Taste: Salty and umami flavor technology: dry-fried and dry-fried eggplant production material: main ingredient: eggplant (purple skin, long) 300 grams.
Accessories: egg150g, wheat flour 60g.
Seasoning: 50g of starch (pea), 3g of salt, 2g of monosodium glutamate, onion juice 10g, ginger juice 10g, 5g of cooking wine, 5g of sesame oil, 5g of cumin 15g and 60g of soybean oil. Dry-fried eggplant is characterized by golden color, crisp outside and tender inside, salty and delicious. Teach you how to cook dry-fried eggplant, how to cook dry-fried eggplant delicious 1. Wash and peel eggplant, cut it into 1.5 cm square cubes, and mix well with refined salt, monosodium glutamate, onion, ginger juice, cooking wine and sesame oil.
2. Knock the eggs into a bowl, stir well, add 25 grams of flour and 75 grams of wet starch (50 grams of starch with water) to make an egg powder paste, then add 15 grams of oil and stir well.
3. Stick the diced eggplant with dry flour evenly, then hang the egg powder paste one by one, put it in 50% hot oil, fry thoroughly and take it out. When the oil temperature rises, fry it in oil until it is golden and crisp, take it out, put it on a plate and sprinkle with cumin.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of dry frying eggplant introduces the cuisine and its function in detail: home-cooked recipes
Dry fried eggplant production material: main ingredient: eggplant.
Accessories: green pepper
Seasoning: onion, salt, ginger, chicken essence, stir-fried eggplant features: fragrant and tender, strong flavor, teach you how to make dry-fried eggplant, how to make dry-fried eggplant delicious 1, eggplant washed and cut into pieces, green pepper washed and shredded; 2. Light a fire in the pot, stir-fry the eggplant in the pot for 2-3 minutes, pour the green pepper into the pot after the water is dry, and put it in a vessel for later use; 3. Pour oil in a pot. When the oil is 70% to 80% hot, add shredded ginger, eggplant, shredded green pepper, salt and chicken essence, stir fry, and then add chopped green onion to serve.