The way to make roasted eggplant 30, the way to make roasted eggplant

A spoonful of oil can be used to make roasted eggplant.

How do you cook roasted eggplant? Divide the eggplant into two and steam for 10 minutes, prepare garlic and chili, barbecue powder, hot oil, salt chicken essence and oyster sauce, coat the steamed eggplant with the sauce, sprinkle with chopped green onion and vermicelli.

Teach you how to make home-cooked eggplant.

Cut the eggplant into pieces, add starch, stir well, fry the green and red pepper slices in oil, fry the eggplant golden brown, remove the juice and boil over high heat, add the eggplant, stir-fry evenly.

Method 1. Northeast Practice).

Ingredients for roasted eggplant Ingredients: 1 eggplant, 1 tomato, 1 green onion, 2 cloves of garlic, 1 piece of ginger, egg powder, salt.

How to make roasted eggplant.

MSG, peanut oil, cooking wine, soy sauce, pepper, sugar.

Procedure [1]:

Cut the eggplant into hob pieces, cut the tomatoes into cubes, cut the green onion into shreds, cut the ginger into shreds, pat the garlic with a knife (the industry is called rotten garlic), add half a pound of oil to the pot and heat it, and fry the eggplant paste (half an egg, and three coins of powder into a paste) and fry it until golden brown. Remove and pour out the remaining oil, leave a little oil in the pot, add the green onion and ginger shreds, rotten garlic and stir-fry the pot (stir-fry the fragrance) and add the eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, and add half a bowl of water and tomato pieces. When it is burned thoroughly, it becomes a fragrant roasted eggplant.

Practice 2. Ingredients: 500 grams of eggplant, 500 grams of peanut oil (40 grams of actual consumption), 25 grams of soy sauce, 2 grams of monosodium glutamate, 3 grams of refined salt, 10 grams of water starch, a little green onion, ginger and garlic.

Procedure [1]:Peel the eggplant, wash it, and cut it into 3 cm thick pieces, cut one side of each piece into 3 cm wide strips until it is full, and turn the oblique blade into a 1 cm thick spatula, and leave it outside to dry for 1 hour for later use.

2.Mix soy sauce, monosodium glutamate, refined salt, green onion, ginger, minced garlic, water starch and 100 grams of water into a sauce.

3.Put the wok on the hot fire, put in the oil, and put the eggplant slices into the dry fry when it is hot until it is hot, turn it with a hand spoon frequently, and remove it when the dough is burnt, and control the oil.

4.Pour out the oil in the pot, leave a little base oil, heat it on the fire, put in the garlic slices to fry the yellow, wait for the fragrance, pour in the sauce and eggplant slices and burn them together, stir evenly, and the juice is thickened.

Characteristics of the dish: Red and oily, juicy and delicious.

Method three. Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of refined salt, 5 grams of monosodium glutamate, 10 grams of green onion and minced ginger, 75 grams of water starch.

Method: 1) Cut the pork into small slices, put it in a basin, add 25 grams of water starch and 5 grams of refined salt, mix well and starch, slide with warm oil in a hot pan, remove and drain the oil;Wash the tomatoes and cut them into small pieces;Peel the eggplant and cut it into small pieces with a razor blade, fry it in hot oil until golden brown, remove and drain the oil.

2) Put the oil into the pot, heat it and put it into the pot with green onion, ginger and garlic, fry the meat slices and soy sauce well, add 300 grams of water, add refined salt, monosodium glutamate, tomatoes, fried eggplant, and thicken it after opening.

Features: The eggplant is soft and rotten, and the taste is delicious. Ingredients: After the eggplant is cut into cubes, it is left to dry in the sun for 1 2 hours to save oil when frying. Fried eggplant should be fried over a hot fire, and it should be turned frequently when frying to avoid paste, but do not take it out before it is fried.

Ingredients: 300g of purple eggplant, 70g of salted fish, 1 tablespoon of minced garlic, 1 teaspoon of light soy sauce, a little water starch.

Method: 1. Wash the eggplant and cut it into long strips;

2. Finely chop the salted fish;

3. Heat the oil in the pot, fry the eggplant until soft, remove it, and drain the oil

4. Heat a little bottom oil in the pot, add minced garlic and fry until fragrant, and stir-fry the salted fish until slightly yellow

5. Pour in the fried eggplant and stir-fry evenly

6. Add light soy sauce and a little water and simmer for 3 minutes, then remove from the pot and thicken.

It should be noted that salted fish is salty, and for the sake of health, it is not recommended to put salt again;If you want to fry eggplant without oil, it is recommended that the oil temperature be high, and pour in the eggplant when there is a slight smoke.

My mother has done it. To put it simply, the essence of roasted eggplant lies in the oil and the outer skin.

The oil is big and greasy, and the oil is small and not fragrant. It is recommended that you give the eggplant cubes on top when you make it.

Draw two. It's more flavorful. The dough can be wrapped a little thicker, chewy and other cutting problems depend on personal taste!How to cut and how to do this.

Needless to say, everyone will!

If it is in Kunming, Yunnan, roasted eggplant means that the eggplant is roasted on a fire. It is sold at the barbecue stalls in the Kunming night market, and the taste is also good. There is also a kind of cold dish eaten by ordinary families in Kunming.

The meat section is roasted eggplant, which is easy to learn and quacky, and likes to double-click.

A spoonful of oil can be used to make roasted eggplant.

The meat section is roasted eggplant, which is easy to learn and quacky, and likes to double-click.

Eggplant is a relatively oil-absorbing ingredient, so when making, be sure to put the oil in the pot at a high temperature and fry it over high heat, so as not to absorb more oil in the eggplant, and you can also soak it in water or dry starch.

A spoonful of oil can be used to make roasted eggplant.

A few simple steps to teach you how to make delicious braised eggplant.

How to cook braised eggplant? Cut the eggplant into cubes, add egg starch flour water, stir well, pour it into the eggplant, fry the eggplant in the oil pan until golden brown, and stir-fry the juice with the eggplant.

The meat section is easy to learn, and the super rice god dish is quacky and fragrant.

Braised eggplant at home to do this Tefei rice.

Ingredients: 1 round eggplant (it is best to use round eggplant, long eggplant is also OK), 1 tomato, appropriate amount of garlic, a little chopped green onion.

Sauce: 3 teaspoons sugar, 3 teaspoons light soy sauce, 2 teaspoons vinegar, 1 teaspoon dark soy sauce, 1 teaspoon starch, a pinch of salt. (A small spoon of ordinary food at home will do).

Meat segments with small potatoes. It's shiny and delicious, come on.

A spoonful of oil can be used to make roasted eggplant.

A few simple steps to teach you how to make delicious braised eggplant.