Why is the roasted eggplant I made very soft and not delicious?

1. One pound of eggplant, cut the hob pieces, mix well with a spoonful of salt and marinate for 20 minutes.

2. Two tablespoons of cooking wine.

3. Octagonal (big material) two roses.

4. Three green onions, finely chopped.

5. Three cloves of garlic, sliced.

6. Two sprigs of coriander, finely chopped.

7. Put a spoonful of watercress, a tablespoon of soy sauce, a tablespoon of sugar, and a tablespoon of chicken essence in the same bowl.

8. Add a tablespoon of starch and water to make a sauce.

Method: 1. Squeeze the marinated eggplant pieces out of the water.

2. Put oil in the pot and boil until it is hot, pour in the eggplant pieces and stir-fry until it is yellow.

3. Wash the pot, put a small amount of oil, and when it is hot, put the chopped green onions, garlic slices, and star anise into the stir-fry to make a fragrant fragrance, pour in the eggplant pieces and stir-fry.

4. When the eggplant pieces are fried until soft and cooked, add cooking wine, all the seasonings in the bean paste bowl, half a cup of soup or water to boil and thicken.

5. Sprinkle in the coriander.

After shoveling well, remove from the pot and serve on a plate.

Roasted eggplant.

Dish name] Grilled eggplant.

Cuisine】 Zhejiang cuisine [Features] Suitable for rice.

Ingredients: 1 eggplant, 1 tomato, 1 green onion, 2 cloves of garlic, 1 piece of ginger, egg flour, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper, sugar.

Production process] cut the eggplant into hob pieces, cut the tomatoes into pieces, cut the green onion into shreds, cut the ginger into shreds, pat the garlic with a knife (known as rotten garlic in the industry), add half a catty of oil to the pot and heat it, and fry the eggplant paste (half an egg, and the powder is mixed into a paste in three or two) and fry it until golden brown. Remove and pour out the remaining oil, leave a little oil in the pot, add the green onion and ginger shreds, rotten garlic and stir-fry the pot (stir-fry the fragrance) and add the eggplant, add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, and add half a bowl of water and tomato pieces. Burn it thoroughly.

Nutritional value: Eggplant - Eggplant has been cultivated in our country for 2,000 years. Eggplant is a herbaceous plant with berries as its product, and is the fruit of the Solanaceae plant Eggplant, which is one of the bulk vegetables often eaten in summer and autumn.

Burning eggplant needs to be stir-fried, and you haven't mastered the heat well.

Just fry it in oil.

Cut the eggplant and put it in salt for about 20 minutes, the salt is the normal cooking amount do not put hard, it will be salty. Pickling avoids oxidation and kills the moisture of the eggplant. So it doesn't have to be fried to be delicious.

This is the key to making minced eggplant without oil. Wash the pickled eggplant and squeeze out the water. If you don't rinse, it will be salty.

Pork, chili, garlic, chopped green onion. Pork can be sliced at home, but I usually slice it. Heat a wok and add oil and sauté in the usual amount.

When the oil is hot, put the eggplant down and fry it slowly, or simmer for a while. The main idea is to fry the eggplants slowly and let them dry so that they look soft and airy.

Add a little base oil to another pot, add garlic slices, dried chili peppers, Sichuan peppercorns, stir-fry them slowly over low heat until fragrant, then add oyster sauce, light soy sauce and sugar.

Stir-fry until melted, pour in the eggplant, stir-fry quickly and evenly, and drizzle with balsamic vinegar.

Sprinkle with white sesame seeds at the same time.

Stir well and you're ready to go! Just add more water. After the crispy paste is made, the eggplant is coated in a layer of crispy paste, and then fried in oil at about 180 degrees until it is crispy.

The most common dish, the fried eggplant box, is made in this way, and the finished product is crispy and delicious.

It's a home-cooked meal, but it's a little better than a home-cooked dish - crispy fish-flavored eggplant. The so-called crispy crust has a crunchy shell on the outside when bitten, and a soft eggplant on the inside. How to make a crispy fish-flavored eggplant comparable to a restaurant, the secret is the following three points:

At this time, put in, minced red pepper, chopped green onion, minced ginger, minced garlic, continue to add chili paste, sesame oil.

