Who knows how the eggplant of the flavored eggplant dish can be fried until crispy?

1. Cut 350 grams of eggplant into hob pieces, and the edges of the eggplant are relatively thin.

2. Add water to the pot and boil to about 20, put a little salt in the water, do not need to boil the water (warm water is conducive to the next step of hanging starch), put the eggplant pieces into the water for 10 seconds, remove them and put them on the colander to drain the water, and sprinkle the dry starch on it while turning the colander until the surface is even.

3. Pour 500 grams of salad oil into the pot, cook until it is 70% hot, add the powdered eggplant pieces, change to medium heat and fry for 3 minutes until the surface is crispy and drain the oil. (This process is the most time-consuming, and I fry it until my hands are soft, so I can use an eggplant next time I make it).

4. Leave the bottom oil in the pot to boil until it is hot, change the heat to low and add 7 grams of garlic slices, 4 grams of Sichuan pepper, and 5 grams of dried chili peppers to stir fragrant, pour in 50 grams of old vinegar, change to medium heat and boil, add 50 grams of sugar and 3 grams of salt to taste, stir until the sugar is dissolved, add the fried eggplant pieces and stir-fry evenly, then add 6 grams of coriander and stir-fry a few times, and wait until the juice is evenly wrapped on the eggplant to get out of the pot.

In order to reflect that the eggplant is crispy for a long time after being served, it is necessary to grasp it from two aspects, one is to grasp the oil temperature, ensure that the oil is burned to 70% hot, put the eggplant cubes in it, and use the method of dipping and frying. The other is to use warm water treatment, if you use hot water, it will make the water in the eggplant greater, after heating, the internal moisture will evaporate, the outside will collapse and fall sticky, if you use cold water, you can not hang the dry starch evenly in the next step, if it is not evenly hung, it will leave holes on the surface of the eggplant, which will evaporate the water inside the eggplant.

Hello! 1.First, cut the eggplant into strips, and the edges of the eggplant are relatively thin2

Pour salad oil into the pot, boil until it is 6 hot, add the eggplant pieces with dry starch (cornstarch bought in the market), change to medium heat and fry for 3 minutes until the surface is crispy and golden brown, remove and drain the oil. 3。Leave the bottom oil in the pot to boil until it is 3 hot, add ginger and garlic, chopped green onions, and bean paste to fry until fragrant, add fresh soup to boil, change to medium heat, add sugar, salt, monosodium glutamate, soy sauce to taste, add the fried eggplant pieces and stir-fry evenly, thicken and collect the juice and bright oil, and then add chopped green onions and stir-fry evenly.

It only represents a personal opinion, don't spray if you don't like it, thank you.

In addition to stir-frying, eggplant can also be fried and eaten, and the crispy method of frying eggplant with salt and pepper is: first cut an eggplant into thin slices for later use, then add two eggs to the bowl, three spoons of plain flour, and a large spoon of cornstarch, and stir well in one direction. When the oil temperature is 60% hot, soak the thinly sliced eggplant into the egg mixture, put it in the hot oil and fry it for 3 minutes.

When out of the pot, you can sprinkle some salt and pepper on the skin of the eggplant, cumin, friends who like to eat spicy can also put in some chili noodles, and a crispy fried eggplant is ready. The eggplant has a fragrant and tender taste, and there are many ways to make it. In daily life, we often eat eggplant with tomatoes fried eggplant, as well as braised eggplant, garlic eggplant and a series of fried eggplant.

In fact, after wrapping the eggplant in a layer of egg liquid and frying it, the eggplant is crispy on the outside and tender on the inside, and it is also crispy and delicious to eat.

First, we need to cut the eggplant into thin slices, if the skin is sticky, you can put it in water for cleaning. Flour and starch must be added to the egg mixture, so that the taste is more crispy

When we cut the eggplant, we must be careful not to cut it too thin or too thick, its thickness is about 5 mm. Sometimes the eggplant is found to be smooth when cut, and only needs to be cleaned with water. When preparing the egg mixture, pay attention to the amount of flour and starch, do not need to add too much, just mix the egg liquid into a thin paste.

In case the egg liquid is too thick to wrap the eggplant at all, and during the frying process, there will be oil filling in the eggplant.

2. After the oil temperature is five or six hot, put in the eggplant covered with egg liquid, and wait until the color turns golden brown, and then you can sprinkle in your favorite seasoning and eat

When making fried pepper and salt crispy eggplant, you must remember to fully soak the surface of the eggplant in the egg liquid, and slowly put it into the oil pan one by one, because the eggplant itself is very large, so as not to cause the phenomenon that the frying heat is too small. Wait until the eggplant is fried, add some salt and pepper, cumin, and you can eat. If you have children at home, remember not to put chili noodles.

So, have you learned this crispy eggplant with salt and pepper?

You can use salt to spread the skin on the skin and fry it to make it taste better and taste good.

