How to cook roasted eggplant at home Do I need to peel it? Eggplant is rich in nutrition. Rich in protein and dietary fiber. It contains three vitamins. It has the effect of delaying aging. Eggplants can be roughly divided into two types according to the color of the epidermis. One is light gray, slightly green. One is purple. There is no need to peel tender eggplant. If the skin is old, it needs to be peeled.
Specific operation of home version of roasted eggplant. Eggplant is now a common food on the family table. Is no stranger to its production. It can be boiled, stewed or cold. In addition, we can also make eggplant into garlic eggplant in Northeast China. Garlic is rich in flavor and delicious.
Characteristics of roasted eggplant: eggplant is crisp and rotten, fragrant and delicious.
The first step is to prepare the ingredients.
Ingredients: 800g of purple eggplant.
One green pepper as auxiliary material. 20g garlic cloves. An onion.
3 grams of seasoning salt. Sugar 10g. 5 grams. 3 grams of monosodium glutamate.
The second step is to deal with the ingredients.
The eggplant is pedicled and washed. Cut into hob blocks. The big green pepper is cut into pieces the same size as eggplant. Garlic is cut into minced garlic. Cut the shallots into chopped green onions.
The third step is formal production.
1. Soak the cut eggplant in clear water, take it out, shake the starch and stir it evenly. This can make eggplant absorb less oil. It's not greasy.
2, adjust the bowl of juice. Take a small bowl, add a spoonful of water, add salt, sugar, monosodium glutamate, soy sauce and appropriate amount of starch and mix well.
2. Add wide oil to the pot. When the oil temperature is 60% hot, add eggplant. Deep-fry until the skin is crisp and the knife edge is golden, add green pepper pieces, fry for a while, and then remove all the eggplant and peppers for use.
There is no need to add oil to the pot, the remaining oil is enough. Add chopped green onion and garlic, stir-fry, pour into a bowl to juice, boil and add eggplant and green pepper. Stir fry quickly. After all the soup is wrapped in eggplant, sprinkle a little minced garlic, stir well and serve.
Summary of eggplant cooking technology.
1. After the eggplant is diverted, soak it in clear water and shake the starch evenly.
2, the amount of minced garlic must be sufficient, and the baked eggplant has no soul without garlic.
When the pot is finally woked, no more oil is allowed, just use the remaining oil from the pot meat. Too much oil will get greasy.
Write at the end: whether the eggplant is peeled depends on the tenderness of the eggplant. If it is very old, it must be peeled.
The above is a summary of my experience in making eggplant. If there is anything wrong, please leave a message in the comment area. Thank you for reading.