[How to make long purple eggplant]_ homely practice _ production method
We all know that eggplants are divided into two types: long purple eggplants and round purple eggplants. These two eggplants actually have different eating methods. Long purple eggplants are mainly suitable for roasting eggplants or roasting eggplant potato beans.For eggplant, it is more suitable for making some stews. In the process of making eggplant, the knife is also more important. The method of cutting the knife will affect the taste of eggplant. The following introduces the method of growing purple eggplant. Main ingredients: 250g seasoning: 15 grams of soy sauce, 2 grams of salt, 10 grams of pepper, 10 grams of shallots, and 40 grams of salad oil.
Peel the eggplant, wash it, cut into 6 cm, 0.
3 cm square filaments, put them in a bowl, soak them in water for about five minutes, remove and drain.
On a pan rack, put oil and simmer to 70% heat, fry the peppercorns and scorch them (don’t remove the peppercorns), fry the onion slightly and turn yellow, then add the eggplant and fry for about three minutes, and fry untilEggplant is softened, add refined salt, soy sauce and vegetarian soup, cover after the juice is boiled, and simmer for 3 minutes over low heat. When the juice is quick to dry, put MSG and turn it evenly.
Braised Eggplant[Materials]2 long eggplants, 100 grams of pork belly, 1 chili, 5 cloves of garlic, appropriate amount of oil[seasoning]2 spoons of soy sauce, 1 spoon of sugar, 2 spoons of wine[practicing]1, cut the eggplant into 4Strips, then cut horizontally into sections, pork belly cut into shreds.
2. Slice the peppers and smash the garlic.
3. Heat the oil, add the eggplant to the pan and fry it immediately.
4, put two spoonfuls of oil in the pot, first explode the pepper and garlic, then add the shredded pork to fry until the color changes, then add the fried eggplant, add soy sauce, sugar, wine and seasonings, and then serve out the pan.
First, the main ingredients of fried eggplant: 300 grams of tender eggplant.
Ingredients: 10 grams of pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, and 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of onion, ginger, and garlic, and 3 grams of parsley.
Production: (1) Wash and peel the eggplant, cut 4 cm long, 1 cm square strips, add eggs and wet starch to hang the paste.
(2) Onion, shredded ginger, garlic slices, pepper, carrot cut, coriander cut inch.
Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. in a bowl and mix them for use.
(3) Put the oil in the spoon and heat it up to 70% to 70%. Put the eggplant into the spoon one by one, fry it golden brown, and pour out the oil.
(4) Put the base oil in the spoon. After heating, put the shallot, ginger, garlic, shredded pepper, carrot, and the fried eggplant, cilantro, and quickly pour the right juice.The plate is good.
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