Grill the eggplant for 6-12 minutes, usually the color will be browned

Taste: salty and spicy garlic flavor

Taste: soft and smooth

Ingredients: Fresh plump eggplant

Ingredients: chopped green onion, barbecue sauce, light soy sauce, garlic sauce

Barbecue seasoning: cumin powder, chili powder

Barbecue oil: salad oil or roasting oil

Heat: high fire

Garlic production

Raw materials required for garlic: salad oil, minced lean meat, Minced garlic, salt, MSG, sugar, light soy sauce, peanut butter, chicken powder.

Preparation: Peel 500g garlic and chop into minced garlic, marinate 100g minced lean meat with cornstarch salt, MSG and light soy sauce. Then pour 250g of salad oil into the pot and heat it to 80% heat, add minced lean meat and fry it into dried meat, then add minced garlic, add salt, monosodium glutamate, sugar, light soy sauce, peanut butter and chicken powder in sequence. Don't add too much sugar, and there shouldn't be any obvious sweetness. Fry the minced garlic until it is six or seven times ripe, then take it out of the pot and set aside.

Pay attention to the salty taste. It should be slightly salty. Just add a small spoonful of sugar, not too much. The role of peanut butter is to add flavor and color, making the minced garlic golden in color. You can adjust how much you add. Don't use too much light soy sauce, as too much garlic paste will not look good in color and will be salty. Special attention should be paid to the saltiness here, and the saltiness should be adapted to the taste of the guests as much as possible.

Purchasing of eggplants

Purple-skinned eggplants should be used for grilling, not black or dark purple ones. Only purple-skinned eggplants can be used for grilling whole eggplants. When purchasing, you can choose according to the size you need, but you must choose tender eggplants. Tender eggplants are larger and lighter in your hand. Eggplants that feel heavy in your hand are older.

Baking Points

Be sure to turn the eggplant evenly and avoid burning the eggplant skin to prevent the eggplant from exploding after baking. In addition, the eggplant is easier to break after baking. Don't bake it too long, otherwise the dried eggplant meat will have no moisture and affect the taste and texture. Add the ingredients evenly, brush as much garlic as possible when brushing the soy sauce, then sprinkle with chopped green onions and saute until fragrant.

1. Preparation before grilling: Adjust the fire and brush the net before grilling. Arrange the hot fire area on the oven according to the heat requirements of roasting eggplants. Be sure to use even hot fire when roasting eggplants. Use a fire hook to gently loosen the surface of the charcoal fire, and break the large charcoal into small pieces. When the fire power is not enough, use a fan to fan it to create a strong fire area.

2. After adjusting the heat, clean the grilling grid with a wire brush.

3. Place the eggplants on the stove in the middle of the stove according to the actual situation. Arrange them neatly one by one in a strong fire place. The eggplants are hard to expose the side of the stove. Try to choose eggplants with the same length and diameter. .

4. Pay attention to the changes in the eggplant during the roasting process. When the eggplant skin is roasted until the color change is relatively large, turn the eggplant in one direction, so that the area in contact with the fire is slowly rotated. Finish the surface of the eggplant. Do not bake the eggplant skin on the surface. Turn it over once when it becomes old yellow.

5. When the eggplant is roasted, turn it over in a full circle and cover the entire surface of the eggplant. Use a knife or scissors to lightly press the head and tail of the eggplant to see if the eggplant is fully cooked. . When it is still hard but not soft when pressed, flip it over and bake again.

6. Pay attention to the eggplant when grilling. The hotter the fire, the eggplant will expand when grilled. Pay attention to the expansion of the eggplant. If the eggplant expands too much, use a bamboo skewer or knife to insert a vent hole. , to prevent the eggplant from violently expanding, exploding and scrapping the eggplant. Do not grill over low heat otherwise the eggplant will shrink and affect the taste.

7. After roasting for one circle, use a knife to gently press the surface of the eggplant. If you feel that the eggplant is softer, use a knife to cut open the head of the eggplant.

8. When cutting the eggplant, if the eggplant is curved, do not cut it along the bend. Cut it vertically from the curved part. After cutting, apply oil. The oil should be evenly applied and the knife should be used.

9. After brushing with oil, brush with light soy sauce. Brush the light soy sauce evenly, then add minced garlic, then sprinkle cumin powder and chili powder. Brush the ingredients evenly, and then bake them for a while. Fragrant, when the eggplant is baked and there are bubbles, sprinkle with chopped green onion

10. After sprinkling the chopped green onion, take it out of the oven. Use a plate to catch it when it comes out of the oven. Put the eggplant directly on the plate and arrange it. Ready to produce.