How do you do the meat segment eggplant so that it doesn t collapse?

Eggplant should not collapse.

The first point. Don't cut too big, too thick.

The second point. When dipping starch, it should not be too dry and maintain humidity. Mix well. No single piece of eggplant can be covered with starch. Picking up the starch is like shampoo. A line.

The third point. Heat. Add the eggplant one by one. Be careful not to stick, fry until set, change to low heat and fry slowly. Press the eggplant with a spoon to feel hard, hollow out, and fry it over high heat until golden brown. Remove the oil control.

Fourth point. After the eggplant is fried, put it in the ** seed to cool.

I hope the above four points will help you. I'll send a few of my good **. If there is still something you don't understand. You can send me a private message. I'll answer them all for you.

If you want to blanch the eggplant, blanch it with water first, and then fry it in oil so that it won't collapse.

1. 2 eggplants and 2 peppers.

2. Cut the lean meat into small pieces.

3. Feed the pork with cooking wine, salt, and pepper powder to taste, and soak half a bowl of starch. According to professionals, soaked starch is more mushy when fried.

4. Cut the eggplant into hob pieces.

5. Grab the meat segment with water starch, heat the oil in the pot, and fry the meat segment when the oil is six minutes hot.

6. Continue to fry the eggplant pieces with the oil that has fried the meat segments. Eggplant is very absorbent, so you can sprinkle some flour on top of the eggplant beforehand.

7. Cut the green onions, ginger, garlic and peppers. Mix soy sauce, vinegar, cooking wine, sugar, salt, and some water starch into a bowl of sauce.

8. The fried meat can be fried in the oil pan again, and the skin will be more crispy.

9. Pour a little oil into the pot and fry the green onions, ginger and garlic peppers in the pot to bring out the fragrance.

10. Pour the fried meat and eggplant into the pot, then pour in the pre-prepared sauce, stir-fry to reduce the juice and remove from the pot.

This eggplant can be used round eggplant, not long eggplant, and the other thing is that the eggplant should not be burned for too long, it is not so soft, and the eggplant will not collapse.

If you want to avoid collapsing, the meat segment should be fried twice, the first time until it is six ripe, and the second time it is cooled and then fried until it is fully cooked, so that the meat segment eggplant does not collapse.

Hello, this eggplant will collapse if it is cooked, because the high temperature destroys the porous structure of the eggplant itself, and it will shrink into a ball, which will be much smaller than the original volume. According to my cooking experience, if you fry in the pot, there must be no way to avoid it, unless it is to steam the eggplant, cut the eggplant into thick strips and then don't steam it for too long, control the heat can keep the eggplant in its original shape, in fact, it is quite difficult, it may not be steamed, you need to try a few more times.

1. Cut the eggplant into strips, rinse it, then add a little salt and marinate for 10-15 minutes.

2. Slice garlic and ginger, chop millet pepper and green onion, and chop the meat into minced meat.

3. Drain the eggplant in water, fry it in the oil pan until it is slightly soft, and remove it.

4. Put garlic, ginger and millet pepper into the pot and stir-fry until fragrant, add minced meat and stir-fry, then put the fried eggplant into the pot, dark soy sauce, some light soy sauce, cooking wine, and salt, mix well, add a little monosodium glutamate or chicken essence before cooking, and sprinkle with chopped green onions.

If you want to make it without collapsing, then the new eggplant is smashed with oil, and then, prepare the meat section, add the meat to the eggplant, and fry it in oil, it will not be elastic and good.

If you want to make the eggplant without collapsing, you can blanch the eggplant before making the eggplant, and then the eggplant will be more stylish.

If you want the meat section of the eggplant not to collapse, the best way is to put it in oil and shape it in the oil, so that it is very delicious and will not collapse.

The eggplant should be peeled, and then fried in an oil pan with noodles, and the skin will not collapse easily, and the eggplant will be delicious in this way.

Meat stewed eggplantStuff the meat into the eggplant first and stuff it a little more so that it won't collapse, and in the process of steaming the eggplant, don't take too long, if it's cooked very soft, it will collapse.

How do you do the meat segment eggplant so that it doesn't collapse? Buy the right section first and cut it into pieces. Seven. Eggplant peeled and oiled. There is a period of over-oiling. Then stir-fry together without collapsing.

The key to how to make the eggplant without collapsing is that the eggplant should not be steamed in the pot for too long, so as to maintain the firmness.

If you want to make the meat section of the eggplant without collapsing, you can blanch the eggplant with water, so that it will not collapse too obviously.

