Eggplant purple skin and white meat, processed with a knife into blocks, ding, silk, skin and meat vitamins in contact with oxygen in the air, resulting in a chemical reaction, giving birth to black-brown material, with a bitter taste, affecting the quality of cooking. The way to prevent this change is to cut the eggplant, cut with the water into the water (water with some salt is better), cooking, fishing up drained water into the pot, plus a few points of vinegar or lemon juice, the purple color of the skin of the eggplant appears bright, fried eggplant dishes are also more delicious.
When cooking eggplant dishes, don't forget to enlarge the garlic cloves. Because the eggplant is cold, garlic is warm, the two match to eat, not only flavor, but also conducive to health
A fried cooking eggplant
Main ingredient: 300 grams of young eggplant.
Accessories: 10 grams of pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate (MSG), 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of green onion, ginger and garlic, 3 grams of parsley.
Production:
(1) remove the eggplant, wash and peel, cut 4 cm long, 1 cm square strips, into the egg and wet starch hanging paste grasp.
(2) green onion, ginger shredded, garlic sliced, bell pepper, carrots cut line, cilantro cut inch section. Bowl of soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. blended into juice to be used.
(3) spoon oil, burn six or seven percent hot, the eggplant one by one under the spoon, fried golden brown, pour out the oil.
(4) put the bottom of the spoon oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried eggplant, cilantro, speed pouring into the good juice, upside down a few times, plate that is good. Key: eggplant strips should be fried quite solid, in order to crisp. Pour into the juice to cook and stir fry faster, good taste.
Two, chrysanthemum eggplant
Main ingredient: 300 grams of eggplant.
Accessories: carrots 5 grams, 30 grams of flour, 750 grams of salad oil, wet starch about 8 grams.
Seasoning: 25 grams of tomato paste, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams of each of the minced green onions and ginger.
Production:
(1) remove the eggplant, wash and peel, cut 4 cm high pier, and then
in the pier of the cross-section of the gravel on the crucifix, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour and standby, carrots cleaned and cut the head of chopsticks diced.
(2) spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the dish.
3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the onion, ginger, soup, sugar, carrots, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned dripping in the eyes of the fried eggplant that is good.
Key: cut the eggplant flower to deep and impervious, dip the flour to dip the eggplant flower evenly.
Three, fish eggplant flowers
Main ingredients: 400 grams of tender eggplant.
The ingredients: 10 grams of carrots, 10 grams of green pepper, 10 grams of Sichuan pepper, color
750 grams of oil, 10 grams of wet starch.
Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate (MSG), 10g sugar, 5g vinegar, 5g cooking wine, 10g red oil, 3g green onion, ginger and garlic.
Production:
(1) eggplant, remove the tip, wash and peel, cut into two halves, grafting crosses, and then changed into a 5 cm section. Carrot, green pepper, Sichuan pepper, green onion, ginger shredded, garlic sliced.
(2) bowl of soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, a little soup into a juice to be used.
(3) spoon oil burning seven or eight percent heat, into the knife eggplant flowers fried to golden brown, drain the oil, plate.
(4) put a little oil in the spoon, hot, put onion, ginger and garlic chili pot, and then into the carrot wire, Sichuan pepper wire, green pepper wire slightly stir-fried, pour into the good juice, stir-fried into the flow of gravy, add red oil, burned dripping in the aubergine flower that is good.
Key: hot oil when frying eggplant flowers.