Braised eggplant recipe-Chinese Food-best chinese food recipes-cooking food

Braised eggplant

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In Northeast restaurants, I think eggplant is the most popular dish. No matter my friends or my children, even people like me who don't like eggplant in general, like it very much. Eggplant is one of the most common ingredients, but it is made by this method. The skin is smooth, the middle is crispy, the core is tender, the sweet and salty are balanced, delicious and delicious. To make this roasted eggplant delicious, in addition to the main points of processing eggplant, the ratio of bowl juice is also very important. The so-called bowl juice is made of many dishes that need to be cooked with vinegar, such as sweet and sour dishes, fish coriander and three delicacies. Before leaving the pot, pour the bowl of juice into the pot. Quickly mix and thicken the sauce. At the same time, finish the seasoning. It can shorten the cooking time and make the dishes taste even.

Cooking ingredients

eggplant:3

garlic:2 flaps

starch:1 tablespoon

vegetable oil:moderate amount

Cooking Steps

Step1:Wash the eggplant. Cut the hob. Then soak in salt water for a while.

Step2:Take out the eggplant, drain the water, pour in the starch and mix well.

Step3:Heat the oil in the pan to about 150 degrees. Fry the eggplant until it is eight ripe. The eggplant surface is sticky with starch. When fried, it won't splash because of water. Moreover, it has a crisp shell. It's very delicious.

Step4:Fry the eggplant to the extent of the picture. Drain the remaining oil and put it aside for use.

Step5:Mix the water, salt, sugar, soy sauce (or oyster sauce) in the basin just used to mix eggplant and starch. The proportion of starch water sugar raw soy sauce in this bowl is about 1-4-2-1. The amount of salt can be adjusted according to your taste.