How to make vinegared eggplant? Authentic sweet and sour eggplant recipe

Ingredients: 2 long eggplants, a spoonful of bean paste, a little minced green onion and garlic, oil, light soy sauce, salt, vinegar, appropriate amount of sugar;

Steps:1Wash the long eggplant and cut it into hob pieces, do not peel it, the eggplant skin is rich in vitamin P, which can lower cholesterol;

2.Microwave the sliced eggplant for three or four minutes, squeeze out the water and set aside;

3.Put the eggplant with the water removed into the oil pan and stir-fry, because the water is removed, the eggplant will not absorb too much oil when the oil is stir-fried;

4.Sauté until the eggplant is golden brown;

5.Prepare a spoonful of bean paste, which can be increased or decreased according to the taste;

6.Heat the pan with cold oil, stir-fry the minced green onion and garlic until fragrant, add the bean paste to fry the red oil, put the stir-fried eggplant, add light soy sauce, sugar, and salt, add an appropriate amount of vinegar according to personal taste, and stir-fry for two minutes;

7.Sprinkle some coriander on the eggplant for a fragrant and greasy finish.

Steps to prepare fish-flavored eggplant.

Ingredients: long eggplant, green onion, ginger and minced garlic.

Seasoning: 2 tablespoons of Pixian bean paste, 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar, 1 3 tablespoons of salt, 1 3 tablespoons of soy sauce, 1 tablespoon of starch, half a bowl of water.

Peel the washed eggplant and cut it into hob pieces.

Pour a little oil into the pan and sauté the eggplant cubes in the pan until soft.

Stir-fry until the eggplant becomes darker and some are smaller.

Mix the seasonings with starch and half a bowl of water to make a bowl of juice for later use.

Pour a little oil into the pot, add ginger and minced garlic to burst until fragrant.

Then pour in the bean paste and stir-fry until fragrant.

Pour in the already sautéed eggplant and stir-fry a few times.

Pour in the sauce and stir-fry.

Wait for the soup to thicken.

Features: Delicious and nutritious.

The easiest way to make sweet and sour eggplant is as follows:Tools Ingredients: black-skinned eggplant, sugar, balsamic vinegar, tomato paste, salt, chicken essence, corn starch, light soy sauce, dark soy sauce, oil, pot, coriander.

1. Peel the black-skinned eggplant and cut it into small pieces.

2. Put the eggplant in a large bowl and sprinkle evenly with a layer of cornstarch.

3. After heating the oil in the pan, put the eggplant in the pan and fry it.

4. When the eggplant is slightly yellow and crispy, remove the oil.

5. Take a bowl and add an appropriate amount of light soy sauce, dark soy sauce, balsamic vinegar, salt, chicken essence, corn starch and water to make a sauce.

6. Leave the bottom oil in the pot, add sugar and tomato sauce and stir-fry over low heat until red.

7. Add half a bowl of sauce to bring to a boil.

8. Add the fried eggplant and stir-fry until coated with sweet and sour sauce.

9. Cheng Hu Yu product map.

Method 1. Cut the washed eggplant into two, cut the cross flower (the knife can not be used to prevent the skin and flesh from breaking), then cut into 6 cm long pieces, marinate with salt for half an hour to remove the salt water, fry in the oil pan with a simmer until golden brown and set aside. Leave a little oil in the pan.

Mix the white sugar, Zhenjiang vinegar with chicken essence and garlic paste into the pot and boil, put the fried eggplant into the sweet and sour pot and stir-fry, and leave a little soup when the fan Qi judge can be put into a pot. The sweetness and acidity can be adjusted according to the respective taste[1] .

Sweet and sour eggplant. Food features:

No water is added when cooking, and it is not easy to change the state, which is especially suitable for summer meals.

A total of 12 sheets. Sweet and sour eggplant ingredients**.

Practice 2. Ingredients: 2 eggplants.

Seasoning: green onion (cut into long strips), garlic, chili, salt, sugar, vinegar, soy sauce.

Characteristic. The color is ruddy, sweet and sour.

How to make it: 1. Cut the eggplant into slices and put it in after the oil is hot (the eggplant absorbs oil, and the oil should be slightly more than usual when stir-frying). 2. Fry the eggplant until it is half cooked, put the green onion, garlic and chili pepper into the pot and fry together.

3. Add a pinch of salt (very little), vinegar (add according to personal taste), soy sauce (mainly used for eggplant discoloration) and then stir-fry.

4. When the eggplant is cooked, put two spoons of sugar when it is about to come out of the pot, stir-fry twice, and serve on a plate. [2]

Method three. Ingredients: Eggplant.

Excipients: eggs, green onions, garlic, carrots, tomato paste, cake flour.

Seasoning: sugar, oyster sauce, aged vinegar, cooking oil.

How to make it: 1. Prepare all the raw coarse materials.

2. Wash and peel the eggplant, cut it into strips, put 1 teaspoon of salt and mix well, marinate for about 10 minutes.

3. Beat an egg into the low-gluten flour and add a little water to make a thin and moderately thick batter.

4. Pour out the black water from the marinated eggplant, put it in the batter and mix evenly, so that each eggplant is covered with batter.

5. Heat the oil in the pan until it is six or seven hot, and put the eggplant covered with batter into the pan and fry.

6. Fry until the eggplant is golden brown and crispy, then remove the oil.

7. 1 tablespoon of tomato paste, 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, 3 tablespoons of sugar, 2 tablespoons of water to make the sauce.

