The home cooked method of deep frying eggplant, the home style method of deep frying eggplant pieces

The steps to make fried eggplant are as follows:1. Finely chop the coriander for later use, cut the eggplant into pieces, add an appropriate amount of salt, marinate for 30 minutes, and control the water out of the pickled eggplant.

2. Add the appropriate starch and thirteen spices to the marinated eggplant, then add an egg and stir evenly.

3. Put an appropriate amount of oil in the pot, put the eggplant into the pot and fry it over medium heat until golden brown and remove it. Finally, sprinkle in the coriander.

Method: Wash and drain the eggplant, cut it into hob pieces, put it in a large bowl, add an appropriate amount of salt, ginger powder and pepper, stir well, then add an appropriate amount of flour, eggs and water, stir into a paste, and coat the eggplant pieces in batter. Pour more oil into the pan.

When the oil temperature is hot on the seventh floor, put the eggplant cubes in it. After frying slowly over low heat, change to medium heat and fry until the surface is golden brown, and then control the oil and remove it.

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

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

Home-cooked recipe for fried eggplant chunks:Ingredients: 200g eggplant.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blended oil.

Steps: 1. Wash and cut the eggplant into cubes.

2. Cut the coriander into sections and slice the garlic.

3. Cut the coriander into sections and slice the garlic.

4. Sprinkle the starch in the eggplant and grasp it well with your hands to make the eggplant covered with starch.

5. When the oil in the pan is hot, add the eggplant cubes.

6. Fry until the surface is golden brown, remove and set aside.

7. In another pot, add green onions and ginger to stir-fry after the oil is hot.

8. Put an appropriate amount of flavor and stir-fry until fragrant.

9. Put the fried eggplant pieces and stir-fry, add an appropriate amount of salt to taste.

10. Stir-fry evenly and stir-fry the chili cubes.

11. Add garlic slices and coriander segments, stir-fry a few times, and you're done.

12. The finished product is as follows.

The home-cooked recipe for frying eggplant chunks is as follows:

Ingredients: eggplant, plain flour, cornstarch, salt, water, white vinegar, cooking oil.

Specific method: 1. Prepare a few washed eggplants first, break off the stems of the eggplants one by one, and then use a paring knife to peel off the skin of the eggplant, because after the skin of the eggplant is peeled off, it is easy to hang the paste, so that the fried eggplant will be crispy on the outside and soft on the inside.

2. Peel the eggplant and cut it vertically into strips, and then cut all the eggplant into hob pieces.

3. Prepare a basin of cold water, add some vinegar to the basin, and then put the cut eggplant into a basin of cold water to soak for a while, which can prevent the eggplant from oxidizing and turning black.

4. Mix a batter, add a cup of flour to the basin, then add a cup of cornstarch, add salt to taste, add a spoonful of monosodium glutamate, then add a small amount of water into it, stir it evenly with chopsticks, if it feels thin during the stirring, you can add some flour into it, stir it evenly and delicately, stir the batter to be slightly thicker than the yogurt, and finally add some vinegar to the basin and stir evenly.

5. Then dry the eggplant with both hands, put it in the batter basin, and stir well with chopsticks to evenly coat the eggplant.

6. Next, prepare to fry in the oil pan, pour more oil into the pot, turn to medium heat after the oil is hot, and then put the eggplants with paste one by one into the oil pan to fry, the eggplant will be fried as soon as it is put into the oil pot, and after the eggplant is fried to the shape, then stir and stir with chopsticks, so that these eggplants can be evenly heated, and the eggplant can be fried until the color is golden.

Precautions. Take out the eggplant and drain the oil, there are many ways to eat the fried eggplant, you can sprinkle a little pepper and salt, tomato sauce and eat it directly, you can fry sweet and sour sauce to make sweet and sour eggplant, you can also make braised eggplant, it will be very easy to taste, and the fried eggplant is not greasy, the taste is particularly fragrant and tender.

As long as you keep in mind that fried eggplant must be soaked in salted water before frying, and then coated with batter and glued with fried powder, which is the key first step to ensure that the fried eggplant is golden in color and absorbs less oil. Secondly, fried eggplants must be fried over medium heat.

Home-cooked recipe for fried eggplant chunks:Ingredients: 2 eggplants, 80 grams of flour, 1 egg, 40g of starch 5 grams, 10 grams of Sichuan pepper powder, 15 grams of salt, two bags of tomato paste.

Steps: 1. Slice the washed eggplant and cut it into cubes.

2. Pour starch, flour, peppercorns, salt, eggs into a bowl, a small spoon of salt is enough. Stir with water.

3. Drain the eggplant.

4. Hang the slurry and prepare for frying.

5. Heat the oil pan over high heat and turn to low heat to prepare for frying.

6. Re-frying twice can blow up excess oil.

7. Finished product.

Today, there are guests at home, and my mother will use eggplant to make a delicacy, which is very delicious to entertain the guests. 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.

If you want it to be delicious, you need to fry it twice, first in oil, and then in tomato sauce and then fry it.

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.

When making fried tomato juice yourself, you can wrap the eggplant in flour and fry it, which is more delicious.

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.

Ingredients: 200g eggplant. Excipients: appropriate amount of salt, appropriate amount of blending oil, appropriate amount of flour, 1 egg.

Steps: 1. Wash the eggplant and cut it into evenly thick slices.

2. Add an appropriate amount of salt to the flour and put in water and eggs to make a paste.

3. Put the eggplant in the batter.

4. Heat oil in a pan and add the eggplant.

5. Fry both sides golden and remove them.

6. Control the dry oil and put it on the plate.

The home-cooked recipe for deep-fried eggplant is as follows:Tools Ingredients: fried eggplant, bowl, water, eggplant, pot, oil.

1. Pour the flour, minced ginger, chopped green onion and salt into a larger bowl, then slowly add water, don't add water too quickly, slowly add it several times, stir while adding water, and mix into a batter.

2. Cut the eggplant into round slices for later use.

3. Wait for the oil to heat up, put the eggplant into the batter and roll it a few more times, and all of them are covered with batter.

4. Put it in the oil pan, this time it should be changed to low heat, if the fire is too large, the outside of the eggplant is golden, but the inside is not cooked, so the whole process of frying is low heat and slow frying.

5. After all the frying is ready to shout, change the heat, heat the oil temperature to ten percent hot, and then put the fried eggplant just now into the oil pan and fry it again, turn it a few more times after getting out of the pot, about 15 seconds is enough, and finally it can be out of the pot.