Eggplant is a familiar and often eaten vegetable with high nutritional value. Because eggplant can supplement certain trace elements and iron to human body. Therefore, eating eggplant often is of great benefit to the human body, but the method of frying eggplant should be the best, because such eggplant is delicious, but how to make fried eggplant delicious?

Method for burning eggplant with incense

Stir a bowl of thick batter, add salt and pepper, then dip in diced eggplant and fry until golden brown. Put it aside.

Prepare garlic cloves, some cooked tomatoes and cut into pieces.

Put oil in the pan, stir-fry garlic cloves until fragrant, then add tomato pieces, boil the juice and pour in the sauce.

Sauce: soy sauce, soy sauce, mature vinegar, sugar, water, a little chicken powder.

Finally, pour in the fried eggplant pieces and turn them over a few times.

Let me tell you something common. I often cook this dish for my family.

Cut eggplant into hob pieces, sprinkle a little dry powder and mix well. Pan-fry until the skin is yellow and crisp. Heat the pan, add the sliced meat mixed with water starch, add a little oil consumption, sugar and soy sauce, add diced tomatoes, peppers and more minced garlic, add fried eggplant, add a little salt and chicken powder, stir-fry for a few times, and thicken the pan.

Complete preparation method of fish-flavored eggplant seeds

There are two ways to make this kind of eggplant, one is Cantonese style and the other is Sichuan style. Salted fish in cantonese oyster sauce. I introduced Sichuan style. Sure, you can do it together.

Adjust the fish plate first. Of course, it can also be put directly into the pot, but that requires high temperature and precision, which is suitable for professional masters or masters.

Soak onion, ginger and garlic slices in water, take them out after tasting, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to use too much water, and put it according to the amount of eggplant. Generally, a bowl bottom is enough.

Cut the eggplant into strips (not too thin), and then fry it like boiled eggplant (there are two ways, one is to wrap the noodles, and the other is to fry it directly, depending on your preference). It is best to fry it twice, the first time with a small fire, in order to fry it soft and cooked. The second fire, the purpose is to draw.

Put aside the fried eggplant.

Put the oil in the pot. Not too hot. Add Pixian watercress. After the red oil comes out, add ginger, onion and garlic and choke the pot. Add meat foam, soy sauce and cooking wine. Add the fried eggplant (salted fish can also be added), stir-fry for a few times, peel off the eggplant after the oil comes out, let the oil naturally flow back to the middle, pour it into the prepared fish coriander (if you want to put oyster sauce, you can put it now), and taste it after the taste comes out to see if it needs further seasoning. Stew the eggplant over low heat, add the starch, stir-fry and take out the pan.