Raw materials:
3 eggplant (peeled), half tomato, the other half eaten raw, persimmon pepper 1 piece (small), good soy sauce 10g, 20g soft candy, 5g salt, a little monosodium glutamate, and appropriate amount of onion, ginger and garlic.
Exercise:
1. Eggplant, tomato and sweet pepper are cut into hob blocks. Chop onion and ginger, mash garlic, add soy sauce, sugar, salt, monosodium glutamate and starch, add water and mix well.
2, put oil in the wok, not too much, just like the amount of oil in general cooking. Because eggplant is "oily" at first, it must be slow and hot. Moreover, you should always turn it over. You can hardly stop shoveling. You should keep turning until the eggplant looks yellow and soft, and then turn it slowly. Turn it slowly, and turn it. The trick of cooking eggplant is not greasy. When the eggplant becomes soft and rotten, add tomatoes and sweet peppers. Of course, if you don't like these two things, just put the eggplant in. Then add seasoning, because there is starch in the high material, so wait for it to collect soup, not too thick.
Braised eggplant with sliced meat
Raw materials:
Eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10, soy sauce 30g, refined salt 4g, sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed two petals, chopped green onion 10g.
Exercise:
1. Peel the eggplant and cut it into large dices. Cut the fat lean meat into 3.6 cm, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle.
2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil.
3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil.
Features: thick and tender, delicious.
Roasted eggplant with licorice and garlic
Raw materials:
6g of licorice, 0g of garlic15g, 0g of eggplant100g, 5g of ginger, 5g of onion, 5g of salt and 30g of vegetable oil.
Exercise:
1. Licorice is fully moistened and sliced; Peel and slice garlic; Wash the eggplant, cut it in half, then cut it into 4 cm square pieces, slice the ginger and cut the onion into sections.
2. Put the vegetable oil into the pot. When it's half cooked, add ginger and shallots, stir-fry until fragrant, add eggplant and stir-fry, add garlic, add 300ml soup, and simmer for 20min.
How to eat: 65438+ 0 times a day, with meals.
Efficacy: clearing away heat, promoting blood circulation, relieving pain and reducing swelling.
Braised eggplant with bean sauce
Raw materials:
500 grams of eggplant, 500 grams of vegetable oil, 25 grams of sweet noodle sauce, 0/0g of sugar/kloc, 0/0g of soy sauce/kloc, 0/0g of refined salt/kloc, 0/0g of monosodium glutamate/kloc, 25g of water starch and 50g of onion, ginger and garlic.
Exercise:
1. Peel eggplant, cut it into 2cm square, cut it with a cross knife, and set aside onion, ginger and garlic.
2. Heat the oil in the pan, then fry the eggplant into golden brown and take it out.
3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil.
Features: salty and sweet, with strong sauce flavor.
Fuel-saving method of burning eggplant
Eggplant eats oil, and boiled eggplant is particularly expensive. You can use the following two methods at home.
First, when cooking eggplant, dry fry the eggplant without oil. Wait until the moisture of the eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. Be careful not to burn too much when frying water, eggplant is particularly easy to simmer without oil.
2. Before cooking the eggplant, marinate the processed eggplant pieces or slices with salt, squeeze out the water oozing from the marinated eggplant, and then burn it with oil. This not only saves fuel, but also avoids putting too much oil to make the dishes greasy.
Save fuel and burn eggplant.
Many people like to eat grilled eggplant, but it costs a lot of oil. The common practice is to fry the cut eggplant in an oil pan until it is 80% mature, and then add various seasonings ... Here are two cooking methods of eggplant, which are equally delicious and fuel-efficient. Interested parties may wish to have a try.
1. Peel the eggplant, cut it into pieces or pieces with proper size, and take it out once with cold water. Sprinkle in two teaspoons of salt and mix well. Leave it for 20 minutes. Put cooking oil in the wok (just a little more than usual). Squeeze out the oozing water from the eggplant and fry it in an oil pan until it is 80% cooked. Add minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar to a small bowl, and add appropriate amount of salt according to taste. Mix well and pour into the pot and stir fry for a while.
Features: Salted eggplant is oily instead of "eating" oil, and the juice is bright, oily and refreshing.
2. Remove the eggplant slices or slices with cold water, drain the water, sprinkle with a little starch and mix well. Put cooking oil in the wok (just a little more than usual). After heating, add eggplant slices and stir fry. Add minced garlic, chopped green onion, soy sauce, sugar, salt, a little cooking wine and vinegar, and add a little peas and persimmons to the market. Finally, thicken the pot.
