eggplant is a common vegetable in life. It is not only affordable and has a sweet taste, but also rich in a variety of nutrients, such as: protein , carbohydrate , vitamin , and trace elements such as iron and calcium. As a vegetable that is available in all seasons, eggplant has many ways to make it. It can be steamed, fried, and grilled, but the best way to cook rice and rice is: braised eggplant .
Braised eggplant is a traditional special dish with a long history. This dish is the finest of vegetarian dishes. It is fresh and fragrant at the mouth, crispy on the outside and tender on the inside, delicious and juicy and very delicious. Moreover, after winter comes, the weather is cold and everyone will lose their appetite to a greater or lesser extent. If you can eat a braised eggplant at this time, it may make your appetite wider and it will taste good whenever you eat it.
However, if you want to make the taste of a restaurant at home, it is quite particular. Today, Juanzi shared the detailed recipe of braised eggplant so that everyone can enjoy the taste of the restaurant at home.
Below, please take a look at the ingredients and seasonings used in this dish
Ingredients: purple eggplant , green and red peppers, garlic, green onion, eggs, dried peppers, starch, fungus
Seasonings: bean paste, tomato sauce, chicken essence, sugar, oyster sauce, light soy sauce
1. Wash the purple eggplant, cut off the roots, then change to a rolling block, put it in a basin, add salt and marinate for 15 minutes, and squeeze out the moisture in the eggplant. This step can make the eggplant taste better, and the fried dishes will feel burnt on the outside and tender on the inside.
2. Soak the fungus in advance, clean it, and cut it into small slices; then cut the green onions, garlic, thin slices, tomatoes and green and red peppers into hobs. If you like to eat chili, you can also add some dried red peppers, and if you don’t like it, you can not add them.
3. Beat an egg into the bowl and beat it, put the eggplant in and stir evenly. To mix evenly, you need to sprinkle a layer of corn starch to firmly lock the moisture contained in the eggplant and taste more crispy.
4. Pour cooking oil into the pan. When the oil temperature is 60% hot, put the mixed eggplant in, and then gently turn it with a spoon to make the eggplant heat evenly. When the rind of eggplant is fried until it is slightly yellow, remove and control the oil and set aside. Continue to wait for the oil temperature to heat up to 8 minutes, pour the first fried eggplant in and fry again for 30 seconds, and then remove it.
5. Add a little cooking oil to the pot, add garlic, green onion and ginger to stir-fry, then add bean paste, tomato cube , and stir-fry the red oil after the tomato sauce, add green and red peppers and stir-fry quickly.
6. After the chili is stir-fried, pour a spoonful of water, add 1 gram of salt, 1 gram of chicken essence, 1 gram of sugar, and 5 grams of oyster sauce to improve freshness. If you like brighter colors, you can add a little dark soy sauce to color. After stir-frying the seasonings evenly, add a little water starch, pour in the fried eggplant, stir-fry over high heat for 15 seconds, turn off the heat and put it out of the pot and put it on the plate.
[Tips]
1. After cutting the eggplant, be sure to add salt water to soak for 15 minutes, then add egg liquid and corn starch to wrap. This way the taste will be crispy and hydrated, otherwise the eggplant will be soft and has a poor taste.
2. When frying eggplant, the oil temperature must be high. The first frying oil temperature is 60% hot, and when frying again, the best heat is 70% to 80% hot. This can prevent the eggplant from absorbing too much oil.
3. Add green and red peppers and dried peppers to make the color look good. If you don’t like these two kinds of peppers, you can also do it, as it will not affect the overall taste.
summary: Today's article ends here. If you have other ways to cook braised eggplant, you can also leave a message in the comment area.
