How to make vegetarian and fragrant roasted eggplant

Vegetarian grilled eggplant is also very delicious. My mother often makes it for me. Today I will tell you about it:

Roasted Eggplant

Ingredients: Main ingredient: Eggplant, 500g

Accessories: 30g dried tofu, 25g winter bamboo shoots, 3g coriander

Seasoning: 3g fermented bean curd (white), 2g ginger, 3g sweet bean paste, 40g soy sauce, 5g white sugar, 3g MSG, 5g cooking wine, 20g starch (pea), 10g sesame oil, 100g vegetable oil

practice:

Wash the onion and cut it into chopped green onion for later use; add appropriate amount of starch and water to mix well to make about 40 grams of water starch, set aside; remove the stem and skin of the eggplant, cut into 2 cm thick large slices, cut the two sides crosswise to 3 mm depth, and then cut into 3 cm wide sloping strips, and smooth the sloping knife into 3 cm sloping blocks; cut the dried tofu on both sides and smooth it into 2 cm sloping blocks; cut the bamboo shoots into thin slices; chop the coriander. Put the oil spoon on high heat, add the frying oil, heat it to 80%, add the eggplant pieces, fry until golden brown; fry the dried tofu for later use. Pour out the oil from the original spoon, heat it and add a little oil, stir-fry the minced ginger in the pan, and fry the noodle sauce; cook cooking wine and soy sauce, add water, sugar, MSG, then add eggplant, dried tofu, and bamboo shoots, boil over high heat, cover the spoon and simmer for a while; thicken with water starch, add soy bean curd juice, drizzle with sesame oil, take out the spoon and put it in the soup plate, put the chopped coriander on the eggplant.

Eggplant recipe recommendation:

Roasted Eggplant

Ingredients:

1 eggplant, cut into wedges. 2 tomatoes, cut into tooth shapes and set aside. Some garlic cloves, cut into slices and set aside. Light soy sauce, dark soy sauce, sugar. Some vegetable oil.

practice:

1. Make the batter: Mix flour and water into a thick paste, add a little salt and mix well.

2. Put the eggplant into the batter and coat it with batter. At the same time, add oil to the pan and heat it.

3. Start frying the eggplant: put the eggplant pieces into the oil and turn them over with chopsticks until several sides turn golden brown.

4. It looks like this, or it can be a little more yellow. But it is already very soft inside, because of the batter, the eggplant will not rot.

5. Make the seasoning: Mix light soy sauce (to increase saltiness), dark soy sauce (to increase color), and 2 tablespoons of white sugar.

6. Add garlic cloves and sauté until fragrant

7. Add tomatoes, wait for the tomatoes to release juice, then pour in the seasoning just prepared.

8. Put the eggplant in. Turn it over a few times and it's ready to serve.