Chinese Food
Braised eggplant is the most popular home dish for adults and children. They can't stop eating with chopsticks
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Eggplant is rich in nutrition. It is a health food in summer and autumn. There are many ways to make Eggplant - cold hand tear, fish flavored eggplant, eggplant box, eggplant Dragon Among them, braised eggplant is the most common and popular. It's salty for the old and the young. The shell of the newly made braised eggplant is still crispy and wrapped in rich sauce. It's often swept away by everyone when it's put on the table.
Cooking ingredients
Cooking Steps
Step1:Peel and cut the eggplant. Sprinkle the flour and starch to cover the eggplant. It can be sprinkled twice. After the first sprinkle, let the eggplant water to moisten the powder and sprinkle half a spoon of salt. Then sprinkle the second powder. After the sprinkle, place it for about 510 minutes. In this way, the powder will stick on the surface of eggplant more firmly, which is convenient for subsequent frying.
Step2:Cut the green pepper into the hob. Cut the tomato into pieces for use. Cut the garlic into pieces
Step3:Put the oil in the pot. Heat it up. First put a piece of Eggplant and try to fry it. If you can make dense bubbles, it means the temperature is OK. Medium fire. No need to push when you just put it into the oil pan. When the eggplant shell becomes hard, you can use the spoon to push it back and forth for even frying.
Step4:The first time you fry eggplant, it's OK to harden and shape it. The color doesn't need to be too old, because there's a second time to fry.
Step5:The eggplant that has been oiled for the first time. It has been set, but the color is still light.
Step6:When the oil pan is heated to 60%, put the fried eggplant in it and fry it again. Fry until the color is golden, and take out the oil control.
Step7:Fried eggplant. The color is golden.
Step8:Leave the bottom oil in the wok. Stir fry the garlic in a small heat.
Step9:Add tomatoes and stir fry for a few times. Boil in hot water.
Step10:Add seasoning to taste. You can decide how much salt to add according to your taste. After the taste is adjusted, add starch to thicken the sauce. Add green peppers and stir fry for several times to break the sauce. Then put the fried eggplant into the pot and shake it well. Wrap the sauce evenly on the eggplant and dish it out.
Step11:The red, yellow and green color match is pleasing to the eye. It's appetizing.
Cooking tips:1. If you don't use a lot of oil when frying, you can fry it several times. I've fried it three times. 2. There should be a step of re frying when the eggplant is over greased. The first time is for setting. The second time is for coloring. At the same time, the higher oil temperature can also force out the oil that eggplant inhales during the first time of frying. Only in this way can eggplant taste non greasy. There are skills in making delicious dishes.
