Chinese Food
Xiaoyi's vegetarianism plan - braised eggplant in private house
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The first fifteen of this year should be a special day. People who are used to the festival of family reunion and watching the lights and snow can only stay at home and celebrate in small and medium-sized areas this year. I hope such a day will come to an end soon. I pray for the soldiers of " front line " to return safely. In the morning, I had some homemade vegetable oil dumplings. Because there is a card blocking task in the evening. I've been making up most of my sleep today. Go to the sunset and get up to look at the refrigerator. Find an eggplant and a sharp pepper. So I want to make a baked eggplant. That's my favorite. My mother's eggplant doesn't look like the restaurant or canteen's eggplant, the three fresh and sticky taste of oil immersion. Although my eggplant is fried, it doesn't contain too much grease. It tastes crispy and dry. Every time I eat half a plate with my mouth empty. I've seen my mother do it many times before. Today I asked my mother about the mixture of fried eggplant batter. I'll make it right away.
Cooking ingredients
Cooking Steps
Step1:Cut eggplant into hob pieces, potatoes into small pieces, carrots into slices and peppers into pieces.
Step2:One tablespoon of starch. Three tablespoons of plain flour mixed with a beaten egg.
Step3:Season with salt and thirteen spices.
Step4:Adjust the batter to the degree of dryness that the chopsticks are used to pick up the batter in a linear shape and keep flowing down. Because the size of eggs is not the same. If the batter is too dry, add a small amount of water several times. I added about 20g of water this time.
Step5:Pour in the eggplant pieces, so that each piece is covered with batter.
Step6:Heat the oil pan to the 7th floor, fry the potatoes in medium and small heat, and then fry again when the oil temperature rises. In the same way, deep fry eggplant. When frying eggplant, please put it into the pot one by one and use chopsticks to open the conglutinated ones.
Step7:Add a little base oil to the wok. Add carrot slices and stir fry until fragrant. Pour in potato chips. Season with a little salt and stir fry. Potatoes are first served because the batter is seasoned. The potatoes are not tasty. If they are seasoned at the end, the eggplant will salty when the pot is out.
Step8:Stir fry eggplant and chilli pieces for a few times. Spray a little water to make eggplant pieces not so fluffy. Finally, add a spoon of water starch to collect juice and brighten it. Out of the pot.
Step9:Install the tray and open it.
Step10:Once again, I wish the epidemic an early end and the soldiers a speedy victory. At that time, our street will be like an oil pot of potatoes - bubbling.
Cooking tips:1. I used a medium-sized purple eggplant. One scoop of starch + three scoops of flour was just enough for the batter, and there was not much left. If you want to increase the amount of batter, you can adjust it in this proportion. 2. The eggplant fried out of the batter is very crispy. 3. The batter left at the bottom of the pot is also fried in the oil pan. It tastes crispy and delicious. When I was a child, when my mother fried things, I always surrounded the pan and waited for this appetizer. Now living conditions are good. I seldom want to eat this high oil waste. There are skills in making delicious dishes.
