How do you make dried eggplant delicious? Home cooked practice

The preparation of dry-fried eggplant is detailed.

Cuisine and efficacy: Beijing cuisine.

Recipes for hemostasis conditioning.

Taste: Salty umami.

Process: Dry frying.

Ingredients for dry-fried eggplant: Ingredients: 300 grams of eggplant (purple skin, long).

Excipients: 150 grams of eggs, 60 grams of wheat flour.

Seasoning: 50 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onion juice, 10 grams of ginger juice, 5 grams of cooking wine, 5 grams of sesame oil, 15 grams of cumin, 60 grams of soybean oil.

Characteristics of dry-fried eggplant: golden color, crispy on the outside and tender on the inside, salty, fresh and fragrant.

Teach you how to make dry-fried eggplant, how to make dry-fried eggplant to be delicious1Wash and peel the eggplant, cut it into centimeter-square cubes, and mix well with refined salt, monosodium glutamate, green onion, ginger juice, cooking wine, and sesame oil to taste.

2.Knock the eggs into a bowl, stir together, add 25 grams of flour, 75 grams of wet starch (50 grams of starch plus water) to make an egg powder paste, and add 15 grams of oil and mix well.

3.Stick the eggplant evenly with dry flour, then hang the egg powder paste one by one, fry it thoroughly in 50% hot oil, and remove it. When the oil temperature rises, then put it in the oil and fry it until it is golden brown and crispy on the outside, take it out, put it on a plate, and sprinkle cumin to serve.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

The practice of sautéing eggplant is detailed.

Cuisine and efficacy: home-cooked recipes.

Ingredients for sautéed eggplant: Ingredients: eggplant.

Excipients: green peppers.

Seasoning: green onion, salt, ginger, chicken essence.

The characteristics of the dry fried eggplant: fragrant and tender.

Teach you how to make dried fried eggplant, how to make dry fried eggplant to be delicious1,

Wash and cut the eggplant into slices, wash the green pepper and cut into shreds;

Sit in a pot and light the fire, put the eggplant in the pot and stir-fry for 2-3 minutes, wait for the water to fry dry, pour the green pepper into the pot, stir out the water and put it into the utensils for later use;

When the oil is 7-8 hot, add shredded ginger, eggplant, shredded green pepper, salt, chicken essence and stir-fry, and then add chopped green onions.

Stir-fried meat is the best, can not be soaked in water, dry stir-fry, put a little water after the pot, wait for the eggplant to absorb the water dry, so that when the pot is delicious, put some minced green onions before rising, it will be more fragrant.

Soak in cold water first.

Then stew with braised pork.

It can also be shredded after water hair.

Stir-fry with shredded meat.

It can also be dehydrated after hair.

Shredding and arguing with greens.

Hair with cold water. A little longer.

Dried eggplants need to be exposed to the sun. The correct way to dry eggplant is to blanch the eggplant first, then filter the water and let it dry in the sun.

It is to be exposed to the sun, and the eggplant must be cooked in advance. The correct way to do this is to spend about 5 hours in the light.

The method of drying eggplant is the same as that of beans, first do not steam the eggplant, then tear it into a strip and put it outside to dry. There is an oven at home that can be baked at 60 degrees.

Eggplant dried stir-fried meat is delicious, you can eat three bowls of rice at a time, let's take a look at the method:

1.Put the dried eggplant into a large bowl, then add boiling water that has not dried the eggplant, cover and soak for about half an hour to let the eggplant dry.

Soft. 2.Cut the pork into shredded pork in an appropriate amount, then put it in a large bowl and add the appropriate amount of salt, sugar, and pepper.

Mix the cooking wine, light soy sauce and oyster sauce with your hands, and mix for a while to allow the pork to fully absorb the juice. After grasping well, add a spoonful of starch, and then continue to grasp and mix, about 2 minutes or so, adding starch can make the fried shredded meat more tender. After 2 minutes, pour in an appropriate amount of edible oil, grasp and mix evenly again and marinate for 20 minutes, add edible oil to fry shredded meat, it is particularly easy to scratch and not easy to stick to the pan, and it can also lock the moisture in the pork, so that the pork tastes more smooth and tender.

3.Take a sharp pepper and cut it into shredded peppers, cut the garlic into garlic slices, soak the eggplant until it is soft, rinse it several times, and then squeeze out the water for later use.

After stir-frying until fragrant, mix the shredded meat and garlic slices together and continue to stir-fry, stir-fry for a while, pour in the eggplant, stir-fry well, add an appropriate amount of water, cover the pot and simmer for 5 minutes, so that the eggplant can fully absorb the sauce.

5.After five minutes, boil the pot, add the shredded peppers, fry until the shredded peppers are broken, and then add a little salt to taste, because the salt has been added when marinating the meat, and we also added soybean paste when stir-frying, so you don't need to add too much salt, and you can turn off the heat and get out of the pot after stir-frying evenly.

How to make sun-dried eggplant?If you stir-fry it like this, it tastes surprisingly delicious.

1. Ingredients: 300g of dried eggplant, 200g of pork skin, 20g of oil, 30g of soy sauce, 50g of red pepper, 10g of garlic.

2. Take out the dried eggplant for later use

3. After the skin is cleaned, put it in a pot and cook for 2 minutes, and cut the chili pepper into cubes for later use;

4. Put a little oil in the pot, and put in the meat skin after the oil is hot;

5. Simmer the excess oil from the meat skin over low heat;

6. Add garlic and diced pepper and stir-fry over high heat;

7. Pour in the dried eggplant and stir-fry over high heat;

8. Add a small amount of water and simmer over medium heat for about 2 minutes;

9. Simmer until the water dries quickly, then remove from the pot and serve on the plate.

<>1. Soak the purple eggplant in water and set aside.

