How to make sweet and sour eggplant How to make sweet and sour eggplant?

<> sweet and sour crispy eggplant.

Efficacy: Strengthen the spleen and stomach.

Ingredients: Eggplant; Garlic; Carrot; Flour; Egg; Onions; Tomato; Oysters; Sugar; Vinegar; Oil;

I like to eat sweet and sour spine, love eggplant, don't miss it.

Method: 1. Clean and scrape the eggplant**, cut it into strips, sprinkle with 1 tablespoon of salt, and marinate for 10 minutes;

2. Pour an egg into the low-gluten flour, put in a small amount of water, and put in a thin medium paste;

3. Pour the pickled eggplant into black water, put in the batter and mix well, so that each slice of eggplant is pasted with batter.

4. The oil in the pan is heated until it is six or seven, and the eggplant is fried in the pan with the batter, and the fried eggplant is crispy and crispy.

5. 1 spoonful of tomato paste, 1 spoonful of vinegar, 1 spoonful of oyster sauce, 3 tablespoons of sugar, 2 tablespoons of water to make the sauce, (the spoon here refers to 5 ml) carrots, garlic sprouts diced, chopped green onions and set aside;

6. Stir-fry a little hot oil pan, hot oil, garlic and carrots, add chopped green onions and stir-fry until fragrant, pour in the sauce, heat the soy sauce bubble, put it into the stir-fried sliced stirring pot, and evenly cover each bite with the sauce.

Sweet and sour eggplant. Ingredients: eggplant, salt, tomato paste, sugar, white rice vinegar, water, starch, cooking oil, chopped green onion.

Method: 1. After peeling the eggplant, cut it from the middle, and then cut it into strips as wide as your thumb and as long as your thumb, and put them in a waterless basin. Add 1 tablespoon of salt, shake well, and marinate for 10 minutes.

2. Take another bowl, squeeze a little more tomato sauce in it, the amount of tomato sauce is determined according to personal taste, then add 1 tablespoon of white sugar, half a spoon of white rice vinegar, and then add 1 tablespoon of water, melt it, and stir well.

3. Now that the eggplant has been pickled, squeeze out the water inside, and then pour a little more cornstarch or potato starch into it. This step is the key to guaranteeing the crispy skin of the eggplant. For those who like a little more crispy texture, you can add a little more starch to it.

Each eggplant strip is coated with starch. There is no need to adjust the batter here.

4. Heat the oil in the pot, when the oil temperature is seven or eight hot, put in the eggplant strips and fry them, if you adjust the batter, we all know that the oil will be poured in the process of frying, which will be very unsafe, and the fried taste is not as crispy as this. Turn on medium-low heat and fry until the skin is golden and crispy, and then you can control the oil and remove it.

5. Heat the oil in another pot, add chopped green onions and stir-fry until fragrant, pour in the adjusted tomato paste, fry until bubbling, and then add a spoonful of water starch. Cook again until the tomato sauce is bubbling, pour in the fried eggplant, stir-fry evenly, add the carrots, fungus and green peppers that have been blanched in advance, and mix evenly.

6. Before cooking, you can add a little cooked white sesame seeds and decorate them, so that it will taste more fragrant.

Preparation of sweet and sour eggplant.

Ingredient breakdown. Ingredients.

Eggplant. one.

Minced pork. Amount.

Accessories. Minced ginger and garlic.

Amount. Ingredient.

Ketchup. A small spoonful.

Essence of chicken. A small spoonful.

Salt. A small spoonful.

Sugar; A small spoonful.

Light soy sauce. A small spoonful.

Steps to prepare sweet and sour eggplant.

1.Required Materials:

2.Minced pork, minced ginger and garlic.

3.Cut the eggplant into cubes and soak in salted water.

4.Place the eggplant in a dish and steam in a pot of boiling water for a few minutes.

5.Remove the steamed eggplant.

6.Heat the pan, add a little oil and add the minced meat.

7.Add minced ginger and garlic and stir-fry together.

8.Add a small bowl of water, add tomato paste, sugar, light soy sauce and cook for a while.

9.Add the eggplant and cook it to absorb the flavor.

10.Add water starch, salt, chicken essence.

11.Remove from pan and place on a plate.

The preparation of sweet and sour eggplant is very simple, well, but if you want to make a delicious sweet and sour eggplant, the most important thing is the preparation of this sweet and sour sauce 12345. Configuration method. For example, a spoonful of cooking wine, two mobile phones, two spoons of soy sauce, three spoons of vinegar, four spoons of sugar, and five spoons of water.

