How to make eggplant in oil
Teach you how to make eggplant in oil: Original: 400 grams of tender eggplant, 65 grams of peanut oil, 50 grams of minced meat, 5 grams of shredded green onion, garlic 5 grams of minced ginger, 3 grams of minced ginger, 7 grams of refined salt, 10 grams of sugar, and 5 grams of rice vinegar.
Method: 1. Wash the tender eggplants, cut them vertically with the skin into long slices about 5 mm thick, put them in a box, add 2000 grams of boiling water, blanch them for about half an hour, and take them out. Drain and set aside.
2. After heating the pan, add 50 grams of peanut oil, arrange the eggplant slices into the pan, and fry until both sides are golden brown, then remove from the pan.
3. Put the wok on medium heat, add 15 grams of oil, add shredded onion, minced garlic, minced ginger, minced meat, refined salt, white sugar, rice vinegar, stir-fry and then add fried eggplant slices. , stir-fry gently, stir-fry and it is ready to serve.
Free other eggplant recipes:
1. Fried eggplant strips
Ingredients: 300 grams of tender eggplant.
Ingredients: 10 grams of pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, and 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of onion, ginger, and garlic, and 3 grams of coriander.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut into 4 cm long and 1 cm square strips, add eggs and wet starch
< p>Press the paste evenly.(2) Shred the green onions and ginger, slice the garlic, cut the peppers and carrots into thin slices, and cut the coriander into sections. Put soy sauce
, salt, monosodium glutamate, sugar, vinegar, etc. in a bowl and mix into juice for later use.
(3) Put oil in a spoon, heat it to 60-70% heat, put the eggplant strips into the spoon one by one, fry until golden brown, pour out and drain the oil.
(4) Put the base oil in a spoon, heat it up and add onions, ginger, garlic, pepper shreds, carrot shreds, and then add the fried eggplant strips, coriander, Quickly pour in the prepared juice, toss a few times, and serve on a plate.
Key point: The eggplant strips must be deep-fried to be crispy. When pouring the juice into the stir-fry, the speed should be faster for a better taste