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[turn]? Teach you how to make eggplant. There are dozens of ways to make eggplant. 20 10- 10- 14? 14:25 Reading (1) Reprinted from Tears Next: Did you make Mala Tang yourself? | Return to log list? Praise reprint (5) share comments and copy address editing
First, stir-fry the 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. ?
Production:? (1) Wash and peel the eggplant, cut it into 4 cm long strips with 1 cm square, add eggs and wet lake?
Grasp the paste evenly. ?
(2) Shred onion and ginger, sliced garlic, shredded pepper and carrot, and sliced coriander. Soy sauce in the 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. ?
Production:? (1) Wash and peel the eggplant, cut a pier with a height of 4 cm, and then cross 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, red oil 10g?
Grams, 3 grams of onion, ginger and garlic. ? Production:?
(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments. Hu?
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, then add shredded carrot, shredded Sichuan pepper and?
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. ?
4. 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?
5 grams of sesame oil. ?
Production:? (1) The eggplant is pedicled, washed and peeled, cut into strips with a length of 4cm and a width of 1cm, added with a little salt and marinated slightly.
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% heat, 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 coriander?
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. ?
5. Stuffed eggplant pier?
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. ?
Production:? (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, stir evenly, put it into a hollowed-out eggplant pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam it in a drawer for 8 minutes, take it out after cooking, and plate it. ?
(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. ?
Sixth, sauce eggplant?
Ingredients: 500g long tender eggplant. ?
Ingredients: 8 grams of starch, 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. ?
Production:?
(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. ?
Production:?
(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. ?
Production:?
(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. ?
Production:?
(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. ?
10. Steamed eggplant?
Ingredients: 400g tender eggplant, pork stuffing100g. ?
Ingredients: half an egg, 750g salad oil,10g wet starch. ?
Seasoning: 4g iodized salt, 3g monosodium glutamate, 6g soy sauce, 3g cooking wine, 3g minced onion and ginger, and fresh soup 100g. ?
Production:?
(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. ?
Production:?
(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. ?
Production:?
(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, fried five-color eggplant?
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. ?
Production:?
(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. ?
Production:?
(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 boxes?
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. ?
Production:?
(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. ?
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. ?
Production:?
(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, fried five-color eggplant?
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. ?
Production:?
(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. ?
Production:?
(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%, and put the eggplant cakes into the spoon one by one. Deep-fry until purple, remove and drain. ?
(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 boxes?
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. ?
Production:?
(1) The eggplant is pedicled, washed and peeled, and cut into blades. Chop dried seaweed, cut pepper into hob blocks, 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. ?
Sixteen, pine nuts and eggplant flowers?
Ingredients: 400g long tender eggplant. ?
Materials: 50g pine nuts, wet starch 10g, and 750g salad oil. ?
Seasoning: 5g of iodized salt. 4g of monosodium glutamate, 0g of sugar10g, 5g of vinegar, 6g of soy sauce, 3g of chopped green onion, 3g of Jiang Mo, 3g of garlic slices and 75g of soup. ?
Production:?
(1) The eggplant is pedicled, washed, peeled, cut in half, and then cut into 6cm×6cm pieces. ?
(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant flower and fry it until golden brown, and take out and drain the oil. ?
(3) Leave a little base oil in the spoon, heat it to 30% to 40%, add pine nuts and stir-fry, add chopped green onion, Jiang Mo, garlic slices, soy sauce, soup, salt, monosodium glutamate, vinegar, sugar, cooking wine and stir-fried eggplant flowers, bring to a boil, and thicken with wet starch.
Order sesame oil and serve. ?
Key points: when frying pine nuts, the oil temperature is not easy to be too hot, and it is gradually heated and fragrant. ?
Seventeen, assorted eggplant diced?
Ingredients: 300 eggplants. ?
Ingredients: red and green sweet pepper 25g, bamboo shoot 25g, carrot 25g, cucumber 25g, wet starch 10g, salad oil 750g. ?
Seasoning: 5g of iodized salt, 8g of soy sauce, 4g of monosodium glutamate, 5g of sugar10g, 5g of cooking wine, 3g of chopped green onion, 3g of Jiang Mo, 3g of garlic slices and 75g of soup. ?
Production:?
(1) The eggplant is pedicled, washed and peeled, and cut into 1.2 cm square dices, red and green bell peppers, bamboo shoots, carrots and * * * melons. ?
(2) Put the oil in the spoon, heat it to 70% to 80%, add the diced eggplant and fry it until golden brown, then take it out and drain it. Diced bamboo shoots, diced carrots, diced red peppers and diced green peppers are slightly fried in oil and drained. ?
