But the eggplant can absorb oil, is also considered a disadvantage of it, after all, a plate of eggplant down, half a pot of oil to you sucked dry. That's a lot of calories. Occasionally eat a few meals can, this to eat every day, that is not body length of six feet, waist circumference has to be six feet, long into a diesel bucket. So generally in the northeast of the home cooking, like to get rotten eggplant, get car eggplant puree so eat, refreshing, save oil, taste is also enough.
As for which practices, look at the peach girl a one of a kind to you.
The first: fried eggplant puree.
Generally, the eggplant puree is softened in a small amount of water in a pot or steamed in a steamer and then mashed into a puree. But the authentic fried eggplant puree can not be steamed, you have to burn oil and slowly fry the eggplant into the mud on low heat. The practice is as follows.
Wash the purple eggplant and peel the skin. Then break it into small pieces and rub it with salt to kill some water.
Shred onion, ginger and garlic, prepare a small piece of pork foam, and then a spoon of soy sauce or bean paste ready.
Put a little oil in the pot, put the eggplant in the pot on low heat and slowly stir fry, start eggplant a little bit of oil sucked dry. Don't be afraid, slowly fry, slowly the eggplant will seep out of the water, the more you fry the more rotten. Until the eggplant fried into eggplant puree can be served out.
The pot is clean, put the oil hot, first under the onion ginger garlic fried incense, and then under the five-flower pork foam fried oil, put the sauce, bean paste fried red oil and flavor. At this point you can pour the eggplant puree into the stir-fry stirring, not salty enough to add some salt to adjust the flavor, and then drip some sesame oil, sprinkle some garlic on the eat.
The second type: mixed eggplant puree.
This is usually a cold dish, eaten in the summer. When it's too hot and you don't have much appetite, it's like eating a hot and sour eggplant puree.
It is also the case that if you are steaming eggplants, you don't need to remove the skin, you can just place them in a steamer basket and let them steam.
Tell you a simple way, find a takeaway lunch box with a lid, break the eggplant into pieces and put it in, add a little water and salt, shake a little, and then make a high heat for 7.8 minutes on the line.
Then pour out the eggplant, squeeze out the water, and mash it into eggplant puree.
The main thing to do with the mashed eggplant is to make the sauce. Mix soy sauce, vinegar, garlic paste, chili oil, sesame oil, pepper, a little sugar, mustard oil, salt, monosodium glutamate (MSG), chicken broth, chopped green onion, cilantro, and shredded chili pepper. Then pour into the eggplant puree and mix well again and you can eat.
You can also put some diced cucumber and bamboo shoots in the eggplant puree to make it more delicious.
The third step is to deep-fry the mashed eggplant.
This used to be a rare thing to eat on Chinese New Year holidays, but it's a rare thing, because what, you need to start a frying pan, it costs oil.
This should be a white eggplant, because the color is good. Steamed eggplant mashed eggplant puree is not to say, and mixed eggplant puree is the same.
Eggplant puree after pounding, put in a pot, add cornstarch, flour, eggs, salt, pepper, five spice powder, mix well, must be stirred a little dry, like the feeling of the steamed vegetables, so that the eggplant puree in the pot will not fry. You adjust a thin, go down to the frying pan.
Start a frying pan, the oil temperature 6 into the heat, the next eggplant puree dip frying, a frying to the stereotypes into a light yellow can be the first to fish out.
After all the frying, the residue in the oil to fish a little, and then raise the temperature to 7 into the eggplant puree again into the frying for 10 seconds can be fished out of the oil control and open to eat.