Eggplant is definitely a home-cooked ingredient, it is very common on the market, and the ** of eggplant is not expensive. Friends who live in the countryside are familiar with it, and if they have land at home, they will grow some side dishes, such as radish, cabbage, shallots, eggplant, beans and so on. Many dishes are from snacks to large, and I am tired of eating.
It's not easy to make eggplant delicious, the most common way is to put more oil, and if you put more eggplant, it will be delicious, but it will be very greasy to eat. Today I want to share with you a new method of eggplant, which can be said to be the most delicious method of eggplant, crispy and delicious, satisfying cravings and not greasy, when snacks are more than addictive!
【Cooking process of flavored eggplant】
Ingredients: eggplant, green onion, garlic, Sichuan pepper, dried chili, coriander, white sesame seeds.
1. After the eggplant is washed, cut each into 4-petal strips, remove the flesh in the middle of the eggplant, and then cut it into even oblique strips for better flavor in the later stage. After cutting, put it in a basin and soak in water for 5 minutes. Putting it in clean water can prevent the eggplant from oxidizing and blackening, and the color will look better in the later stage.
2. Prepare side dishes, cut the coriander into sections, mince the garlic, if you want the eggplant to be more flavorful, you can try to have as much garlic as possible, cut the dried chili pepper into sections, and a little peppercorns.
3. Prepare a small bowl of seasoning sauce, add 3 tablespoons of sugar, 3 tablespoons of white vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, and stir well.
4. Drain the soaked eggplant, add starch to it in a small amount and mix evenly, until each eggplant is evenly coated with starch.
5. Heat the oil, the oil temperature of the fried eggplant needs to be high enough not to absorb oil, put in a piece of eggplant, float on the oil surface to start frying. Scatter the eggplant into the oil pan, don't be in a hurry to turn it after getting out of the pot, wait for a while, after the eggplant is set, then turn it again, so that the fried eggplant is not easy to get out of the paste, stick together and separate it with chopsticks, fry it for 1-2 minutes, the eggplant is dry and set, and the surface is reddish and can be removed.
6. Continue to heat in the pot, the oil temperature rises, and the surface is smoking, at this time, you can put the eggplant into the oil pan to re-fry, the re-frying is the whole process of high fire, after frying for 30-40 seconds, the surface of the eggplant will become golden, and it will be removed at this time. Note that the process of scooping up the eggplant must be a high fire, so as not to absorb oil from the eggplant when it is cold and hot, and then turn off the heat after all the eggplants are removed.
7. Add a little base oil to the pot, put the processed green onions, garlic and dried chili peppers into it, turn on low heat to fry the fragrance, stir the juice again, pour it into the pot and turn to medium high heat to boil the juice, boil until it is foaming, and the juice can be hung on the spatula in place. Put the fried eggplant into the pot, add the coriander segment, and if possible, you can also add white sesame seeds, which will be more fragrant, stir the juice evenly, and let the eggplant evenly wrap the juice out of the pot.
Eggplant is a very common ingredient in our home, it is not easy to make it delicious, the flavor eggplant introduced to you today is very simple, the eggplant is crispy and delicious to eat, not greasy at all, and it will not be soft, like friends to try it!