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
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 in the juice and cooking, the speed should be faster for a better taste.
2. Chrysanthemum eggplant
Ingredients: 300 grams of long eggplant.
Ingredients: 5 grams of carrots, 30 grams of flour, 750 grams of salad oil, about 8 grams of wet starch.
Seasoning: 25 grams of tomato paste, 5 grams of iodized salt, 4 grams of MSG, 25 grams of white sugar, and 3 grams of minced onion and ginger.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut into 4 cm high pillars, and then mark the cross section with a cross
Sprinkle a small amount of salt on the flower knife and lightly marinate it, then dip it evenly in flour and set aside. Wash the carrots and cut them into dices with chopsticks.
(2) Pour a spoon into the oil, heat it to 70% to 80% heat, add in the eggplant flowers and fry them well, pour out the oil and place it on a plate.
(3) Heat the base oil in a spoon, add tomato paste and stir-fry briefly, then add minced green onions, minced ginger, soup, sugar, carrots
Put dices, salt and MSG Bring to a boil, thicken the gravy with wet starch, add oil, and pour over the fried eggplant eyes.
Key: When cutting the eggplant flowers, they should be deep but not transparent, and when dipping the eggplant flowers in flour, the eggplant flowers should be evenly dipped.
3. Fish-flavored eggplant blossoms
Ingredients: 400 grams of tender eggplant.
Ingredients: 10g carrots, 10g green pepper, 10g Sichuan pepper, 750g salad oil, 10g wet starch.
Seasoning: 5g iodized salt, 8g soy sauce, 4g MSG, 10g sugar, 5g vinegar, 5g cooking wine, 10g red oil, onion, ginger and garlic. 3 grams.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut it in half, cut with a cross knife, and then cut into 5 cm segments.
Slice radish, green pepper, Sichuan pepper, green onion, ginger, and slice garlic.
(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, and a little soup into a bowl and set aside.
(3) Heat the oil in a spoon until it is 70% to 80% hot, add the eggplant flowers with a knife and fry until golden brown, remove and drain the oil, and put on a plate.
(4) Put a little base oil in a spoon, heat it up, add onion, ginger and garlic to the pot, then add shredded carrots, Sichuan pepper, and green pepper, stir-fry briefly, and pour Add the right juice, stir-fry until it becomes runny, add red oil, stir-fry and pour on the eggplant flowers.
Key: Heat the oil when frying eggplant flowers.
4. Sweet and sour eggplant strips
Ingredients: 300 grams of tender eggplant.
Ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, and 750 grams of salad oil.
Seasoning: 6g iodized salt, 4g MSG, 30g sugar, 10g rice vinegar, 3g each onion, ginger and garlic, 3g coriander
, 5g sesame oil.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut it into 4 cm long and 1 cm wide strips, add a little salt and marinate slightly,
Dip in flour.
(2) Crack the eggs into a bowl, add flour, and stir into a complete egg paste. Slice onions, ginger, and garlic, shred carrots, and cut fragrant vegetables into sections.
(3) Put oil in a spoon, heat it to 60-70% heat, put the eggplant strips with whole egg batter into the spoon one by one, fry until golden brown
Pour out and drain the oil Plate.
(4) Put a little base oil in a spoon, heat it up, add onion, ginger and garlic to the pot, add shredded carrots, coriander segments
, a little soup, salt and MSG , sugar and vinegar are brought to a boil, thicken the gravy with starch, add sesame oil, and pour it on the eggplant strips.
Key point: The eggplant strips need to be fried two or three times to make them firm and crispy.
5. Stuffed eggplant dumplings
Main ingredients: 300 grams of tender eggplant, 100 grams of meat filling.
Ingredients: half an egg, 5 grams of minced ham, 5 grams of minced mushrooms, 5 grams of minced coriander, and 10 grams of wet starch.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams each of onion and ginger, and 3 grams of cooking wine.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut it into 3 cm long round segments, use a knife to dig out the middle part of the eggplant segment.