Features: fresh and tender, not greasy, full of color, flavor and taste.
The practice of burning eggplant
My baked eggplant is really delicious. I learned it from my mother ten years ago, but it has become my signature. Now every time I cook this dish, my mother will make way for me. There is a simple reason. I experience it while doing it, and improve it bit by bit. As a result, the smell I cooked was gone.
It is troublesome to make eggplant well, and the tedious process is mainly in the preparation stage. Peel the eggplant and cut it into large pieces with a thickness of one centimeter. First, draw a grid line on both sides of each piece with an oblique knife, as deep as possible, and don't cut off the eggplant. This is mainly for drying and frying in the future. After cutting, divide the block into small pieces of any size. Generally, it is best to divide a piece into three or five pieces.
When cooking grilled eggplant, you must ask the sun for help. Put these small yards on the curtains and let them bask in the sun. I don't know the reason for this, but the taste of drying and not drying is just different. Another obvious fact is that sun-dried eggplant is particularly fuel-efficient to fry.
In fact, the core of cooking eggplant is not burning but frying. After the eggplant is peeled and cut into pieces, it wilts as soon as it is dried, especially after the flower knife is cut on it, the water evaporates very quickly. This is the best time to fry.
Fried eggplant takes both oil and time. Be patient. The fire can't be too big, and it is very easy to paste when it is big; Not too small. If it is too small, the eggplant will always collapse, and it will not taste like eggplant. Pour some oil into the pot, bring it to a boil, grab two handfuls of eggplant and throw them in. When one side is yellow, fry the other side until the eggplant smells in the oil pan. It takes a long time to fry a plate of eggplant.
Mastering the process of bombing depends entirely on experience. Sometimes, eggplant will be so soft that you will never see its fragrance, or even if you smell the fragrance of eggplant, it has turned into carbon black, as if it were really burnt. Best of all, when the eggplant turns brown, your kitchen is full of fragrance.
If it gets hot, it will be a little painful to cook this dish. The kitchen is like a sauna. Smoke transpiration, half a plate of eggplant fried in the past. Are you sure you are sweating all over, flowing down your hair to your eyes, face and clothes sticking to your body?
However, my girlfriend used to like eating. I was dating her that summer, so I had to make a promise of love and always do it for her. She didn't avoid the lampblack, just looked. Of course, it's mainly me. When the sweat dripped, I wiped it carefully with my handkerchief. So I don't care even if I sweat a lot.
It seems that love is similar to burning eggplant. The infatuation with each other and the entanglement in reality, like the aroma of eggplant and the frying over and over, are as brown and fragrant, which is not so easy to achieve. Just like I can only prepare eggplant, I can't cope with so many troubles in life, and I have to watch other people's happy lives.
The burning of eggplant is only the last seasoning process.
Before cooking, you need to prepare seasonings in advance. Garlic is very important, then put some shredded onion and ginger, soy sauce cooking wine and a little sugar in a bowl, and add water. I make eggplant. I want to put some green peppers, tomatoes and mushrooms as ingredients. This will make the color look better and the taste will not be too greasy.
All these are ready, except for frying the seasoning in the oil pan. Then pour in the side dishes and eggplant. When the eggplant fragrance diffuses again, just get some water starch and thicken the pot.
Eggplant is a delicious dish with red and green side dishes, which is very appetizing.
Chinese medicine believes that eggplant tastes bitter and cold, and has the effects of removing blood stasis, relieving swelling and pain, treating cold and heat, expelling wind and dredging collaterals and stopping bleeding. There are many experience prescriptions that have been passed down through the ages, such as: internal hemorrhoids or bloody stool: 1-2 fresh eggplant washed and put in a bowl, added with a little salt, steamed and taken in water; Stomatitis: use frosted eggplant pedicle to burn ash and grind it into powder, and add honey to apply it; Rupture of nipple: beat the old eggplant with autumn frost, burn charcoal and seal it, grind it into powder and smear it with sesame oil.
Through scientific analysis, it is found that eggplant contains a variety of vitamins, fat, protein, sugar and minerals, and it is a good vegetable with low price and good quality. 100 g purple eggplant contains 720 mg of vitamin, which is prominent not only in vegetables, but also in ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the brittleness of microtubules and prevent bleeding of small blood vessels. In addition, the inhibitory keratin contained in eggplant fiber can reduce cholesterol. Brazilian scientists experimented with obese rabbits, and the results showed that the cholesterol content of rabbits eating eggplant juice decreased by 10% compared with rabbits not eating eggplant juice. An American magazine introduced the article "Cholesterol Lowering Method 12", and put the edible eggplant in the first place. Therefore, patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy and so on often eat eggplant is of great benefit.
