[How to make cyan eggplants]_ delicious practice _ how to make

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12/28/2019 0 Comment

[How to make cyan eggplants]_ delicious practice _ how to make

Eggplant is more common on our table. It is a very common vegetable, but there are many nutrients. Of course, the methods of making eggplant are also different.

Eggplants come in purple and cyan, but how do cyan eggplants work well?

The more common is to make fried eggplant after frying, the sweet and sour taste is loved by people.

In addition, braised eggplant is also a common one.

First, the main ingredients of fried eggplant: 300 grams of tender eggplant.

Ingredients: 10 grams of pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, and 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of onion, ginger, and garlic, and 3 grams of parsley.

-Production: (1) Wash and peel the eggplant, cut 4 cm long, 1 cm square strips, put in eggs and wet lake-flour and paste.

(2) Onion, shredded ginger, garlic slices, pepper, carrot cut, coriander cut inch.

Put soy sauce-, salt, monosodium glutamate, sugar, vinegar, etc. in a bowl and mix them into juice for later use.

(3) Put the oil in the spoon and heat it up to 70%. Put the eggplant into a spoon one by one, fry it golden brown, and pour out the oil.

(4) Put the base oil in the spoon. After heating, put the onion, ginger, garlic, shredded pepper, carrot, and the fried eggplant, cilantro, and quickly pour the right juice.The plate is good.

-Key: The eggplant must be fried to make it crispy.

Pour the juice into the sauce to cook faster and taste better.

Second, the fried eggplant box-main ingredients: 250 grams of long and tender eggplant, 100 grams of meat.

-Ingredients: 10 grams of seaweed, 2 eggs, 50 grams of flour, and 750 grams of salad oil.

-Seasoning: 4 grams of iodized salt, 3 grams of MSG, 3 grams of cooking wine, 3 grams each of green onion and ginger, 6 grams of salt and pepper.

-Production: ((1) Peel the eggplant, wash and peel it, and cut the blade.

Hemi cuts.

-(2) Add sea rice, minced shallot, ginger, MSG, half an egg into the meat filling, mix it into the eggplant holder, and dip the eggplant holder into the flour.

Pour the remaining eggs into a bowl, stir in the whole egg paste with flour, and drag the eggplants into the whole egg paste.

-(3) Put the oil in the spoon, heat it up to 70%, put the eggplant clips into the spoon and fry them one by one. When it is golden yellow, remove the drained water and place it on the plate.

-The key: the whole egg paste should be adjusted to a moderate degree of dryness and control, and grasp the oil temperature during frying.

Third, sesame eggplant sticks-Ingredients: 400 grams of eggplant.

-Ingredients: 30 grams of cooked sesame and 750 grams of salad oil.

-Seasoning: 15g of soy sauce, 4g of iodized salt, 10g of sugar, 4g of MSG, 5g of cooking wine, 4g of green onion and ginger, 5g of garlic slices, 5g of sesame oil, 75g of soup.

-Making:-(1) Wash and peel the eggplant, cut into 4 cm long and 1 cm wide strips.

-(2) Put the oil in the spoon, heat it up to 70%, and fry the eggplant for 2 minutes. Remove the oil when it is golden brown.

-(3) Spoon oil left on the bottom, heat up, scallion, ginger, garlic and shabu-shabu, add eggplant, and then add soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup, starch.Juice, stir-fry, then spoon and serve, sprinkle with sesame seeds.

-Key: Master the oil temperature of the fried eggplant.

Fourth, Guota eggplant box-main ingredients: 200 grams of long and tender eggplant, 100 grams of meat.

-Ingredients: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of carrot slices, 5 grams of cucumber slices.

-Seasoning: 5 grams of iodized salt, 4 grams of monosodium glutamate, 5 grams of sugar, 3 grams of rice vinegar, 3 grams each of spring onion and ginger, 5 grams of sesame oil.

-Production:-(1) Peel the eggplant, wash and peel it, and cut it into a knife.

Carrots and cucumbers are cut into diamond-shaped pieces, and parsley is cut into sections.

-(2) Add salt, monosodium glutamate to the meat filling, and stir the eggs in half.

Beat the remaining eggs into a bowl and stir into egg mixture.

-(3) Put the oil in the spoon, burn 30% or 40%, drag the eggplant clips with the whole egg into the spoon, and fry them on both sides into golden yellow, add the onion, ginger, soup, salt, MSG, sugar, vinegar,The fire collapses. Wait until the soup is dry and the sesame oil is ready.-Key: Use medium and low heat for frying to prevent frying. When the soup is small, shake the spoon frequently to prevent sticking.