Hello, everyone, I have been taking care of my children recently, and I haven't made recipes for a long time. I didn't expect this flavor eggplant to be so popular. Thank you very much for your comments and suggestions!
After reading everyone's comments, I found that the eggplant fried by many friends was either burnt or soft. There is no good way here. The key is not to cut the eggplant too thin or too thick. You should soak it in cold water, then control the water for a while and drain it. You must put more starch. It looks dry and non-sticky before frying. Don't go away when frying at last. If you touch the eggplant with a tool, you will get it. (Beginners advise adults to operate. Every time my mother blows it up, it's super perfect. )
Materials?
Long eggplant 1
Appropriate amount of starch
Appropriate amount of dried pepper
3 teaspoons vinegar
Salt 1 spoon
Garlic 5 cloves
Three spoonfuls of sugar
Sichuan pepper
There is no coriander root, you can keep it.
How to make flavored eggplant?
Prepare a long eggplant (round eggplant is also acceptable)
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Cut in half, then cut in half, and remove the eggplant heart (you can see your personal preference if you don't remove it ~)
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Slice with oblique knife and soak in cold water for about five minutes to control eating too much oil.
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Get the water out and control it. If you control it for a period of time, putting too much water starch will make it sticky. ) add enough starch, evenly coat the eggplant with starch, and roll each piece of eggplant with starch.
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Heat the oil in the pot and fry the eggplant with 60% to 70% oil.
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Deep-fry eggplant over medium heat until it slightly discolors, and take out and control the oil.
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Frying eggplant in hot oil on a fire will be brittle and not easy to soften (this step is very important, don't keep it)
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Conditioning juice, three spoonfuls of sugar, three spoonfuls of balsamic vinegar and one spoonful of salt (the picture shows a very ordinary small spoon)
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Prepare five grains of garlic, peppers, dried peppers and coriander.
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Put a little oil in the pot, add garlic, pepper and dried pepper, stir-fry until fragrant, and pour in the juice.
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The fire will burn the soup to some thick bubbles, (this step is also very fast, be careful not to paste the pot) pour in the fried eggplant and stir it quickly and evenly.
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Sprinkle white sesame seeds, turn off the fire and take out the pot (coriander is the soul, I didn't buy it)
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skill
As a seasonal vegetable in autumn, eggplant is deeply loved by everyone. Eggplant contains a lot of nutrients beneficial to human body. Eggplant is one of the few purple vegetables. Its purple skin is rich in vitamin E and vitamin P, with low calorie and rich nutrition, especially high vitamin P content.
The balsamic vinegar, sugar and salt in the sauce should be put in moderation according to personal taste, but these three cannot be replaced by others, because they are super delicious and sweet and sour. -ω-`)