First, fry and cook tomato strips.
Ingredients: 300g tender eggplant.
Ingredients: pepper 10g, carrot 10g, half an egg, 75g wet starch and 750g salad oil.
Seasoning: iodized salt 5g, monosodium glutamate 3g, soy sauce 5g, sugar 20g, vinegar 10g, onion, ginger and garlic 3g.
Grams, 3 grams of coriander.
Making:
(1) Wash and peel eggplant, cut it into 4 cm strips with a width of 1 cm, and add eggs and wet lake.
Grasp the paste evenly.
(2) Shred onion and ginger, sliced garlic, shredded pepper and carrot, and sliced coriander. Put soy sauce in a bowl.
, salt, monosodium glutamate, sugar, vinegar and so on. 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, and then add the fried one.
Tomato strips, coriander, pour the right juice quickly, turn it over a few times and serve.
The key: the tomato strips should be crispy. Stir fry quickly to get the juice, which is delicious.
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 the pier with a height of 4 cm, and then draw a cross on the cross section of the pier.
Sprinkle a little salt on the flower knife, marinate it a little, and then dip it evenly in the 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 base oil in a spoon, stir-fry the tomato sauce slightly, and then add chopped green onion, Jiang Mo, soup, sugar and carrots.
Boil pudding, salt and monosodium glutamate, thicken with wet starch, add Ming oil and pour it on the fried eggplant.
Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.
Third, the fish-flavored eggplant flower.
Ingredients: 400g tender eggplant.
Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g.
Seasoning: iodized salt 5g, soy sauce 8g, monosodium glutamate 4g, sugar 10g, vinegar 5g, cooking wine 5g and red oil 10g.
Grams, 3 grams of onion, ginger and garlic.
Making:
(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments. moustache
Shred radish, green pepper, 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 and make 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 out and drain. Put it on the plate.
(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, and then add shredded carrots and pepper.
Shred green pepper and stir fry, pour in proper amount of juice, stir fry until cooked, add red oil and pour it on the eggplant flower.
Key: Heat oil when frying eggplant flowers.
Fourth, 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: 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, and 3 grams of coriander.
5 grams of sesame oil.
Making:
(1) The eggplant is pedicled, washed and peeled, cut into strips with a length of 4cm and a width of 1 cm, added with a little salt and slightly salted.
Dip in flour.
(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Sliced onion, ginger and garlic, shredded carrot, fragrant.
Cut the vegetables into sections.
(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the spoon one by one, and fry them into golden brown.
Pour out the oil and put it on the plate.
(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, and add shredded carrots and parsley.
Cook some soup, salt, monosodium glutamate, sugar, vinegar, thicken with starch, and pour sesame oil on tomato strips.
The key: the tomato strips should be fried repeatedly for two or three times before they become brittle.
Verb (abbreviation of verb) stuffed eggplant wharf
Ingredients: 300g tender eggplant, 0/00g meat stuffing/kloc-.
Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, wet starch 10g.
Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine.
Making:
(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long circular sections, and the middle of the eggplant section is dug with a knife.
(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put it into the hollowed-out tomato pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam it in a drawer for 8 minutes, take it out and put it on a plate after cooking.
(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil, hook wet starch and pour it on the tomato pier.
Key: master the steaming time.
Six, braised eggplant
Ingredients: 500g long tender eggplant.
Raw materials: 8 grams of starch and 750 grams of salad oil.
Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.
Making:
(1) Remove the pedicle of eggplant, wash it, cut it into two diagonal 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 thoroughly, then pour out and drain the oil.
(3) Put a little base oil in the spoon, heat it, stir-fry minced onion and ginger in the pot, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve.
Key: When there is little soup, always shake the spoon to prevent the bottom of the spoon from being burnt.
Seven, spicy eggplant jiaozi
Ingredients: tender eggplant 250g, pork stuffing100g.
Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, wet starch 10 grams, 5 grams of pepper.
Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 0g of pepper noodles10g, 3g of red oil10g, 3g of onion, 3g of Jiang Mo and 75g of soup.
Making:
(1) The eggplant is pedicled, washed and peeled, cut in half, and then made into a clamping blade. Cut the pepper into sections.
