How to make braised eggplant crispy on the outside and tender on the inside, the taste is very good,

Remove the excess water and coat the eggplant with starch, put it in the pot and fry it, add tomato pieces and green peppers and stir-fry together, so that the eggplant is crispy on the outside and tender on the inside, and it will not feel greasy。Braised eggplant is a very classic dish among many home-cooked dishes, plus the eggplant is crispy on the outside and tender on the inside, it must be wrapped in starch and fried, and added tomato and green chili pepper as a neutralization, you will not feel tired at all.

We first cut the eggplant into hob pieces, because the eggplant skin is rich in nutrients, so there is no need to remove the eggplant skin. Add a little salt and marinate for a while, and after 10 minutes we will find that the eggplant is soft and there is water in it. We press out the excess water so that we can avoid splashing oil when frying, evenly coat each eggplant with dry starch, put cooking oil in the pan, and fry the eggplant directly into the pan until golden brown after the oil is hot.

Leave a little oil in the pan and put it inside. Remove the skin of the tomatoes and cut them into large pieces, and cut the green peppers into rings and set aside. Leave a little base oil in the pot, put the minced garlic into the pot and stir-fry until fragrant, add light soy sauce, millet pepper, oyster sauce, sugar, light soy sauce and stir-fry evenly.

Put the chopped tomato and green pepper into the pot and stir-fry, add a little water, because the seasoning already contains a lot of salt, so you can taste the saltiness, feel that the taste is not enough and then add salt appropriately. Put the eggplant in the seasoning and stir-fry evenly, and a delicious braised eggplant is ready. Some people may feel that this method is more greasy, after all, fried dishes will have such a common problem, in fact, the taste will become very refreshing after pairing with tomatoes.

If you are **, then we can put less oil when frying eggplant, the amount of oil is about twice that of fried vegetables, so that the eggplant will not absorb a lot of oil during the cooking process, and it will not feel greasy when eaten, but because it has not been fried, the taste of the braised eggplant made by this method is slightly inferior.

When making it, you need to start the pot to burn the oil, first heat the cooking oil 7, then cut the eggplant into pieces, wrap the starch on it, put it in the oil pan and fry it until it is fine yellow on both sides, and then add water and salt to it, light soy sauce, and stir-fry for 20 minutes.

First of all, the eggplant should be cleaned and cut into strips, then fried in the oil pan, fried until golden on both sides, then take out, flow some bottom oil into the pot, and then put in the dried chili, dried pepper, green pepper and fry the fragrance, add the eggplant, then add some white sugar, oyster sauce soy sauce, stir-fry for about 5 minutes, then add some water, and then simmer over low heat for about 15 minutes, use high heat to reduce the juice, the eggplant will not be greasy.

First of all, you need to peel the braised eggplant, then cut the eggplant into a diamond shape, and then put all the eggplant into the oil pan and fry it, take it out after frying, and then put in some other condiments, and then put in the green pepper, and fry it to get out of the pot.

I'll tell you the simplest, professional chef: first cut the eggplant and beat an egg and mix well, then wrap it in a layer of cornstarch, and then fry it in the oil pan, remember to fry it at high temperature, low temperature frying is not crispy and pour an appropriate amount of oil on the oil absorbing pan, the oil temperature is fifty percent hot into the eggplant strips, fry and shape out, and wait for the oil temperature to rise to sixty percent of the heat and then fry the eggplant strips to re-fry the golden brown and drain the oil for later use.

<> turn off the heat, then pour in the fried eggplant and mix well. Served on a plate, a little sour and a little sweet, and very fragrant, the taste is great, very successful. That was when it was in Venezuela.

One afternoon, my husband went to the market and saw that the eggplants were very fresh, so he bought some and came back. I frowned when I saw it, and complained about my husband. Because eggplant is very oily, and it is easy to turn black, it is not delicious at all.

There have been many people who have tried to make hard-roasted eggplant at home, but the effect is not very satisfactory. Because they have overlooked the more important details. The following chef will share with you the specific details and precautions for making hard-roasted eggplant, the crispy skin first comes from the cornstarch wrap.

Cornstarch is more absorbent than flour and sweet potato starch, so using cornstarch as a coat to fry will make the eggplant strips crispier; Add a little base oil to another pot, add garlic slices, dried chili peppers, Sichuan peppercorns, slowly fry them over low heat until fragrant, then add oyster sauce, light soy sauce, sugar, stir-fry and melt, pour in eggplant, quickly stir-fry evenly, drizzle some balsamic vinegar, and sprinkle white sesame seeds at the same time, quickly stir evenly to get out of the pot!

Light soy sauce, corn flour, pepper, chili powder, add an appropriate amount of salt to mix the soup, slowly pour it into the pot along the edge of the pot and cook for a while. After the raw materials are well proportioned, it is fully carried out. Stir..

The pot should be filled with oil and some coriander, so that the eggplant will be particularly tasty.

Generally, it is best to dry the eggplant in the shade after cutting it, so that it will be more delicious to operate again.

