What s wrong with a lot of crumbs in fried eggplant?

1. Preparation of eggplant.

We usually buy the eggplant and cut it after washing. There is a certain skill in cutting eggplant, never cut it into thin slices, this is the case with fried eggplant. We should cut the eggplant into strips, or chunks.

In this way, it is not easy to fry too quickly and cause it to be blown black. Here's a little bit that the eggplant should be drained when washed, and then sprinkled with a little salt to grab it, this is to let the water of the eggplant seep out, and it is not easy to absorb oil when frying.

2. The eggplant should be coated with starch.

It is best not to fry the eggplant directly, so that the eggplant is easy to burn. Sprinkle some starch on the surface of the cut eggplant, then stir well to coat the surface of the eggplant with a thin layer of starch, so that it is not easy to burn and paste when fried, and it tastes better.

3. Control of the oil pan.

For those who are afraid of eating too greasy, don't put too much oil in the fried eggplant, because the eggplant is particularly easy to absorb oil. Put in the right amount of oil, don't wait for the oil pan to be too hot before putting the eggplant in, you can put the eggplant evenly into the pot as the oil pan heats up, and the eggplant will start to heat slowly. When the pan is hot, turn the heat to medium and slowly fry the eggplant until golden brown.

After cooking, if you are worried that the eggplant is too oily, you can put it in a drain and let the excess oil drain out.

After the eggplant is fried, you can fry the eggplant with your favorite condiment according to your taste, so that you can make a delicious eggplant dish.

There is a lot of crumbs in the fried eggplant, most of which is due to the low oil temperature. If you want the eggplant to be fried clean and free of debris and impurities, you need to heat the oil temperature about seven layers. Putting the eggplant too early will not work well. Especially the low temperature of the eggplant oil with the powder is not good.

The reason why the skin of the eggplant cannot be chewed after being fried is because of the variety, the skin of the round eggplant is relatively tough, and the skin of the long eggplant can be chewed.

How to make the skin of fried eggplant crispy: If you want to make the skin of the eggplant crispy, you should wash the eggplant and slice it evenly, use a small amount of water, flour, eggs, and salt to stir into a paste, put the washed eggplant slices into the batter, spread it evenly, and finally heat the oil, put the eggplant wrapped in flour in the pot, be careful not to put too many eggplants at one time, do not superimpose frying, and finally fry until golden on both sides.

Method 2: 1. The eggplant itself is an ingredient with a lot of water, and there is no way to change this, so if you want the fried eggplant to be crispy enough, you must start with the batter. 2. The preparation of batter can be adjusted according to the proportion of flour of vegetable tempura, and the low-gluten flour with gluten below 10% must be selected, and the texture must be light and thin.

3. Mix well in the ratio of water flour and eggs according to 5:3:2.

4. When the oil temperature in the pot reaches about 180 degrees, you can start frying. 5. During the frying process, if there is food residue adherence, it must be removed in time to avoid affecting the subsequent frying work. 6. The production of fried eggplant mainly lies in the batter and the control of oil temperature.

1. Wrap the eggplant box with a layer of egg batter when frying, and eat the eggplant box just out of the pot after frying.

The skin is crunchy. If you eat it when it's cold, the skin will be soft, so eat it hot in time.

Second, the practice of fried eggplant boxes:

Ingredients: 2 eggplants, 100 grams of lean meat, 100 grams of flour, 1 egg, 4 herbs.

Excipients: 500 ml oil, 5 grams of salt, 4 grams of thirteen spices, 4 grams of chili powder, 4 grams of cumin powder, 10 ml of soy sauce, 3 grams of chicken essence.

1. Wash and chop the lean meat into a meat puree, the more the meat puree is broken, the better, remove the hard stems from the Huoxiang, and leave the leaves to chop it.

2. Put the meat puree and Huoxiang together on a plate, add salt, thirteen spices, soy sauce, chicken essence, stir well with chopsticks, and marinate for 5 minutes.

3. Crack the eggs into a large bowl filled with flour, add an appropriate amount of water, and stir well to make them stir into a thick flour egg liquid.

4. Cut the eggplant into thick slices with a knife, and then cut it in half in the middle of the thick slices, do not cut off the bottom, and the eggplant box is ready.

