Chinese Food
Braised eggplant with vegetables in Northeast China
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A perfect plate of baked eggplant. It's not only salty and sweet, but also delicious. The most important standard is crispy eggplant. The eggplant that I used to make is crispy just after frying. It's soft when it's out of the pot. I asked the chef's friend in particular. He told me a secret to keep the eggplant crispy all the time. Just add one more step. That is, the eggplant must be fried twice. Let's talk about the specific methods.
Cooking ingredients
Cooking Steps
Step1:Remove the green eggplant from the eggplant. After cleaning, scrape the eggplant skin with a scraper. Then cut it into hobs.
Step2:Put the eggplant in the basin, pour a few drops of water, add some starch, stir evenly by hand, make the starch completely cover the eggplant, and add water to make the starch better stick to the eggplant.
Step3:Wash the pepper, remove the base, remove the seeds and cut into small pieces. Wash the carrot, remove the skin and cut into thin pieces.
Step4:Take a smaller pot. Add cooking oil into the pot. Heat it to 60% heat. Put eggplant in the pot. Fry eggplant on medium heat until the skin is slightly yellow. The inside is well done. Then take out the eggplant and put it in the plate to cool for a while.
Step5:Mix a bowl of sauce while the eggplant is cooling. Take a small bowl, add a scoop of starch, two scoops of raw soy sauce, half of oyster sauce, half of vinegar, one scoop of sugar, a little salt, and mix with water to prepare.
Step6:Continue to heat the oil pan to 90%. Put the eggplant in the pan. Fry it again quickly in high heat until it is golden and crispy on the surface. Put it into the pan to control the oil. After the second deep frying, the eggplant can keep its crispy taste.
Step7:Another pot. Add a little cooking oil. Stir fry chives and garlic slices.
Step8:Cut in the carrot and pepper. Stir fry for a while. Pour in the mixed sauce.
Step9:Pour in the fried eggplant. Stir well. Add a little garlic to improve the flavor before leaving the pot.
Cooking tips:1. Choose northeast green eggplant for eggplant. The water content of green eggplant is higher than that of purple eggplant. The taste is more tender, the taste is sweeter and the baked eggplant is more delicious. If there is no green eggplant, purple eggplant can be used instead. 2. When frying, you can choose a smaller diameter and deeper pot, because the oil quantity is less than the ingredients. The smaller pot can put less oil. It can also save time and energy. 3. The cooked eggplant is crispy and delicious. The secret is that the eggplant must be fried twice. For the first time, fry the eggplant thoroughly in medium and low heat. For the second time, fry the eggplant until crisp. Don't try to fry it just once. Add more frying. Eggplant will keep crispy taste. There are skills in making delicious dishes.
