Braised eggplant we all especially like to eat, but do not put meat, but also can make meat flavor you will?

Today I will teach you two tricks.

Preparation of ingredients, we must choose a thin and long large dragon eggplant, because the green pants eggplant thick skin, water, thick eggplant inside the seed is not good, bread eggplant Xuan soft, green eggplant toughness, remember.

green and red peppers each one, an egg

Seasoning, cooking oil, refined salt, monosodium glutamate, pepper, chicken essence, garlic, scallions,

Step one, eggplant washed and peeled, cut into hobnail blocks, green and red peppers sliced, scallions chopped, garlic Slice.

The second step, the egg beaten, mix well and eggplant with a good grasp, put the right amount of salt, monosodium glutamate, chicken essence, pepper, grasp well, put the right amount of flour paste, hang well.

Third step, start a pot of oil, the oil temperature of 90% hot in turn into the eggplant, fried to golden brown color fishing out of the oil, only the oil temperature is hot enough to fry to the eggplant outside the burnt tender, not greasy, not immersed in slippery. Green and red peppers over the oil frying is good.

Fourth step, pan in the bottom of the oil, add onion, ginger, garlic stir fry flavor, add a little soy sauce, sugar, add a spoonful of soup, add water starch thickening, add fried eggplant, green and red peppers spoon stir fry, out of the spoon on the plate can be.

Want eggplant to make meat flavor, be sure to let the eggplant absorb the oil, so the taste will be better. Clean the eggplant, cut into small pieces and put into a pot, then add water to soak, pay attention to cut the pieces of eggplant must be soaked in water, otherwise it is easy to be oxidized black, cooking out of the flavor is not good.

Additionally, if you want the eggplant to taste good, you have to add a very important seasoning, that is, anise, first of all, put the pan hot and pour the oil, the oil temperature of 60% hot, smoke, when you put a few anise to burst incense, and then add the eggplant to stir-fry, anise is very flavorful, add a little bit of water to stew a little bit, and after that, more able to stimulate the inside of the octagonal aroma, to eat up like a meat, like aroma.

Of course, after this dish, be sure to add a handful of cilantro to flavor, cilantro is relatively light, the aroma is relatively strong, if you simply put into the oil to fry the eggplant, inevitably will be a little greasy, but add cilantro immediately after the light and refreshing not greasy.