(3) Leave a little base oil in the spoon, put it in a wok, add onion, ginger and garlic to heat it, then add diced eggplant, diced bamboo shoots, diced red pepper, diced green pepper, diced carrot, diced cucumber, vinegar and cooking wine, and cook with soy sauce, soup, salt, sugar and monosodium glutamate?
After opening, thicken with wet starch, drizzle with sesame oil, and turn over evenly to serve. ?
Key: Dice the eggplant evenly, and the diced ingredients are smaller than the diced eggplant. ?
Eighteen, salt and pepper eggplant cake?
Ingredients: tender eggplant 300g, pork stuffing150g. ?
Ingredients: 2 eggs, 30g flour and 75g salad oil. ?
Seasoning: 5g iodized salt, 4g monosodium glutamate, 3g minced onion and ginger, 6g salt and pepper. ?
Production:?
(1) The eggplant is pedicled, washed and peeled, and cut into discs with a thickness of 0.3 cm. ?
(2) Add salt, monosodium glutamate, chopped green onion and Jiang Mo into the meat stuffing. After mixing half the eggs evenly, put the meat stuffing into every two pieces of eggplant and dip it in flour for later use. ?
(3) Beat the remaining eggs into a bowl and stir them evenly with chopsticks. Put oil in the spoon and heat it to 30% to 40% heat. Drag the egg liquid into the spoon one by one and fry until golden brown on both sides. Put it on a plate and sprinkle with salt and pepper. ?
The key: don't worry when frying. ?
Nineteen, French eggplant steak?
Ingredients: eggplant 400g?
Ingredients: 2 eggs, 50g flour, 0/00g bread crumbs/kloc, 750g salad oil. ?
Seasoning: 50g tomato sauce, 0/0g sugar/kloc-,5g iodized salt and 3g monosodium glutamate. ?
Production:?
(1) The eggplant is pedicled, washed and peeled, cut into 0.6 cm thick slices, and marinated for 10 minute. ?
(2) Beat the eggs into a bowl and stir them into egg liquid with chopsticks. Squeeze the salted eggplant slices out of the water, dip them in flour and drag the whole egg liquid, then dip them in bread crumbs and pat them evenly. ?
(3) Put the oil in the spoon, heat it to 50% to 60%, add the eggplant and fry it until it is bordeaux, remove the oil, and put a piece of paper on the plate. ?
(4) Stir-fry the tomato sauce with a spoon, add salt and sugar into a small bowl and dip it when eating. ?
Key: Squeeze the eggplant slices as dry as possible after pickling, and then dip them in flour. ?
Twenty, crispy eggplant rolls?
Ingredients: long eggplant 300g, pork stuffing 150g. ?
Ingredients: Crispy flour 100g, half an egg, 25g flour and 750g salad oil. ?
Seasoning: 5g iodized salt, 4g monosodium glutamate, 3g minced onion and ginger, 6g salt and pepper. ?
Production:?
(1) The eggplant is pedicled, washed, peeled, cut into 5cm sections, then spun into even slices with a knife and slightly salted. ?
(2) Add salt, monosodium glutamate, chopped green onion and Jiang Mo to the meat. After the eggs are stirred evenly, roll them in pickled eggplant slices and dip them in flour. ?
(3) Put the crispy flour into a bowl, add water and stir it into a proper paste, put oil in the spoon, and when it is five-cooked, dip the crispy paste into the spoon one by one and fry it until golden brown, then take it out, drain it and put it on a plate. Salt and pepper are good. ?
Key: stir the crispy paste well and use it immediately. Twenty-one, Dongpo eggplant?
Ingredients: 500g tender eggplant, pork stuffing100g. ?
Material: wet starch10g, salad oil 750g. ?
Seasoning: sugar 50g, iodized salt 5g, monosodium glutamate 4g, soy sauce 15g, cooking wine 5g, minced onion and ginger 5g, soup 100g. ?
Production:?
(1) The eggplant is pedicled, washed and peeled, and cut into 5cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm. ?
(2) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them to a purplish red color, take them out and drain them, and put them in a big bowl. ?
(3) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it changes color, add minced onion and ginger, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it in a drawer for 10 minute. ?
(4) Put the soup into the spoon, buckle the eggplant slices into the plate, thicken the raw juice with wet starch, pour the oil and burn it on the eggplant slices. ?
The key: this dish imitates Dongpo meat. Eggplant pieces should be cut into large pieces and fried into bordeaux.