How to make weird eggplant, how to make weird eggplant

Strange eggplant. This eggplant has a rich flavor, sweet and sour, sweet and spicy. Spicy, salty, and refreshing, the eggplant is golden in color and crispy to eat.

Wash the eggplant and divide it into three sections, then split it into two pieces from the middle and cut it into long strips. Use a knife to remove the core of the eggplant and cut the eggplant into thin slices. Once all the slices are cut, add 2 tablespoons of cornstarch to the eggplant and coat in a thin layer.

When the oil temperature is 60% hot, fry the eggplant until the surface is slightly yellow, then increase the oil temperature, continue to fry for more than ten seconds, turn golden brown, and remove it for later use.

Add three spoonfuls of balsamic vinegar, three tablespoons of sugar, and one spoonful of salt to a bowl and stir well to make a sweet and sour sauce. Leave oil in the pot, add dried red pepper, garlic slices, and Sichuan peppercorns and stir-fry, then pour in the sauce and stir-fry until the soup becomes slightly sticky. Add the eggplant and stir-fry evenly, then remove from the pan.

Step 1. Cut the eggplant. Choose long eggplants and divide them into quarters. After the core is removed (it does not soften easily), cut the pieces with an oblique knife.

Step 2. Soak the eggplant segments in water (oil-proof, easy to starch), the third step.

Beat the starch twice, add less starch the first time, sprinkle a little water, and add starch the second time and mix well.

Step 4. The frying oil temperature is four or five hot, fry the eggplant until it is slightly yellow, then increase the oil temperature and fry again.

Step 5. Boil a little oil in a sauce pot, add Sichuan pepper, dried red pepper, green onion, ginger, garlic, stir-fry until fragrant, then add oyster sauce, soy sauce, aged vinegar, sugar, salt (sweet and sour mouth does not need to add salt with chicken essence) and simmer until thick.

Step 6. Stir-fry the eggplant, green pepper, garlic, coriander and white sesame seeds, stir-fry over low heat, and remove evenly.

Strange eggplant. The taste of this eggplant is rich in sour and sweet, sweet and spicy. Spicy and salty, very refreshing, and the color of the eggplant is golden, crunchy to eat, and it is extremely tempting.

Wash the eggplant and divide it into three sections, then split it in half from the middle and cut it into long strips. Remove the core of the eggplant with a knife, then cut the eggplant into thin slices, add 2 tablespoons of cornstarch to the eggplant, and coat it thinly. The oil temperature is 6 hot, fry the eggplant until the surface is slightly yellow, then increase the oil temperature, continue to fry for more than ten seconds, turn into golden brown and remove it for later use.

Add three spoons of balsamic vinegar, three spoons of sugar, and one spoonful of salt to the bowl, stir well to make a sweet and sour sauce. Leave oil in the pot, stir-fry the dried red pepper, garlic slices, and Sichuan peppercorns in the hot oil, then pour in the sauce and fry the fragrance, fry until the soup becomes slightly viscous, and then add the eggplant and stir-fry evenly to get out of the pot.

Method 21Peel and remove the stems of the eggplant, cut it into slices of about one centimeter and place it on a plate.

2.Make boiling water in a pot, and steam for 20 minutes after the water boils.

3.After steaming, the eggplant is placed in a ventilated place to cool naturally.

4.Pour the soup from the eggplant on the plate into a bowl and set aside, let the eggplant cool and mash into an eggplant puree.

5.Mix the bowl juice: Add salt, light soy sauce, vinegar, sugar, chicken essence and sesame oil to the tomato juice and mix thoroughly. (Tomato sauce refers to the soup produced after the eggplant has been steamed).

6.Put oil in a pan and fry dried chili peppers and peppercorns until fragrant.

7.Chop some chopped coriander and minced garlic and set aside.

8.Put the prepared bowl juice, fried dried chili peppercorns, minced coriander and minced garlic into the eggplant puree and mix well.

9.Put the finished eggplant puree in the crisper and refrigerate it, and take some every time you eat it.

1. Wash the eggplant and cut it into strips;

2. Sit in the pot and light the fire, pour the eggplant into the pot and fry it after the oil is hot;

3. Leave oil in the pot, add dried chili peppers to stir out the fragrance, add shredded green onions, minced ginger, garlic, vinegar, sugar, chicken essence, oyster sauce and soy sauce and stir until they are bubbling out of the pot and pour them on the eggplant, sprinkle with pepper and coriander.

Cut the eggplant into strips and remove it from the oil, mince the garlic, soy sauce, vinegar, sugar, two-color chili pepper, mince the pickles, coriander, and a small amount of monosodium glutamate and pour it on top of the eggplant.

Ingredients: about 500 grams of pork and eggplant, 1 2 lettuce, 3 tomatoes, 1 cucumber, and a little salad oil.

Ingredients: Strange sauce: 1 2 cups light soy sauce, 4 tablespoons vinegar, 2 teaspoons sugar, 1 teaspoon bean paste, 1 piece of ginger (chopped), 1 green onion 3 strips (minced), 2 tablespoons chopped white sesame seeds.

Method: 1. Wash the lettuce, tear it into pieces, and drain it; Tomatoes cut into half-moon slices; Cucumbers cut into thin slices.

2. Cut pork into long strips; Cut the eggplant into 4 cm strips.

3. Boil 6 tablespoons of oil to medium temperature, soak the eggplant in oil over high heat until soft and remove it; Sauté the pork over medium heat until browned and brown, cooked through, and removed.

4. Put the lettuce on the plate, put the eggplant and pork strips, then put the tomato slices, cucumber slices, and sprinkle with white sesame seeds. Pour a mixture of strange flavor juice over the meal.

