When making roasted eggplant, how to deal with the eggplant after it is crispy on the outside and te

Roast eggplant, don't use the old way, teach you the tricks of two chefs.

When it comes to delicious grilled eggplant, it is a delicacy that we often eat. Eggplant is nutritious and has a fragrant and soft taste, so grilled eggplant is also a delicacy that we often serve on the table. However, there is something special about making a delicious roasted eggplant.

In general, we may have mastered various methods and techniques for cooking eggplant, but in reality, to make an authentic eggplant, we need to master two major knacks. When I happened to talk to a friend's relative, the chef said that there are many ways to make eggplant, and the best way to make eggplant should be crispy on the outside and soft on the inside, without too greasy taste. Eating eggplant this way makes it feel fresh and tender, but it doesn't taste too greasy.

So let's talk about the two tips that the chef told us so that the grilled eggplant tastes better.

Roast eggplant, don't use the old way, teach you two chefs, the trick is soft on the outside and rigid on the inside, and the method of burning eggplant is crispy on the outside but soft on the inside, but not greasy.

Ingredients: two eggplants, one green pepper.

Excipients: starch, onion, garlic, soy sauce, white vinegar, sugar, edible oil.

Start making fresh and delicious grilled eggplant

1.First, we wash the eggplant and then peel it off. After we cut the centimeters of eggplant into slices, we can make the eggplant into triangles.

2.Wash the green peppers, green onions, and garlic, then slice the green peppers, and then make the green onions and garlic into chopped green onions.

3.After the cut eggplant, add water first, then add a little starch, then we stir the starch and eggplant slices well.

4.Let's make the sauce for the grilled eggplant first, put a little water in the bowl first, and add a little soy sauce.

5.Place a little white vinegar in a bowl. If we want it to be sweet and sour, grilled eggplant will taste better. In addition, we need to put a little starch in it, so that the roasted eggplant is delicious and the soup is sticky.

6.Add an appropriate amount of cooking oil to the pot first. After we pour all the eggplant slices, the eggplant slices can be quickly shaped and cooked, so that the fried eggplant slices are crispy on the outside and do not absorb oil.

7.To fry the eggplant, we need to drain the cooking oil. After standing for a while, we can take the following steps.

We can see that the eggplant does not leave much oil, so the grilled eggplant will not be greasy when stir-frying the seasoning. Roast eggplant, don't use the old way anymore, teach you the chef's two tricks, soft on the outside and rigid on the inside.

8.Put a little cooking oil in a pan. We add chopped green onions and minced garlic and stir-fry. We put the boiled juice. Roast eggplant, don't use the old way anymore, teach you the chef's two tricks, soft on the outside and rigid on the inside.

9.After cooking to a little thickening, we put the fried eggplant in it. After a quick stir-frying, the eggplant can be colored. At this time, we add the green peppers and fry them until they are edged so that they are ready to be cooked.

Summary.

Detailed steps on how to burn eggplant.

1.Wash and cut the eggplant into 3 cm thick pieces, cutting each side into 3 cm wide strips until it is full, and the diagonal blade is 1 cm thick spatula.

2.Mix soy sauce, monosodium glutamate, refined salt, green onion, ginger, minced garlic, water starch and 100 grams of water into a sauce.

3.Put the wok on the hot fire, put in the oil, and put the eggplant to dry fry when it is hot, turn it with a hand spoon frequently, and remove it when the dough is burnt, and control the oil.

4.Pour out the oil in the pot, leave a little base oil, heat it on the fire, put in the garlic slices to fry the yellow, wait for the fragrance, pour in the sauce and eggplant slices and burn them together, stir evenly, and the juice is thickened.

To make eggplant crispy on the outside and tender on the inside, it must be fried first, and it is fried in batter.

Put an egg in the cut eggplant and grasp it well, then sprinkle a little salt and starch to grasp well, not too much salt, a little bit is enough.

Then fry in the oil pan The key to frying eggplant is to look at the heat The oil temperature must be high The oil temperature is low when the oil temperature is seven or eight hot, and the eggplant will invade the oil, and the fried eggplant is soft.

Let it sit for a few minutes after frying. The skin of the eggplant will be very crispy if it is slightly cool, and at this time, you can first stir-fry the prepared ingredients, sweet and sour.

Sauce roast or something depends on your own taste After stir-frying the condiments, add the eggplant, stir-fry a few times, and the juice will hang on the eggplant and start the pot. Don't take too long, or you'll soften again.

Cut the eggplant into eggplant pieces of uniform size, mix them into a paste with starch and flour and water, dip the eggplant pieces in starch, put them in the oil pan and fry them until golden brown, and then go back to the pot to fry them again after all the eggplants have passed the oil, then adjust the juice according to personal taste, pour in the eggplant, stir-fry twice and you can get out of the pot.

If you want the eggplant to make the taste of crispy on the outside and tender on the inside, we must fry it first, only the fried eggplant can be particularly tender, and it can't be too much in the process of frying. Then the heat must be large, not too small, which will affect the taste.

Before the eggplant is burned, it is first cooked with oil, so that the eggplant will be crispy on the outside and tender on the inside, and the skin will not be tough and bitter after all.