(2) Add minced onion, minced ginger, salt, monosodium glutamate, and eggs to the meat filling, mix well, spread it into the hollowed eggplant mound, sprinkle with minced ham, shiitake mushrooms, and coriander, and put it on the drawer Steam for 8 minutes. When cooked, take out and place on a plate.
(3) Put a little base oil in a spoon, add soup, salt and MSG, bring to a boil and use wet starch to thicken it into a thick sauce, then pour it on the eggplant mounds.
Key: Master the steaming time.
6. Braised eggplant in sauce
Ingredients: 500 grams of tender eggplant.
Ingredients: 8 grams of starch, 750 grams of salad oil
Seasoning: 50 grams of bean paste, 15 grams of sugar, 5 grams of MSG, 3 grams each of onion, ginger and garlic.
Preparation:
(1) Remove the stems of the eggplant and wash it, cut it into two pieces with a diagonal knife, cut the green onion into watercress shape, mince the ginger and slice the garlic.
(2) Put oil in a spoon, heat it to 60-70% heat, add eggplant and fry until thoroughly fried, pour out and drain the oil.
(3) Put a little base oil in a spoon, heat it up, add green onion and ginger to the pot, add bean paste and stir-fry briefly, add soup, salt, sugar and fried eggplant, bring to a boil and simmer over low heat Rotten, then add MSG and garlic slices. When the juice is thick, thicken it with wet starch, add oil, and serve on a plate.
Key: When there is little soup, shake the spoon frequently to prevent the bottom of the spoon from sticking.
7. Spicy Eggplant Dumplings
Ingredients: 250 grams of tender eggplant, 100 grams of pork filling.
Ingredients: 2 eggs, 50g flour, 750g salad oil, 10g wet starch, 5g Sichuan pepper.
Seasoning: 5 grams of iodized salt, 5 grams of MSG, 10 grams of pepper noodles (or pepper noodles), 10 grams of red oil, 3 grams each of green onion and minced ginger, 75 grams of soup.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut it in half, and then cut it into pieces. Cut Sichuan pepper into sections.
(2) Add salt, MSG, minced green onion, minced ginger, and half an egg to the meat filling and mix well. Place into eggplant clips and set aside.
(3) Use the remaining eggs, beat them into a bowl and stir into egg liquid, then add flour and stir into a complete egg paste. Use a bowl to mix salt, monosodium glutamate, pepper noodles, soup and starch into juice.
(4) Heat the oil in a spoon until it is 50% to 60% hot. Put the eggplant clips into the spoon and fry all the egg batter. When it turns golden brown, pour out and drain the oil.
(5) Put the base oil in a spoon, heat it up and add the green onions and ginger to the pan, add the Sichuan pepper segments and stir-fry briefly, pour in the mixed juice and stir-fry until cooked, add the fried eggplants. Make the dumplings, turn them over evenly, add red oil, and serve on a plate.
Key: When cutting, the blade should be deep but not transparent, and the whole egg paste should be dry and thin.
8. Pot-collapsed eggplant box
Ingredients: 200 grams of tender eggplant, 100 grams of meat filling.
Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices, 5g cucumber slices.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 5 grams of sugar, 3 grams of rice vinegar, 3 grams each of green onion and ginger, and 5 grams of sesame oil.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut into raw pieces. Cut carrots and cucumbers into diamond-shaped slices, and cut coriander into sections.
(2) Add salt, monosodium glutamate and half an egg to the meat filling, mix well, put it into eggplant clips and dip it in noodles. Crack the remaining eggs into a bowl and stir into egg mixture.
(3) Put oil in a spoon and heat it for 30 to 40%. Put the eggplant dipped in egg liquid into the spoon and fry both sides until golden brown. Add shredded onion, ginger, soup, salt and MSG. Stir in , sugar and vinegar over low heat. When the soup is dry, pour in sesame oil, take out a ladle and put it on a plate.
Key: Use medium or low heat when frying to prevent it from being burnt. When the soup is low, shake the spoon frequently to prevent it from sticking to the spoon.
9. Grilled eggplant with sliced ??meat
Ingredients: 400 grams of eggplant, 75 grams of pork.
