How to make roasted eggplant

There are many ways to roast eggplant, and each method tastes different. Today I will tell you several ways to roast eggplant:

Roasted Eggplant Method 1

(Northeastern method)

Ingredients: 1 eggplant, 1 tomato, 1 onion, 2 cloves of garlic, 1 piece of ginger, egg starch, salt

MSG peanut oil cooking wine soy sauce pepper sugar

practice:

Cut the eggplant into dice, cut the tomato into pieces, cut the onion into shreds, cut the ginger into shreds, and smash the garlic with a knife (called rotten garlic in the industry). Put the pan on the fire and add half a pound of oil to heat it up. Coat the eggplant with batter (half an egg and three grams of starch to make a batter) and fry it until golden. Remove and pour out the remaining oil, leaving a little oil in the pan, add the scallion, ginger, and rotten garlic to stir-fry (fry until fragrant), add the eggplant, and then add salt, MSG, cooking wine, soy sauce, pepper and a little sugar, half a bowl of water and tomato cubes. Cook it thoroughly and it will become a fragrant roasted eggplant.

Roasted Eggplant Method 2

Ingredients: 500 grams of eggplant, 500 grams of peanut oil (40 grams actually consumed), 25 grams of soy sauce, 2 grams of MSG, 3 grams of refined salt, 10 grams of water starch, a little onion, ginger and garlic.

practice:

1. Peel the eggplant, wash it, and cut it into 3 cm thick pieces. Make cuts every 0.3 cm on one side of each piece.

Then cut into 3 cm wide strips, cut them diagonally into 1 cm thick strips with a knife, and place them outdoors to dry for 1 hour for later use.

2. Mix soy sauce, MSG, salt, scallion, ginger, minced garlic, water starch and 100 grams of water to make sauce.

3. Put the wok on high heat, add oil, heat until it is 70% hot, put in the eggplant slices and fry them frequently with a hand spoon. When the skin is charred, remove and drain the oil.

4. Pour out the oil in the pot, leaving a little oil in the bottom, return to the heat and heat again. Add the garlic slices and fry until they turn yellow and fragrant. Pour in the sauce and eggplant slices and cook together. Stir evenly and the sauce is ready when it thickens.

Characteristics of the dish: bright red, oily, juicy and delicious.

Roasted Eggplant Method 3

Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of refined salt, 5 grams of MSG, 10 grams each of chopped green onion and ginger, and 75 grams of water starch.

Preparation method:

1) Cut the pork into small thin slices, put it in a bowl, add 25 grams of water starch and 5 grams of fine salt, mix well, fry in hot oil, remove from the oil; wash the tomatoes and cut into small pieces; peel the eggplant and cut into small pieces with a knife, fry in hot oil until golden brown, remove from the oil.

2) Pour oil into the pot, add chopped green onion, ginger and garlic after it is hot, add the meat slices and soy sauce and stir-fry evenly, add 300 grams of water, salt, MSG, tomatoes, fried eggplant, thicken after boiling.

Features: The eggplant is soft and delicious. Key points: After cutting the eggplant, put it in the sun to dry for 1 to 2 hours, so that oil is saved when frying. When frying the eggplant, use hot oil over high heat, and turn it over frequently to avoid burning it, but don't take it out before it is fried and colored.

Roasted Eggplant with Tomatoes

practice:

1) Cut two eggplants into appropriate lengths and then cut into long strips. Put a little oil in the pan and pour in the eggplants.

Stir-fry the strips, then simmer over medium-low heat until soft.

2) Remove the seeds from a tomato and cut into strips.

3) Take out the soft eggplant, put it in a pot, mix it with mashed garlic, salt, vinegar, sugar, soy sauce, chopped coriander and a few drops of sesame oil. It is ready to eat.

2. Recipe for meat slices, tomatoes and eggplant: Ingredients: 250 grams of lean pork, 250 grams of tomatoes, 1 kilogram of eggplant.

Roasted Eggplant and Tomatoes

raw material:

3 eggplants (peeled), half a tomato, the other half eaten raw, a small bell pepper, 10 grams of good soy sauce, 20 grams of granulated sugar, 5 grams of salt, a little MSG, and appropriate amounts of onions, ginger, and fresh garlic.

practice:

1. Dice eggplant, tomato and bell pepper. Chop green onion and ginger, smash garlic, add soy sauce, sugar, salt, MSG and starch, and mix well with water.

2. Put some oil in the wok, not too much, about the same amount as for normal cooking. Because eggplants are more "oil-intensive" at first, you must heat the oil slowly. And you must turn it over frequently, almost without stopping the spatula, and keep turning it over. When the eggplants look yellow and soften, turn them over slowly. Turn them over slowly but still, the secret to making the roasted eggplants delicious and not greasy is turning them over. When the eggplants become very soft, add tomatoes and bell peppers. Of course, if you don't like these two things, you can leave them out and only put the eggplants in. Then add the seasonings. Because there is starch in the high seasonings, you have to wait for it to absorb the soup, so it doesn't become too thick.