Fish-flavored eggplant strips
300g of eggplant, 3 eggs, 50g of high-quality starch 1 00g, 50g of minced onion, ginger and garlic, 50g of Shaoxing wine 1 spoon, 50g of sugar 1 spoon, 50g of pickled pepper, bean paste 1 spoon, soy sauce 1 teaspoon and vinegar.
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Cooking category: stir-fried
Food materials: vegetables
Suitable for the season: irrelevant
Gourmet: Zhejiang cuisine
Taste: Maotai flavor
Ingredients: 300g long eggplant, 3 eggs, high-quality starch 100g, chopped onion, ginger and garlic 50g, Shaoxing wine 1 spoon, sugar 1 spoon, 50g pickled pepper, bean paste 1 spoon and soy sauce 1 spoon.
Making:
1), peeling eggplant, removing both ends, and cutting into strips 2 cm wide and 5 cm long; Mix eggs and dried starch into paste; Pickled peppers are chopped into velvet;
2) ignite the wok, heat the oil to 50%, wrap the tomato strips with egg paste one by one, then fry them in the wok until they are solidified, and fish them while frying until they are finished; Reheat the oil in the pot to 70% heat, put the tomato strips in the pot and fry them again. When the skin of tomato strips is golden yellow, take out and filter the oil for later use;
3) Put the oil in the pot, add the pickled Chili sauce, stir-fry until the oil turns red, add the onion, ginger and minced garlic, stir-fry until fragrant, add a little water, add chicken powder, soy sauce, sugar, vinegar and salt to make it fishy, thicken it with water starch, and pour the juice on the tomato strips.
Fish-flavored eggplant strips
Exercise:
1: Cut the eggplant into long strips and steam it in a steamer for 20 minutes (until it is a little rotten). Then put it on the plate.
2. Put oil in the pot, heat it, add chopped onion, ginger and garlic, stir fry, and add diced pickled pepper to stir fry.
3: Add 2 tbsp vinegar, 1 tbsp soy sauce, 65,438+0 tbsp soy sauce, 65,438+0 tbsp sugar, a little salt, mix well, add thick, turn off the heat and add monosodium glutamate to taste.
4: Pour 3 on the steamed eggplant.
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 and 5g of sesame oil.
Gourmet practice: 1, eggplant pedicled, washed and peeled, cut into strips 4 cm long and 1 cm wide, add a little salt, marinate slightly and dip in flour;
2. Beat the eggs into a bowl, add the flour, and stir until the whole egg paste. Slice onion, ginger and garlic, shred carrot and parsley;
3, put oil in the spoon, burn 60% to 70% heat, put tomato strips into the spoon one by one, fry them into golden brown, pour out the oil and put them on the plate;
4. Put a little base oil in the spoon, heat it, put onion, ginger and garlic in the wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar, boil it with starch, add sesame oil and pour it on tomato strips.
Cooking key: the tomato strips should be fried repeatedly for two or three times to make them firm and crisp.