diners unpredictable and difficult for other restaurants to imitate.

Cut the eggplant into blades, put them into the meat one by one, put them into a 40% hot oil pan, fry them until they are crispy outside and cooked inside, take them out and put them on a hot iron plate.

Put a little oil in a clean pot, add green pepper and onion, stir-fry until fragrant, then add Thai chicken juice, garlic Chili sauce and American pepper (the ratio of the three is 5: 1: 1), add a little water, season with salt, thicken and sprinkle with chopped green onion.

Braised eggplant with spicy slate

This dish sold at a high price, starting with the face value and finally the taste. The hotel likes such creative home cooking.

Wash the eggplant, leave a handful, pat it evenly with a cross knife, fry it in the oil pan until it is crisp, then pour it out and drain it.

Leave a little base oil in the pot, first add pork, ginger rice, garlic, oyster sauce and Laoganma lobster sauce, stir-fry until a proper amount of fresh soup is mixed and boiled, then add green beans, monosodium glutamate and chicken powder, then put the fried eggplant into the pot to collect juice, take it out and put it on a hot slate.

Dry boiled eggplant

I liked this dish the first time I ate it, and I didn't say anything. You won't know until you eat it.

Ingredients: eggplant 300g, egg liquid 50g, dried chili festival, garlic 10g, chili 5g, coriander, salt, sugar, spicy fresh dew, chicken essence, monosodium glutamate, corn flour and salad oil.

Method:

1. Cut eggplant into long hob blocks, add salt, egg liquid and cornflour, and mix well for later use.

2. When the salad oil in the pot is heated to 50%, fry the tomato strips until the surface is golden, hard and crisp, and pour out and drain the oil.

3. Leave the bottom oil in the pot, add the dried Chili festival, pepper and garlic, stir-fry until fragrant, add the fried tomato strips, add sugar, chicken essence, monosodium glutamate and spicy fresh dew while stirring, put them in a container, and finally decorate with coriander.

Crispy eggplant

This simple method is especially suitable for people who don't want to bother. Remember to fry the eggplant twice.

Ingredients: 400g tender eggplant.

Ingredients: egg 1 piece, wet starch100g, salad oil 750g.

Seasoning: iodized salt 10g, monosodium glutamate 5g, pepper 5g, salt and pepper 8g.

Making:

(1) Wash and peel eggplant, cut into hob blocks, marinate with salt 10 minute, squeeze out water, and add pepper and monosodium glutamate.

(2) Beat the eggs into eggplant pieces and wet the starch evenly.

(3) Put oil in the spoon and heat it to 60% to 70%. Put eggplant slices into a spoon and fry until golden brown. When the oil is warm, fry it again, remove the oil, put it on a plate, and add salt and pepper.

Key: After the eggplant is salted, drain, squeeze and hang it.

Happy eggplant steak

I have eaten fried pork chops, fried chicken chops, fried steak and fried fish chops. Have you ever eaten fried eggplant steak? If you eat too much meat on New Year's Day, it should be fried vegetarian steak, which is also delicious. If eggplant is used as a fast-food fried steak, it won't be delicious. Try it if you don't believe me.

Ingredients: eggplant 500g, egg 1 lemon 1 bread crumb 1.50g, salt and spicy seasoning each.

Method:

1. Peel eggplant, first change the knife into a cuboid, and then cut it into rectangular pieces with a thickness of about 0.2 cm.

2. Knock the eggs into a bowl, squeeze in a proper amount of lemon juice and corn starch to make an egg paste, then drag the eggplant slices one by one to make an egg paste and stick the bread crumbs evenly to make the eggplant green.

3. Put the net pot on fire, put the oil to 40% to 50% heat, and put the eggplant into the green body and soak it in a small fire until the color is golden. Take it out and put it on a plate, and serve it with spicy ingredients.

French eggplant steak

Ingredients: 400g eggplant.

Ingredients: 2 eggs, 50g flour, 0/00g bread crumbs/kloc, 750g salad oil.

Seasoning: 50g tomato sauce, 0/0g sugar/kloc-,5g iodized salt and 3g monosodium glutamate.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 0.6 cm thick slices, and marinated for 10 minute.

(2) Beat the eggs into a bowl and stir them into egg liquid with chopsticks. Squeeze the salted eggplant slices out of the water, dip them in flour and drag the whole egg liquid, then dip them in bread crumbs and pat them evenly.

(3) Put the oil in the spoon, heat it to 50% to 60%, add the eggplant and fry it until it is bordeaux, remove the oil, and put a piece of paper on the plate.

(4) Stir-fry the tomato sauce with a spoon, add salt and sugar into a small bowl and dip it when eating.

Key: Squeeze the eggplant slices as dry as possible after pickling, and then dip them in flour.

Crispy eggplant roll

Ingredients: long eggplant 300g, pork stuffing 150g.

Ingredients: Crispy flour 100g, half an egg, 25g flour and 750g salad oil.

Seasoning: 5g iodized salt, 4g monosodium glutamate, 3g minced onion and ginger, 6g salt and pepper.

Making:

(1) The eggplant is pedicled, washed, peeled, cut into 5cm sections, then spun into even slices with a knife and slightly salted.

(2) Add salt, monosodium glutamate, chopped green onion and Jiang Mo to the meat. After the eggs are stirred evenly, roll them in pickled eggplant slices and dip them in flour.

(3) Put the crispy flour into a bowl, add water and stir it into a proper paste, put oil in the spoon, and when it is five-cooked, dip the eggplant rolls into the spoon one by one and fry until golden brown, take them out and put them on a plate, and sprinkle with salt and pepper. You can also add other sauces according to your own taste.

Key: stir the crispy paste well and use it immediately.

Bayaodi eggplant

Who says this dish can only be eaten in high-end restaurants? We can make it easily at home.

Cut the eggplant into thick slices, hang the egg paste evenly, fry it in oil pan, take it out and put it on a plate.

Put the oil in a clean pot, stir-fry the vegetarian meat and tomato sauce together, add a proper amount of vegetarian soup and a little salt to taste, thicken and pour it on the eggplant cake. Serve.

Second, chrysanthemum eggplant

Turn eggplant into chrysanthemum, and your price will double. Actually, you can. It can also be used as other ingredients, such as chrysanthemum fish and chrysanthemum meat.

Ingredients: 300g long eggplant. Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch. Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.

Production: (1) Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt and marinate it slightly, then soak it with flour for later use, and wash the chopsticks with carrots and cut them into pieces.

(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.

(3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken the wet starch, add the oil and pour it on the fried eggplant.

Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.

Third, the fish-flavored eggplant flower.

The improved version of Sichuan fish-flavored eggplant, with a little change, is not only expensive, but also delicious.

Ingredients: 400g tender eggplant. Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g. Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, 3g ginger and 3g garlic.

Production: (1) Eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then changed into 5cm segments. Shred carrot, green pepper, pepper, onion and ginger, and slice garlic.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl and make juice for later use.

(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take out and drain. Put it on the plate.

(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers.