How to fry eggplant best, how to make fried eggplant delicious?

Ingredients: eggplant, green and red peppers, coriander, green onion and garlic, conditioning: salt, sugar, oil, sugar, balsamic vinegar, taste, starch, sesame.

1. Remove the eggplant and remove the bottom first. Cut into small pieces, thick slices, and strips. Cut everything and put it in a basin and pour water to clean.

2. Wash the green and red peppers and remove them. This small section is enough, cut into strips.

3. Cut the dried chili pepper into sections, chop the garlic into minced pieces, and cut the green onion into chopped green onions.

4. Put the coriander with green and red peppers.

5. Mix the juice in advance, so it will be more convenient when the time comes. Half a spoon of oil, two spoons of soy sauce, three spoons of balsamic vinegar, one spoonful of sugar, and a pinch of salt and stir well.

6. Pour out the water of the eggplant, put two tablespoons of starch, and grasp it well with your hands. Just grab it like this, it looks a little wet.

7. Pour oil into the pot and fry the eggplant at a higher temperature so that the eggplant will not absorb oil.

8. Put in a strip to try, bubble, and float. Add the eggplant and fry it until it is ready, do not move, fry it first and then stir.

9. Fry and take out, heat the oil again, and fry the eggplant again, so that the eggplant is crispy and not soft, and remove the oil.

10. Put a little oil in the pot, first add Sichuan pepper and dried chili pepper and fry until fragrant, then add green onion and garlic, and pour in the prepared juice. Tighten until viscous.

11. Add coriander, green and red peppers, sprinkle in a little sesame seeds, turn on low heat and stir well.

12. Put it on a plate

Fried eggplant clip Ingredients: eggplant, flour, baking soda, winter bamboo shoots, daylily, Taiwan mushroom, carrot Accessories: salt, ginger, pepper salt, sesame oil, edible oil, starch Method:

1.Wash the eggplant and cut it into "double fly" slices (one knife does not cut off, one knife cuts); 2.Wash and chop the carrots, winter bamboo shoots, daylily, Taiwan mushrooms and ginger into minced pieces, put them in a utensil, add salt and sesame oil and mix well to form a filling, and then put the filling into an eggplant clip for later use; 3.

Pour flour, starch and baking soda into the water to make a batter, and dip the eggplant clips into the batter one by one; 4.When the oil is hot, put the eggplant clips into the pot one by one and fry them until golden brown, put them on a plate, dip them in pepper and salt. Features:

Crispy on the outside and tender on the inside, crispy and delicious. Ingredients for the crispy fried eggplant clip: Ingredients:

Eggplant, 600 grams Accessories: 100 grams of shrimp, 75 grams of pork (fat), 25 grams of wheat flour, 100 grams of millet flour, 25 grams of baking powder, 400 grams of dace, Seasoning: 150 grams of lard (refined) How to make a crispy fried eggplant clip:

1.First, put the flour, rice flour and baking powder together; 2.Pour in a little water, open into a thick slurry and let it ferment; 3.

Peel off the eggplant skin in the "interflower" style, soak it in clean water for a while, and cut it obliquely into two pieces of "clip" shape; 4.Dace loin chopped into minced meat; 5.The shrimp meat is pressed with a knife, and the fat meat is finely chopped; 6.

Mix the dace, shrimp and fatty meat together, and mix them with an appropriate amount of salt, sugar, starch, etc. to form a gelatin; 7.Take this fish gelatin, stuff it into each eggplant clip in an appropriate amount, and dip it in the fermented slurry after it is completely brewed; 8.Put it in a pan of simmering oil, fry it until golden brown, remove it, and dip it in mustard sauce when eating.

Tips for making crispy fried eggplant clips: This product has a frying process, and you need to prepare about 1000 grams of lard. Eggplant Clip 1

Meat filling, add soy sauce, sesame oil, salt and green onion and ginger, stir well, beat in an egg, and stir well. 2.Slice the eggplant and stuff the meat, don't cut off the eggplant slices.

3.Crispy batter, half flour and half starch, add water and 3 egg whites, baking powder, oil, salt and into a paste. 4.

Fry in oil until golden brown. Eggplant clamp preparation 1 spice filling, the same as dumpling filling 2 eggplant slices one centimeter thick. Then cut this slice flat in the middle and divide it into two slices, but don't cut it, just like the book two pages of 3 batter It's very simple, add water and add noodles that are almost half thick, you can beat a few eggs to make 1 Add the filling to the slice and wait for it to be used 2 hot oil 3 After the oil boils, dip the filled slices into the batter and put it in the oil pan, you can put more than one at a time Fry it until golden brown and you can get out of the pot It's delicious.

Summary. Hello, kiss <>

Oil, how to make fried eggplant delicious:1 8 Prepare the ingredients2 8 Slice the eggplant3 8 Prepare two eggs and beat them4 8 Add flour, water and appropriate amount of salt and stir well5 8 Add the eggplant slices to the batter several times6 8 Add oil to the pot and heat! Put in the eggplant and fry it over high heat7 8 Fry until golden brown on both sides8 8 Remove from the pan and serve!

Mix a bowl of garlic juice and eat it very fragrant. <>

How do you make fried eggplant delicious?

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How to make the fried eggplant by hand in Tonghao: 1 8 Prepare the ingredients2 8 Slice the eggplant 3 8 Prepare two eggs and beat them 4 8 Add flour, water and an appropriate amount of salt and stir well5 8 Add the eggplant slices to the batter several times6 8 Add oil to the pot and heat up! Put in the eggplant and fry it over high heat7 8 Fry until golden brown on both sides8 8 Remove from the pan and serve!

Mix a bowl of garlic juice and eat it very fragrant. <>

There are various ways to prepare eggplant, eggplant and oil are a special good pairing, oiled eggplant is bright color, soft taste, very delicious. <>

Deep-fried eggplant is delicious, many people mistakenly think that eggplant is very absorbent, but in fact, in the early stage of cooking, it is shredded to absorb the oil, and it will spit out after stir-frying for a while. After the fried eggplant is wrapped in batter, the eggplant itself does not have any oil, but the fried eggplant has a good texture and is soft. My mom is the best at making fried eggplants, because my brother and I didn't like to eat eggplants when we were young, and my mother used the fried method to cook eggplants, which made my brother and I like to eat them.

There are two types of fried eggplant, one is eggplant and the other is eggplant box with meat filling.

Method: Wash and drain the eggplant, cut it into hob pieces and put them in a large bowl, add an appropriate amount of salt, ginger powder and pepper and stir well, then add an appropriate amount of flour, eggs and water and stir into a paste, so that the eggplant pieces can be coated with batter. Pour more oil into the pot, when the oil temperature is heated to seven layers, put in the eggplant pieces, fry slowly over low heat and float up with medium and high heat, fry until the surface is golden and then control the oil and remove it.

Method: Chop the lean meat into minced meat, add salt, cooking wine, light soy sauce, sugar, minced ginger and chopped green onion, stir well and marinate for a while. In a small bowl, pour in an appropriate amount of flour, starch, eggs and water, and stir well.

Drain the eggplant, remove the head and tail, and cut into pieces. Fill the middle of each eggplant with a knife with an appropriate amount of meat filling, heat oil in the pot, and when the oil temperature is seven layers hot, put the eggplant filled with meat filling into the batter and roll it, then put it in the oil pan, fry it slowly over low heat, and fry it until golden brown.

If you like the crispy texture, you can fry it again, and the fried eggplant can be eaten directly, or you can boil some sweet and sour sauce in the pot, stir-fry the fried eggplant again, put it on a plate and eat, and you can also adjust a bowl of sauce to dip it in.

Deep-fried eggplant.

Then first dry the water, then coat it with a layer of cornstarch before frying.

Preparation of fried eggplant.

1. Cut the eggplant horizontally into slices and break it once with two knives; After the pork is chopped into a filling, add chopped green onion, minced ginger, cooking wine, salt, light soy sauce, monosodium glutamate and sesame oil and mix well;

2. Mix flour and eggs into a hanging batter and let stand for 5 minutes; Stuff a layer of mince between two slices of eggplant;

3. Relax the oil in a saucepan and heat; Dip the eggplant with stuffed meat in the batter, put it in a hot oil pan, and fry it over medium heat;

4. Fry on both sides until golden brown, remove the oil, and put it on a plate.

Ingredients: 1 eggplant, 100g pork, 1 egg.

Excipients: appropriate amount of green onion and ginger, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking wine, appropriate amount of dry starch, appropriate amount of beer, appropriate amount of soy sauce, appropriate amount of flour, appropriate amount of Thai sweet and spicy sauce.

1. Eggplant box material.

2. Thai sweet and spicy sauce.

3. Wash the eggplant and cut it into an eggplant box with a top knife: don't cut off the first knife, cut off the second knife.

4. Add a little salt to the wheel and marinate the eggplant box for about 5 minutes.

5. Chop the pork, add soy sauce, cooking wine, salt, green onion and ginger, 1 teaspoon of dry starch and 1 teaspoon of water.

6. Stir well in the same direction to form an eggplant box filling.

7. Take the same amount of flour and dry starch, add eggs, a little salt, and an appropriate amount of beer (water is also OK), mix into crispy fried paste, and let stand for a while.

8. Put the minced meat into the eggplant box.

9. Evenly coat the filled eggplant box with a layer of dry flour.

10. Then evenly cover with crispy fried paste.

11. Into. 5 or 6 percent hot oil pan, fry over low heat.

12. After the fried eggplant box is cooked thoroughly, and after both sides are set, remove it.

13. Continue to heat the oil in the pan until.

When the seventh or eighth layer is hot, fry the fried eggplant box and fry it until both sides are golden and crispy.

14. Remove and control the oil.

15. Arrange and drizzle with Thai sweet and spicy sauce.

How to prepare the batter of fried eggplant:

1. According to the ratio of wheat flour: tapioca starch = 3:1, I generally use 3 fried spoons of wheat flour, 1 fried spoon of tapioca starch, and a little light soy sauce.

2. Then release the water little by little and mix continuously until the fluidity of the batter is stagnant.

3. Lift the wooden chopsticks and the batter will gradually flow down, and the batter flowing into the batter bowl will leave marks and will fade after a while, which is the batter.

space fried eggplant with wheat flour or tapioca starch:

The fried eggplant should be coated in flour and fried, which is tapioca starch, and it can be fried immediately.

It is also said that wheat flour, water and a little salt are mixed into a thick batter and fried, which is not the case. Dry starch frying is appropriate, and there are also fried powders. The surface of the restaurant's roasted eggplant and green beans is all hard.

It's fried powder, the color is also beautiful, and it's hard and crispy to eat.

How to make a fried eggplant box delicious:

Ingredients: long eggplant, vermicelli, shiitake mushrooms, carrots, xianglai, an egg, wheat flour, cooking oil.

Condiments: salt, ginger foam, chopped green onion, black pepper, light soy sauce, sesame oil.

Space method: 1. First of all, do a good job of the filling to be sandwiched into the eggplant box: boil the vermicelli, clean the mushrooms and squeeze out the water, clean the carrots and fragrant dishes, chop them separately, and put them in the utensils. Add an appropriate amount of minced ginger and garlic, salt, black pepper, light soy sauce, and finally add a small amount of sesame oil and stir well.

2. Add an appropriate amount of cold water to wheat flour and mix with raw eggs to make a batter.

3. Remove the stems of green beans and cut them into slices half a centimeter thick, and then cut them from the middle, but they do not have to be disconnected.

4. Sandwich the mixed stuffing into the eggplant opera.

5. Add a layer of bulgur flour on the surface of the eggplant box with filling, and then put it into the prepared batter to make the surface layer evenly hung with batter.

6. Pour vegetable oil into the pot and boil until it is six or seven hot, put it into the eggplant box one by one, and fry it until it is orange on both sides.

Characteristics: crispy on the outside and tender on the inside, delicious and delicious.

When frying eggplant boxes, some people use starch, some people use flour, chef: neither is right, teach you the right way:

Autumn is the harvest season, melons, fruits and vegetables are hanging on the branches, and the favorite food of rural people is eggplant, why?

Because there are many eggplants in autumn and cheap, 1 yuan can buy several, rural eggplants are worthless, and you can't eat them at home. This is the traditional delicacy: fried eggplant boxes.

There are skills in fried eggplant boxes to be delicious, you can't fry them directly, you have to do these steps first, let's share the specific methods: wash the eggplant, if you pay attention to the skin, and then cut it like this, don't break it in the middle, break it every 2 pieces, pork belly, cooking wine, taste very fresh, peanut oil, salt, oyster sauce, green onion and ginger, stir evenly and set aside, when frying the eggplant box, some people use starch, some people use flour, chef: it's not right, teach you the right way, take 3 male eggs and beat them, add five-spice powder, salt, stir well, Add an appropriate amount of flour, a spoonful of starch, the effect of starch is to taste crispy, make an egg batter, this batter must stand for 10 minutes, so that the batter is even, in order to hang the batter thin and even, good-looking and delicious, take some meat filling, add to the eggplant, put it in the plate for later use, and then wrap it in egg liquid, the oil temperature is 6 into the heat, put into the eggplant, fry until it is white and float up, change it to a high fire, wait for the oil temperature to rise to 8 into the heat, put it into the eggplant box again, re-fry it twice, fry it until golden and crispy, and take it out, the time is not long, about 30 seconds to get out of the pot.

The effect of the second re-frying is more crispy, and it is not greasy, because the eggplant is fried for the first time and scrapes more oil, and the taste will be very greasy.

Such a simple and delicious fried eggplant box is ready, it is a delicious meal in the countryside, the guests come to the family to serve a plate, more enjoyable than eating dumplings, fresh and fragrant not greasy, appetizing rice, with cornmeal porridge is more delicious. Do you like to eat fried eggplant boxes? My family loves it.

To summarize the main points about the fried eggplant box:

First, the eggplant cannot be fried directly in the pot, but should be evenly coated with egg batter before frying, so that the eggplant is not greasy.

The second point: the fried eggplant box should be re-fried twice, because the fried food is generally more greasy, and if you want to relieve greasy, you need to re-fry it twice, and the crispy and greasy will be removed, which is particularly effective.