Diet: pine nuts and eggplant
Ingredients: eggplant
Accessories: pine nuts, flour, baking powder and yeast.
Seasoning: salt, monosodium glutamate, sugar, pickled pepper, yellow sauce, soy sauce, cooking wine, starch and sesame oil.
Cooking method:
1. Peel eggplant and cut into pieces. Put flour and starch in a vessel according to the ratio of 3: 1, add baking powder and yeast 2.5g, make it into paste with warm water, add a little salt and oil, and wake it for half an hour.
2. Sprinkle a little dry starch in the eggplant, put it in the batter, soak it evenly, and then fry it in oil one by one until the surface is golden;
3. Pour oil into the pan, add pepper and stir fry until fragrant, add chopped onion, ginger and garlic, add cooking wine, yellow sauce, soy sauce, white sugar, monosodium glutamate and a little water, thicken the water starch, pour sesame oil on the fried eggplant and sprinkle pine nuts.
Features: golden color, crisp outside and tender inside.
Fried tomato strips
Ingredients: 300g tender eggplant.
Ingredients:10g pepper,10g carrot, half an egg, 75g wet starch and 750g salad oil.
Seasoning: 5g of iodized salt, 3g of monosodium glutamate, 5g of soy sauce, 20g of sugar, 3g of vinegar 10g, 3g of onion, 3g of ginger and garlic and 3g of coriander.
Making:
(1) Wash and peel the eggplant, cut it into 4 cm long strips, 1 cm square, add eggs and wet starch, and grab well.
(2) Slice onion, ginger and garlic, slice pepper, shred carrot and mince coriander. Put soy sauce, salt, monosodium glutamate, sugar and vinegar in the bowl to make juice.
(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry until golden brown, and pour out and drain the oil.
(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, then add the fried tomato strips and coriander, quickly pour in the right amount of juice, and turn it over a few times to serve.
The key: the tomato strips should be crispy. Stir fry quickly to get the juice, which is delicious.
Sweet and sour tomato strips
Ingredients: 300g tender eggplant.
Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil.
Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 30 grams of sugar, 3 grams of rice vinegar 10, 3 grams of onion, ginger and garlic, and 3 grams of coriander.
5 grams of sesame oil.
Making:
(1) The eggplant is pedicled, washed, peeled, cut into strips 4 cm long and 1 cm wide, added with a little salt, slightly salted and dipped in flour.
(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Slice onion, ginger and garlic, shred carrot and parsley.
(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry them until golden brown, pour out the oil and put them on the plate.
(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar to boil, thicken it with starch, add sesame oil and pour it on the tomato strips.
The key: the tomato strips should be fried repeatedly for two or three times before they become brittle.
Kettle box
Ingredients: tender eggplant 200g, meat stuffing100g.
Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices and 5g cucumber slices.
Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of onion, 3g of shredded ginger and 5g of sesame oil.
Making:
(1) The eggplant is pedicled, washed, peeled and cut into raw slices. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.
(2) Add salt, monosodium glutamate and eggs to the meat stuffing, mix well, put it in a tomato folder and dip the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid.
(3) Put the oil in the spoon, heat it to 30% to 40%, drag the whole egg liquid into the spoon, fry until both sides are golden, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and fry thoroughly with low fire. When the soup is dry, pour the sesame oil, take out the spoon and put it on the plate.
Key points: when frying, use medium-low fire to prevent frying, and shake the spoon frequently when there is little soup to prevent sticking to the pot.
Crispy eggplant
Ingredients: 400g tender eggplant.
Ingredients: egg 1 piece, wet starch100g, salad oil 750g.
Seasoning: iodized salt 10g, monosodium glutamate 5g, pepper 5g, salt and pepper 8g.
Making:
(1) Wash and peel eggplant, cut into hob blocks, marinate with salt 10 minute, squeeze out water, and add pepper and monosodium glutamate.
(2) Beat the eggs into eggplant pieces and wet the starch evenly.
(3) Put oil in the spoon and heat it to 60% to 70%. Put eggplant slices into a spoon and fry until golden brown. When the oil is warm, fry it again, remove the oil, put it on a plate, and add salt and pepper.
Key: After the eggplant is salted, drain, squeeze and hang it.