We cut the lean pork into 2-3cm pieces and put them in a bowl, and cut the eggplant into 5cm pieces and put them in the bowl as well. Next, cut the garnish, pepper, and green onion into diamond shapes, and cut the garlic into slices for later use. Then let's mix the juice, put the oyster sauce, cooking wine, pepper, cotton sugar, light soy sauce, salt, rice vinegar, starch, and water into a bowl and stir evenly.

The first thing to do is to fry the eggplant so that it doesn't collapse, and the eggplant is also very delicious.

If you want him not to collapse, there is a condiment that you need to buy now, just go to the spice supply store and ask and they will tell you.

The main reason why it does not collapse is because the eggplant should be put a little more when it is fragrant, and the batter can be passed a little outside to prevent it from collapsing.

If you want to have eggplant, you can try to fry it first, and you're good to go.

The way to prevent the meat section of the eggplant from collapsing is to control the oil after the oil is dried, and then fry it again.

There is a key step in making this meat section eggplant, which is to cut this eggplant into sections and fry it in an oil pan, so that it will not collapse after doing so, isn't it? Did you come here?

If you want to make the eggplant better, you need to put more oil, and then boil the eggplant in oil first, and then take it out after cooking it properly.

First of all, we have to choose a particularly good kind of meaty eggplant for this eggplant, and choose the healthiest place for this eggplant, so that the collapse will not occur when we do this.

Ingredients: pork tenderloin, eggplant, Accessories: green onion, garlic, ginger, carrot, Seasoning: starch, flour, cooking wine, salt, chicken essence, sugar, vinegar, seafood soy sauce Step: 1, Cut the pork loin into pieces, marinate with cooking wine and salt for 2 ,..

It is best to fry the eggplant in oil first until golden brown on both sides, so that the taste is better.

The meat segment is an eggplant, how to do it not collapse or collapse, because you put Hu Jie's advanced money directly in the oil pot after beating the skin, sometimes we are electric. After the starch, it will not collapse when it is put aside, and it is very delicious to make the roasted eggplant meat of the roasted eggplant to get the eggplant up.

In the case of meat and eggplant, I think you put something in it and fix it with a toothpick.

Generally, this kind of pile is a little shorter.

My fleshy eggplant is too tall, and of course it will collapse.

You can choose to put some mixtures, such as ginger, onions, garlic, which are not easy to collapse a little in it.

1. Ingredients: 2 eggplants, 100 grams of minced pork belly, 10 grams of minced green onions, 5 grams of minced ginger, 5 grams of minced garlic, 1 teaspoon of red pepper powder, 2 grams of salt, 2 grams of chicken essence, 1 tablespoon of cooking wine, 1 teaspoon of sugar, 1 teaspoon of starch, 1 tablespoon of sesame oil, 50 grams of oil; 2. Method: 1. Wash the eggplant and drain it; 2. Put the two ends of the eggplant into boiling water, boil until there are brown oil stains on the surface, remove and let cool; 3. Put the prepared minced pork belly into a bowl, add minced green onion, minced ginger, minced garlic, red pepper powder, salt, chicken essence, cooking wine, sugar, starch and sesame oil and stir well; 4. Put the eggplant into the stirred minced pork belly, and wipe off the minced meat evenly on the surface of the eggplant; 5. Put the eggplant and minced meat into a hot pan, add oil, fry until the minced meat turns brown, remove and let cool; 6. Put the eggplant and minced meat on a plate, decorate the bouquet and drizzle with sesame oil.

Summary: The method of minced eggplant without cutting the eggplant is: wash the eggplant and drain it.

Put the ends of the eggplant in boiling water, cook until there are brown oil stains on the surface, remove and let cool. Put the minced pork belly into a bowl, add the minced green onion, minced ginger, minced garlic, red pepper powder, salt, chicken essence, cooking wine, sugar, starch and sesame oil and stir well. Place the eggplant in the stirred minced pork belly and wipe off the minced meat evenly on the surface of the eggplant.

Put the eggplant and minced meat in a hot pan, add oil, fry until the minced meat is browned, remove and let cool. Place the eggplant and minced meat on a plate, garnish the bouquet and drizzle with sesame oil.

Ingredients: eggplant, pork, green pepper, green onion, garlic, pepper, salt, starch, soy sauce, oyster sauce.

First of all, we take out the meat and marinate it, sprinkle some pepper on the meat, then sprinkle some salt, and then put some cooking wine in it, grab it with your hands, let the pepper, salt and the flavor of cooking wine fully enter the meat, and then let it marinate for ten minutes.