Before you get out of the pot, you have to pour the eggplant into the oil and fry it until it is scorched, and then you can take it out and stir-fry, which tastes very good.

Usually the eggplant is coated in a layer of batter before cooking, and then fried, so that the eggplant is crispy on the outside and tender on the inside, and the taste is particularly good.

My practice at home is to cut the eggplant into diamond-shaped pieces, then grab the appropriate amount of starch, stir well, try to coat each piece with starch, and then sprinkle a little water to grab the starch a second time. Put it in the oil pan and fry it to make it crispy on the outside and tender on the inside.

1. Ingredients: eggplant, green and red peppers, green onions, ginger and garlic, white vinegar, bean paste, salt, light soy sauce, sugar, chicken essence, starch, edible oil.

2. Wash the eggplant with the skin first. After washing, it is best to sprinkle baking soda on the eggplant, stir it and soak for five minutes, so that the eggplant skin will become cleaner, after controlling the moisture, cut the eggplant into a hob shape, put it in a bowl, add some white vinegar and a little salt, stir well, and let it stand for ten minutes.

3. Wash and cut the green and red peppers, cut the green onions, ginger and garlic for later use, wait until the eggplant is pickled, there is already water in the bowl at this time, squeeze out the water of the eggplant by hand, and after the water of the eggplant is completely squeezed out, the eggplant will not absorb oil, and when pickling, add a little white vinegar, which is to prevent the eggplant from blackening.

4. Adjust the braised sauce, add some starch, sugar, light soy sauce, chicken essence and a little bean paste to the bowl, then add some water, stir well, stir-fry for later use.

5. After the pot is heated, pour in an appropriate amount of cooking oil, the amount of oil is not too much, first put the green onion, ginger and garlic into the stir-fry, and then pour the eggplant that squeezes out the water into the pot and stir-fry, fry until the eggplant is soft, pour in the green and red peppers, stir-fry almost, pour the braised juice into the stir-fry until it is thick and the juice can be collected, try to keep the heat when stir-frying, so that the eggplant is fried for as short as possible, the better it tastes, and the eggplant after pickling is easier to cook.

Eggplant is a very common ingredient, it is rich in protein, vitamins, can lower blood pressure and lipids, strengthen the spleen and stomach, and has many benefits for human health. There are countless delicacies made with eggplant, braised eggplant is one of them, it is not only nutritious, delicious, but also affordable, and is a must-have specialty dish in many restaurants and restaurants. Next, I will introduce you to the method of braised eggplant:

Ingredients to prepare: eggplant (long eggplant or round eggplant is acceptable), tomatoes, green peppers, green onions, ginger, garlic, salt, starch, oyster sauce, dark soy sauce and other seasonings (all in moderation).

Specific method: the first step is to clean the eggplant, then cut it into pieces, and then add starch to the eggplant, you can beat an egg, stir well, and make the surface of the eggplant coated with starch; The second step is to heat the oil in the pot, after the oil is hot, put the eggplant into the pot, fry it on low heat until the surface of the eggplant is golden brown, and then remove the eggplant to control the oil; The third step is to cut the cleaned peppers and tomatoes (if you have time, you can blanch the tomatoes with hot water and remove the skin), and chop the green onions, ginger and garlic for later use; The fourth step is to heat oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, then add chili peppers and tomatoes, quickly stir-fry evenly, and fry until the tomatoes are juiced; The fifth step is to put the fried eggplant into the pot, add salt, chicken essence, oyster sauce and other seasonings, stir-fry evenly, then turn off the heat and remove from the pot, so that a nutritious and delicious braised eggplant is ready.

If you want to use simple ingredients to make a delicious meal with both color and flavor, you must pay attention to the tips: first of all, the eggplant must be fresh and tender, no need to peel, the eggplant skin contains a lot of nutrients, do not waste it; Secondly, the eggplant must be fried first, which can make the color more beautiful and the taste more crispy and refreshing. Isn't it very simple?

Even if you're a first-time cooker, it's easy to get started, and as long as you follow this operation, you're sure to make a delicious dish that everyone praises.

Cut the eggplant hob first and add some salt. Squeeze out excess water and place in a starch wrap. Mix the sauce in advance and fry the eggplant until browned on both sides, so that it is very delicious.

First of all, clean the eggplant, cut it into sections, fry it in a pan, and then cook it in the teriyaki sauce to give it a very fragrant taste.

You can fry the eggplant in advance, and when making it, you must pay attention to the method and prepare the braised sauce in advance, so as to ensure the taste of the braised eggplant.

First of all, cut the eggplant into small pieces and then drain and dry, add oil to the pot, when the oil temperature is heated to 5, put the eggplant into the pot and fry it until it is knocked up, and then pour the oil in the pot into other containers, add the appropriate amount of grease in the pot, add green onions, ginger and garlic and stir-fry, add tomatoes, add burned eggplant, add an appropriate amount of salt, oyster sauce, chicken essence and monosodium glutamate, and fry for another 5 minutes to get out of the pot.

A home version of roasted eggplant with red sausage.

A detailed explanation of the braised eggplant method.

Braised eggplant, simple and delicious.