Exercise:
(1) Cut the eggplant into corners or strips first. The key is not to be too thin or too thin. A little weight is easy to make and tastes good.
(2) Oiling (the best oil here is peanut oil). Start the cold pot and put the oil and eggplant at the same time. There is no harm in a little more oil, and it can be recycled after frying. Slow fire is the key (friends upstairs won't get tired of it). Let the eggplant absorb a lot of oil first, stir-fry until it is oily, and then stop when it is no longer oily. You can cover it when frying. A large pot of eggplant can be operated at the same time. After frying, put aside and continue to filter out some oil.
(3) Re-start the pot and stir-fry minced meat with onion, ginger and garlic (one or two Xu). There is too much garlic. When minced meat turns from red to white, add half a bowl of water to make soup.
(4) Add the fried eggplant and add sugar, cooking wine, soy sauce, soy sauce and salt. Stir-fry for a while before cooking. Soy sauce must be very few, just for color matching. Other seasonings are adjusted according to taste.
Second, fry and cook tomato strips.
Ingredients: 300g tender eggplant.
Ingredients: pepper 10g, carrot 10g, half an egg, 75g wet starch and 750g salad oil.
Seasoning: 5g iodized salt, 3g monosodium glutamate, 5g soy sauce, 20g sugar, 3g vinegar 10g onion, 3g ginger, 3g garlic and 3g coriander.
Making:
(1) Wash and peel the eggplant, cut it into 4 cm long 1 cm square strips, add eggs and wet starch, and grab it evenly.
(2) Shred onion and ginger, sliced garlic, shredded pepper and carrot, and sliced coriander. Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. Put it in a bowl and juice it for use.
(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry until golden brown, and pour out and drain the oil.
(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, then add the fried tomato strips and coriander, quickly pour in the right amount of juice, and turn it over a few times to serve. The key: the tomato strips should be crispy. Stir fry quickly to get the juice, which is delicious.
Third, chrysanthemum eggplant
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.
Making:
(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 for a little pickling, then soak it with flour, wash the carrots and cut the chopsticks.
(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.
Fourth, the fish-flavored eggplant flower.
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.
Making:
(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 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.
Five, sweet and sour tomato strips
Ingredients: 300g tender eggplant.
Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil.
Seasoning: 6g of iodized salt, 4g of monosodium glutamate, 30g of sugar, 0g of rice vinegar10g, 3g of onion, ginger and garlic, 3g of coriander and 5g of sesame oil.
Making:
(1) The eggplant is pedicled, washed and peeled, cut into 4cm long and 1 cm wide strips, added with a little salt, slightly salted and dipped in flour.
(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Slice onion, ginger and garlic, shred carrot and parsley.
(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry them until golden brown, pour out the oil and put them on the plate.
(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar, boil it, thicken it with starch, add sesame oil and pour it on the tomato strips.
The key: the tomato strips should be fried repeatedly for two or three times before they become brittle.
Six, stuffed eggplant pier
Ingredients: 300g tender eggplant, 0/00g meat stuffing/kloc-.
Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, wet starch 10g.
Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine.
Making:
(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long circular sections, and the middle of the eggplant section is dug with a knife.
(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put it into the hollowed-out tomato pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam it in a drawer for 8 minutes, take it out and put it on a plate after cooking.
(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil, hook wet starch and pour it on the tomato pier.
Key: master the steaming time.
Seven, braised eggplant
Ingredients: 500g long tender eggplant.
Raw materials: 8 grams of starch and 750 grams of salad oil.
Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.
Making:
(1) Remove the pedicle of eggplant, wash it, cut it into two diagonal flower knives, cut onion into watercress, shred ginger and slice garlic.
(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry thoroughly, then pour out and drain the oil.
(3) Put a little base oil in the spoon, heat it, stir-fry minced onion and ginger in the pot, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve.
Key: When there is little soup, always shake the spoon to prevent the bottom of the spoon from being burnt.