Peel the eggplant and cut it into long strips or diamond-shaped pieces, soak it in salted water, take it out to dry, mix with a little flour and starch, and fry it in an oil pan, so that the eggplant will be very crispy.

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.

Mix the starch and water thoroughly, which can be slightly dry, and then pour cooking oil into the batter, and mix the batter to form 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! Forgot to take a picture and put the flour.

Put the starch and baking powder together in a bowl, add a little salt, mix it with water to make a paste, let it stand for 10 minutes, put half a spoon of cooking oil in the still batter and stir well.

Use a bowl, take an appropriate amount of starch, add an appropriate amount of water, mix well with an egg liquid, slightly viscous, add a little cooking oil to the batter and mix thoroughly, and the batter can be picked up with chopsticks. Ditch soup, another pot, add a little oil, put the chopped green onion and minced garlic, stir-fry until fragrant, put in a spoonful of light soy sauce and tomato paste, add some water, after boiling, add monosodium glutamate, put the eggplant that has just drained the oil into the soup and stir-fry twice to put the flour. Put the starch and baking powder together in a bowl, add a little salt, mix it with water to make a paste, let it stand for 10 minutes, put half a spoon of cooking oil in the still batter and stir well.

Mix the batter so that you can pick it up with chopsticks and form a thin line. 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! The next step is to boil the sweet and sour sauce, put the sauce into the pot and add an appropriate amount of water to boil, adjust the saltiness and thicken, and pour the sauce on the eggplant.

The color of the ketchup and sweet chili sauce is very beautiful.

The crispy skin of the crispy eggplant is actually a layer of batter hanging on the surface of the eggplant, which is fried to harden and at the same time the color turns an attractive golden yellow, which forms the so-called crispy crust. Usually the crispy skin has to be fried twice, first fried at medium temperature, and then fried hard and yellow with high temperature, thirteen spices, salt and pepper powder mixed well, the appearance of the eggplant will be slightly moist, then a layer of dry starch is evenly glued on the surface of the eggplant, and the oil can be fried in the pot after 7 heat. Fry until browned, and the surface can be charred with 500g eggplant, 100g flour, appropriate amount of oil, appropriate amount of salt, 1 egg, appropriate amount of carrot, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of tomato paste.

We first cut the eggplant into hob pieces, then coated it with a layer of starch, put it in an oil pan to fry it and remove it, and then heat the oil in the pan to make it, so that the eggplant will really be crispy on the outside.

I think when you make braised eggplant at home, if you want it to be crispy on the outside, you can braise the eggplant first and then put it in the pan and fry it for a while.

First of all, the reason for making home-cooked eggplant to make the skin crispy is on the hanging batter, add flour eggs and starch water, stir well, and then heat well.

When it comes to roasted eggplant, which is full of color and flavor, this is also a delicious and delicious dish that people often eat, and the eggplant is full of nutrients and tastes very fragrant and soft, so roasted eggplant is also a delicious dish that everyone often serves. But to make a delicious roasted eggplant, in fact, there are some requirements, usually everyone is likely to grasp a variety of methods and methods to make roasted eggplant, but in fact, to make pure eggplant also need to grasp 2 small tricks.

【Ingredients】2 eggplants, 1 chili. A small amount of starch, a little green onion, appropriate garlic, appropriate light soy sauce, a small amount of white rice vinegar, a little white sugar, and vegetable oil. Let's clean up the eggplant, then remove the skin of the eggplant, and after everyone cuts the eggplant slices, make the eggplant into triangular pieces.

Clean up the chili, shallots and garlic, then cut the chili peppers into slices, and then make the shallots and garlic into onion powder and garlic puree. Put the cut eggplant in water first, then put a little starch, and then everyone mix the starch and eggplant pieces and dip them well. First of all, make the sauce of the roasted eggplant, put a little cold water in the bowl first, and add a little light soy sauce.

Put a little white vinegar in the bowl, we need to make a sweet and sour taste, and the roasted eggplant flavor will be better. In addition, we need to put a little starch in it, so that the roasted eggplant will taste flavorful and the sauce will be very thick. Add appropriate vegetable oil to the pot first, and after everyone pours all the eggplant pieces in, the eggplant pieces can be formed and cooked in a short time, so that the surface of the fried eggplant pieces is crispy and does not remove the oil.

We have to drain the vegetable oil for the fried eggplant, and then complete the following process after a period of time, we can see that the eggplant is not easy to leave a lot of oil, so that the fried eggplant will not be greasy in the case of fried condiments. Put a little vegetable oil in the pot, put the green onion powder and garlic paste into it and stir-fry, and put the enhanced sauce. When it is slightly viscous, everyone puts the fried eggplant in it.

After a quick stir-fry, you can do a good job of coloring the eggplant, at this moment everyone put the chili pepper in it, stir-fry until the edge of the chili pepper is slightly softer, then you can do a good job of roasting the eggplant.

The eggplant should be cleaned first, add some oil to the oil pan when the oil temperature is 6 hot, put the eggplant in the pot and fry it until it is golden brown on the outside, and then take it out.

I think that when you want to make home-cooked eggplant, if you want to make it crispy, you should first fry the eggplant when you make it, so that it looks crispy and crispy, and the eggplant taste is very good.