Ingredients: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, 1000 grams of salad oil.
Seasoning: 5g iodized salt, 10g soy sauce, 10g sugar, 4g cooking wine, 4g MSG, 4g vinegar, 3g each of onion, ginger and garlic, 5g sesame oil.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut into pieces with a hob. Cut the meat into thin slices, wash and cut the green pepper into cubes. Dice the green onion, mince the ginger, and slice the garlic.
(2) Put oil in a spoon and heat it to 60-70% heat. Add the eggplant cubes and fry until golden brown, then add the green pepper cubes into the spoon, fry for a while and drain the oil.
(3) Put the base oil in a spoon, heat it up, add the meat slices and stir-fry, then add the diced onions, minced ginger, garlic slices, eggplant cubes, green pepper cubes, vinegar and cooking wine, then add soup, Bring soy sauce, salt, monosodium glutamate and sugar to a boil, use medium to low heat to collect the juice. When the juice is dry, thicken with wet starch, pour sesame oil and serve on a plate.
Key: When frying eggplants, the oil temperature should be high to prevent oil immersion.
10. Steamed eggplant
Ingredients: 400 grams of tender eggplant, 100 grams of pork filling.
Ingredients: half an egg, 750 grams of salad oil, 10 grams of wet starch.
Seasoning: 4g iodized salt, 3g MSG, 6g soy sauce, 3g cooking wine, 3g minced onion and ginger, 100g fresh soup.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut it into 0.4 cm thick slices with a top knife. Add minced onion, minced ginger, salt, monosodium glutamate, soy sauce, and eggs to the meat filling and mix well.
(2) Put oil in a spoon, heat to 60-70% heat, add eggplant slices and fry for about 2 minutes. When the eggplant slices become soft and yellow in color, take them out and drain the oil.
(3) Fold every two fried eggplant slices together, sandwich the meat filling in the middle, place them neatly in a bowl, steam them for about 10 minutes, after steaming, drain the soup and buckle them Into the plate.
(4) Put a little oil in a spoon, heat it up, put the minced garlic into the pot, add soy sauce, salt, MSG, and fresh soup, bring to a boil, then use wet starch to thicken it, pour in the light Oil, burn it on the eggplant.
Key: The thickness of the eggplant slices should be cut evenly, and the steaming time should be controlled well.
11. Sesame and eggplant strips
Ingredients: 400 grams of eggplant.
Ingredients: 30 grams of cooked sesame seeds, 750 grams of salad oil.
Seasoning: 15g soy sauce, 4g iodized salt, 10g sugar, 4g MSG, 5g cooking wine, 4g minced onion and ginger, 5g garlic slices, 5g sesame oil, 75g soup.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut into strips 4 cm long and 1 cm wide.
(2) Put oil in a spoon, heat it to 60-70% heat, add eggplant strips and fry for 2 minutes. When golden brown, remove and drain the oil.
(3) Leave a little base oil in a spoon, heat it up, add minced green onions, minced ginger, and garlic slices to the pan. Add the eggplant strips, then pour in soy sauce, sugar, cooking wine, salt, MSG, and soup. , starch mixed with the juice, stir-fry, take out a spoon and put it on a plate, sprinkle in sesame seeds, and it is ready.
Key: Master the oil temperature for fried eggplant strips.
12. Fried eggplant box
Ingredients: 250 grams of tender eggplant, 100 grams of meat filling.
Ingredients: 10 grams of dried dried shrimps, 2 eggs, 50 grams of flour, 750 grams of salad oil.
Seasoning: 4 grams of iodized salt, 3 grams of MSG, 3 grams of cooking wine, 3 grams each of minced onion and ginger, 6 grams of salt and pepper.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut with a razor blade. Finely chop dried shrimps.
(2) Add dried shrimps, minced green onion, minced ginger, MSG, and half an egg to the meat stuffing, mix well, then put it into an eggplant clip, and dip the eggplant clip in flour and set aside. Crack the remaining eggs into a bowl, add flour and stir into a whole egg paste, then drag the eggplant clips into the whole egg paste.