(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg into the meat and stir well. Put it in an eggplant folder and dip the noodles for later use.
(3) Beat the remaining eggs into a bowl and stir into egg liquid, then add flour and stir into egg paste. Mix salt, monosodium glutamate, pepper noodles, soup and starch in a bowl to make juice.
(4) Put oil in the spoon and heat it to 50% to 60% heat. Drag the eggplant clip and paste the whole egg into the spoon for frying. When golden brown, pour out and drain the oil.
(5) Put the base oil in the spoon, heat it, then add the onion and Jiang Mo into the wok, stir-fry the pepper, pour the mixed juice, stir-fry, add the fried eggplant jiaozi, turn it over evenly, and add the red oil, and serve.
Key points: when cutting the blade, it should be deep and not penetrating, and the whole egg paste should be dry and thin.
Eight, the pot collapses the tomato box
Ingredients: tender eggplant 200g, meat stuffing100g.
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 shredded onion and ginger, 5g of sesame oil.
Making:
(1) The eggplant is pedicled, washed, peeled and cut into raw slices. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.
(2) Add salt, monosodium glutamate and eggs into the meat stuffing, stir them evenly, then put them into an eggplant clip and touch the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid.
(3) Put the oil in the spoon, heat it to 30% to 40%, drag the whole egg liquid into the spoon, fry until both sides are golden, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and fry thoroughly with low fire. When the soup is dry, pour the sesame oil, take out the spoon and put it on the plate.
Key points: when frying, use medium and small fire to prevent frying, and shake the spoon frequently when there is little soup to prevent sticking to the pot.
Nine, sliced eggplant
Ingredients: 400g eggplant and 75g pork.
Ingredients: green pepper 25g, starch10g, soup 75g, salad oil1000g.
Seasoning: 5g of iodized salt, soy sauce 10g, sugar 10g, 4g of cooking wine, 4g of monosodium glutamate, 4g of vinegar, 3g of onion, ginger and garlic and 5g of sesame oil.
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into hob blocks. Slice the meat, wash the green pepper and cut into pieces. Dice onion, mince ginger and slice garlic.
(2) put oil in the spoon and burn it for 60% to 70%. Add eggplant pieces and fry until golden brown, then put green pepper pieces in a spoon, fry them a little, then pour them out and drain the oil.
(3) Put the base oil in the spoon, heat it, stir-fry the meat slices, then add the chopped green onion, Jiang Mo, garlic slices, eggplant pieces, green pepper pieces, vinegar and cooking wine, add the soup, soy sauce, salt, monosodium glutamate and sugar to boil, collect the juice with low and medium fire, thicken the juice with wet starch in farming season, and sprinkle with sesame oil.
Key: when frying eggplant, the oil temperature should be high to prevent oil soaking.
Ten, steamed eggplant
Ingredients: 400g tender eggplant, pork stuffing100g.
Ingredients: half an egg, 750g salad oil, wet starch10g.
Seasoning: 4g iodized salt, 3g monosodium glutamate, 6g soy sauce, 3g cooking wine, 3g minced onion and ginger, and fresh soup 100g.
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 0.4 cm thick slices with a top knife. Add chopped green onion, Jiang Mo, salt, monosodium glutamate, soy sauce and eggs into the meat stuffing and stir well.
(2) Put oil in the spoon, heat it to 60% to 70%, add eggplant slices and fry for about 2 minutes. Eggplant slices become soft and Huang Shi. Take out and drain.
(3) Stack every two fried eggplant slices together, put meat stuffing in the middle, put them neatly in a bowl, steam them in a drawer for about 10 minutes, then drain the soup and buckle them on a plate.
(4) Put a little oil in the spoon, heat it, put it in a wok with minced garlic, add soy sauce, salt, monosodium glutamate and fresh soup, boil it, hook wet starch, pour in bright oil and burn it on eggplant.
Key: the thickness of eggplant slices should be uniform and the steaming time should be controlled well.
Eleven, sesame tomato strips
Ingredients: 400g eggplant.
Ingredients: 30g of cooked sesame seeds and 750g of salad oil.
Seasoning: soy sauce 15g, iodized salt 4g, sugar 10g, monosodium glutamate 4g, cooking wine 5g, minced onion and ginger 4g, garlic slices 5g, sesame oil 5g and soup 75g.
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm.
(2) Put oil in the spoon, heat it to 60% to 70%, add tomato strips and fry for 2 minutes. When it turns golden yellow, remove and drain the oil.