After the sweet and sour sauce is adjusted according to this ratio, the eggplant is first oiled for a while, and then a little oil, shallots, ginger and garlic are added. Ah, after you have fried the fried eggplant, put this sweet and sour sauce and collect the juice a little.

Peel the eggplant and cut it into a hob, knock an egg into the eggplant, sprinkle some cornstarch and stir evenly, then put it in oil and fry it until golden brown, leave a little bottom oil in the pot and fry it with green onions, add tomato paste, white sugar, white vinegar and fry evenly, then pour in the eggplant and stir-fry evenly.

Peel the eggplant and cut the hob and wrap it in starch, then adjust the juice according to your own taste, tomato paste, sugar, sprite, light soy sauce, vinegar, add water to dilute the juice, and then fry the eggplant in oil.

How to cook sweet and sour eggplant? Peel and cut the eggplant into pieces, stir the bean starch well, fry it in the pan until it is removed, then add oil in the pan, pour in the jelly bean paste and stir-fry, and pour in the eggplant.

Sweet and sour eggplant is crispy on the outside and tender on the inside, with moderate sweetness and sourness.

Sweet and sour eggplant does this, which is more fragrant than meat.

Ingredients: 1 eggplant (purple skin, long).

Excipients: 20 grams of sugar, 5 grams of light soy sauce, 10 grams of vinegar, 2 grams of salt, 20 grams of corn starch, 1 red pepper.

1. Wash one eggplant and set aside.

2. Peel and cut into long strips, add water and soak them.

3. Prepare the raw materials for sweet and sour sauce.

4. Remove the eggplant, squeeze out the water, add cornstarch and mix well.

5. The oil temperature is 7 to hot, about 180 degrees, put in the eggplant and fry it until it is slightly golden.

6. Flip with chopsticks to prevent the eggplant from sticking.

7. Fry the outside of the slightly pure golden brown and take it out.

8. Increase the oil temperature again and fry it a second time.

9. Fry for 30 seconds for the second time and take it out.

10. Pour out the excess oil in the pot, and pour the prepared sweet and sour sauce without leaving the bottom oil.

11. Boil and thicken with starch water in the pants.

12. Pour in the eggplant and stir-fry evenly.

13. Put it on a plate and sprinkle it with red pepper shreds to decorate it deliciously.

Ingredients: Ingredients: eggplant, 400 grams.

Excipients: 40 grams of eggs.

Seasoning: 3 grams of salt, 20 grams of soy sauce, 35 grams of vinegar, 75 grams of sugar, 75 grams of vegetable oil, 25 grams of starch (peas), 5 grams of wheat flour, 5 grams of green onions, 5 grams of garlic (white skin), 5 grams of ginger.

Characteristics of sweet and sour eggplant: red color, thick juice, sweet and sour flavor.

Preparation of sweet and sour eggplant:1Put green onions, ginger and minced garlic with salt, vinegar, sugar, and water in a bowl, and mix them into a sweet and sour sauce; Peel the eggplant, cut it into centimeter-long and centimeter-thick pieces, beat the eggs into a bowl, add a little soy sauce, a spoonful of water, add the flour and flour, mix the eggs into a paste, and mix the eggplant well.

2.Put the pot on the fire, add clear oil, when the oil is hot, put the eggplant one by one, fry it to red and yellow, and decant the remaining oil.

3.The oil in the pot is cleared, then add the sweet and sour sauce, stir-fry with a spoon, when the juice sounds, turn over the eggplant twice, hook in the small water thickener, put it on the plate, and it can be eaten.

Tips for making sweet and sour eggplant: 150 grams of clear oil in the ingredients should be prepared for frying, which is more than the actual consumption.

Health Tips: Mediogenic Diets.

Food: Eating eggs 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 digging soft-shelled turtle, carp, soybean milk, and tea.

Sweet and sour eggplant ingredients: Ingredients: two eggplants.

Seasoning: green onion (cut into long strips), garlic, chili, salt, sugar, vinegar, soy sauce.

Sweet and sour eggplant's characteristics: ruddy in color, sweet and sour.

The practice of sugar and vinegar eggplant: how to make it:

1. Cut the eggplant into slices and put it in after the oil is hot (the eggplant absorbs oil, and the oil should be slightly more than usual when stir-frying).

2. Fry the eggplant until it is half cooked, put the green onion, garlic and chili pepper into the pot and fry together.

3. Add a little salt (very little), vinegar (add according to personal taste), soy sauce (mainly used for eggplant discoloration) and then stir-fry.

