Roasted eggplant is a common dish. It is usually made by hanging a wet paste and then frying it. However, this roasted eggplant is very hard and it is not easy to master the preparation method of the wet paste. There is also a soft roasted eggplant that is not hanging a paste., but this roasted eggplant is not beautiful enough and has a strong taste.
Based on my family's tastes and habits, I combined traditional hard-roasted eggplants and soft-roasted eggplants to make roasted eggplants suitable for my family.
roasted eggplant
By LaneShields
Recipe Recommendations
- eggplant appropriate amount
- meat appropriate amount
- carrot slices appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for roasted eggplant
1
Ingredients: eggplant, meat slices, carrot slices, chopped green pepper, green onion, garlic
2
Sauce: soy sauce, starch, water, salt, oil consumption, chicken essence, thirteen spices
3
Peel the eggplant, cut into hob pieces, and apply water to the surface
4
Sprinkle dry starch on top of it, then shake the eggplant pieces in the basin to make the starch hang evenly on the eggplant
5
Brush water on the eggplant pieces again to make them moist, sprinkle dry starch again, shake the eggplant pieces in the basin, so that the starch hangs evenly on the eggplant
6
Pour the oil into the pan until the oil temperature is enough to cause bubbles to appear around the eggplant pieces you put in
7
Fry all the eggplant pieces in the pan over medium heat
8
When the surface of the eggplant pieces is hard, you can fish them out
9
Heat the oil pan twice to about 80% oil temperature, pour in all the eggplant pieces, and fry again to cook the eggplant. Remove and control oil
10
Remove from another pan, add a small amount of oil, and saute the garlic until fragrant. Add the meat slices, carrot slices, and green pepper segments and stir fry
11
Pour the sauce into the pan and stir fry until the sauce is transparent
12
Pour the fried eggplant pieces into the sauce, sprinkle with shredded green onions, stir fry quickly, and hang the sauce evenly on the eggplant
13
Pour it on with clear oil and serve it out of the pan!
14
The eggplant that has just come out of the pot is crispy on the outside and tender on the inside and delicious