Oyster sauce, light soy sauce, stir-fry for about 3 minutes, at this time, pour the fried hot oil sauce on the eggplant on the plate to fry the eggplant, the flavor is fragrant, and the surface is coated with egg flour and breadcrumbs.

The taste is fragrant and crispy, is it really that delicious? Now let's show you how to make it, taste it, then let's act quickly! In doing so, the eggplant is crispy and fragrant.

One of the better dishes sold in our store is the dish "Flavored Crispy Tomato", if you want to make the eggplant crispy, the most important thing is the special powder for eggplant!

Oxidation can be avoided by salting.

I also like to eat eggplant very much, but this is the first time I've heard of this kind of roasted eggplant, so I should study it carefully.

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.

Cut strips and fry them in an oil pan until the surface is yellow, pick up the oil, and then stuffy it will be fragrant, soft and smooth, and also fast.

Put more oil and fry it slowly, until it becomes soft, if you don't have enough oil, it will easily change color and taste bad.

Braised eggplant.

Ingredients】 500 grams of eggplant, 50 grams of minced meat, 2 cloves of garlic, 2 slices of ginger, 1 green onion and 1 red pepper Seasoning Ingredient A: 1 tablespoon bean paste Ingredient B: 1/2 teaspoon salt and sugar, 1 teaspoon soy sauce Ingredient C: 1/2 teaspoon sesame oil 【

Practice] 1Wash all the ingredients except for the meat filling; Remove the head and tail of the eggplant and cut into 3 cm long sections; Ginger and garlic peeled and finely chopped; Cut green onions; Thinly slice the red peppers. 2.

Heat 1 cup of oil in a pan, add the eggplant and fry until soft, remove it. 3.Heat 1 tablespoon of oil in a pot, add ingredient A, ginger, garlic and green onion and stir-fry until fragrant, add meat filling and stir-fry, then add ingredient B and eggplant and stir-fry well, add red pepper flakes and drizzle with ingredient C before serving.

Tips】 The eggplant itself is light and tasteless, and it is easy to absorb the flavor of sauce and spices, so you can fry it slightly before cooking to avoid turning yellow.

Salt the eggplant for 30 minutes before cooking it to make the eggplant soft. Here's how:

The specific method is as follows: 2 long eggplants, appropriate amount of tomatoes, appropriate amount of white vinegar, appropriate amount of sugar, appropriate amount of cooking oil, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of chives.

1. The first step is to cut the eggplant and set it aside for later use.

2. Add salt and mix well and let stand for 30 minutes.

3. Use a fruit knife to cut the tomatoes and set them aside.

4. Chop the green onion and garlic and set aside for later use.

5. Squeeze out the water from the eggplant and put it on a plate.

6. Heat oil in a pot, add chopped green onions, garlic slices, eggplant, and stir-fry.

7. Put the tomato cubes, white vinegar and tomato paste, and stir-fry evenly with a spatula.

8. Add sugar, chicken powder, and mix well.

9. Serve, sprinkle with chopped green onions, and it's done.

Ingredients: 2 eggplants.

Accessories: light soy sauce, small half a spoon of salt, small half spoon of chicken essence, appropriate amount of green onions.

Preparation of boiled soft eggplant.

1.Wash the eggplant and cut it into sections.

2.Put cold water in the pot and cook the eggplant together until soft, and cook for about 25 minutes until the eggplant is soft.

3.This is an eggplant that has been boiled soft.

4.Control the water for the eggplant and chop the green onions together.

5.Put oil in the pot to enlarge the green onion and stir-fry, press the eggplant clockwise and fry, release the raw oil during the frying process, and then put some water to fry it together It will be softer.

6.This is the fried eggplant, add salt and chicken essence and you can get out of the pan.

Cut the eggplant and soak it in water, soak it for a longer time, you can press something on it, then the oil in the pot is hot, boil until it is very hot, the eggplant is poured down and stir-fried, fry until the juice comes out, and then you can put it according to your preference for whatever taste you want to eat.

Remember to put more oil, eggplant is very absorbent. But there is a problem that no matter how much the gas stove is burned, it is not as hot as the stove in the restaurant outside, so there is still some difference between cooking at home and the restaurant.