(3) Put oil in a spoon and heat it to 60-70% heat. Place the eggplant clips one by one into the spoon and fry until golden brown. Remove and drain the oil and put on a plate. Add salt and pepper.
Key points: The whole egg batter should be adjusted to a moderate consistency, and the oil temperature during frying should be controlled.
13. Fried five-color eggplant shreds
Ingredients: 350 grams of eggplant.
Ingredients: 25g green pepper, 25g ham, 25g bamboo shoots, 10g Sichuan pepper, 50g lard, 10g starch.
Seasoning: 10g soy sauce, 4g iodized salt, 4g MSG, 3g each shredded onion and ginger, 5g garlic slices, 5g sesame oil.
Preparation:
(1) Remove the stems of eggplant, wash and cut into shreds. Green peppers, ham, bamboo shoots, and Sichuan peppers are also shredded.
(2) Put oil in a spoon, heat it up, add shredded onion and ginger to the pan, add shredded eggplant, Sichuan pepper, bamboo shoots, ham and green pepper and stir-fry, add before taking out the spoon Add MSG and garlic slices, thicken with wet starch, drizzle with sesame oil, scoop out and serve on a plate.
Key: Don’t set the fire too fast when you start frying, otherwise it will burn easily.
14. Tomato and Eggplant Cake
Ingredients: 250 grams of tender eggplant, 100 grams of meat filling.
Ingredients: 100g bread crumbs, 2 eggs, 30g flour, 10g carrots, 8g wet starch, 750g salad oil.
Seasoning: 30 grams of tomato paste, 20 grams of sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of monosodium glutamate, and grams of minced onion and ginger.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut into 0.3 cm thick discs with a top knife. Add minced green onion, minced ginger, salt, monosodium glutamate, and half an egg to the meat filling and stir evenly. Place the sliced ??eggplant slices on top of each other, sandwich the meat filling between them, and dip them in flour. Cut the carrots into eye slices.
(2) Crack the remaining eggs into the bowl and stir evenly. Dip eggplant slices dipped in flour into egg wash, then dip into bread crumbs and pat firmly.
(3) Put oil in a spoon, heat it to 50% to 60% heat, put the eggplant cakes into the spoon one by one, fry them until they become maroon, remove and drain the oil and place on a plate.
(4) Add base oil in a spoon, heat it up, add tomatoes and stir-fry briefly, add soup, carrot slices, sugar, vinegar, salt and MSG and bring to a boil, thicken with wet starch and pour in Pour it over the eggplant cake and it's ready.
Key point: When the eggplant cake is stained with scum, pat it evenly to avoid falling off during frying.
15. Grilled Eggplant Box
Ingredients: 300 grams of tender eggplant, 150 grams of pork filling.
Ingredients: 25 grams of hot pepper, 2 eggs, 15 grams of dried sea rice, 50 grams of flour, 30 grams of wet starch, and 750 grams of salad oil.
Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of MSG, 10 grams of sugar, 4 grams each of onion and ginger, 5 grams of garlic, and 5 grams of sesame oil.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut into pieces with a razor blade. Mince the sea rice, cut the pepper into hob pieces, mince 2 grams of onion and ginger, shred 2 grams, and slice the garlic.
(2) Add salt, monosodium glutamate, green onion, minced ginger, minced dried shrimps, and half an egg to the meat filling, mix well, put it into an eggplant clip, make an eggplant box, dip in flour and set aside.
(3) Use 1.5 eggs, add 20 grams of starch and 30 grams of flour to make an egg powder paste.
(4) When the oil in a spoon is heated to 60-70% heat, put the egg powder paste into the eggplant boxes one by one, fry them until golden brown, take them out and drain the oil.
(5) Put a little base oil in a spoon, heat the pot with shredded onion and ginger, add soup, pepper cubes, soy sauce, salt, sugar and fried eggplant boxes, cook for a while, Add MSG and garlic slices, thicken with wet starch, add sesame oil, toss evenly, and serve on a plate.
Key: The paste should be dry and thin appropriately, and it will not be burned for too long.