How to make fried eggplant delicious and simple, how to make fried eggplant delicious?

Teaching of the practice of fried eggplant.

Today, there are guests at home, and my mother will use eggplant to make a delicacy, which is very delicious to entertain the guests. This is the traditional delicacy: fried eggplant boxes.

There are skills in fried eggplant boxes to be delicious, you can't fry them directly, you have to do these steps first, let's share the specific methods: wash the eggplant, if you pay attention to the skin, and then cut it like this, don't break it in the middle, break it every 2 pieces, pork belly, cooking wine, taste very fresh, peanut oil, salt, oyster sauce, green onion and ginger, stir evenly and set aside, when frying the eggplant box, some people use starch, some people use flour, chef: it's not right, teach you the right way, take 3 male eggs and beat them, add five-spice powder, salt, stir well, Add an appropriate amount of flour, a spoonful of starch, the effect of starch is to taste crispy, make an egg batter, this batter must stand for 10 minutes, so that the batter is even, in order to hang the batter thin and even, good-looking and delicious, take some meat filling, add to the eggplant, put it in the plate for later use, and then wrap it in egg liquid, the oil temperature is 6 into the heat, put into the eggplant, fry until it is white and float up, change it to a high fire, wait for the oil temperature to rise to 8 into the heat, put it into the eggplant box again, re-fry it twice, fry it until golden and crispy, and take it out, the time is not long, about 30 seconds to get out of the pot.

The effect of the second re-frying is more crispy, and it is not greasy, because the eggplant is fried for the first time and scrapes more oil, and the taste will be very greasy.

Such a simple and delicious fried eggplant box is ready, it is a delicious meal in the countryside, the guests come to the family to serve a plate, more enjoyable than eating dumplings, fresh and fragrant not greasy, appetizing rice, with cornmeal porridge is more delicious. Do you like to eat fried eggplant boxes? My family loves it.

To summarize the main points about the fried eggplant box:

First, the eggplant cannot be fried directly in the pot, but should be evenly coated with egg batter before frying, so that the eggplant is not greasy.

The second point: the fried eggplant box should be re-fried twice, because the fried food is generally more greasy, and if you want to relieve greasy, you need to re-fry it twice, and the crispy and greasy will be removed, which is particularly effective.

If you want it to be delicious, you need to fry it twice, first in oil, and then in tomato sauce and then fry it.

Wash and drain the eggplant, cut it into hob pieces and put them in a large bowl, add an appropriate amount of salt, ginger powder and pepper and stir well, then add an appropriate amount of flour, eggs and water and stir into a paste, so that the eggplant pieces can be coated with batter. Pour more oil into the pot, when the oil temperature is heated to seven layers, put in the eggplant pieces, fry slowly over low heat and float up with medium and high heat, fry until the surface is golden and then control the oil and remove it.

When making fried tomato juice yourself, you can wrap the eggplant in flour and fry it, which is more delicious.

The home-cooked recipe for fried eggplant is as follows:Tools Ingredients: Wok, enamel bowl, 200 grams of eggplant, appropriate amount of water, 50 grams of cake flour, 20 grams of oil, 10 grams of cornstarch, 2 grams of baking powder, 1 gram of salt, 1 gram of pepper, 2 grams of salt and pepper.

1. Add baking powder and cornstarch to the low flour.

2. Add a small amount of water to make a slightly thicker paste.

3. Add an appropriate amount of salt and pepper to the prepared paste and mix well.

4. After the batter is adjusted, cut the eggplant into slices.

5. Cover the surface of the eggplant with batter.

6. Pour oil into the pot, when the oil is hot to seventy, use chopsticks to roll the eggplant one by one and put it in.

7. Fry on both sides until golden brown and remove it, add it and stir evenly to destroy the locust.

As follows:

Ingredients: 3 eggplants, 1 egg.

Excipients: appropriate amount of salt, appropriate amount of dry starch, appropriate amount of breadcrumbs, quantity of edible oil.

Steps: 1. Choose this kind of long eggplant.

2. Peel and cut into strips, and do not cut off the roots.

3. Sprinkle salt evenly and rub slightly.

4. Sprinkle dry starch.

5. Evenly dip the dry starch on the surface of the eggplant strips.

6. Beat an egg and wrap it evenly on the eggplant.

7. Sprinkle with breadcrumbs.

8. Shake the breadcrumbs evenly.

9. Put oil in the pot.

10. Heat the oil at a temperature of 6 and fry it in a pan. Fry until it is set, then turn over and fry. Then take it out, and fry it again after the oil temperature rises slightly, and then remove the oil control.

11. Drizzle with tomato sauce and enjoy.

Ingredients: 200g eggplant. Excipients: appropriate amount of salt, appropriate amount of blending oil, appropriate amount of flour, 1 egg.

Steps: 1. Wash the eggplant and cut it into evenly thick slices.

2. Add an appropriate amount of salt to the flour and put in water and eggs to make a paste.

3. Put the eggplant in the batter.

4. Heat oil in a pan and add the eggplant.

5. Fry both sides golden and remove them.

6. Control the dry oil and put it on the plate.

Ingredients: eggplant, green and red peppers, coriander, green onion and garlic, conditioning: salt, sugar, oil, sugar, balsamic vinegar, taste, starch, sesame.

