Eggplant with purple skin and white meat is processed into pieces and diced with a knife. After shredding, the vitamins in the pulp contact with oxygen in the air to produce a chemical reaction, producing a dark brown substance with bitter taste, which affects the cooking quality. The way to prevent this change is to cut the eggplant and put it in clean water (it is better to put some salt in the water). When cooking, drain the water, add vinegar or lemon juice, the purple color of eggplant skin will be brighter, and the fried eggplant dishes will be more delicious.
Don't forget to put garlic cloves when cooking eggplant dishes. Because eggplant is cold and garlic is warm, they are not only delicious, but also healthy.
First, fry and cook tomato strips.
Ingredients: 300g tender eggplant.
Ingredients: pepper 10g, carrot 10g, half an egg, 75g wet starch and 750g salad oil.
Seasoning: 5g iodized salt, 3g monosodium glutamate, 5g soy sauce, 20g sugar, 3g vinegar 10g onion, 3g ginger, 3g garlic and 3g coriander.
Making:
(1) Wash and peel the eggplant, cut it into 4 cm long 1 cm square strips, add eggs and wet starch, and grab it evenly.
(2) Shred onion and ginger, sliced garlic, shredded pepper and carrot, and sliced coriander. Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. Put it in a bowl and juice it for use.
(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.
Second, chrysanthemum eggplant
Ingredients: 300g long eggplant.
Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch.
Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.
Making:
(1) Wash and peel the eggplant, cut it into 4 cm high piers, and then
Spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, and then dip it with flour for later use. Wash the carrots and cut the chopsticks.
(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.
3) Heat the bottom oil in the spoon, stir-fry tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, add oil and pour it on the fried eggplant.
Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.
Third, the fish-flavored eggplant flower.
Ingredients: 400g tender eggplant.
Ingredients: carrot10g, green pepper10g, pepper10g.
750g oil, wet starch10g.
Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, 3g ginger and 3g garlic.
Making:
(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments. Shred carrot, green pepper, pepper, onion and ginger, and slice garlic.
(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl and make juice for later use.
(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take out and drain. Put it on the plate.
(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers.
Key: Heat oil when frying eggplant flowers.