How to make delicious dried eggplant skin

When we eat eggplant, we usually remove the eggplant skin because the eggplant skin is very hard. The most delicious way to eat it is to roast it. If the skin is not removed when roasting the eggplant, it will affect the taste of the eggplant. In fact, eggplant skin is also a very good dish, and most of the nutrients in eggplant are in the skin. So how to make the dried eggplant skin delicious?

4 ways to make eggplant skin, how to make it delicious

1. How to make cold eggplant skin

Ingredients: appropriate amount of eggplant peel, 1/4 onion, 1/2 cucumber, 1/4 red pepper.

Seasoning: 1/4 teaspoon salt, 2 cloves of garlic, 1 tablespoon of oyster sauce, 2 drops of sesame oil, 1 coriander, 2 tablespoons of aged vinegar, and 2 tablespoons of cold boiled water.

Steps:

1. Cut the eggplant skin into thin strips (soak in cold water if not used immediately to prevent it from turning black), put it into boiling water and cook over high heat for 5 to 10 minutes. When the eggplant skin strips become soft, remove them and put them into cold water for later use.

2. Mash the garlic cloves and salt together, add 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 2 drops of sesame oil and 2 tablespoons of boiled water, stir well to make garlic, oyster sauce and balsamic vinegar sauce.

3. Cut onion, cucumber and red pepper into shreds and cut coriander into sections.

4. Take out the eggplant skin shreds soaked in cold water, drain the water, put them in a bowl, add onion shreds, cucumber shreds, red pepper shreds and coriander segments, then pour in the mashed garlic, oyster sauce and balsamic vinegar and mix well.

2. How to make eggplant rolls

Ingredients: appropriate amount of long eggplant skin, 250 grams of pork filling, 1 egg, appropriate amount of bell pepper, red pepper and yellow pepper.

Seasoning: half a scallion, a little ginger, appropriate amount of garlic cloves, appropriate amount of light soy sauce, a little white sugar, a little white pepper powder, and appropriate amount of rice wine.

Preparation:

Chop the bell pepper, red pepper, yellow pepper, onion, ginger and garlic into fine pieces and set aside.

Steps:

1. Heat the frying pan, then brush a thin layer of oil on the surface of the long eggplant skin, put it into the frying pan and fry until tiger skin patterns appear on both sides, then serve.

2. Add sugar, light soy sauce, white pepper powder, rice wine, chopped onion, ginger, garlic and chili to the pork filling, then crack in the egg and mix well.

3. Heat the wok, add oil, add the meat filling when the oil is warm, stir-fry until cooked.

4. Take an appropriate amount of fried meat filling, spread it on the fried eggplant skin, roll it up and you can start eating.

3. How to stir-fry eggplant skin

Ingredients: 1 large round eggplant skin, 2 green peppers, half a red pepper, 1 clove of garlic, a little salt, and a little light soy sauce.

Preparation:

Cut the eggplant skin and green and red peppers into thick strips and slice the garlic cloves.

Steps:

1. Heat the wok, do not add oil, directly pour in the eggplant skin shreds and stir-fry. When the eggplant skin shreds become soft, add a little salt (adding salt while frying can make the moisture in the eggplant skin seep out faster), and continue to stir-fry.

2. After most of the moisture in the eggplant skin is stir-fried out, pour in the green and red pepper shreds and continue stir-frying. Remove from the heat when the green and red pepper shreds are cooked.

3. Wash the wok and put it back on the fire. When the wok is hot, add an appropriate amount of vegetable oil. When the oil is hot, add the garlic slices and stir-fry over low heat until fragrant.

4. Pour in the stir-fried eggplant skin and stir-fry evenly over high heat. Spray a little light soy sauce for seasoning, then remove from the pan and serve.

4. How to make fried eggplant skin

Ingredients: appropriate amount of round eggplant peel, 4 spoons of starch, 1 spoon of flour, appropriate amount of pepper, tomato sauce and salt.

Preparation:

Tear the round eggplants into strips of 6 to 7 centimeters by hand and set aside (tearing by hand is to make the eggplant skin easier to absorb the flavor).

Steps:

1. Take 4 spoons of starch and 1 spoon of flour and mix them evenly (adding more starch is to make the fried eggplant skin crispier), then add salt, pepper and appropriate amount of water to make starch paste.

2. Heat up a pan with oil and when it reaches 30% to 40% oil temperature, coat the eggplant skins evenly with starch paste and place them in the pan. When the surface is golden and crispy, remove from the pan, drain the oil, and serve on a plate.

3. Dip it in tomato sauce when eating, or you can leave it out, it depends on your personal taste.