The original method of braised eggplant without changing the meat is so simple. It is delicious and not greasy. I have a collection.

Hello, everyone, I am the first food punk, and I am concerned that punk has more home-cooked dishes for your reference!

When it comes to eggplant, everyone is familiar with it. It is cheap and nutritious, and it can be eaten in a variety of ways, such as steaming, frying, frying and frying, each with its own flavor, occupying almost half of the table.

Before putting it aside, if you want to eat fresh and tender eggplant, you must wait until June and July, when the eggplant is harvested. Nowadays, with the rapid development of agriculture, many ingredients are supplied anytime and anywhere all year round, and they are fresh and watery when they want to eat.

I didn't come to the supermarket to replenish the ingredients. I couldn't help but take two eggplants. Today, I'm going to cook a braised eggplant. This dish is served with rice and is a proper cooking artifact.

Braised eggplant

Step 1: Cut eggplant into pieces

Prepare a purple eggplant, remove the pedicle of the eggplant, cut it into even hob pieces, put it in clear water, add a little white vinegar, mix well and soak for a while to avoid oxidative discoloration of the eggplant.

Step 2: Prepare side dishes

The green pepper is broken and cut into rhombic pieces, and the red pepper is also cut into rhombic pieces for color matching, and then a tomato is prepared and cut into even small pieces.

slice the ginger, break the green onion and cut it into chopped green onion for later use.

Step 3: Coat eggplant with powder

Although eggplant is delicious, it has one disadvantage of oil absorption, so before frying, we first coat a layer of dry powder on the surface of eggplant to isolate oil by using the characteristics of starch gelatinizing quickly when heated, so as to reduce the oil absorption of eggplant.

Step 4: Fry the eggplant

Put the eggplant in the pan when the oil temperature is about 6% hot. The high oil temperature can speed up the gelatinization of starch, turn it frequently when frying, and let it be heated evenly. Take it out when the eggplant is fried to golden brown to control the oil.

At this time, the eggplant is not crisp enough. We raise the oil temperature to 7% and the temperature is around 2. We pour in eggplant and green pepper and fry them quickly for 1 seconds, and then pour them out immediately. This step is mainly to improve the taste of the eggplant crisp, and at the same time, smooth the green pepper to facilitate quick cooking in the later stage.

Step 5: Stir-fry

Leave a little base oil in the pan, add chopped green onion and ginger slices to saute until fragrant, add tomato sauce, pour in tomatoes, stir-fry tomatoes with a torch in the middle, stir-fry red juice, and then add a little water to cook for a while to get the delicate flavor and color of tomatoes. Then add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, 2 grams of sugar to increase the sweet taste, 5 grams of oyster sauce to increase the freshness, and then add a little starch to collect the soup until it is thick and bubbly.

then add eggplant and green pepper and stir fry quickly, so that the juice is wrapped on the raw materials. Stir-fry quickly for 1 seconds, pour in a little bright oil to brighten the color before taking out, and serve delicious.

A Fei has something to say:

1. Wrapping starch and frying at high oil temperature can effectively prevent eggplant from absorbing oil.

2. Eggplant must be re-fried for the second time, in order to achieve a crisp and tender taste, and it is not easy to soften.

3. When frying, try to reduce the stay time of eggplant in the pot, so as not to be soft and crispy.

well, a braised eggplant with crispy outside and tender inside is ready. please try it for your favorite friends.

Pay attention to A Fei. There are simple and practical home-cooked dishes for your reference every day. See you next time!

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