Material: Main material.

1 eggplant (purple skin, long).

1 tomato.

1 handful of enoki mushrooms.

Fuel consumption of auxiliary materials. 1 tablespoon light soy sauce, 1 tablespoon salt.

Preparation of 2 grams of weird eggplant.

1.Eggplant sliced with a knife, tomatoes sliced, enoki mushrooms blanched.

2.Stir-fry the eggplant in the bottom oil of the hot pan until soft, and fry the tomatoes together to bring out the juice 3Put a spoonful of garlic chili sauce, salt and oil together and stir-fry together and add the blanched enoki mushrooms 4Mix well and remove from the pan.

5.It's delicious, delicious, and great.

Strange flavor of eggplant preparation.

1.Eggplant sliced with a knife, tomatoes sliced, enoki mushrooms blanched.

2.Stir-fry the eggplant in the bottom oil of the hot pan until soft, and fry the tomatoes together to bring out the juice 3Put a spoonful of garlic chili sauce, salt and oil together and stir-fry together and add the blanched enoki mushrooms 4Mix well and remove from the pan.

5.It's delicious, delicious, and great.

Step 1

Peel the round eggplant, cut it into thick strips and add the ingredients, pour in water, heat over high heat, after the eggplant is soft, turn off the heat and drain the water in which the eggplant is boiled.

Step 2

Re-put the eggplant into the pot, remove the previous ingredients, add miso, rock sugar, chopped white pepper, red wine, vinegar, soy sauce, dark soy sauce, fish sauce, add a little water, **, stir the seasoning evenly, the sauce can be viscous, and sprinkle chopped chives when served.

Answer: Miso eggplant Method:

Material. 4 eggplants, 3 green onions, 3 garlic, 1 pinch of nine-tiered tartar, 1 tbsp miso, 1 tbsp miro, 3 cbsp water.

Method. Cut the eggplant with an oblique knife, don't cut it too thinly, cut the green onion into sections, slice the garlic, wash the old leaves and hard stems after the nine-layer tower, and mix the seasoning thoroughly for later use.

Put oil in the pot, the oil must be about 160 180 degrees, the eggplant will not sink if dropped, fry soft, and drain the oil.

Pour in seasonings and sauté until fragrant.

Add the eggplant and stir-fry.

Put the nine-story tower again, and the nine-story tower is ripe.

The simple and delicious miso eggplant is ready to serve.

Ingredients: eggplant, minced meat.

Excipients: miso paste, mirin, sugar.

Steps to prepare miso grilled eggplant.

1.Prepare the ingredients.

2.Cut the eggplant in half.

3.Use a knife to make a diamond pattern on the eggplant.

4.Place the eggplant in the microwave and heat for three and a half minutes.

5.Mix the miso sauce with mirin.

6.Heat a wok and add oil.

7.Add the minced meat and stir-fry over low heat.

8.Add the miso sauce to the pot.

9.Add the sugar, turn on low heat and cook the meat miso for 5 minutes.

10.Remove the eggplant from the microwave and place the meat miso on top of the eggplant.

11.Place the eggplant in the oven over medium heat and bake for 5 minutes.

12.Once removed, serve on a plate.

Tips: 1.You can put cooking wine without mirin, but the taste is slightly different.

2.Leaving the eggplant in the microwave can reduce the roasting time and avoid overheating the meat.

3.The miso sauce is salty, so don't add any more salt.

4.Eggplant skins are very nutritious and are best eaten with the skin on.

Ingredients (2 servings).

Eggplant 160g

Bell pepper 80g

1 teaspoon of sesame oil.

Seasoning: 1 1 3 tsp granulated sugar.

2 tsp red miso.

Sautéed sesame seeds 2 teaspoons.

Preparation of miso eggplant.

Cut the eggplant into hob pieces, soak them in water, remove and drain;

Cut the bell peppers into appropriate pieces;

Heat the sesame oil in a frying pan and stir-fry the eggplant;

Then add bell peppers and fry until soft;

Add the sugar and miso, stir-fry quickly, add half the amount of sesame seeds, stir-fry well, and turn off the heat;

Transfer to a plate and sprinkle with the remaining sesame seeds.

1. Slice the eggplant and soak it in water for 5 minutes to remove the flavor.

2. Cut the green pepper into cubes.

3. Stir the mias, sugar, mirin and cooking wine together.

4. Pour fresh sesame oil into a frying pan and fry the eggplant.

5. When the eggplant changes color, add the green pepper.

6. Pour in the cooking wine and stir, turn to low heat and cook for 5 minutes, and wait for the juice to be reduced.

7. Finally, sprinkle some umami soy sauce and enjoy.

Stir all the seasonings except the eggplant and white wine well.

Cut the eggplant into large strips.

I mixed well with the sauce from step 1. Be patient and coat each eggplant with sauce. Marinate for 30 minutes. It's time to cook, to prepare other dishes, and it's time to pass. Place the eggplant in a microwave steamer on high heat for 3 minutes.

Pour the eggplant into the pot, turn the heat to high and the pot squeaks. Pour in the white wine and burn dry. Because the sauce is salty, there is basically no need to add salt. Sprinkle a handful of minced ginger again, it's very fragrant.

Method. Prepare the materials.

Slice the chili pepper and ginger, cut the eggplant into oblique slices about a centimeter wide, and mix the sauce with seasoning.

Heat 1 teaspoon of oil in a pan and sauté the chili pepper and ginger until fragrant.

Then add the eggplant and sauce, and stir-fry until the eggplant is stained with the sauce.

Add another 1 cup of water (measuring cup) and simmer over medium heat until the juice is slightly reduced.