How do you fry eggplant to make it fragrant and crispy, and do you need to marinate it in advance?

Whether the eggplant is eaten or steamed, the soft and glutinous taste of the eggplant is so appealing. In the summer, Huang Xiaochu also likes to make a bowl with braised noodles.

Another vinegar, very comfortable. The proportion of crispy paste is five catties of wheat flour.

1.5 pounds of water starch.

500 grams of baking powder, two taels of custard powder.

This proportion is what we use in the hotel, and when everyone makes it at home, it can reduce the amount of labor according to the proportion. After the raw materials are prepared, they are mixed in various ways, and then an aqueous diluent is added.

The amount of water used should be adjusted according to the needs of the dish, and if the crispy paste must be thicker, add less water. If you have to make a thinner crispy paste, you need more water. After the crispy paste is made, the eggplant is coated in a layer of crispy paste, and then fried at a temperature of 180 degrees or less, and the eggplant is crispy when it comes out of the pan.

The most common dish, fried eggplant, is made in this way, and the finished product is crispy and delicious, and the eggplant is peeled and reserved first. Generally, fried and steamed are not skinned, and it is better to fry or beat the skin. Cut the eggplant into strips and salt for three minutes.

Then change to cold water, rinse and drain to reserve. Then put the raw eggs.

Beat into a bowl, add three tablespoons of wheat flour and mix the batter with chopsticks. Then put the drained eggplant in wheat flour and cover the batter. Put a little more oil in the pot when it is hot, and then put the eggplant down and fry it warmly.

It's usually all fried in two minutes. Shovel in a plate. Add a tablespoon of tomato sauce, a small amount of rice vinegar, and a teaspoon of sugar.

A piece of chopped schanis. Mix into a sauce. Bring the adjusted sauce to a boil in another pot. Turn off the heat, then pour in the fried eggplant and mix well.

Served on a plate, with a little sour and a little sweet, and very fragrant, the taste is very good, very successful. One purple eggplant, broken into four petals, remove the core, cut into slices with an oblique knife and set aside. Cut a small amount of ginger slices and rattan pepper.

Add an appropriate amount of cooking oil to the pot, a small amount of fragrant and dried chili peppers.

Soak the cut eggplant in tap water in advance, pat the special powder, and fry it at a temperature of 6 until golden brown and scoop it up. Leave the bottom oil in the pot, add the ingredients to stir-fry until fragrant, add the appropriate white sugar, appropriate flavor, stir and put in the fried eggplant. Stir evenly into the pan.

It needs to be marinated in advance, clean the eggplant, cut it into small pieces with a hob, add a small amount of salt, marinate for about 20 minutes, coat it with flour and egg liquid, and put the eggplant in the oil pan when it is 8 hot, so that the fried eggplant can be fragrant and crispy.

To cut the eggplant into hob pieces, then sprinkle a little water on it, then wrap it in starch, heat the oil, after the oil is hot, put the eggplant into the fried until the surface is golden and take it out, then heat the oil, and then put the eggplant into the fried eggplant is very delicious, and it is particularly crispy, it needs to be marinated in advance, and the eggplant that comes out of this way is very delicious.

There is no need to marinate in advance, we can cut the eggplant into pieces, smear it with starch and egg liquid, and fry it twice in warm oil to make the eggplant fragrant and crispy.

Eggplant is a very common vegetable on the daily table, it is rich in vitamins and contains special anthocyanins, which is very good for the human body to take in nutrients. Various places have created a lot of tricks to make eggplant, such as fish flavor, sauce fried, cold salad, etc., among which fried eggplant is very popular because of its unique flavor, and some people even think that it is "better than small crispy meat". As a deep-fried dish, it is necessary to control the details to ensure that the eggplant cubes do not absorb a lot of fat and still present a perfect taste.

The method of frying eggplant is very simple, you only need to wash the eggplant and cut it into slices or chunks of the right size, wrap it on the surface with a batter mixed with flour, eggs, salt, sugar, etc., and fry it in the pan until it is crispy on the outside and tender on the inside, and you can eat it out of the pot.