Peel the eggplant, then cut it into hob pieces, after chopping, cut the green onion and garlic into slices as well, then find a bowl and prepare some sauce, put some oyster sauce in it, put some soy sauce, put some salt, put some starch, put some water, and stir them well.

Take another bowl of starch, add some water to it, and stir it into an oyster sauce-like shape, not too thick and not too thin.

Put the freshly mixed starch into the marinated meat, add a small amount of oil, and grab it again with your hands.

Frying this time is not enough, you have to fry it twice, so the second time wait until the oil temperature rises to seventy percent hot, then put the meat in and fry it, this time the meat can be fried until the surface is golden brown.

Now wash the freshly cut eggplant with water, rinse it clean, and then sprinkle a layer of dry starch on the door, shake the basin with your hand, and let the starch stay evenly on the surface of the eggplant.

Start frying the eggplant again, wait until the oil temperature rises to seventy percent hot, put the eggplant in the pan and start frying, and when the surface of the eggplant turns golden brown, take out the eggplant.

Eggplant also needs to be fried twice, and the second time is also when the oil temperature rises to seventy percent hot, put the eggplant in and start frying it for the second time, this time it doesn't take too long, about 20 seconds, and then take the eggplant out.

Cut the green pepper slightly, make a large piece, and then put it in the oil pan and fry it, about 10 seconds to remove the green pepper.

At this time, you can prepare to stir-fry, put a little oil at the bottom of the pot, first put the green onion and garlic into the pot and stir-fry until fragrant, then pour the sauce into the pot and wait until the sauce boils until it is sticky.

Then put the fried meat, eggplant, and green pepper into the pot and start stir-frying, it doesn't take too long, about a minute, and then out of the pot.

Ingredients: eggplant, pork.

Excipients: green onions. Seasoning: salt, chicken essence, soy sauce, starch.

Method: 1. Cut the eggplant into pieces with a hob and dip it with dry starch on the skinless part for later use. Cut the pork into sections, add water starch and set aside. Mix salt, chicken essence, soy sauce and water starch into juice for later use.

2. Heat the oil to 5 heat, adjust to medium heat, put the meat segments and eggplant pieces into the pot in turn, fry them and remove the oil. Turn on high heat, and when the oil is 7 hot, fry the meat and eggplant pieces again, and then control the oil and set aside.

3. Leave the bottom oil in the frying spoon, choke the pot with chopped green onions, put the seasoned juice in, and wait for the seasoning juice to boil, put the fried meat and eggplant into the stir-fry, and after the juice is collected, the two words are out of the pot

Pork cut into sections, eggplant cut into cubes, fried, added with dry starch, re-fried twice, and added ingredients.

When it comes to Northeast cuisine, the most indispensable thing is the roasted eggplant with meat! When I was a child, I was often asked when I went to a restaurant with my parents, "Do you want to eat pot meat or pork section".

When I grow up, I can't forget these two dishes, so today I will share the roasted eggplant with meat taught by my mother, I hope you can try it yourself, it is very delicious!

Ingredients: 150g lean pork, 1 eggplant, 1 chili pepper, half a green onion, 4 cloves of garlic, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of oyster sauce, 1 spoon of sugar, 5g of chicken essence, 1 spoon of rice vinegar, 1 spoon of cooking wine, 1/2 spoon of thirteen spices, 1 egg white, appropriate amount of starch, appropriate amount of water, appropriate amount of soybean oil.

Method] 1. Cut the pork into small pieces, and then mix it with egg whites mixed with starch and an appropriate amount of water to make a paste. Hang the batter with pork and set aside.

2. Cut the eggplant into hob pieces and coat them with starch so that there will not be too much moisture when frying.

3. Both the fried meat and the fried eggplant need to be fried twice, which is more crispy. The heat must be mastered in place, and the oil temperature must be high when frying for the second time.

4. The oil temperature of fried eggplant is also a little higher, and it can be fried for more than ten seconds.

5. When frying the meat, add a sauce, light soy sauce, dark soy sauce, oyster sauce, salt, monosodium glutamate, sugar, starch, water, minced garlic, and a little vinegar.

6. Put oil in the pot, green onions, ginger and garlic thirteen spices in a pot, add green chili peppers and stir-fry a few times, then add seasoning sauce, wait until it is viscous, pour in the eggplant and meat and stir-fry evenly, and the sauce can be put on the plate after wrapping the vegetables.

Cooking Tips].

1. Eggplant skin is rich in vitamins, so don't remove the eggplant skin.

2. Be sure to fry it twice, so that it will not taste oily but crispy.

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