Speaking of eggplant, no one is not familiar with it. It is cheap and nutritious, and it can be eaten in a variety of ways. Can be steamed, fried, fried, fried, each with its own flavor, occupying almost half of the table.
Put aside first, if you want to eat fresh eggplant, you must wait until June and July, the harvest season of eggplant. Nowadays, agriculture is developing rapidly, and many ingredients are available all the year round. If you want to eat them, they will be fresh and moist.
I didn't come to the supermarket to replenish ingredients. I couldn't help taking two eggplants. Today, I want to make braised eggplant. This dish with rice is a suitable cooking artifact.
braised eggplant
Step 1: Slice the eggplant.
Prepare a purple eggplant, cut it into uniform hob blocks after removing the eggplant pedicle, put it in clear water, add a little white vinegar, mix well and soak it for a while to avoid oxidative discoloration of eggplant.
Step 2: Prepare side dishes.
Break the green pepper into diamond-shaped blocks, and cut the red pepper into diamond-shaped blocks for color matching. Then prepare a tomato and cut it into even small pieces.
Slice the ginger and break the onion into chopped green onion for later use.
Step 3: Flour the eggplant pieces.
Although eggplant is delicious, it has a disadvantage of oil absorption, so before frying, we hang a layer of dry powder on the surface of eggplant to isolate oil and reduce the oil absorption of eggplant by using the rapid gelatinization of starch when heating.
Step 4: fry the eggplant.
Heat oil in the pot, the oil temperature is about 60% hot, and add eggplant. High oil temperature can accelerate the gelatinization of starch. When frying, you often turn it over to make it evenly heated. When the eggplant is fried to golden brown, take it out and control the oil.
Eggplant is not crisp enough at this time. We raised the oil temperature to 70% and the temperature was around 200. We pour in eggplant and green pepper and fry them quickly 10 second, and then pour them out immediately. This step is mainly to increase the taste of eggplant crisp, and at the same time, we cooked green peppers to facilitate rapid cooking in the later stage.
Step 5: Stir fry
Leave a little base oil in the pot, add chopped green onion and ginger slices, stir-fry until fragrant, add tomato sauce, pour in tomatoes, stir-fry tomatoes over medium heat, stir-fry red juice, and add a little water to boil for a while to get the umami flavor and color of tomatoes. Then add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, 2 grams of sugar to improve sweetness, 5 grams of oyster sauce to enhance umami flavor, and then add a little water starch to collect the soup until it is thick and frothy.
Then add eggplant and green pepper and stir fry quickly, so that the juice is wrapped on the raw materials. Stir fry quickly 10 second, pour a little bright oil to brighten the color before taking out, and serve delicious.
Teddy boy has something to say:
1. Wrapped with starch and fried at high oil temperature can effectively prevent eggplant from absorbing oil.
2. Eggplant must be fried for the second time, in order to achieve a crisp and tender taste, and it is not easy to soften.
3. Try to reduce the stay time of eggplant in the pot when frying, so as not to become soft and crisp to eat.
Ok, a braised eggplant with crispy outside and tender inside is ready. Please try your favorite friends.