It's easy to say, but the important point of fried eggplant is to control it and not let it absorb too much oil, because today's health trend is to reduce fat and oil, and consuming too much fat is indeed not good for the body.

When cutting eggplant, if it is a round eggplant that is common in the north, then you can cut it directly into half-finger-thick round slices, and if it is a round eggplant that is common in the south, you can either cut it into round slices or use a diamond-shaped knife to cut it into thicker strips. Either way, keep the thickness of the eggplant pieces relatively consistent.

When frying eggplant, make sure that there is less oil, and the batter used is key. This batter is usually made by mixing flour, eggs, salt, sugar and water, and if you like to eat a more fragrant taste, you can also add other ingredients such as five-spice powder, light soy sauce, green onion and ginger according to your preference. No matter what ingredients are used to prepare the batter, be careful not to add too much water and keep the batter to a certain consistency.

When wrapping the batter around the surface of the eggplant blocks, it is necessary to completely wrap the eggplant evenly. The reason for this is very simple: when frying, you only need to fry the batter layer on the surface until it is crispy, and try not to let the eggplant meat inside directly contact the oil, because the eggplant itself is a very oil-absorbing vegetable, and if the batter is not completely coated, a large amount of oil will enter the eggplant and eventually be eaten into the stomach.

Generally speaking, it doesn't take too long to cook the eggplant, and when you observe that the eggplant pieces turn slightly yellow in the pan, you can take them out and serve them on a plate.

When cooking with eggplant, the black surface is a very annoying thing. The reason for this is that eggplant contains phenol oxidase, and once the cut eggplant pieces are placed in the air, it is easy to undergo oxidation reactions, and the color becomes dark and black. In general, the longer it is left out, the more severe the discoloration will be.

So, if you don't want the eggplant to turn black, the easiest way is to cut it and fry it now, and don't cut the eggplant pieces and leave them there. However, if the timing is really inconvenient, you can also pour a little white vinegar or lemon juice on the section of the cut eggplant, which can effectively delay the blackening of the eggplant flesh.

Eggplant itself is a delicious and easy-to-cook vegetable, but because of its ability to absorb oil too much, some health-conscious people are reluctant to eat more. Once you've mastered the recipe of frying eggplant with less oil, you'll be able to arrange eggplant-related recipes more easily.

We can use cake flour, an egg and appropriate light soy sauce and pepper to stir well to make a batter for fried eggplant, and then stick the eggplant evenly on the batter, and when the oil in the pan is hot, you can put it in and fry.

I think it's best to choose low heat and slow frying when frying, so that the fried eggplant will have a different taste.

Here's how to fry eggplant crispy and crispy:Tools Ingredients: 2 sections of eggplant, 300 grams of pork, 80 grams of flour, 1 egg, 6 grams of cooking wine, 5 grams of light soy sauce, 4 grams of five-spice powder, 3 grams of salt.

1. Clean the eggplant.

2. Then cut into two pieces and connect them in two.

3. Pork. <>

4. Chop it after annihilation.

5. When chopping half, add green onion and ginger to chop.

6. Chop it all.

7. Chop and add cooking wine.

8. Add light soy sauce.

9. Add salt and chicken essence and stir well.

10. Stir it.

11. Add one egg to the flour.

12. Add salt and five-spice powder.

13. Sandwich the marinated minced meat between the eggplant.

14. Pour oil into the pot and bring to a boil.

15. Add flour and water to stir the flour paste.

16. Then put the finished eggplant box.

17. Fry in a pan.

18. Fry until golden brown on both sides.

19. Quite delicious.

20. You can eat it directly, or you can splash some juice and change it.

How to make the fried eggplant of flavored eggplant crispy and crispy: cut the eggplant into hob pieces, pour 5g of starch into a bowl, stir evenly, pour 150ml of oil into the pot, and fry the eggplant until it is slightly yellow. Here's how to do it:

Ingredients: green pepper, eggplant, potatoes, garlic, starch, cooking oil, light soy sauce, sugar, salt.

1. Cut 1 green pepper into cubes.

2. 1 potato, 1 eggplant, cut into hob pieces.

3. Put the eggplant in a bowl and pour 5g of starch and stir well.

4. Pour 150ml of oil into the pot, fry the eggplant until slightly yellow, and fry the potatoes until slightly yellow.

5. Leave oil in the pot, pour in the garlic slices and stir-fry until fragrant.

6. Pour in potatoes, eggplant, green and red peppers, 5g of light soy sauce, 3g of sugar, 3g of salt, and stir-fry evenly.

If you want the eggplant to be fragrant and crispy, and the color is good-looking, you first need starch, flour, eggs, and blended oil and a small amount of salt to mix well (half a soup pot or so is enough), put the eggplant in the mixed concocted products and wrap it in clouds, put it in clear oil and fry it until golden brown and take it out

Let me tell you about my family's approach.

Ingredients: Tender eggplant.

Ingredients: starch, oil, soy sauce, dried chili, sugar, coriander, Sichuan pepper, minced ginger, minced garlic Production process: 1Wash the eggplant, cut into strips 4 cm long and 1 cm wide, and hang starch (cornstarch works best).

2.Put oil in the pot, when it is hot for six or seven minutes, put the eggplant strips in one by one, fry them until golden brown, pour out and drain the oil 3Put oil in the pot, heat it up, put peppercorns, minced garlic, dried chili, sugar, soy sauce, then put fried eggplant strips and coriander, turn it a few times, and put it on a plate.

If you're interested, give it a try!

Peel the eggplant, first with starch paste and then with flour. It's okay to fry it over low heat, fry it slowly, don't make a big fire, the fire will be mushy, and you can turn off the heat if necessary!

It will be better to use eggs and starch and paste and dip it in eggplant and fry it! Fry over low heat.

The batter should not be thinned, it must be slightly thicker, so that the eggplant can hang on the batter, and it should be stirred until it can draw lines on the surface and not disappear for 2 seconds. Here's how:

Ingredients: 200 grams of eggplant, 50 grams of cake flour, 20 grams of oil, 10 grams of cornstarch, 2 grams of baking powder, 1 gram of salt, 1 gram of pepper, 2 grams of salt and pepper.

1. Add a little baking powder to the low powder.

2. Add a little cornstarch.

3. Add a small amount of water to make a slightly thicker paste.

4. Add a small amount of salt and pepper and mix well.

5. After adjusting the batter, cut the eggplant into slices.

6. Cover the surface of the eggplant with batter.

7. Pour in the oil, and when it is heated to 70%, use chopsticks to hold the eggplant one by one and put it in.

8. Fry until both sides are golden brown and then take out. Sprinkle salt and pepper on the surface when eating.

The key is that the batter of the eggplant should be thicker, not too thin, and the oil in the oil pan should be more, which is equivalent to putting the eggplant slices wrapped in batter in the oil pan to fry, and the oil pan is on low heat, and the eggplant slices are fried through and floating.

1. Eggplant, also known as "eggplant", also known as "Luosu", is one of the few purple vegetables, and it is also a very common home-cooked vegetable on the table. Some areas of Jiangsu, Zhejiang and Anhui are called Luosu, and Liangguang people are called dwarf melons, which are annual herbaceous plants of the Solanaceae family, and are perennial in the tropics. The fruits are edible and are mostly purple or purple-black in color, but there are also pale green or white varieties, and there are various shapes such as round, oval, and pear-shaped.

2. Eggplant can be eaten with meat and vegetarian food, which can be fried, burned, steamed, boiled, fried, cold dressed, and made into soup. It is best not to peel eggplant, because eggplant skin contains vitamin B, vitamin B and vitamin C are a good pair, vitamin C metabolism needs the support of vitamin B, eating eggplant with skin helps promote the absorption of vitamin C.