It is to cut the eggplant into cubes in advance, then stir it with the egg liquid, heat the oil and put the eggplant dipped in the egg liquid in the oil pan and fry it, fry it until golden brown on both sides, you can sprinkle some pepper and salt, and this dish is made.

After the eggplant is cleaned, remove the skin, cut it into thick slices with a thickness of nearly 1 cm, sprinkle with an appropriate amount of edible salt, add flour, cornstarch, cornstarch and cornstarch according to the ratio of 2:1:1, and then add a little baking powder, heat the pot fully and add enough oil, the oil temperature is heated to 5 into the heat, put the eggplant into the prepared batter, wrap it in a layer of batter, and then put the eggplant into the oil pan in turn. After the eggplant is fried for the first time, put all of them into the pan and fry it for the second time Continue to burn the oil temperature in the pot until it is 60% hot. Pour in the eggplant again and fry it for about 30 seconds, and then use a colander to remove the oil.

Sprinkle with pepper, salt and cumin powder, stir evenly and serve on a plate.

How to make the fried eggplant of flavored eggplant crispy and crispy: cut the eggplant into hob pieces, pour 5g of starch into a bowl, stir evenly, pour 150ml of oil into the pot, and fry the eggplant until it is slightly yellow. Here's how to do it:

Ingredients: green pepper, eggplant, potatoes, garlic, starch, cooking oil, light soy sauce, sugar, salt.

1. Cut 1 green pepper into cubes.

2. 1 potato, 1 eggplant, cut into hob pieces.

3. Put the eggplant in a bowl and pour 5g of starch and stir well.

4. Pour 150ml of oil into the pot, fry the eggplant until slightly yellow, and fry the potatoes until slightly yellow.

5. Leave oil in the pot, pour in the garlic slices and stir-fry until fragrant.

6. Pour in potatoes, eggplant, green and red peppers, 5g of light soy sauce, 3g of sugar, 3g of salt, and stir-fry evenly.

If you want the eggplant to be fragrant and crispy, and the color is good-looking, you first need starch, flour, eggs, and blended oil and a small amount of salt to mix well (half a soup pot or so is enough), put the eggplant in the mixed concocted products and wrap it in clouds, put it in clear oil and fry it until golden brown and take it out

Let me tell you about my family's approach.

Ingredients: Tender eggplant.

Ingredients: starch, oil, soy sauce, dried chili, sugar, coriander, Sichuan pepper, minced ginger, minced garlic Production process: 1Wash the eggplant, cut into strips 4 cm long and 1 cm wide, and hang starch (cornstarch works best).

2.Put oil in the pot, when it is hot for six or seven minutes, put the eggplant strips in one by one, fry them until golden brown, pour out and drain the oil 3Put oil in the pot, heat it up, put peppercorns, minced garlic, dried chili, sugar, soy sauce, then put fried eggplant strips and coriander, turn it a few times, and put it on a plate.

If you're interested, give it a try!

Peel the eggplant, first with starch paste and then with flour. It's okay to fry it over low heat, fry it slowly, don't make a big fire, the fire will be mushy, and you can turn off the heat if necessary!

It will be better to use eggs and starch and paste and dip it in eggplant and fry it! Fry over low heat.

Before frying the eggplant, the copy is tossed well with flour and then the bai is fried in a pan in oil.

Du material zhi

500 grams of eggplant, 50 grams of flour, 75 grams of bread crumbs, 1 egg, 1 kg of DAO salad oil, appropriate amount of refined salt and pepper.

Preparation of fried eggplant:

1. Peel and shape the eggplant, cut it into 3 mm thick and 3 cm diameter top knife slices, sprinkle with salt and pepper and mix well, and dip the two sides with flour.

2. Knock the eggs into a bowl and beat well, put the eggplant slices into the bowl and drag the egg mixture, and then roll on the bread crumbs.

3. Put oil in the pot and boil until it is hot, put the eggplant slices stained with bread crumbs in the oil one by one and fry them, and remove the clean oil.

Eggplant itself is more oily, and if the oil temperature is too low, it is easier for eggplant to be full. So if you wrap the eggplant in a layer of batter, put it in a boiling oil pan and fry it once. Wait until the surface of the eggplant is golden brown, remove it, and fry the eggplant again after it has cooled. The effect is very good.

Two methods: First, it can be wrapped in batter and fried, and the paste is prepared with egg starch.

Second, pour a little water over the sliced eggplant and fry it directly on the dry starch.

Wet the eggplant with water. Then mix well with starch. When the oil is 50 or 6 percent hot, add the eggplant.

The flavored eggplant will be crispy when it is fried with cornstarch, and here's how to do it:

Ingredients: 1 eggplant, appropriate amount of cornstarch, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of salt.

