Recipe introduction

I learned it by bus, not by myself. Crispy outside and tender inside. It is really delicious. Be sure to eat it while it is hot.

material

Ingredients: 300 grams of eggplant, pine nuts 10 grams.

Accessories: flour, baking soda, starch, yeast, peanut oil, chopped pepper, chopped green onion, sugar, salt, garlic and Jiang Mo.

working methods

1, peel eggplant every other strip, split it until it is less than the skin, then turn it over and cut it into elephant-eye pieces.

2. Use three tablespoons of flour, one tablespoon of starch, one teaspoon of yeast and one teaspoon of baking soda, add a small bowl of water and turn it in different directions. Add a little oil seal and wake up for half an hour. Size the eggplant, fry the eggplant pieces until golden brown, and drain the oil.

3. Leave the base oil, add chopped pepper, garlic, Jiang Mo chopped green onion sugar, stock, thicken, and pour on the fried eggplant.

4. Sprinkle pine nuts with oil at low temperature.

Eggplant with pine nuts

material

An eggplant, pine nuts, 3 tablespoons tomato sauce, sugar and starch.

working methods

1. Stir-fry pine nuts for later use; 3 tablespoons of tomato sauce, 2 tablespoons of sugar, 3 tablespoons of water, and starch 1 teaspoon, and mix well for use; Cut eggplant into long strips with big fingers, marinate with a little salt for 10 minute, squeeze the marinated eggplant dry, add dry starch and mix well;

2. Put the oil in the pot. When the oil is 80% hot, fry the eggplant strips until golden brown and take them out; Leave a little base oil in the pot, add the prepared juice to boil, then pour in the tied eggplant, stir fry evenly, and finally sprinkle with pine nuts.

Eggplant valley base

material

2 eggplants, 100g wheat flour, 50g corn flour, shallots, pepper powder, salt and edible oil.

working methods

1. A manufacturing process of valley bottom

2. Wash eggplant with clear water, remove and drain.

3. Peel the washed eggplant and cut it into small squares with a knife.

4. Wash the cut eggplant pieces with cold water.

5. Drain the water and put it in a clean and waterless container.

6. Put the wheat flour and corn flour into a deep container and stir them evenly with chopsticks to mix the two kinds of flour.

7. Sprinkle a layer of mixed flour evenly on the eggplant slices.

8. Mix the eggplant pieces and flour evenly by hand.

9. Repeat steps 6 and 7, sprinkle a little flour and mix well, while sprinkling. Until there is no excess flour in the basin, let each piece of eggplant be cut separately.

10. Spread flour evenly on the surface, and the eggplant pieces will not stick together, so the eggplant chaff will be mixed together.

11.B. Grain-based steam curing process

12. Spread the steamer cloth on the steamer drawer of the rice cooker.

13. Put the eggplant cereal pieces mixed with flour into the steamer.

14. Boil the water in the inner container of the rice cooker.

15. put it in a steamer and insert a hole in the middle of the eggplant block with chopsticks.

16. Cover the pot and steam for 10 minute. Just steam it in the rice cooker.

17. Steamed eggplant granule base

18. Find a clean basin without water and pour the steamed eggplant bran into the basin while it is hot.

19. Gently shake the gathered eggplant barrier with chopsticks and put it aside to cool.

20.c Frying process of grain-based materials

2 1. Put the oil in the pan until it is hot.

22. Wash the shallots and mince them.

23. Add chopped green onion and stir-fry until fragrant.

24. Pour the cool eggplant into the bottom of the valley.

25. Stir-fry with a shovel continuously, so that the surface of the eggplant base is golden yellow and emits a burnt fragrance.

26. Add the right amount of salt.

27. Sprinkle the right amount of pepper powder.

28. Stir well with a shovel.

LAM Raymond eggplant

material

Ingredients: 20g raw meat sauce, 200g eggplant, 0/0g shallot/kloc, 0/0g ginger/kloc.

Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 10g, monosodium glutamate 5g, sugar 3g, corn flour 20g, sesame oil 5g, chicken soup 50g, soy sauce king 10g.

working methods

1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.

2. Add oil to the pot. When the oil temperature is 120℃, add tomato strips and fry until golden brown.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw powder and pour with sesame oil.