Is the chicken fillet fried first or the eggplant saut ed first in the same pan?

If you fry in the same pan, it is best to fry the eggplant first and then the chicken tender. Because there is very little odor left in the oil after frying the eggplant, it has little effect on the taste of the fried chicken fillet. On the other hand, if you fry the chicken fillet first and then the eggplant, it may have a greater impact on the taste of the eggplant.

Hello, friend.

Personally, I think that when frying in the same pot, it should be better to fry the eggplant first and then the chicken fillet.

Chicken fillet is rich in protein, fat, and vitamins that the body needs.

Eggplant is rich in a variety of alkaloids, which have the effect of clearing heat and detoxifying.

If you fry the chicken first, the eggplant will have the taste of chicken in the fried eggplant, which is very bad, thank you.

You should fry the eggplant first because the oil after the eggplant is fried has no strange smell, and if you fry the chicken fillet first, it will smell bloody in the oil, so it is not recommended to fry the chicken fillet first, you can try it.

In the same pot should be fried eggplant first, in the fried chicken fillet, so that the taste of the dish is pure.

This must be fried first, because the excess oil can be used to fry the eggplant after the fried chicken fillet, and the eggplant is also very oil-consuming.

Hello, this can be fried this eggplant first, and then this chicken fillet, in this way, it is more delicious to fry it.

Squeeze the chicken fillet first and then fry the eggplant, because it will be delicious after frying the chicken fillet first, and then add the eggplant flavor.

But if you can make the same pot, you can fry the chicken fillet first, and then the eggplant. Because eggplants are relatively sticky.

I think the same pot should be fried first or first, and then fried eggplant last, because Uncle Jin Liu's is slower.

<> when making fried eggplant, is it better to fry it and then fry it or stir-fry it directly? Eggplant. Vegetable oil.

Soy sauce. Wine. Sugar.

Salt. Essence of chicken. Green onion.

Minced ginger. Cut off the stems of the eggplant, wash the stems, cut them into cubes, and place them on a plate. Put the wok on the fire, put in the vegetable oil, burn until it is hot, pour in the eggplant and simmer and fry, fry from warm oil to boiling, see that the eggplant is soft, pour the oil into a colander and control the oil.

Put the wok on the fire, sprinkle in chopped green onions, minced ginger, put in water, pour in eggplant, then add cooking wine, soy sauce, sugar, salt, turn a few times, boil, cover the wok, turn to low heat, simmer for about 1 minute, stir-fry on the hot fire when the soup is scarce, add 15 grams of chicken essence and vegetable oil, shake the wok a few times, and wait for the marinade to thicken.

How do you make fried eggplant delicious? Ingredients: two black or purple eggplants (choose black or purple eggplants for fried eggplants, because these two kinds of eggplants have more meat), 150 grams of minced pork belly, one egg, a little flour (depending on the number of eggplants) Operation steps:

Wash the eggplant, cut it in half, then cut it into strips with a thickness of 5 cm, cut it and put it in a **, put in an egg and a small amount of flour and stir well. Add a large amount of oil to the pot, and the oil is heated until it is six or seven hot, then start to put the eggplant strips, turn on low heat and fry them slowly, and fry them until the surface is golden and take them out for later use.

Fill up the oil for the fried eggplant of the Chi family, leave one-third of the oil in the pot, then add garlic cloves and bean paste and stir-fry until fragrant, then add the meat foam prepared in advance and pour it into the stir-fry, and then add an appropriate amount of cooking wine. After stir-frying the meat foam, add the eggplant fried in advance, continue to stir-fry, stir-fry evenly, add a little water and continue to cook for three minutes, add minced garlic and oyster sauce after three minutes, add a little oil, stir-fry evenly and you can get out of the pot. The above is the method of making fried eggplant with cherries, the fried eggplant that comes out of this way is really very fragrant, you can eat two more bowls of rice every time you make this dish, if you make this eggplant with meat foam, remember to cook more rice, don't say I didn't tell you.

Fry it and then fry it with socks which is more delicious. Frying it will lock in the moisture of the eggplant. Because the eggplant mouth plum shed made in this way will feel more tender, and it tastes charred on the outside and tender on the inside, which is very delicious.

I think it's better to fry it, because if you fry it, it will be more flavorful, more crispy, and the taste will be very delicious.

It is more delicious to fry it directly, but if it is fried, it will lose its original flavor and become less tender.

Because making home-cooked eggplant is fried once, and the taste will be better if it is fried again; There is also a method of stir-frying without frying, we wash and peel the eggplant, then chop it, heat the oil in the pot, when the oil is hot, put the eggplant into the Mengna pot for stir-frying, and then add soy sauce, Zhidan vinegar, salt and other seasonings according to your own taste, and you can get out of the pot when it is ripe.

If you choose to make home-cooked eggplant, it is recommended to fry it first and then fry it, so that the eggplant oil is fragrant and fragrant; You can choose the method of cold eggplant grinding, steam the eggplant in the pot, and then adjust the vertical fiber to imitate a cold sauce, you can add vinaigrette, sugar, garlic paste, add appropriate light soy sauce and sesame oil, mix well and pour it into the steamed eggplant, and a sweet and sour eggplant is ready.

There is no need to fry the eggplant, and it is very unreasonable to fry it directly, and the taste is very fragrant when fried with potatoes. You can mix the eggplant cold, put the eggplant in the steamer and steam it, and then tear the first finger into strips and put it into strips to bring in some light soy sauce, dark soy sauce, oyster sauce, vinegar, garlic, millet spicy, stir it up, the taste is very good.