That's how I cook my own eggplant, and it's not bad.

You will have to prepare some eggplant, garlic, ginger, hoisin sauce, soy sauce, salt, chicken essence, sugar.

Cut your eggplant into triangles (whatever) and soak them in water for a longer time (add a little vinegar to the water, so that the eggplant will look better when fried). Finely chop the garlic and ginger. Add oil to the pot, (more oil) and pour the minced ginger into the oil pot when the oil pot smokes, then pour the eggplant into the pot (remember to take out the eggplant to dry the water), keep stir-frying, fry until the meat of the eggplant changes color, cover the pot and simmer for a minute.

Finally, lift the lid of the pot, add half a spoon of sugar, a spoonful of chicken essence, a little soy sauce, stir-fry again, pour in hoisin sauce and minced garlic, stir-fry a few times to get out of the pot.

Stir-fry the eggplant with a little more oil, and then stir-fry without salt until the eggplant is soft and soft, and then add seasonings and accompaniments.

Either the easiest thing is to steam the eggplant. Cut the eggplant, then steam it in the pot, and use chopsticks to try to find out whether it is ripe or not, and it is thorough when you tie it, and it is ripe through the soft one. Take it out and mix in your favorite seasoning, and you're good to go.

Ingredients: Eggplant.

Excipients: minced meat, shiitake mushrooms, bamboo shoots, sprouts, red peppers.

1 Marinate the eggplant with a flower cutter with salt. Dice all kinds of accessories and set aside2 Fry the eggplant in oil, the oil temperature must be high, and fry it until it turns yellow and hard.

3 Stir-fry the meat filling fragrantly, put the chili sauce, stir-fry the sauce fragrant, add various small ingredients, stir-fry the green onion, ginger and garlic evenly, put an appropriate amount of water, add sugar, salt, cooking wine and vinegar to taste. Finally, add the eggplant and grill it to taste. Salty and delicious, very good with rice.

Make the roasted eggplant as follows.

Ingredients: eggplant, green pepper, carrot, green onion, ginger, garlic, vegetable oil accessories: pepper powder, salt, sugar, water starch, cooking wine, oyster sauce, meat 1Wash the eggplant and remove the stems and cut into hob pieces.

2.Place the diced eggplant in a basin of water.

3.Soak for about 3 minutes.

4.Cut the meat into squares or strips and coat with starch.

5.Slice the carrots and cut the green peppers into cubes.

6.Green onions, ginger and garlic are ready.

8.Remove the oil control.

9.The meat segments are fried in the pot and removed first, and then re-fried in the pot after the oil temperature rises (this step can be omitted when making vegetarian roasted eggplant).

10.The meat pieces are oiled together with the eggplant.

11.Blanch the carrot slices in a pan for about 10 seconds and remove them.

12.Start another pot on low heat, add carrot slices and ginger to the pot and stir-fry, add pepper powder and stir-fry until fragrant, and add a little sugar to the cooking wine.

13.Pour in water starch and bring to a boil.

14.Add the eggplant and meat and stir-fry.

15.Add the green peppers.

16.Add salt, green onion and garlic to taste, add oysters and oil to reduce the soup.

Fry it in oil and then burn it.

Wrap it in cornstarch and fry it, it's best to burn it after frying, the effect is very good!

Salt the eggplant for 30 minutes before cooking it to make the eggplant soft. Here's how:

The specific method is as follows: 2 long eggplants, appropriate amount of tomatoes, appropriate amount of white vinegar, appropriate amount of sugar, appropriate amount of cooking oil, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of rolling salt, appropriate amount of chicken powder, appropriate amount of chives.

1. The first step is to cut the eggplant and set it aside for later use.

2. Add salt and mix well and let stand for 30 minutes.

3. Use a fruit knife to cut the tomatoes and set them aside.

4. Chop the green onion and garlic and set aside for later use.

5. Squeeze out the water from the eggplant and put it on a plate.

6. Heat oil in a pot, add chopped green onions, garlic slices, eggplant, and stir-fry.

7. Put the tomato cubes, white vinegar and tomato paste, and stir-fry evenly with a spatula.

8. Add sugar, chicken powder, and mix well.

9. Put out the skin and prepare it, sprinkle the green onions, and it's done.