2. Remove the purple eggplant to control the moisture.

3. Cut the purple eggplant into slices.

4. Prepare an appropriate amount of thread and a needle for sewing clothes, and thread the thread. It is best to have a white line, as the line of other colors may fade, which will have an impact on your health.

7. Purple eggplant: Hang it all in a sunny place to dry it for 2-3 days. This time is not easy to determine, can only depend on the weather conditions to eliminate the ear of the answer, after drying to the want to eat when you want to soak in water for about 30 minutes, you can with meat or other favorite dishes together with fried a delicious dish.

Just dry it in a sunny place. Or you can use an oven, air fryer, etc., which can be dried.

Eggplant dried method.

1. Choose eggplant.

Dried eggplant. It is best to choose fresh and tender eggplant, especially the round eggplant with thick flesh and fat meat, which is more suitable for drying eggplant, the old eggplant contains more solanine that is harmful to the human body, and the taste is not very good, so it is not suitable for drying eggplant, especially the old eggplant after autumn contains more solanine.

2. Process eggplant.

Remove the peduncle of the selected tender eggplant, wash it, no need to peel it, cut it into rolls or thick strips according to your preference, and then cut into strips, which will be easier to dry. After cutting, sprinkle with an appropriate amount of refined salt, mix well, and finish.

3. Steaming. Steam the boiled eggplant in a boiling steamer for a while before removing. You don't need to steam the eggplant until it's ripe enough to be steamed.

4. Sunburning. Drain the steamed eggplant and spread it out in the sun until the eggplant is completely dry, making a rustling sound when touched. It can also be dried overnight in a cool, ventilated place before drying.

A small detail to pay attention to when drying eggplants is that when the sun is particularly strong, it is best to cover it with newspaper so that the dried eggplant will have more flavor.

Nutritional value of eggplant.

Eggplant is rich in protein, vitamins, trace elements and other nutrients, which can provide the nutrients needed by the human body and has certain nutritional value, but do not overeat.

Eggplant is a kind of food that we often eat in our daily life, which is rich in nutrients, including protein, carbohydrates, etc., and is also rich in nutrients such as vitamin E, vitamin C, vitamin B, potassium, calcium, magnesium, and phosphorus.

1. How to dry eggplant.

1. Wash the eggplant, remove the eggplant, and remove the skin. Sliced, or striped.

2. If you want to make dry eggplant slices, spread the fished eggplant flat on the drying gear, take advantage of the good weather and the sun is enough, dry it for a few more days, and wait until the eggplant looks crispy, you can put it away.

3. If you want to make semi-dry dried eggplant, then don't dry it for too long, leave about 1 3 water, put the eggplant away, mix salt and put it in a clean and oil-free jar, seal and isolate the air, and let the eggplant ferment inside.

4. Prepare your favorite core materials, glutinous rice, chili peppers, garlic, mash, etc., make these into a very fine paste, and then soak the dried eggplant in the paste and dry it, steam it for 2 hours in water, and let it suffocate; Dry again the next day; After pouring back and forth a few times, it can be retained after drying.

Dried eggplant is the Han snack in the northeast of Jiangxi Province (Guixi City, Wannian County, Poyang County, Leping City, Shangrao City and other places), it is brown in the skin sauce, red in the core sauce, has a special fragrance, it is fragrant, spicy, sweet and salty, and the taste is both tough and soft, how to make the dried eggplant delicious.

Dried eggplant with garlic.

Ingredients: 1000 grams of eggplantAuxiliary ingredients: a pinch of salt, 300 grams of garlic, 300 grams of chili pepper.

1. Wash the eggplant and put it on the steamer to steam.

2. Cut the steamed eggplant with chopsticks while it is hot, dry it in a sunny place, mix it with salt, and dry it in the sun again.

3. Peel the garlic and chop it with a knife.

4. Wash the chili peppers, dry them and chop them into minced pieces.

5. Prepare the dried eggplant, chopped pepper and garlic.

6. Mix all the ingredients well.

7. Put it in a jar and cover it with a lid to preserve.

2. Dry the eggplant for a day, sprinkle salt when it dries slightly, wipe evenly, and then continue to dry.

3. Because the eggplant is smeared with salt, there is no need to add salt when mixing, and it is not allowed to get wet during the whole process.

4. Put it in the jar, and after three or four days, the eggplant will be slightly soft and ready to eat.

5. Put a little more salt in the production of pickles, it will become sour if it is too light and stored for a long time.

7. In this way, the processed eggplant can be eaten directly by steaming until soft, or you can add a little meat slices to stir-fry briefly, or add some water to simmer and eat.

1. Choose eggplant. Fresh and tender eggplant is the best choice for dried eggplant, especially round eggplant with thick and fat flesh is more suitable for dried eggplant. Old eggplant contains more solanine that is harmful to the human body, and the taste is not very good, so it is not suitable for drying eggplant, especially the old Yuying eggplant after autumn contains more solanine.

2. Deal with the blind man. Remove the stems of the selected tender eggplants, wash them, do not need to peel them, and cut them into slices or thick strips according to your preference, but cut them into strips so that they are easier to dry. After cutting, sprinkle with an appropriate amount of fine salt and mix well.

3. Steaming. Put the boiled eggplant in a boiling steamer and steam for a while, balancing the steamer. You don't need to steam the eggplant until it's too ripe to be steamed.

Some people like to blanch eggplants in boiling water, but I think steaming eggplants is better. Because piping hot water will increase the moisture absorbed by the eggplant, which is very bad for later drying.

4. Exposure to the sun. Drain the steamed eggplant, place it in the sun, spread it out, and expose it to the sun until the eggplant is completely dry, and when stirred, the eggplant will make a rustling sound. It can also be dried overnight in a cool, ventilated place before drying.