How to make flavored eggplant, which will be crispy?

Eggplant is a very nutritious home-cooked dish, rich in protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients, and eggplant is also one of the few purple vegetables, purple skin is rich in a lot of vitamins and plant fiber, which is why when you eat purple eggplant, it is generally not peeled, eggplant friends are also very much, and the cooking food is countless, but I have eaten so many practices, but I only love this flavor eggplant, It tastes soft and glutinous, fragrant and rice, and the most important thing is that it is relatively light compared to the rest of the practices.

Flavored eggplant】 1First of all, we wash the purple eggplant and cut it in half, then cut it into about 3 cm segments, rinse it with water after cutting, and sprinkle a layer of starch on top of the eggplant, so that the starch is evenly wrapped on the surface of the eggplant to prevent the eggplant from absorbing a lot of oil when frying.

2.Cut the ginger into diamond-shaped slices, break the green onions and cut them into chopped green onions, put them in a pot together, and then grab a pinch of Sichuan pepper, a few dried chilies, and cut a little coriander for later use. 3.

Next, we fry the eggplant in oil, the oil temperature should be a little higher when frying the eggplant, pour the eggplant into the pot when it is about 60% hot, the starch will quickly brittle and set the shape after being heated, so as to avoid a large amount of oil absorption of the eggplant, and take it out after frying the eggplant for about 1 minute. 4.Then raise the oil temperature to 7 into heat, turn to low heat to pour the eggplant into the pot and fry it again, during which it should be turned frequently to make the eggplant evenly heated, and fry until the surface of the eggplant is golden and crispy.

5.Leave a little base oil in the pot, pour the green onion ginger, chili pepper and pepper into the pot and stir-fry together, the fire should be a little smaller so as not to fry the chili pepper, add a little water after the fragrance is fried, pour in 10 grams of steamed fish soy sauce, 5 grams of extremely fresh flavor, add 2 grams of chicken powder, an appropriate amount of sugar, and you can put more if you like to eat sweeter sugar. 6.

Stir to dissolve the seasoning, pour the fried eggplant into the pot, quickly turn the pot and turn evenly, so that the juice is evenly wrapped on the surface of the eggplant and can be put on the plate, and finally put the coriander delicious and ready, the taste just out of the pot is the best, the outer layer is the burnt taste, the inside is very tender, not greasy at all.

Sprinkle the eggplant pieces with dry starch to make flavored eggplant, so that each piece of eggplant is wrapped in starch (because there is water on the eggplant, it is better to stick to the starch), pour oil into the pot, burn it to eighty percent of the heat, fry the eggplant pieces, fry until the skin is hard and crispy, use chopsticks to pierce the inside, take out, control the oil, the eggplant can be fried twice, so that the eggplant is crispy on the outside and tender on the inside.

A: Eggplant also has many flavors of cuisine. This will make it crispier when you do it.

Before frying the eggplant, fry it in oil for a while, take it out after it is soft, add various ingredients and seasonings in the oil, and then pour in the eggplant and stir-fry, and the fried will have another flavor. Crispy and delicious.

When making eggplant, be sure to fry it a little harder, so that it will be crispy.

"Flavored eggplant strips" Ingredients: Purple eggplant.

Excipients: green onion, garlic, red pepper, green pepper, Sichuan pepper, dried pepper, corn starch.

Seasoning: salt, steamed fish and tempeh, sugar.

Flavored eggplant strips] - crispy on the outside and tender on the inside.

1.Let's start preparing the ingredients.

Prepare a purple eggplant, cut it into three sections, then cut it into long strips and put it in a basin, pour in an appropriate amount of water and add 2 grams of salt, the purpose of this step is to prevent the eggplant from oxidizing and turning black in the air, and it will not absorb oil when frying.

Article **22Now let's start preparing the excipients.

Prepare a white section of green onion, cut it from the middle and cut it into chopped green onions.

Prepare a few cloves of garlic and cut into thin slices.

Prepare half a slice of red pepper and half a green pepper and cut it into wide strips, green pepper and red pepper are mainly used to match the color.

Put them all together, grab 2 grams of Sichuan peppercorns, and 2 grams of dried peppers for later use.

Article **33Let's fry the eggplant a bit.

Remove the eggplant to control the moisture, add 20 grams of cornstarch, evenly coat the eggplant with cornstarch, add cornstarch and fry the eggplant to make the taste more crispy and not easy to regain moisture.

Article**4 Heat oil in the pot, when the oil temperature is 6 hot, pour the eggplant into the pot, fry it over medium heat for 1 minute, wait for the eggplant skin to set, and then use a spoon to keep turning the eggplant to avoid the bottom, and pour out the eggplant to control the oil when the eggplant turns slightly yellow.

Article **54Let's start cooking.

Leave the bottom oil in the pot, pour in green onions, ginger, garlic, green and red peppers, Sichuan peppercorns, and dried chili peppers and stir-fry together, stir-fry to create a fragrance, add 20 grams of steamed fish soy sauce, add a small amount of water, and put in 10 grams of sugar in order to synthesize the salty taste of steamed fish soy sauce.

