Today, we will use eggplant to make a small cold dish called "oil-soaked diced". The method is simple and delicious, and you can easily understand it at a glance.
There are many ways to eat eggplant, either hot or cold. If you feel that the cold salad is too light, then you might as well follow my method to change the taste. You can also add some other seasonings you like, such as abalone juice, fish sauce, hoisin sauce, etc. What I made was soaked and mixed in oil. Because I had been fried in oil, I didn't add a strong flavor. I just briefly mixed it, and the specific procedures are as follows;
oil-soaked dicing
Recipe Recommendations
- Water-blooming mushroom 40 grams
- green peas 30 grams
- cooked walnut kernels 30 grams
- cooked cashew nuts 20 grams
- salt 3 grams
- chicken powder 2 grams
- white sugar 5 grams
- sesame oil a little
- cooking oil appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for oil-soaked dicing
1
Big round eggplants, water-dried mushrooms, green peas, cooked walnut kernels, cooked cashew nuts, salt, chicken powder, white, sesame oil.
2
Peel and dice the eggplant, and dice the mushrooms and set aside.
3
Beat the cooked cashew nuts into pieces.
4
Cook the peas and cool them.
5
Boil the diced mushrooms, take them out, squeeze dry, and set aside
6
Heat in another pan and add cooking oil. Add diced eggplant at 6- 70% heat and stir-fry at high temperature.
7
Deep-fry the diced eggplant until golden brown, remove, stir in the diced mushrooms and let cool.
8
Allow the diced eggplant to cool, add in the cooked fresh peas, add a few drops of sesame oil and mix well.
9
Add salt, chicken powder, and sugar to mix well, then add cooked walnut kernels and mix well.
10
After mixing, plate, sprinkle with crushed cashew nuts on top and serve.oil-soaked dicing Make Tips
Characteristics of small dishes: beautiful color, simple production, smooth eggplant and cloves, crispy nuts, moderately salty and delicious. Warm tips: 1. When frying diced eggplant, the oil temperature should be higher. The diced eggplant can be locked in the water immediately after being put into the pan. The eggplant is not easy to eat too much oil and will not be greasy. 2. You can flexibly control the mixing ingredients, or you can add some peppers or other salty ingredients. 3. Bake or fry walnuts in advance. They will be very crispy and delicious. This private delicacy of the summer cold dish "soaked in oil and diced" with a large fried spoon is ready. It tastes delicious, smooth and tender, and the nuts are crispy and delicious! For friends 'reference!