(3) Leave a little base oil in the spoon, heat it, add chopped green onion, Jiang Mo and garlic slices into the wok, add tomato strips, add light soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup stock and starch to make juice, stir fry, take out the spoon and put it on a plate, and sprinkle with sesame seeds.
Key: master the oil temperature of fried tomato strips.
Twelve, tomato box
Ingredients: tender eggplant 250g, meat stuffing100g.
Ingredients: seaweed 10g, 2 eggs, 50g flour and 750g salad oil.
Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g minced onion and ginger, 6g salt and pepper.
Making:
(1) The eggplant is pedicled, washed and peeled, and cut with a blade. Haimi car model
(2) Add dried seaweed, chopped green onion, Jiang Mo, monosodium glutamate and half an egg into the meat stuffing, then mix them evenly, put them in a tomato folder and dip them in flour for later use. Beat the remaining eggs into a bowl, add flour and stir into the whole egg paste, and drag the eggplant clip into the whole egg paste.
(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato clips into the spoon one by one, fry until golden brown, take it out, drain the water, and put salt and pepper on the plate.
Key: the whole egg paste should be properly dried and diluted, and the oil temperature during frying should be well controlled.
Thirteen, stir-fry five-color eggplant shreds
Ingredients: 350g eggplant.
Ingredients: 25g of green pepper, 25g of ham, 25g of bamboo shoots, 50g of pepper10g, 50g of sheep oil and 0g of starch10g.
Seasoning: soy sauce 10g, iodized salt 4g, monosodium glutamate 4g, shredded onion and ginger 3g, garlic slices 5g and sesame oil 5g.
Making:
(1) The eggplant is pedicled, washed and shredded. Green pepper, ham, bamboo shoots and pepper are also shredded.
(2) Put the oil in the spoon, heat it, use shredded onion and ginger in a wok, add shredded eggplant, shredded Sichuan pepper, shredded bamboo shoots, shredded ham and shredded green pepper, stir fry, add monosodium glutamate and garlic slices before taking out the spoon, thicken with wet starch, pour sesame oil into the spoon, and plate.
The key: don't be too anxious when you start frying, it's easy to paste if you are too anxious.
Fourteen, tomato eggplant cake
Ingredients: tender eggplant 250g, meat stuffing100g.
Ingredients: bread crumbs100g, 2 eggs, 30g flour, 8g carrot10g wet starch and 750g salad oil.
Seasoning: tomato sauce 30g, sugar 20g, rice vinegar 5g, iodized salt 5g, monosodium glutamate 4g and minced onion and ginger 4g.
Making:
(1) The eggplant is pedicled, washed, peeled, and cut into 0.3 cm thick discs with a top knife. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices.
(2) Beat the remaining eggs into a bowl and stir evenly. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.
(3) Put the oil in the spoon, heat it to 50% to 60%, put the eggplant cakes into the spoon one by one, fry them into a jujube red color, take them out and drain them.
(4) Add base oil to the spoon, heat it, add tomatoes and stir fry, then add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake.
Key: pat the eggplant cake evenly when it is stained with residue to avoid falling off when frying.
Fifteen, burning tomato box
Ingredients: tender eggplant 300g, pork stuffing150g.
Ingredients: 25g pepper, 2 eggs, 0/5g seaweed/kloc-,50g flour, 30g wet starch and 750g salad oil.
Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate, 4 grams of sugar 10, 4 grams of onion ginger, 5 grams of garlic and 5 grams of sesame oil.
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into blades. Chop dried seaweed, cut pepper into hob pieces, chop 2g onion and ginger, shred 2g garlic.
(2) Add salt, monosodium glutamate, onion, Jiang Mo, dried seaweed and half an egg into the meat stuffing, stir evenly, put it into a tomato folder, make a tomato box, and dip it in flour for later use.
(3) Use 1.5 eggs, add 20g of starch and 30g of flour to make egg powder.
(4) When the oil in the spoon is burned to 60% to 70% heat, paste the tomato box egg powder into the spoon one by one, fry until golden brown, and then drain the oil.
(5) Put a little base oil in the spoon, put shredded onion and ginger in the wok, heat it, add soup, pepper, soy sauce, salt, sugar and fried tomato box, cook for a while, add monosodium glutamate and garlic slices, thicken it with wet starch, add sesame oil, and turn it evenly, then serve.
Key points: the paste is dry and thin, and it is not easy to burn for too long.