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How to make saliva eggplant

Ingredients: two purple eggplants, one egg, appropriate amount of flour, appropriate amount of starch, appropriate amount of pepper, onion, ginger, garlic, dried chili and shallot Appropriate amount, one green pepper, one red pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence

Step 1

Wash the eggplant.

Step 2

Cut the eggplant into five or six centimeter long sections, ensuring that each piece of eggplant has purple skin.

Step 3

Mix flour and starch at a ratio of 1.5:1 and beat in an egg.

Step 4

In step 3, add a small amount of water to make a paste. The batter should not be too thin. Add eggplant strips, Sichuan peppercorns and a small amount of salt into the batter, and mix well.

Step 5

Boil the oil pan and fry the eggplant strips. After the eggplant strips are fried, the peppers will become crispy.

Step 6

Chop onions, ginger, garlic, green and red peppers, dried chili peppers, and shallots.

Step 7

Heat the oil in a pan. When the oil is hot, add onions, ginger, garlic, dried chili peppers, and green and red peppers. Stir-fry and then add the fried eggplant strips. Stir-fry quickly and add Take salt, sugar and chicken essence out of the pot.

Saliva eggplant is mainly sweet, so you need less salt and more sugar. The finished product can be spicy, numb, sweet or fresh, charred on the outside and tender on the inside. In the end, it must be cooked quickly to prevent the eggplant strips from regaining moisture and becoming soft.

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The ingredients to prepare are:

200g eggplant

100g meat

5g sugar

5g chicken essence

5g garlic

5g green onion

Dark soy sauce 5g

Oil 20g

Ginger 5g

Cooking wine 10g

The following is the specific method.

1. Cut the eggplant into strips, mince the meat, mince the onion, ginger and garlic, put the eggplant into a basin and mix well with starch.

2. Pour oil into the pot, add the eggplant and fry until golden brown, take it out and put it into another pot.

3. Add the eggplant and stir-fry, pour in cooking wine, dark soy sauce, chicken essence, pour in water and cook over high heat until the eggplant is soft and rotten.

What is the authentic way to make mouth-watering eggplant? It is a refreshing meal in hot summer, so save it now!

Ingredients

Main Ingredients

Accessories

1. Steam the eggplant in a pot, tear it into strips and arrange it

2.

Chop garlic, millet, spicy coriander

3.

Pour in the seasoning and stir evenly

4.

Hello, hello everyone, I am Fanzai. Today I will share with you a super delicious way to make saliva eggplant.

Saliva eggplant, as the name suggests, is the way to make eggplant that will make your mouth water. This method is to fry the eggplant first and then stir-fry it. Although fried food is not very healthy, it doesn't matter if you eat it occasionally. Mainly in such a season when you have no appetite, this is the best way to eat it.

Ingredients to prepare: three eggplants, ginger, onions, garlic, a little dried chili pepper, a little pepper, Sichuan peppercorns, and finally a little starch and sesame seeds.

Specific methods:

Step 1: No need to peel the eggplant. Cut the eggplant into thick slices with an oblique knife. Triangular strips about 5 to 6 cm thick. Place it in a large plate, fill it with water and let the eggplant soak in it. This will not only prevent the eggplant from oxidizing under the influence of air, but also allow the eggplant to absorb enough moisture. Eggplants become crispy when fried only when they absorb enough moisture. This is the key step to crisping.

Step 2: Cut the ginger into pieces, cut the green onions diagonally into onion rings, and cut the dried chilies into sections. You can also cut them with scissors and put them on a plate for later use. Mix a sauce, take a small bowl, add 25 grams of vinegar, 10 grams of soy sauce, 10 grams of cooking wine, 20 grams of sugar, 3 grams of salt, a little water starch, a little water, and a spoonful of tomato sauce, mix well and set aside. Water starch is a water-based paste made by mixing a small amount of starch and water. When it sticks to the surface of food, it locks in moisture inside the food, causing fried foods to brown instead of dry out.