The saltiness of steamed fish soy sauce is sufficient, and there is no need to add additional salt.

Article**6After stir-frying and dissolving the sugar, pour in the fried eggplant and stir-fry quickly, and the soup is evenly wrapped on the eggplant strips, and then it can be put out of the pot and plated.

Article **7 Okay, a simple and delicious flavored eggplant strip is ready.

Home-style eggplant preparation.

Second, sprinkle the eggplant evenly with cornstarch, turn it over, and strive to evenly coat the surface of each eggplant with a layer of starch, which has three benefits, one is simple and oil-efficient, the second is to make it crispy and not soft, and the third is that after frying, the oil in the pot is still very clean.

Thirdly, after the oil pan is hot, fry the eggplant as usual, because it is coated with a layer of starch, so the eggplant will become crispy, crispy on the outside and tender on the inside, so that the finished product is more delicious, and it can be fried in about a minute.

Fourth, let the fried eggplant cool, heat the oil pan, and re-fry the fried cold eggplant at high temperature, so that the hot air and moisture in the eggplant come out, and fry it again later, so as to achieve the final crispy taste.

Fifth, mix a bowl of sauce, two spoons of light soy sauce, two spoons of vinegar, sugar, monosodium glutamate, appropriate amount of salt, stir until sugar, monosodium glutamate, salt dissolve and set aside, vinegar and light soy sauce, the proportion can be adjusted according to your own taste, for example, if you like to eat a little sour, you can add an extra spoonful of vinegar.

Sixth, add a little base oil to the pot, add green onion and ginger, Sichuan pepper, and chili pepper to fry the fragrance, add the eggplant and stir-fry a few times, pour the sauce, quickly turn the spoon and mix evenly, and sprinkle the coriander out of the pot.

The complicated steps can not be omitted, if the eggplant is fried directly into the oil pan, after a while and after the eggplant is cooled, the whole eggplant will become soft, and there will be no crispy texture on the surface. If you don't like spicy food, you can skip the chili pepper in the last step, just use green onions, ginger and peppercorns.

1. Cut the eggplant into thin slices, then add salt and marinate to remove the water.

2. Squeeze out the excess water from the marinated eggplant.

3. Coat the eggplant with a layer of starch.

4. Put the starched eggplant into the oil pan and fry it, and fry it three or four times before it is crispy.

5. Finally, sprinkle with a layer of cumin powder, or chili noodles and serve.

How to make eggplant, crispy and soft, first wash the eggplant and put oil in the pot, use the washed eggplant in the pot to pass the oil, then take out the pot and put oil in the pan, and then put the fried and fried eggplant into the pot, and the stewed eggplant is crispy and crispy.

The eggplant can be cut into strips, covered with flour and egg mixture, then put it in an oil pan and fry it in oil, squeeze the eggplant strips dry, and then take out the eggplant strips and sprinkle pepper salt and chili powder on the eggplant strips, so that the crispy and crispy eggplant is ready.

Flavored eggplant] The first step is to choose fresh and hard eggplant, don't use the kind of soft eggplant, the soft eggplant will be hollow inside, and the hard eggplant will be crispy. To make flavored eggplant, you need to use long purple skin eggplant, which has a small bitter taste and is delicious.

Rinse the eggplant with water in advance, remove the tail, and don't wash it again after cutting. I've found that a lot of people cut eggplants and then wash them with water, which is wrong. If you wash the eggplant after cutting, it will stick to a lot of water, and it will be difficult to fry it crispy.

In the second step, cut the eggplant into uniform strips, then put it in a basin, drizzle some water slightly and stir it up. Be careful, just drench a little water, not too much.

Then add the starch and mix it gently, so that the outside of the eggplant sticks are covered with starch. Remember, you must use starch, not flour.

The third step is to pour clear oil into the pot, and when it is 7 hot, slowly put the eggplant into the oil and fry it. When you first put it in, don't stir it, and when the eggplant skin is set, stir gently with a spoon.

When the skin of the eggplant is golden brown, hardened and crispy, remove it.

Fourth, add the bottom oil to the pot, first add the pepper to fry the fragrance, and then put the dried pepper and minced garlic to fry. Add sugar, a little salt, cook in vinegar, put eggplant, stir-fry evenly, sprinkle in a little coriander, and put it on a plate.

Crispy and fragrant, spicy, salty and sweet, and a plate of flavored eggplant with a strong vinegar aroma is ready!

Tips. 1 When giving starch to eggplant, be sure to be even, and try to ensure that each eggplant strip sticks with starch.

2 When frying, it is best to heat the oil temperature of 7, not too high, otherwise the eggplant is easy to fry and sticky.