1. Remove the eggplant and remove the bottom first. Cut into small pieces, thick slices, and strips. Cut everything and put it in a basin and pour water to clean.

2. Wash the green and red peppers and remove them. This small section is enough, cut into strips.

3. Cut the dried chili pepper into sections, chop the garlic into minced pieces, and cut the green onion into chopped green onions.

4. Put the coriander with green and red peppers.

5. Mix the juice in advance, so it will be more convenient when the time comes. Half a spoon of oil, two spoons of soy sauce, three spoons of balsamic vinegar, one spoonful of sugar, and a pinch of salt and stir well.

6. Pour out the water of the eggplant, put two tablespoons of starch, and grasp it well with your hands. Just grab it like this, it looks a little wet.

7. Pour oil into the pot and fry the eggplant at a higher temperature so that the eggplant will not absorb oil.

8. Put in a strip to try, bubble, and float. Add the eggplant and fry it until it is ready, do not move, fry it first and then stir.

9. Fry and take out, heat the oil again, and fry the eggplant again, so that the eggplant is crispy and not soft, and remove the oil.

10. Put a little oil in the pot, first add Sichuan pepper and dried chili pepper and fry until fragrant, then add green onion and garlic, and pour in the prepared juice. Tighten until viscous.

11. Add coriander, green and red peppers, sprinkle in a little sesame seeds, turn on low heat and stir well.

12. Put it on a plate

Fried eggplant clip Ingredients: eggplant, flour, baking soda, winter bamboo shoots, daylily, Taiwan mushroom, carrot Accessories: salt, ginger, pepper salt, sesame oil, edible oil, starch Method:

1.Wash the eggplant and cut it into "double fly" slices (one knife does not cut off, one knife cuts); 2.Wash and chop the carrots, winter bamboo shoots, daylily, Taiwan mushrooms and ginger into minced pieces, put them in a utensil, add salt and sesame oil and mix well to form a filling, and then put the filling into an eggplant clip for later use; 3.

Pour flour, starch and baking soda into the water to make a batter, and dip the eggplant clips into the batter one by one; 4.When the oil is hot, put the eggplant clips into the pot one by one and fry them until golden brown, put them on a plate, dip them in pepper and salt. Features:

Crispy on the outside and tender on the inside, crispy and delicious. Ingredients for the crispy fried eggplant clip: Ingredients:

Eggplant, 600 grams Accessories: 100 grams of shrimp, 75 grams of pork (fat), 25 grams of wheat flour, 100 grams of millet flour, 25 grams of baking powder, 400 grams of dace, Seasoning: 150 grams of lard (refined) How to make a crispy fried eggplant clip:

1.First, put the flour, rice flour and baking powder together; 2.Pour in a little water, open into a thick slurry and let it ferment; 3.

Peel off the eggplant skin in the "interflower" style, soak it in clean water for a while, and cut it obliquely into two pieces of "clip" shape; 4.Dace loin chopped into minced meat; 5.The shrimp meat is pressed with a knife, and the fat meat is finely chopped; 6.

Mix the dace, shrimp and fatty meat together, and mix them with an appropriate amount of salt, sugar, starch, etc. to form a gelatin; 7.Take this fish gelatin, stuff it into each eggplant clip in an appropriate amount, and dip it in the fermented slurry after it is completely brewed; 8.Put it in a pan of simmering oil, fry it until golden brown, remove it, and dip it in mustard sauce when eating.

Tips for making crispy fried eggplant clips: This product has a frying process, and you need to prepare about 1000 grams of lard. Eggplant Clip 1

Meat filling, add soy sauce, sesame oil, salt and green onion and ginger, stir well, beat in an egg, and stir well. 2.Slice the eggplant and stuff the meat, don't cut off the eggplant slices.

3.Crispy batter, half flour and half starch, add water and 3 egg whites, baking powder, oil, salt and into a paste. 4.

Fry in oil until golden brown. Eggplant clamp preparation 1 spice filling, the same as dumpling filling 2 eggplant slices one centimeter thick. Then cut this slice flat in the middle and divide it into two slices, but don't cut it, just like the book two pages of 3 batter It's very simple, add water and add noodles that are almost half thick, you can beat a few eggs to make 1 Add the filling to the slice and wait for it to be used 2 hot oil 3 After the oil boils, dip the filled slices into the batter and put it in the oil pan, you can put more than one at a time Fry it until golden brown and you can get out of the pot It's delicious.

Main ingredients: 200g of flour, 100g of sticky rice flour, 1 egg, 100g of leeks, 5g of salt, 5g of light soy sauce, 500g of eggplant, appropriate amount of cold boiled water.

1. Stir the material evenly.

2. Cut the eggplant half an hour in advance and soak it in water to control the moisture.

3. Stir the flour paste until it can flow.

4. After the oil is hot, pick up the eggplant and put it in the pan to fry until cooked.

5. Picture of the finished fried eggplant.