4. When the eggplant is fried, put two spoons of sugar on the stove and Zen when it is about to come out of the pot, stir-fry twice, and serve on a plate.

How to make sweet and sour eggplant:

Ingredients: 2 eggplants.

Sauce: 2 tablespoons light soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon starch, 2 tablespoons water.

Seasoning: 2 cloves of garlic, a few slices of ginger, 1 green onion, 3-4 dried chilies, 1 coriander, 1 tablespoon of white ripe sesame seeds.

Cooking steps: Step 1: Clean the eggplant and break it in half, then break it in half into four cloves, and cut the eggplant into pieces about 1 cm wide with an oblique knife.

Step 2: Put the cut eggplant pieces into a basin, add half a spoon of salt, mix evenly with your hands and marinate for 2 minutes to marinate the water of the eggplant.

Step 3: Cut the garlic, ginger and green onions into minced pieces, cut the dried chili peppers into small pieces, and cut the coriander into inch segments, then put them on a plate together, take a small bowl and put in 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of starch, and half a bowl of water, stir well and mix into a seasoning sauce.

Step 4: The surface of the eggplant is marinated, then put in 2 tablespoons of cornstarch, mix evenly with your hands to coat the eggplant with a layer of starch, then sprinkle a little water, then put in two spoons of cornstarch, grab and mix evenly again, so that the eggplant pieces are fully coated with cornstarch.

Step 5: Put wide oil in the pot, heat until it is 50% hot, put the starched eggplant pieces into the pot, and fry the eggplant on high heat without stirring.

Step 6: Fry the skin of the eggplant to set, then stir with chopsticks, let the eggplant be heated evenly, fry the eggplant and take it out, raise the oil temperature again to 6 into heat, put the eggplant back in it and fry it for 20 seconds, close the eggplant to golden brown and take it out to control the oil dry for later use.

Step 7: Heat a little oil in the pot again, put the green onions, ginger, garlic and dried chili peppers inside, stir-fry over low heat to bring out the fragrance, pour in the prepared seasoning sauce, and boil the seasoning juice over medium heat to thicken.

Step 8: Boil the sauce thickly, pour in the eggplant and stir-fry evenly, let the eggplant coat with the sauce, then add the coriander and white ripe sesame seeds.

Step 9: Then turn off the heat, stir-fry evenly with the residual temperature of the pot, let the eggplant be coated with sesame seeds and coriander, and cook into a dish.

Peel the eggplant and cut it into a hob, knock an egg into the eggplant, sprinkle some cornstarch and stir well, then put it in oil and fry it until golden brown, leave a little bottom oil in the pot and put some green onion and white to fry until fragrant, add tomato paste, white dates, drained sugar, white vinegar and fry evenly, then pour in the eggplant and stir-fry evenly.

How to cook sweet and sour eggplant? Peel and cut the eggplant into pieces, stir the bean starch evenly, fry it in the pan until it is removed, then remove the oil from the pot, pour in the jelly bean paste and stir-fry, and pour in the eggplant hail ruined seeds. Be blind.

The sweet and sour eggplant sedan chair is like shouting, and the outside is crispy and tender inside, sweet and sour, suitable for closing the field.

Ingredients: 1 eggplant, 1 green onion, a little corn starch, a little sugar, 1 spoon of salt, a little white vinegar, a little water starch, an appropriate amount of peanut oil, a little tomato paste.

1. Prepare the long eggplant, peel it and cut it into small pieces and put it on a plate.

2. Then add an appropriate amount of cornstarch to make the eggplant fully dipped in cornstarch for later use. Chop the green onion into chopped green onions and set aside. (The cut eggplant can be salted for 20 minutes, then cleaned and squeezed dry, and then released with cornstarch, so that it tastes better).

3. Heat the oil, fry the prepared eggplant in the pot, and fry it on medium and high heat, so that the fried eggplant absorbs less oil, and the surface of the eggplant is slightly yellow, and you can take out the bend to drain the oil and set aside.

4. Put an appropriate amount of tomato paste, sugar, white vinegar and water in the bowl, stir well and set aside.

5. Heat the oil, stir-fry the chopped green onion slightly until fragrant, then pour the prepared sauce into it and bring to a boil, and finally pour in the prepared water starch to make the sauce thicker.

6. Pour in the drained eggplant, stir-fry quickly and evenly, and then it is ready to go. This sweet and sour eggplant is ready in seconds.

7. Sweet and sour eggplant on the plate, this is a sweet and sour home-cooked dish, and if there are white sesame seeds at home, you can sprinkle a little white sesame seeds, which is better looking and fragrant.