8. Dice the carrots, garlic moss, chopped green onion and set aside.

9. Heat a little oil in the pot, after the oil is hot, stir-fry the garlic and carrots, add the chopped green onion and stir-fry until fragrant, pour in the juice, heat over low heat, after the juice is bubbling, add the fried cut strips and stir-fry in the pot to make each cut strip evenly covered with juice. [3]

Tips: 1. Eggplant has a better taste when the skin is scraped off, but if it is only for nutritional considerations, the eggplant skin is rich in anthocyanins, which can be retained according to personal preference.

2. The eggplant is slightly bitter, add an appropriate amount of salt to marinate, not only to make the eggplant taste better, but also to fry the eggplant strips.

3. When frying eggplant, it is necessary to medium heat, and the crispy skin should be scorched in order to prevent too much fire.

Ingredients: 1 eggplant.

Red pepper 1 2 pcs.

1 garlic monolith. Excipients: a little cooked white sesame seeds.

Spice sweet and sour sauce 70 grams.

Cooking oil to taste.

3 tablespoons of cornstarch.

Steps to prepare sweet and sour eggplant.

space1.Prepare the ingredients you need.

space2.Cut the eggplant into cubes, the red pepper into cubes, and the garlic into minced pieces.

space3.Eggplant cubes are evenly coated with cornstarch.

space4.Pour cooking oil into the pan, the oil temperature is 70% hot, put the eggplant pieces in the pan and fry until slightly browned.

space5.Pour cooking oil into the pan, add minced garlic and stir-fry until fragrant, add red pepper and stir-fry for a while.

space6.Pour in the sweet and sour sauce.

space7.Add the fried eggplant.

space8.Stir-fry well and add chopped green onions.

space9.The sweet and sour eggplant is made!

Ingredients: Eggplant, 400g.

Excipients: 40 grams of eggs.

Seasoning: 3 grams of salt, 20 grams of soy sauce, 35 grams of vinegar, 75 grams of sugar, 75 grams of vegetable oil, 25 grams of starch (peas), 5 grams of wheat flour, 5 grams of green onions, 5 grams of garlic (white skin), 5 grams of ginger.

Method:1Green onions, ginger and minced garlic are put in a bowl with salt, vinegar, sugar and water, and mixed into a sweet and sour sauce; Peel the eggplant, cut it into centimeter-long and centimeter-thick pieces, beat the eggs into a bowl, add a little soy sauce, a spoonful of water, add the flour and flour, mix the eggs into a paste, and mix the eggplant well.

2.Put the pot on the fire, add clear oil, when the oil is hot, put the eggplant one by one, fry it to red and yellow, and decant the remaining oil.

3.The oil in the pot is cleared, then add the sweet and sour sauce, stir-fry with a spoon, when the juice sounds, turn over the eggplant twice, hook in the small water thickener, put it on the plate, and it can be eaten.

The preparation of authentic sweet and sour eggplant is as follows:

Tools Ingredients: 500g eggplant, chives, garlic, dark soy sauce 5g, light soy sauce 20g, vinegar 10g, sugar 10g, tomato paste 10g, starch 45g, cooking oil, water, pot, plate, bowl, spoon.

1. Adjust the hail and silver sweet and sour sauce: half a bowl of water, 5g of dark soy sauce, 20g of light soy sauce, 10g of vinegar, 10g of sugar, 10g of tomato paste, 5g of starch and stir evenly for a good meal.

2. Finely chop the garlic and chop the chives into chopped green onions for later use.

3. Peel and cut the eggplant into a hob, pour in 40g of cornstarch, let the eggplant be coated with starch, heat the pan with oil, pour the eggplant pieces into the oil pan and fry them until the surface is set, and then turn them over, so that the eggplant pieces are heated evenly, fry until the surface is golden and then take out.

4. Leave a little base oil in the pot, add eggplant and minced garlic and stir-fry.

5. Pour in the prepared sweet and sour sauce, fry until thick, let all the eggplant pieces be wrapped and then out of the pot, sprinkle the green onion and garnish it, and the sweet and sour eggplant is ready.

The preparation of sweet and sour eggplant is as follows:

Tools Ingredients: eggplant, knife, basin, salt, tomato paste, sugar, white rice vinegar, water, corn starch, cooking oil, pot, green onion, white sesame seeds.

1. After peeling the eggplant, cut it from the middle, then cut it into strips as long as the width of your thumb, put it in a waterless basin, add a spoonful of salt, shake evenly, and marinate for 10 minutes.

2. Take another bowl and squeeze a little more tomato sauce in it, how much this amount depends on personal preference. Then add a spoonful of white sugar, half a spoon of white rice vinegar, and then add a vertical spoon of water, dissolve it, and stir well.

3. After the eggplant is marinated, squeeze out the water inside, and then pour a little more cornstarch into it. This is the key to ensuring the crispy skin of the eggplant. If you like a little more crispy texture, you can add a little more starch to it, and each eggplant strip is full of starch.

4. There is no need to adjust the batter here, the oil temperature is bent into seven or eight minutes, and the eggplant strips are fried. Turn on medium-low heat and fry until the skin is golden and crispy, and then you can control the oil and fish it out.

5. Heat the oil in the pot, add the chopped green onion and stir-fry until fragrant, pour in the adjusted tomato paste, fry until bubbling, then add a spoonful of water starch, and cook again until the tomato sauce is bubbling. Pour in the fried eggplant and mix well. Before cooking, you can add a little cooked white sesame seeds to decorate.

Burying the branches will also taste more fragrant in this way.