1. Wash the eggplant and cut it into thin strips for later use.

2. Dip the eggplant strips in water and pat on the cornstarch.

3. Put oil in the pot, and when the oil is hot for seven minutes, add the eggplant strips and start frying.

4. Fry until the eggplant strips are yellow, remove them, and fry them again in the pot.

5. Pour garlic, sugar, vinegar and salt into a small dish to make a sauce.

6. After the pot is hot, add the seasoned sauce and boil until the sugar becomes viscous.

7. Add the fried eggplant strips and stir-fry before serving.

The flavor eggplant is prepared as follows:

Ingredients: 200 grams of eggplant, 10 grams of ginger, 20 grams of dried red pepper, 30 grams of green pepper, 5 grams of garlicPrepare the ingredients: dried red pepper, green pepper washed and cut into strips, garlic washed and sliced, ginger washed and sliced.

2.Wash the long eggplant, cut it into hob pieces, put it in a bowl and wrap it in dry starch.

3.Put an appropriate amount of oil in the wok, **hot oil, and when it is 7 hot, put in the eggplant and fry it until it is slightly yellow, and remove the dry oil.

4.Leave the bottom oil in the pot, add ginger slices, Sichuan peppercorns, and dried red pepper and stir-fry until fragrant.

5.Add a tablespoon of sugar and fry into an oil syrup.

6.Pour in the dried eggplant and coat the eggplant in the oil and sugar juice.

7.Add garlic slices and green pepper strips.

8.Sprinkle in a little salt to taste, stir-fry lightly and evenly, then remove from the pan and put on a plate.

Cut into strips, dry, fry. If you want the inside to be soft, cut thick strips, steam them first, dry them, and fry them. . .

1. Ingredients: 1 eggplant, appropriate amount of coriander, appropriate amount of three spices, appropriate amount of salt, appropriate amount of starch, 1 egg.

2. Method: 1) Chop the coriander for later use, cut the eggplant into pieces, add an appropriate amount of salt, marinate for 30 minutes, and control the water from the pickled eggplant.

2) Add the appropriate starch and thirteen spices to the marinated eggplant, add another egg, and stir evenly.

3) Put an appropriate amount of oil in the pot, put the eggplant into the pot and fry it over medium heat, and fry it until it is golden and yellow. Finally, sprinkle in the coriander.

The method of eggplant can be said to be very rich, it can be fresh and elegant, but also mellow and flavorful, whether it is stir-fried, or with other ingredients, it can always be satisfying, and flavored eggplant is a method, the taste is more distinctive dishes。Clean the eggplant, cut it into hob pieces and put it in a basin, then add an egg white and stir well, add glutinous rice flour and starch, stir evenly with your hands, and let each eggplant piece be coated with starch, which can prevent the eggplant from absorbing oil and improve the crispiness of the eggplant.

<>First of all, the eggplant is cut into hob pieces, washed and washed, the purpose is to remove the bitterness in the eggplant, and then there is moisture on the surface to wrap the powder, the oil is burned in the pot, the oil should be added more, the oil is burned to seventy percent hot, if the home is done in front of the chopsticks in the pot if it bubbles on it, the next pot eggplant should be from the middle of all four, the eggplant core should be removed partially, because this core belt is more, the eggplant is easy to soften, and so on will be more oily, and then the eggplant oblique knife is changed into a uniform strip, other shapes can actually be, It is also possible to change to a hob block.

Put the fried eggplant strips in the prepared juice, put in the coriander segment, stir-fry twice in the pot, sprinkle a little sesame seeds out of the pot and serve on the table, the outside is charred and the inside is crispy, the taste is slightly sweet, a little spicy. Fun for all ages. Share more food every day, learn dishes and avoid detours, when the eggplant is charred on the outside and tender on the inside, a little oil in the pot, a little water, put in the sugar, steamed fish juice, light soy sauce and stir over low heat, and then put in the eggplant Everyone does not listen to the stir-fry, and put some green peppercorns before the pot.

Leave the bottom oil, pour in ginger, garlic, chili pepper and stir-fry the eggplant back to the pot and stir-fry, pour in soy sauce and stir-fry evenly, sprinkle salt and chicken powder evenly, add green pepper and stir-fry into the flavor, a delicious flavor eggplant is ready, pour a little more cooking oil into the pot, the oil temperature is heated to 6 into the hot and then go into the eggplant for frying, when frying, use a spoon to break up the eggplant, let it be heated evenly, about 1 minute or so, fry until the skin is golden and can be out of the pot.

When the chef in the restaurant cooks,Soak it in water for a while, then press it a few times, and then pat it again, the purpose of this is to reduce the amount of oil absorbed by the eggplant, and the fried eggplant will be crispier!

If you want to make a delicious flavor eggplant, then the eggplant must be fried, the eggplant itself is a special oil-eating vegetable, even if it is a vegetarian fried eggplant shreds, you have to put a lot of oil to fry to be delicious, the fried eggplant is crispy on the outside and tender on the inside, and the taste will be better.

Of course, its essence is to make it charred on the outside and tender on the inside, if you don't fry it, it will definitely not be delicious, and the most important thing about this flavor eggplant is that it must be fried, and then pat it into powder, and then, it must be boiled for a longer time, and if you pat the powder, you have to stick to the eggplant twice respectively, and then fry it when it is completely soaked, so that it is very crispy.