How to make flavored eggplant

Eggplant can be considered a vegetable that can be sold all year round, so eggplant has become a food that appears frequently on daily tables. There are many methods to choose from in the process of making eggplant, but if you want to make eggplant with a unique flavor, you need to learn other methods. The following article will provide readers with detailed information on how to flavor eggplant.

1. Chrysanthemum Eggplant

Production:

(1) Remove the stems and skin of the eggplants, cut them into 4 cm high cubes, and then make cross-shaped cuts on the cross section of the cubes. Sprinkle a small amount of salt on them and marinate them briefly. Then, coat them with flour and set aside. Wash the carrots and cut them into chopstick-like cubes.

(2) Heat oil in a spoon until it is about 70% to 80% hot. Add the eggplant flowers and fry until done. Pour out the oil and place on a plate.

( 3) Heat some oil in a spoon, add tomato sauce and stir-fry briefly, then add chopped green onion, ginger, soup, sugar, carrot cubes, salt and MSG and bring to a boil. Thicken with wet starch, add cooking oil, heat and pour over the fried eggplant eyes.

2. Fried eggplant strips

Production:

(1) Remove the stems and skin of the eggplants, cut into 4 cm long and 1 cm square strips, add eggs and wet starch to the batter and mix well.

(2) Cut the green onion and ginger into strips, slice the garlic, cut the chili pepper and carrot into strips, and cut the coriander into inch-long pieces. Put soy sauce, salt, MSG, sugar, vinegar, etc. in a bowl and mix into juice for later use.

(3) Heat oil in a spoon until it is about 60% to 70% hot. Put the eggplant strips into the spoon one by one and fry until golden brown. Pour out the oil. Home cooking recipes

(4) Heat some oil in a spoon, add onions, ginger, garlic, shredded chili peppers, shredded carrots, fried eggplant strips, and coriander, quickly pour in the prepared sauce, stir a few times, and serve.

3. Fish-flavored eggplant flower

Production:

(1) Remove the stems of the eggplants, wash and peel them, cut them in half, make a cross-shaped cut, and then cut them into 5 cm segments.

(2) Place soy sauce, salt, sugar, vinegar, cooking wine, MSG, wet starch and a little soup in a bowl and set aside.

(3) Heat some oil in a spoon until it is 70% to 80% hot. Add the cut eggplant flowers and fry until golden brown. Remove from the oil and place on a plate.

(4) Heat a little oil in a spoon, add onion, ginger and garlic, and stir-fry. Then add carrot shreds, Sichuan pepper shreds, and green pepper shreds and stir-fry briefly. Pour in the sauce and stir-fry until it becomes a runny sauce. Add red oil and pour over the eggplant flowers.

4. Sweet and Sour Eggplant Strips

Preparation: (1) Remove the stems and skin of the eggplants, cut into 4 cm long and 1 cm wide strips, add a little salt, marinate briefly, and dip in flour.

(2) Crack eggs into a bowl, add flour, and stir into egg batter. Slice the onion, ginger and garlic, cut the carrot into shreds, and cut the coriander into sections.

(3) Heat oil in a spoon until it is about 60% to 70% hot. Add eggplant strips coated with egg batter into the spoon one by one and fry until golden brown. Pour out the oil and serve on a plate. (4) Heat a little oil in a spoon, add onion, ginger and garlic, add carrot shreds, coriander, a little soup, salt, MSG, sugar and vinegar, bring to a boil, thicken with starch, add sesame oil and pour over the eggplant strips.