Chinese Food
The most popular home cooking of braised eggplant
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When it comes to home-made dishes, how can we have less braised eggplant. This is the most popular way to eat eggplant. And it's very delicious. No matter it's a dinner party or a small gathering at home, braised eggplant is everyone's favorite dish. The soft eggplant is wrapped in a proper layer of batter. It's dipped in the delicious soup. One mouthful of eggplant can bring every taste bud to the extreme. Although braised eggplant is unknown to everyone, not everyone can make this kind of home-made dish with high beauty and delicious food. In fact, it's not difficult to make this dish. It's absolutely OK to grasp these three points - one is the paste of eggplant; the other is the heat of fried eggplant; the third is seasoning and thickening.
Cooking ingredients
Cooking Steps
Step1:Eggplant can be long eggplant or round eggplant. Eggplant should not be too old. Too old eggplant has a lot of bran and seeds. The taste of the dish is not good. Some friends think eggplant skin is also nutritious and don't want to be peeled. In fact, it's OK. But eggplant skin is too smooth. It affects paste hanging. The finished product is not good-looking.
Step2:The eggplant is peeled and then cut into hob pieces. The so-called hob piece is to roll the eggplant when cutting. Then the straight knife cuts it down and turns the eggplant while cutting. The hob piece is cut out.
Step3:Pour the flour into the basin. Then stir it with proper amount of water to make a uniform batter. When mixing the batter, put a small spoon of salt in it. The thinness and consistency of the batter can be put into a piece of eggplant to try. It is better to wrap a layer of batter evenly on the eggplant surface and hang it.
Step4:After the batter is stirred, pour in all the eggplant pieces of the hob. Mix them with chopsticks to make each eggplant hang a layer of batter evenly.
Step5:Put the oil in the pot and heat it to 50-60%. It's better to put the Eggplant under it to make it bubble quickly. When frying eggplant, it's better to heat the oil a little. In this way, the batter on the eggplant surface can harden quickly.
Step6:Fried eggplant is usually fried twice, so the first time you fry eggplant until it becomes hard. You can feel that eggplant has a layer of hard shell when you use chopsticks to pull it in the pot. Fry all the eggplant pieces 23 times.
Step7:After the first time of frying, heat the oil to 70%. Put it in Eggplant and fry it again. Not only can you fry eggplant to golden yellow, but also force out some oil that eggplant inhales during the first time of frying. It will be refreshing and not greasy. Fry the eggplant and take out the oil control.
Step8:Cut the tomatoes into large pieces. Cut the green peppers into large pieces. Change the scalpel into scalpels. Slice the garlic.
Step9:Keep the bottom oil in the pot. Stir in the onion and garlic slices and stir fry.
Step10:Add tomatoes and stir fry them a little. It'll take more than ten seconds. If the time is too long, the tomatoes will be soft and rotten.
Step11:Pour in hot water. Bring to a boil and turn to a low heat for seasoning.
Step12:Add 2 tablespoons of raw soy sauce, 1 tablespoon of ketchup, half of sugar and half of old soy sauce. You can taste the taste. According to your taste, you can add some salt or sugar. After the taste is adjusted to the satisfaction, add water starch to thicken the sauc
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Cooking tips:1. the consistency of the batter should be well controlled. The eggplant is too thin to hang the batter. The eggplant is too thick to fry and the batter is too thick. After the batter is adjusted, put a piece of Eggplant in it to try. 2. When frying eggplant, the oil temperature is slightly higher. It's good for eggplant to fry quickly. Eggplant needs to be re fried once or even twice. At this time, it's more convenient to have a large leaky spoon. 3. Water starch is to mix the dry starch with a little water. Put the starch in the water starch for a while and it will settle to the bottom layer. Therefore, when the final thickening, it is necessary to mix the water starch again before thickening. 4. When you buy eggplant, you can knead it a little. Choose a firmer eggplant. The eggplant is too old, the interior is empty and the seeds are not good. There are skills in making delicious dishes.
