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Method of self-made flour paste eggplant
Food, as its name implies, is delicious food, ranging from delicacies to street snacks. In fact, food is neither noble nor cheap. As long as you like it, you can call it food. Let's follow me to see the daily practice of batter eggplant! I hope it helps you.

Exercise 1:

condiments

High gluten flour 120g eggplant 1 root.

Water 150g eggs 1.

Appropriate amount of salt and chicken essence

A proper amount of minced meat

Steps of frying eggplant with noodles

1. There is an egg and a little minced meat in a clean bowl.

2. Add flour and water, stir well, and then add seasoning.

3. Slice the eggplant. When I was a child, my grandmother made this kind of slice for me. You can slice it according to your own ideas. It must not be too thick, and it is best to have a uniform thickness, so that it is easy to cook when frying and easy to cook together.

4. Pour the eggplant into the batter and stir well. Every piece should have batter.

5. After the pot is hot, pour in the right amount of oil and turn to low heat for frying. It will be cooked when fried in this way. According to your own pot type, you can fry several at a time.

6. Don't waste the last batter. It's also nice to make a pancake.

7. Be sure to eat it while it is hot! Crispy outside and tender inside, delicious! I didn't do any PS on the finished product, that's all. Otherwise, Mito Xiu Xiu will look good, but it is easy to mislead you.

Exercise 2:

It tastes best when it's just out of the pot. Crispy and soft, it's all there! It's really comfortable to eat with porridge or soybean milk!

Ingredients: eggplant, shredded flour, olive oil, salt, chopped green onion eggs.

1 shred eggplant and wash it with water (I delayed for a long time to take pictures and failed to stop the "oxidation" ~ ~).

2 add flour

Knocked two eggs.

Add a little olive oil, chopped green onion and salt.

5 add water and stir into a batter.

6 Take a pan and fry it slowly.

Expand one's knowledge

Self-made method of eggplant

Spicy eggplant salad

Composition:

Eggplant 300g, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil1/,appropriate amount of red oil and appropriate amount of green pepper.

Exercise:

1. Wash eggplant and cut into long strips.

2. Steam the eggplant strips in the pot and let them cool.

3. Wash green peppers, remove seeds and cut into small pieces.

4. Put the green pepper into a clean small bowl and add two tablespoons of cold soy sauce.

5. Add 1/2 tablespoons sesame oil.

6. Sprinkle the right amount of refined salt.

7. Pour in the right amount of red oil according to your preference and mix well.

8. Pour the prepared juice on the coded eggplant strips.

Ground eggplant

Composition:

400g eggplant, 2 garlic, white sesame 1 tbsp, 2 tablespoons soy sauce, 4 tbsps salt, 4 tbsps peanut oil and chives 1.

Exercise:

1. Wash the tender eggplant and cut it into thick strips.

2. Put the eggplant into the dish, spread a layer of plastic wrap, poke a few holes with a toothpick, and steam it in a steamer.

3. Cut garlic into garlic rice and chives into chopped green onion.

4. Clean the pot and fry the white sesame seeds in the pot.

5. Put the oil in a clean pot. When the oil is hot, fry the garlic until golden brown, and then take it out.

6. Take fried garlic rice and part of garlic oil, add soy sauce, white sesame seeds and appropriate amount of salt to make flavor juice.

7. Put the steamed eggplant into a stone mortar, disperse it with a pestle, and then add the flavor juice.

8. Grind it again, let the sauce and eggplant meat be fully mixed, and finally sprinkle with chopped green onion.

6. Add a little oil to the pot and add the bean paste to stir fry.

7. Add onion, ginger and garlic and stir fry, add minced meat and stir fry, and add cooking wine and stir fry.

8. Pour in the eggplant and continue to stir fry.

9. Add soy sauce, sugar and a little salt and continue to stir fry.

10. Pour in a little starch, stir-fry the eggplant evenly, turn off the heat, put on a plate and sprinkle with chopped green onion.

Fried tomato box

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 some seasonings to the meat stuffing, such as Jiang Mo, salt, pepper, cooking wine and oyster sauce.

2. Stir in one direction and marinate for a few minutes.

3. Slice the eggplant, don't cut off two.

4. Spread a layer of raw flour between the cut two pieces of eggplant.

5. soak the prepared meat stuffing.

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 drop a few drops of oil.

8. Heat the electric baking pan and brush the bottom of the pan with oil.

9. Roll the prepared tomato box into the batter and let the batter wrap the tomato box.

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

1 1. Fry the tomato box until golden on both sides.

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

Scrambled eggs with pork

Composition:

2 eggplants, green pepper 1 each, red pepper 1 each, proper amount of oil and salt, Sichuan pickled pepper 10g, soy sauce 10g, vinegar 10g, cooking wine 10g, sugar 20g, and onion/0g.

Exercise:

1. Prepare raw materials and seasonings.

2. Slice the eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water.

3. Dice green pepper and red pepper.

4. Put oil in the pan, fry the eggplant and take it out.

5. Leave the bottom oil in the pan, add the onion, garlic and Jiang Mo and stir-fry until fragrant, then add the chopped pickled pepper and stir-fry until fragrant.

6. add eggplant.

7. Stir well, then add the fish sauce.

8. Stir-fry until the eggplant tastes delicious, add diced green and red peppers, stir well and then take out the pot.

Baked eggplant with pickled pepper and minced meat

Composition:

300g of eggplant, 200g of minced meat, 50g of pickled pepper, proper amount of onion, proper amount of ginger, 3g of salt, 3g of cumin, proper amount of cooking wine, proper amount of soy sauce, 2g of chicken essence and proper amount of edible oil.

Exercise:

1. Leave the eggplant in the middle and put the cutting knife on it.

2. Brush a small amount of oil in the wok, add salt and cumin to the sliced eggplant, and fry until the bottom becomes soft.

3. Turn the eggplant over and continue frying.

4. Fry until the eggplant is golden. When the eggplant is ripe, put it on the plate.

5. Put the fried leeks and ginger in the pot.

6. Add the meat and stir-fry until it changes color.

7. Add pickled peppers and continue to stir fry.

8. Add soy sauce, cooking wine, stir-fry sugar, and add chicken essence to taste.

9. Pour the fried pickled pepper powder on the fried eggplant.

Eggplant with beans

Composition:

250g of beans, 250g of eggplant, proper amount of oil, 35ml of oyster sauce, 4 cloves of garlic, 4 slices of red pepper, and 0/5ml of soy sauce/kloc.

Exercise:

1. Prepare ingredients.

2. Wash the eggplant and cut it into strips (about the thickness of the index finger), wash the beans, remove the old tendons and cut it into sections about 8 cm long, cut the red pepper into small pieces and slice the garlic.

3. Pour the oil into the pot, heat the oil to 70% heat, and then fry the eggplant.

4. Take out the oil control after frying.

5. Fry the beans in the oil pan.

6. Stir-fry until the skin wrinkles and the beans are thoroughly fried (raw beans are inedible), then remove and control the oil.

7. Leave a little base oil in the pot, add garlic slices and red peppers and saute until fragrant.

8. Add eggplant and beans and stir fry.

9. Pour in soy sauce, oyster sauce, salt and a little water and mix well.

10. Stir-fry evenly over high fire and thicken the soup.