3. Eat with bitter gourd, which has the effect of relieving fatigue, clearing the heart and eyes, invigorating qi and strengthening yang, and delaying aging. Eggplant has the effects of relieving pain and activating blood, clearing heat and reducing swelling, relieving pain and diuresis, preventing blood vessel rupture, flattening blood pressure, and relieving coughing blood. The two are eaten together, which is an ideal dish for cardiovascular patients.

Cut the eggplant into thin slices, then sprinkle with salt, put salt according to personal taste, wait for two hours and stir together with white flour and water, let the eggplant slices be covered with flour and then fry it.

Fried eggplant"Prepare the BAI ingredients: make the meat filling with a meat grinder, and then put it in the meat filling.

A little cooking wine, salt, sugar, pepper, chicken essence, five-spice powder, soy sauce, green onion and ginger foam, an egg, a little starch, stir (in one direction) Cut the eggplant well, and the first knife does not cut off.

Adjust the batter: flour, starch, an egg, a little salt and a little water, stir well, not too dry and not too thick, sandwich the meat filling into the eggplant, the meat filling can not be too full otherwise it is easy to leak out, and put it into the hot oil after the batter is evenly drenched. Pay attention to control the oil temperature if it is too high, it is easy to paste the oil at low temperature, and the oil will enter the eggplant and be fried to be greasy.

Whether it's fried eggplant or.

Re-pot meat system, hanging paste is the most important:

Ingredients: starch, water, cooking oil.

Method: Divide the lake first.

Mix the powder and water thoroughly, dry it slightly, and then pour cooking oil into the batter, and mix the batter into a fine line with chopsticks. After the things to be fried, the oil temperature should be hot, about 7-8 percent, the oil temperature is low, the skin is not easy to hard, it is best to fry it twice!

Cooking oil is added to the batter to ensure that the dough is crispy and the surface is shiny.

Teach you a fried eggplant method, which is better than small crispy meat, crispy on the outside and tender on the inside.

Ingredients for fried eggplant (5 servings): 150g eggplant, 8g tempeh (rinse and drain), 6 garlic (chopped), 1 chili pepper (diced), 3 4 tsp shichi powder, 1 4 tsp rock salt, 3 measuring cups of peanut oil + 1 tsp (for popping chili pepper and tempeh).

Ingredients: 170g of frozen beer, 90g of plain flour, 42g of corn starch, 1 1 2 teaspoons of self-rising flour, appropriate amount of pepper, 1 4 teaspoons of rock salt, 2 1 4 tablespoons of oil.

Preparation of fried eggplant:

Cut the eggplant diagonally into thick slices, taking care not to cut too thinly.

Flour, cornstarch and self-rising flour are sieved to avoid the appearance of powder.

Add salt and pepper and mix well.

Let the mixture stand for 10 minutes and allow to ferment.

While you are waiting for the fermentation time, heat the pot, add half a cup of oil and garlic, fry over low heat until golden brown, remove and drain for later use.

Heat the oil over medium heat to 175 to 180 degrees Celsius. Reduce the heat to low and let the eggplant slices dip in the batter and fry the slices in hot oil until the eggplant is golden brown (3-4 minutes).

When the crispy pulp starts to crisp hard, flip and fry the other side, and after frying for 1 minute, flip the eggplant from time to time.

Then turn to high heat and continue to fry for 30-45 seconds to force out the oil, remove the eggplant and drain the oil.

Turn to low heat, add 1 teaspoon of oil, then add salt, tempeh, and chili pepper, stir-fry for 10 seconds until the chili flavor comes out, turn to medium heat, and immediately add eggplant, fried garlic, and seven-flavor powder, and stir-fry for 10 seconds before you can get out of the pot.

If you're worried that the pepper is too spicy, remove half of the pepper seeds.

Chilled beer is used to make a crispy slurry, and the ingredients are soaked before frying, and the finished product will taste crispier and tastier than ordinary batter.