The method of oil-drenched eggplant is the step diagram of oil-drenched eggplant, and how to make oil-drenched eggplant delicious.

Materials eggplant four ginger slices, some green and red peppers, some onion segments, some bean paste and a spoonful of oil drenching eggplant, eggplant, pepper, ginger and onion are washed; Cut eggplant with hob, be careful not to cut it too big, which is not easy to taste; Remove the head and tail from the pepper and cut it into sections; Cut ginger into slices, about the size of pepper segments; Cut the onion into pieces (I don't eat onion, so I usually cut it longer, and I can cut it into chopped green onion if I like it); When adding oil to the pot, be sure to add more oil, more oil and more oil. When the oil is 70% hot, pour in eggplant and stir fry constantly. When the eggplant absorbs seven minutes of oil, pour in pepper segments and ginger slices, add a spoonful of bean paste, turn the fire to medium heat, and continue to stir fry until the eggplant is soft. Be careful not to add water, never add water, never.

After the eggplant is soft, add black pepper, a little light soy sauce (if you give more bean paste, you don't need to add it), onion segments, stir fry a few times, and finally pour a little oil before the pan! .

Simple method of pouring eggplant in oil

Raw materials also have a certain relationship!

Eggplant should be slender, preferably when it is just on the market (tender).

First, the simplest method of eggplant:

Cut the eggplant into oblique knife blocks, fry it in the oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife blocks, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to the usual cooking), add minced garlic to fry, pour in eggplant, stir fry for a few times, add Haitian brand soy sauce, simmer for a few more minutes with low fire, add pepper and a little monosodium glutamate.

Ask how to pour eggplant in oil?

Eggplant practices: First, fry and cook tomato strips Ingredients: 300 grams of tender eggplant.

Ingredients: pepper10g, carrot10g, half an egg, 75g of wet starch and 750g of salad oil. Seasoning: 5g of iodized salt, 3g of monosodium glutamate, 5g of soy sauce, 20g of sugar, 0g of vinegar10g, 3g of onion, 3g of ginger and 3g of garlic, 3g of coriander.

Production: (1) Wash and peel the eggplant, cut into strips with a length of 4 cm and a square length of 1 cm, add eggs and wet lake powder and hang them. (2) Shredding onion and ginger, slicing garlic, tangent pepper and carrot, and cutting coriander into inches.

Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. in the bowl to make juice for later use. (3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the spoon one by one, fry them in golden brown, and pour them out to 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 juice, turn it over a few times, and serve. The key: the tomato strips should be fried to be crisp.

Stir-fry the juice quickly and taste good. Second, chrysanthemum eggplant ingredients: 300 grams of long eggplant.

Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and about 8 grams of wet starch. Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar and 3 grams of minced onion and ginger.

Production: (1) Wash and peel the eggplant, cut into 4 cm-high piers, then spread a cruciform knife on the cross section of the pier, sprinkle a small amount of salt and marinate it slightly, then dip it evenly with flour for later use. Wash the carrots and cut the chopsticks. (2) Add oil into the spoon, heat it to 70% to 80%, add eggplant flowers, fry them, pour out the oil, and put them in a plate.

(3) Heat the base oil in the spoon, stir-fry the tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, carrot diced, salt and monosodium glutamate to boil, thicken with wet starch, add oil, and pour it on the fried eggplant. The key: cut the eggplant deeply but not deeply, and dip the eggplant evenly when dipping the flour.

Third, the fish-flavored eggplant flower ingredients: 400 grams of tender eggplant. Ingredients: carrot10g, green pepper10g, Sichuan pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g of iodized salt, 8g of soy sauce, 4g of monosodium glutamate, 5g of sugar10g, 5g of vinegar, 5g of cooking wine, 3g of red oil10g, 3g of onion, ginger and garlic. Production: (1) Eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then changed into 5cm sections.

Shred carrot, green pepper, Sichuan 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 to make juice for later use.

(3) Put the oil in the spoon and heat it to 70% to 80%. Add the eggplant flower with the changed knife and fry it to golden brown. Take it out and drain it. Put it on the plate. (4) Put a little base oil in the spoon, heat it, put onion, ginger and garlic in the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry it slightly, pour in the right juice, stir-fry until it is smooth, add red oil, and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers. Fourth, sweet and sour tomato strips Ingredients: 300 grams of tender eggplant.

Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil. Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 30 grams of sugar, 3 grams of rice vinegar 10, 3 grams of onion, ginger and garlic, 3 grams of coriander and 5 grams of sesame oil.

Production: (1) Eggplant is pedicled, washed and peeled, cut into 4 cm long and 1 cm wide strips, added with a little salt, slightly salted and dipped with flour. (2) Beat the eggs into a bowl, add flour, and stir them into a whole egg paste.

Slice onion, ginger and garlic, shred carrots, and cut leeks. (3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the spoon one by one, fry them into golden brown, pour out the oil and put them on the plate.

(4) Put a little base oil in the spoon, heat it, put onion, ginger and garlic in a wok, add shredded carrot, parsley, 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 repeatedly fried two or three times to make them crisp.

Five, stuffed eggplant pier ingredients: 300 grams of long tender eggplant, meat stuffing 100 grams. Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, and wet starch10g.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine. Production: (1) The eggplant is pedicled, washed and peeled, cut into 3 cm long round sections, and the middle part of the eggplant section is dug with a knife.

(2) Add minced green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put them into the hollowed-out tomato pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam them in a drawer for 8 minutes, take them out after cooking and put them into a plate. (3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil it, hook it with wet starch and pour it on the tomato pier.

Key: master the steaming time. Sixth, sauce eggplant Ingredients: 500 grams of long tender eggplant.

Ingredients: 8 grams of starch, 750 grams of salad oil. Seasoning: 50 grams of bean paste, 5 grams of sugar 15, 5 grams of monosodium glutamate, and 3 grams of onion, ginger and garlic. Production: (1) Wash eggplant, cut it into two oblique 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 it thoroughly, then pour out and drain the oil. (3) Put a little base oil in the spoon, heat it, stir-fry the onion and ginger in a wok, add bean paste, add soup, salt, sugar and fried eggplant, simmer it with low fire after boiling, then add monosodium glutamate and garlic slices, thicken it with wet starch after the juice is thick, add oil, and serve.

Key: When there is little soup, shake the spoon frequently to prevent the bottom of the spoon from being burnt. Seven, spicy eggplant dumplings Ingredients: 250 grams of long tender eggplant, pork stuffing 100 grams.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, 0/0 grams of wet starch/kloc, 5 grams of Sichuan pepper. Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 3g of pepper noodles10g, 3g of red oil10g, 3g of onion and 3g of Jiang Mo, and 75g of soup.

Production: (1) Eggplant is pedicled, washed and peeled, cut in half, and then made into a clamping blade. Cut Sichuan pepper into sections.

(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg to the meat and stir well. Put it in the eggplant folder and dip it in the surface for later use.

(3) Beat the remaining eggs into a bowl and stir them into egg liquid, then add flour and stir them into egg paste. Mix salt, monosodium glutamate, pepper noodles, soup and starch into juice in a bowl.

(4) Put the oil in the spoon and heat it to 50% to 60%. Drag the eggplant clip and paste the whole egg into the spoon and fry it. After it is golden yellow, pour it out and drain the oil. (5) Put the base oil in the spoon, heat it, then add the onion and Jiang Mo to the wok, stir-fry it in the Sichuan pepper section, pour in the mixed juice, stir-fry it, add the fried eggplant dumplings, turn it over evenly, add the red oil, and serve.

Key points: when cutting the blade, it should be deep and impenetrable, and the whole egg paste should be dry and thin. Eight, the pot collapsed tomato box ingredients: 200 grams of long tender eggplant, meat stuffing 100 grams.

Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices and 5g cucumber slices. Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of onion and shredded ginger, 5g of sesame oil.

Production: (1) Eggplant is pedicled and washed.

How to make eggplant in oil? -sogou, ask

Production materials of oil-drenched eggplant: main ingredients: three small white eggplants and two green peppers.

Accessories: Laoganma Douchi, vegetable oil, salt, soy sauce, and chicken powder oil drenching eggplant: Materials: three small white eggplant (or ordinary eggplant), two green peppers, Laoganma Douchi, vegetable oil, salt, soy sauce, and chicken powder.

Practice:

1, put oil in a hot pan, burn the oil red, don't be stingy when putting oil, this dish is too oily, fry the cut eggplant in the pan, and pour out the excess oil when the fried eggplant is half ripe.

2. Add the chopped green pepper, soy sauce, Laoganma lobster sauce and mix well.

3. Just add salt and a small amount of chicken powder before cooking.