First, fry and cook tomato strips.
Ingredients: 300g tender eggplant.
Ingredients:10g pepper,10g carrot, half an egg, 75g wet starch and 750g salad oil.
Seasoning: 5g of iodized salt, 3g of monosodium glutamate, 5g of soy sauce, 20g of sugar, 3g of vinegar 10g, 3g of onion, 3g of ginger and garlic and 3g of coriander.
Making:
(1) Wash and peel the eggplant, cut it into 4 cm long strips, 1 cm square, add eggs and wet starch, and grab well.
(2) Slice onion, ginger and garlic, slice pepper, shred carrot and mince coriander. Put soy sauce, salt, monosodium glutamate, sugar and vinegar into a bowl and make juice for later 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, turn it over a few times and put it on the plate. The key: the tomato strips should be fried stably and crisply. When you pour the juice, you should hurry and taste better.
Second, 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, and then dip it with flour for later use. 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, then add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, and add oil to pour on the fried eggplant.
Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.
3. Fish-flavored eggplant flowers
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, ginger and garlic.
Making:
(1) Wash and peel the eggplant, cut it in half, cut it with a cross knife, and then replace it with 5cm pieces. Carrots, green peppers, Sichuan peppers, shallots, shredded ginger, garlic slices.
(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup into the 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 it out, drain it and put it on a plate.
(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir fry, 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.
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 an egg paste. Slice onion, ginger and garlic, shred carrot and parsley.
(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the whole egg paste, fry until golden brown, pour out the oil, and 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 to boil, thicken it with starch, add sesame oil and pour it on the tomato strips.
The key: fry the tomato strips two or three times to make them crisp.