Eggplant tastes delicate. It is a vegetable and looks like a meat dish. If you fry it lightly, it will basically fade out of your mouth. However, if eggplant is slowly stewed in thick red sauce as a meat dish, it will have a taste, but it has no texture. The failed works are like eggplant sauce, thick and rotten, bibimbap is ok, not to mention the taste. The key to braised eggplant in oil lies in the process of oil and eggplant ~ soaking eggplant in oil

Materials?

Fat eggplant

oil

old ginger

pepper

Garlic bulb

Light soy sauce

rice wine

refined sugar

coriander

white sesame

Braised eggplant in oil?

Wash eggplant, drain water and cut into pieces. Seasoning: sliced garlic, Jiang Mo, chopped pepper and chopped coriander.

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Heat the pan, add the amount of fried oil, and the eggplant can pass.

After the oil temperature 100 degrees (the wooden chopsticks are bubbled), the eggplant is soaked in the pot, and the oil temperature gradually rises.

120 degrees, the bubbles begin to leave the chopsticks. 140 degrees, the bubbles become bigger and the eggplant begins to churn. Don't be afraid, turn down the heat and roll slowly with a shovel.

When the eggplant is fully oiled, be brave, turn on a big fire, pull the oil temperature above 170 degrees, take out the eggplant strips with a colander, and drain the residual oil vigorously in a heated discussion.

In a wok, turn on a big fire, stir-fry garlic slices and Jiang Mo peppers with the residual oil at the bottom of the wok, add a tablespoon of light soy sauce, dry the light soy sauce and stir-fry the slightly burnt sauce, add a small bowl of rice wine and eggplant to the wok, pour in two tablespoons of light soy sauce, and add a teaspoon of white sugar to refresh and stir-fry quickly.

Drain the soup, lightly sprinkle a pinch of coriander powder and casually sprinkle a handful of white sesame seeds.

skill

1. To make braised eggplant in oil, it is necessary to have a thorough taste and retain the texture. You can't choose the round eggplant in the north, and you can't choose the eggplant in the south. Round eggplant is too thick, and it is difficult to ensure that each cut tomato strip has purple skin, so the aroma of white flesh is not enough. Eggplant is too weak, purple skin area is too large, and toughness is too heavy. The best is the fat eggplant of Jiangnan generation. The sagittal plane is divided into four sections, and then cut into sections. The ratio of purple skin to white meat is equal to 0.7853982, which is close to the golden section. The texture is the best, balanced and safe.

2, oil should be willing to put, oil should be enough to fry chicken.