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Roasted eggplant how to do delicious and simple and delicious tricks
Today I'd like to share with you a recipe for roasted eggplant, although there are two more steps in the operation, but the roasted eggplant is just delicious, non-greasy, tasty, colorful and flavorful, very appetizing.

Ingredients: round eggplant a 500 grams or so, tomatoes a 200 grams or so, garlic cloves 3-5, a section of white onion 10-20 grams, 5 grams of ginger, persimmon peppers a soy sauce 5 grams, 2 grams of soy sauce, 2 grams of salt, 5 grams of sugar, 3 grams of rice vinegar, 5 grams of cornstarch, vegetable oil in moderation;

Practice:

1, eggplant washed and then peeled, cut into blocks Standby,

2, the cleaned tomatoes cut crosscut into boiling water for 5 minutes, and then take out the skin, boiling water scalded tomato skin a uncovered off, peeled and cut into pieces,

3, garlic cloves peeled and crushed and chopped into minced garlic, white onion chopped, ginger cleaned and sliced, persimmon peppers cleaned and cut into chunks,

4, modulation of roasted eggplant bowl sauce, add soy sauce 5 grams, add soy sauce 2 grams. g, add the old soy sauce 2 grams of color, add 2 grams of salt, add 5 grams of sugar, add 20 grams of water, add 3 grams of rice vinegar, add 5 grams of starch,

5, all the seasonings mix well and standby,

6, cut eggplant pieces into the pot, eggplant dripping a little water, then sprinkle the starch, scrunching and mixing well, so that the starch is evenly wrapped around the eggplant, wrapped in starch benefits It is very greasy,

8, the persimmon peppers and tomatoes in the frying pan can be two, so as to ensure that the persimmon peppers and tomatoes are easy to cook and do not change color,

9, re-boil, add a little vegetable oil to the pot, add onions and ginger stir-fried,

10, add eggplant, tomatoes, persimmon peppers, cooking bowl of sauce quickly stir fry evenly,

11, down into the garlic stir-fry evenly can be out of the pot on the plate, a delicious roasted eggplant is done.

Summary of the main points:

1, round eggplant selection material to choose 1 catty eggplant, because this eggplant is more tender taste, if the round eggplant is too large, then there will be seeds inside, eat up the taste is not good,

2, frying the eggplant, the temperature of the oil must reach the more than seven hot, if the oil temperature is too low eggplant is easy to absorb the oil,

3, frying the eggplant action To be fast, quickly stir fry the juice evenly, out of the pan on the plate, fried eggplant can not be in the pan for a long time frying, if the frying time is too long easy to break not molding.