Homemade fried eggplant

If the eggplant vegetable is fried properly, it can have a very good edible effect. Eggplant is also rich in anthocyanins. If women eat more eggplant, it can help beautify the skin and delay aging. But there are many types of eggplants. Many people don’t know what type to choose when buying eggplants, because the common types of eggplants on the market are short eggplants and long eggplants. So what is the method of stir-frying long eggplants?

Eggplant Valley

Ingredients: 2 eggplants, 100g wheat flour, 50g corn flour, shallots, pepper powder, salt, cooking oil. Method: 1. A. The production process of Gu Lei

2. Rinse the eggplant with clean water and drain.

3. Wash and peel the eggplant and cut it into small cubes of uniform size.

4. Rinse the cut eggplant pieces with cold water

5. Drain the water and place it in a clean, water-free container

6. Put the wheat flour and corn flour in a deep container and stir them evenly with chopsticks to mix the two flours.

7. Sprinkle a layer of mixed flour evenly on the eggplant pieces

8. Mix the eggplant pieces and flour thoroughly with your hands

9. Repeat steps 6 and 7, sprinkle a little more flour and mix well, stirring as you go. Keep the flour in the pan until there is no excess flour and the eggplant pieces are smooth.

10. The surface is evenly coated with flour, and the eggplant pieces are not sticky to each other. In this way, the eggplant and rice mixture is ready.

11. B. The steaming process of Gulei

12. Cover the steamer tray of the rice cooker with a steamer cloth

13.Put the eggplant and rice blocks mixed with flour into the steamer

14. Put water in the rice cooker and bring it to a boil

15. Put it in the steamer and use chopsticks to poke a hole in the middle of the eggplant.

16. Cover and steam for 10 minutes until the rice cooker starts to steam.

17. Steamed Eggplant and Rice Balls

18. Find a clean basin without water, pour the steamed eggplant into the basin while it is still hot.

19. Use chopsticks to gently shake and separate the eggplants and set aside to cool.

20. C. The frying process of Gu Lei

21. Heat the oil in the pan until it is hot.

22. Wash and chop shallots

23. Add chopped green onion and stir-fry until fragrant

24. Pour the cooled eggplant into the

25. Stir fry the eggplants with a spatula until the surface turns golden yellow and emits a burnt aroma.

26. Add appropriate amount of salt

27. Sprinkle appropriate amount of pepper powder

28. Use a spatula to stir evenly

Eat eggplant without oil or greasiness

Material

1 eggplant, salt to taste, 2 spoons of balsamic vinegar, 1 spoon of soy sauce, 2 spoons of sugar, 1 spoon of cooking wine, 1 spoon of cornstarch, MSG, water, chopped green onion, chopped ginger, chopped garlic, Pixian bean paste, pickled chili peppers

practice

1. Wash the eggplants without removing the skin. Because eggplant skin is said to contain a lot of nutrients and some health-promoting compounds are also found in higher levels in eggplant skin, it is best to eat it with the skin. Cut into small strips.

2. Heat the pan, do not add oil yet, pour in the eggplant strips, and stir-fry slowly over low heat.

3. Stir-fry until the eggplant becomes soft and some of the water is removed, then serve on a plate.

4. Chop the onion, ginger and garlic, and mince the pickled peppers.

5. Pour a proper amount of oil into the pot, add a spoonful of Pixian bean paste, then pour in the ingredients in step (4), and stir-fry until the red oil and aroma come out.

6. Pour in balsamic vinegar and stir-fry for a few times.

7. Pour in the sauce: 2 spoons of balsamic vinegar + 2 spoons of sugar + 1 spoon of light soy sauce + 1 spoon of cooking wine + appropriate amount of salt and MSG, 1 spoon of cornstarch + appropriate amount of water), stir well and simmer for 3 minutes.

8. When the sauce is slightly dry and flavorful, sprinkle with chopped green onions and serve. A plate of slightly spicy, sweet and sour, salty and fragrant eggplant is ready. It doesn’t taste greasy at all and goes well with rice!