Step 3: Pour out the water in the large basin and add some starch to ensure that each eggplant is coated with starch. Use your hands to mix the starch and eggplant evenly so that the eggplant is completely and evenly covered with starch. If not, add a little starch appropriately to ensure that every eggplant is covered with starch. Add sweet potato starch to make it crispy on the outside and tender on the inside. At the same time, sweet potato starch can also make eggplant more delicious.

Step 4: Add a lot of oil (a lot of oil) to the pot. Don't be sad.

Pour as much as possible because eggplant has a soft body texture and it absorbs oil very much and requires a lot of oil to fry. In addition, the excess oil can be saved for later cooking, but it cannot be eaten without oil, which will affect the taste of fried eggplant. For the first time, heat the oil to 60% oil temperature, turn to low heat, add eggplant and fry until the eggplant turns slightly golden brown and the starch on the surface solidifies. Remove and set aside. After letting, heat the oil to 80% temperature again, add the once-fried eggplant, and fry out the crispy skin and golden noodles. The reason is that the eggplant can be fried twice at different temperatures, which allows the eggplant to be crispy on the outside but still fresh and tender on the inside, so it's not greasy even with a lot of frying.

Step 5: Pay attention to control the oil temperature not to be too high, it will be easy to stick. If the oil temperature is too low, all the oil will go into the eggplant and fry it very greasy. Pour the remaining oil from the fried eggplant into the pot, put the Sichuan peppercorns into the pot, then pour in the prepared ingredients and stir-fry these over low heat until fragrant. No need for high heat as these will fry easily.

Step 6: Put the prepared sauce into the pot and stir-fry (stir-fry over low heat) until it becomes slightly boiling and thick. Put the fried eggplant strips into the pot so that the eggplant strips are fully covered with the sweet and sour sauce. Here too, always use low heat. Otherwise, it is easy to fry the eggplant strips softly and lose their crispy taste. The frying process before this was also in vain. After frying, sprinkle with chopped green onion and sesame seeds, fry quickly and evenly, and it is ready to serve.

Hello, I am a VTCC film editor. I am happy to answer your question. What is the authentic way to make saliva eggplant? Hello everyone! Today is the first time I post here. I mainly post some food tutorials. My work has clear steps, pictures and facts, and is simple and easy to learn.

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Today I’m going to teach you how to make drool-worthy eggplants! How about it? Does it look like your mouth is watering...

First prepare the materials:

Two purple eggplants, one green pepper, onion, ginger, garlic, a little Sichuan pepper, two dried chilies, starch , flour, cooking oil

Slice the onion, ginger and garlic, cut the eggplant and green pepper into diamond shapes and set aside. The sizes should be even!

The next step is to rinse the eggplant with water. This step is very important, as it determines whether the eggplant is crispy or not. When draining the eggplant, squeeze it with your hands to allow the eggplant to fully absorb the water!

Next, mix the eggplant with flour, starch and eggs! Don't get too wet!

Add oil to the pan and heat until it is 80% hot. The oil should be hotter, otherwise it will not be crispy!

Fry the eggplant over high heat until golden and crispy on the outside, then remove and control the oil!

No need to clean the pot, add a little cooking oil, add onions, ginger, garlic, Sichuan peppercorns, dried chili peppers and green peppers and stir-fry until fragrant!

Then add appropriate amount of water, salt, MSG, chicken powder, sugar, vinegar and light soy sauce and stir well! This is the key to flavor! You can try to taste it, if not, season it again!

Next, add a little corn starch to make the eggplant more delicious! Bring to a boil over medium heat! It becomes slightly thick!

Finally, add the eggplant and stir-fry quickly! Stir the eggplants evenly and serve! The main flavor is sweet, sour, spicy and spicy! The taste may not be right at first, so you can try it a few more times! It will become delicious in time!

Delicious mouth-watering eggplant is ready! I hope my answer can help you. Thank you!

Ingredients: One green tomato

Ingredients: green onions, ginger, spicy millet

Seasonings: oyster sauce, dark soy sauce, sugar, monosodium glutamate, eggs, vinegar, Starch, flour

Preparation method:

1. Oyster sauce + dark soy sauce + sugar (more) + MSG + starch - mix well (sauce) must be mixed well