Why is the roasted eggplant sweet and numb, and how to make the roasted eggplant sweet

Hello, first of all, let me say my opinion.

1. Tianjin people love to eat as long as it is delicious, Tianjin does not have its own cuisine, but it is also a fusion of Shandong cuisine and other cuisines. Therefore, Tianjin people love to eat a lot of dishes and miscellaneous.

Second, spicy, the Tianjin people around me love to eat spicy dishes, Sichuan cuisine (fish fragrant chicken shreds, kung pao chicken, boiled fish, boiled meat, Mao Xuewang, Chongqing hot pot, spicy hot), Hunan cuisine (spicy fragrant pot), Tianjin people love to eat. Fish-flavored shredded chicken, kung pao chicken, you can go to the supermarket to buy seasonings (bagged), go home and cut the vegetables, and just go to the pot.

3. Hot pot, Tianjin people have a soft spot for hot pot, and hot pot restaurants are very marketable in Tianjin.

Fourth, noodles, cross-bridge rice noodles, plate noodles, these simple noodles, Tianjin people also love to eat, as well as Tianjin fried noodles. Tianjin people love to eat small fish, pot stickers, steamed buns, these noodles are also OK.

Fifth, early, pot vegetables, old tofu, fruits, pancakes and wontons, Tianjin people's favorites in the morning.

Sixth, Tianjin local cuisine, I really don't know what famous dishes are.

7. In fact, if you buy some crabs and shrimp, your boyfriend will love to eat them

8. Fish, Tianjin people also love to eat fish: boiled fish, steamed reed fish, dry-roasted bottle fish, grilled fish are all good.

In fact, make these simple Tianjin home cooking dishes for your boyfriend, he will be very moved!! ~

Round eggplant, peeled! Strips! Problem solving.

Eggplant skin black and purple is a good eggplant!

Method 1: Ingredients: 3 eggplants (peeled and cut into strips), 1 red pepper (chopped), 3 garlic (chopped), 1 green onion (cut into sections), salt, chicken powder, light soy sauce, dark soy sauce.

Method 1: Heat the oil in a pan, add the chopped garlic and red pepper and stir-fry twice;

2. Add the eggplant strips and stir-fry together;

3. Stir-fry until the eggplant is soft, add salt, chicken powder and light soy sauce and stir-fry well;

4. Put a tablespoon of bean paste and stir-fry well;

5. After tasting the flavor, add a little dark soy sauce and put in the chopped green onions.

Method 2 Materials.

Eggplant, pork, cooking wine or tender meat powder, shallots, minced garlic, minced ginger, Pixian bean paste, dark soy sauce, aged vinegar, chicken essence, a small amount of sugar, five-spice powder, sesame oil.

Method 1Peel the eggplant and cut it into thin strips, throw it into the water, and pour out the eggplant water soaked in the basin;

2.Slice or strip the meat at will, put some cooking wine or tender meat powder and marinate for about 5 minutes;

3.Control the moisture of the eggplant, put oil in the pot, and fry the shallots, garlic, ginger and Pixian bean paste over low heat;

4.Put the meat and fry it quickly, and serve it on a plate;

5.Put the eggplant and fry until soft, and put the previously fried meat into it at about the same time;

6.Stir-fry, put some dark soy sauce, aged vinegar, chicken essence, a small amount of sugar, five-spice powder, sesame oil, shallots and other condiments out of the pot.

That's fish-flavored shredded pork, and it is recommended that you go online to see the specific steps.

The soft-braised eggplant is delicious, I don't believe in this, you can do it and try it.

Soft and delicious.

The taste is not ordinarily good.

It depends on your individual stomach and your taste!!

Ingredients for roasted eggplant: 500g eggplant (long eggplant, round eggplant), 200g persimmon pepper

Ingredients: 1 green onion, 2 slices of ginger, appropriate amount of flour, appropriate amount of soy sauce (light soy sauce and dark soy sauce), 2 cloves of garlic, 1 spoonful of sesame oil, 2 spoons of sugar, appropriate amount of wet starch.

Steps:1Cut the long eggplant into hob pieces without peeling. If it is a round eggplant, peel and cut into 2 cm pieces. Soak in water for 5 minutes.

2.Cucumbers are cut into slices and diamond-shaped slices for aesthetic purposes. Cut the bell pepper into diamond-shaped slices.

3.After pouring out the water for soaking the eggplant pieces, sprinkle flour on the eggplant, so that each eggplant has a thin layer of flour.

4.Pour oil (more to more) into the pan, heat until the oil temperature is 8 hot, put the eggplant pieces in the pan, and fry until golden brown and the surface is hard. Remove and set aside. Pour out the remaining oil.

5.In a pot add 1 tael of oil, chopped green onion and ginger. Pour in 3 taels of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, and a pinch of chicken essence.

Add the wet starch. Stir, after the soup thickens, add the eggplant pieces and stir-fry quickly, until the eggplant pieces are covered with the soup, quickly add the cucumber and persimmon pepper slices.

6.Most importantly! When step 5 is completed, pour in two spoonfuls of rice vinegar, stir-fry for another 10 seconds, pour in sesame oil and serve.

7.Finally, chop the garlic into minced garlic and sprinkle it on top of the eggplant. Can.

Yu's mother loves food and burns eggplant.

Today I will share with you the method of burning eggplant, the method of eggplant is simple, but do you know how to make eggplant not greasy and not black? Today, I will share with you the tips for making eggplant, and the fried eggplant must be on high heat, so that the eggplant will not absorb excess oil.

Thai sweet and spicy eggplant.

Ingredients: pork belly, eggplant, ginger and garlic, Thai sweet and spicy sauce, chicken essence Method: 1. Wash the eggplant, cut the hob pieces, drop a few drops of vinegar (or lemon juice) into the water, and soak the eggplant for about 10 minutes;

2. Wash the pork belly, slice it and set aside, cut the ginger and garlic for later use;

3. Put a little base oil in the pot, put the pork belly in the forced oil, and fry the garlic and ginger;

4. Remove the eggplant from the water and drain the water (no need to squeeze out the water by hand), pour it into and stir-fry;

5. Stir-fry continuously until the eggplant begins to soften, add Thai sweet and spicy sauce and chicken essence, and continue to stir-fry for 1-2 minutes.

Preparation of braised eggplant in oil.

1. Cut off the stalk of the eggplant, wash the stem, cut it into large knife pieces, like a water chestnut style, and put it on a plate. 2.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.

3.Put the wok on the hot fire, sprinkle in chopped green onions, minced ginger, put in water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, turn a few times 4, after boiling, cover the wok, turn to low heat, simmer for about 1 minute 5, move to the hot fire when the soup is scarce and stir-fry for a few seconds, add 15 grams of monosodium glutamate and vegetable oil, shake the wok a few times, and wait for the marinade to thicken.