5. Put the marinated lean meat into the eggplant box with chopsticks, and put the meat in all the eggplant boxes.

6. Put each eggplant box with meat into the flour egg liquid, and turn it over so that the eggplant box is covered with flour and egg liquid all around.

7. Put an appropriate amount of vegetable oil in the pot, boil the oil until it is 60% hot, hold the eggplant box with chopsticks, and put the eggplant box into the oil pot one by one.

8. Turn to low heat and fry the eggplant box, turn the eggplant box one by one with chopsticks, and fry it until both sides of the eggplant box are golden brown.

9. Remove the eggplant box from the oil pan, drain the oil slightly, put the eggplant box on a plate, and sprinkle in an appropriate amount of chili powder and cumin powder.

Mix the eggs and flour into a paste, and spread the batter between the eggplants where the meat is filled, sticking to both sides to keep the meat filling. Put the pot on the fire, put the oil to heat, put the eggplant clip into the oil pan, fry until browned on both sides, and it is ready. (Note:.)

The filling should be adjusted to taste, not too salty or too light. Rub the eggplant with egg batter and be sure to stick it firmly to prevent the filling from falling off when frying. ）

Deep-fried eggplant cubes or roasted eggplant cubes are indeed a good dish, whether it is for daily consumption at home or for banquet guests, it is a dish that can be handled.

But why do you make your own eggplant and sprinkle it with cornstarch and it sticks together? This is mainly because you have not mastered the proper way to cook the dish. Generally speaking, to make this dish, first of all, you need to use fresh eggplant, and it is better to be long, after buying it back, wash it, cut the eggplant family into thick and thin, relatively uniform and consistent eggplant pieces, mix the cornstarch into a slightly diluted paste, and then stir the eggplant pieces with cornstarch to make the cornstarch stained with eggplant pieces.

Sprinkle in the salt and mix well. You can also mix the cornstarch well, add salt and a little soy sauce or condiments, and then when frying, use chopsticks to put the eggplant into the cornstarch paste one by one and stir, after being covered with cornstarch, put it in the oil pan.

After the preparation is done, put the cooking oil into the pot, heat it, remember that it is not suitable for high heat, and then put the mixed eggplant pieces into the pot with chopsticks one by one, do not put them into the pot at one time, and at the same time, after the surface of each eggplant is burned by oil, add eggplant pieces to the oil pot. Take out the fried eggplant one by one and put the unfried eggplant pieces into the pan so that the eggplant pieces will not stick together.

The fried eggplant cubes can be cooked on their own, or they can be fried with green peppers and fried eggplant cubes, which are very delicious and very popular home-cooked dishes.

1 round eggplant, 1 green pepper, 1 tomato.

Finely chopped green onion with slightly more garlic foam.

2. 1 tablespoon salt, 1 tablespoon chicken essence, 1 tablespoon sugar, 1 tablespoon oyster sauce.

1 tablespoon tomato paste, 1 tablespoon dark soy sauce, 3 tablespoons cornstarch.

Salad oil to taste.

3. Peel the eggplant and cut it into diamond-shaped pieces, cut the green pepper into small slices, cut the tomatoes into small pieces and prepare, and put them on a plate for later use. Pour an appropriate amount of salad oil into the hot pot, put the eggplant in a small dish and pour a little water, mix well, add 2 tablespoons of cornstarch and continue to mix evenly, so that each piece of eggplant is coated with a thin layer of cornstarch.

At this time, when the oil temperature rises to 70% hot and slightly smoking, put the floured eggplant into the pot, stir gently with a hand spoon, and take out the eggplant when the skin is golden and crispy, and drain the remaining oil.

Put 1 spoon of salad oil into another pot**, and at the same time, chopped green onions, minced garlic, tomato sauce and oyster sauce are also put into the pot, stir-fry the red oil and add 1 handspoon of water, salt, chicken essence, white sugar, green peppers, and tomatoes are also put into the pot, and then use a little dark soy sauce to adjust the color.

When the soup in the pot of jujube is slightly boiling, put a little cornstarch in the hand spoon to dissolve it with water, and pour it evenly into the pot soup to thicken. (The thickening should be appropriate, not too thick) Then put in the fried eggplant and stir-fry evenly, pour a little cooking oil and put it on the plate.