Steps for cooking fried eggplant

Today I have nothing to do, so I will tell you how to make fried eggplant at home. Please save it for later use.

Ingredients for Fried Eggplant:

2 eggplants, green and red peppers, garlic, onions, salt, light soy sauce, and Pixian bean paste.

Homemade Fried Eggplant

Fried eggplant method:

Preparation:

Wash the eggplant and cut it diagonally into 1.5-2CM segments.

Make cuts on both sides with a tic-tac-toe knife, and cut to 1/3 of the depth.

Soak the cut eggplant in clean water (to prevent discoloration).

1. Pour oil into the frying pan (don't put too much oil, it's not for deep frying), put the eggplant slices in when it is 70% hot, fry over medium heat until both sides are slightly yellow, then serve;

2. Put a little oil in the pot, add minced garlic and Pixian bean paste, stir-fry until fragrant, then add green and red peppers and stir-fry for half a minute;

3. Pour in the fried eggplant, sprinkle with appropriate amount of salt and light soy sauce and stir-fry evenly;

4. Stir-fry for about 1 minute and sprinkle with chopped green onions.

Experience:

1. When cutting the eggplant slices, be careful not to cut all the way through. If you do, just cut 1/3 deep on both sides.

2. After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you soak the cut eggplant immediately in water and then drain it when cooking, you can avoid the eggplant changing color.

3. You don’t need too much oil to fry the eggplant, just use the same oil as when you normally stir-fry vegetables, otherwise it will be the same as deep-frying the eggplant.

Eggplant recipe recommendation: Eggplant roasted rice noodles

raw material:

200g rice vermicelli, 4 eggplants, tomato sauce, salt, butter, soy sauce, and oil as appropriate

Production process:

1. Wash the eggplant, remove the stems, cut into thick slices, add a small amount of salt, blanch in boiling water, then remove and drain.

2. After heating the oil in the pan, add the eggplant slices and fry them over medium heat until they turn light brown. Then remove from the pan and drain off the excess oil.

3. Cook the rice vermicelli until cooked, remove from the pot and drain the water, add butter, salt, light soy sauce and tomato sauce and mix well.

4. Spread butter in the baking pan, put a layer of tomato slices, then put the rice vermicelli on it, cover with the remaining tomato slices, pour tomato sauce on it, and bake in the oven at about 180℃ for about 15 minutes.

Features:

Crisp, tender and fragrant, with rich taste.