Eggplants are usually cut into thin slices, then salt is added to the water to get out of the water; Then take the marinated eggplant and squeeze out the excess water; Coat the eggplant with a layer of starch; Put the starched eggplant into the oil pan and fry it, and fry it three or four times before it is crispy; Finally, sprinkle with a layer of cumin powder, or chili flakes. The eggplant that comes out of this way is crispy and crispy.

Wash the eggplant first, peel off the eggplant skin, then cut it into hob pieces, then sprinkle some dry starch on top of the eggplant, stir evenly and put it in a hot oil pan to fry, fry until the surface is slightly yellow, then take it out, and then put the eggplant in the oil and fry it again, fry it until golden brown and take it out, so that the eggplant is crispy and crispy.

How do you make eggplant fluffy and crunchy? I think the eggplant can be washed first, cut into strips, then marinated in salted water, then a little starch, and then fried in a pan and then made by the braised method, which is very delicious!

If you want to make the eggplant crispy and crispy, you can make it into an eggplant box, turn the eggplant into small slices, put some meat filling in it, put it in a pan with oil temperature 7 8 ripe and fry it, so that it is crispy and crispy.

Chop the pork into minced meat, wash the eggplant and control the moisture.

Chop the garlic into minced garlic, add an appropriate amount of salt and minced garlic to the minced meat, stir well, make a filling, and set aside.

Cut the eggplant into oblique slices about 1 cm thick, and cut one knife in the middle, so that you can't cut it.

Spread the minced meat between the two slices of eggplant and clamp it just right.

Mix the flour and cornstarch, add an appropriate amount of ice water, and stir quickly to form a paste.

Pour an appropriate amount of cooking oil into the pot, preheat, put the eggplant box with the filling into the paste, when the oil temperature is 6-7 hot, put it into the eggplant box with the paste, and fry it slowly over low heat.

It can be fried in oil, and it is only in heavy oil, and after frying, it can be wrapped in flour and stir-fried, so that the eggplant is crispy and crispy.

1.Start by cutting the eggplant into slices.

2.Put the chopped eggplant in a bowl and sprinkle with cornstarch to coat well.

3.Prepare the ingredients for frying the eggplant: cornstarch, cake flour, eggs, salt, chili powder, peppercorns, chopped green onions, and a dash of aluminum-free baking powder.

4.Eggs, beat into a basin and stir well, add corn starch, cake flour, salt, chili powder, Sichuan pepper powder, chopped green onion, a little aluminum-free baking powder and an appropriate amount of water and stir well to make a thin paste.

5.Put the eggplant in the egg batter and coat it with a layer of batter.

6.Fry in a pan of hot oil.

7.After all the frying is done, go back to the pan and fry it again, so that it will be puff pastry.

8.Fry the oil control plate and sprinkle some pepper powder, and the chili powder is ready.

9.It's crispy and crispy.

How to make the eggplant crispy and crispy, of course, this is to use it to get the fried eggplant, you first cut the eggplant into that kind of strips, and then put the oil down, the oil to it to make it spicy, and then put the flag in the pot, so that if you turn the gate, he will fry it very deliciously, and you kill him, like that kind of green onion and that salt pepper, it is also very delicious and very delicious.

Ingredients: 2 long eggplants, 4 screw peppers, more than 10 small tomatoes, 10 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of balsamic vinegar, a little sesame oil, a little salt, three cloves of garlic, a small piece of ginger, 5 grams of tempeh, and a little cooked sesame seeds.

Production steps] 1. Prepare the raw materials.

2. Break the eggplant.

3. Pat the pepper on the back.

4. Put the eggplant, peppers and small tomatoes into a baking tray, put them in the middle of the oven, top and bottom heat, 200 degrees, and bake for about 20 minutes.

5. Put the roasted eggplant, pepper and small tomatoes into a container for pounding garlic, add chopped ginger and garlic, add light soy sauce, oyster sauce, balsamic vinegar, sesame oil, tempeh and a pinch of salt, mix and mash.

6. Sprinkle with chopped green onions, chopped peppers to decorate, and sprinkle some cooked sesame seeds on the surface.

How to eat crispy eggplant crispy to the bone.

Ingredients. 100 grams of eggplant, 200 grams of cooking oil.

Excipients: 2 eggs, 20 grams of cake flour, 20 grams of corn starch, 20 grams of corn starch.

1 tablespoon of chili powder, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of salt, 1 tablespoon of aluminum-free baking powder, 1 tablespoon of chopped green onion.

Cut the eggplant into slices.

Sprinkle with a little cornstarch and wrap well.

Excipients ready.

Crack the eggs into a bowl and stir in salt, gluten flour, corn starch, peppercorn, chili powder, chopped green onion, a little baking powder and a little water.

Put the eggplant in the prepared paste and scrape a layer of batter.

Put it in a hot oil pan and fry until cooked.

Finally, all of them are fried again in the pan so that the texture is crispy.

Put the oil on a plate and sprinkle it with chili powder, and the pepper powder is good.

It's crispy and crispy.

Tips: Eggplant should be fried twice to be crispy, and as for the seasoning, it is good to put some cumin powder.