Eggplant is rich in vitamins E, P, and solanine, which can soften fine blood vessels and prevent bleeding in fine blood vessels. It can prevent and treat hypertension, arteriosclerosis, subcutaneous bleeding, and congestion. It can lower cholesterol and inhibit gastric cancer and rectal cancer.
Eggplant is a home-cooked dish in most families in summer and autumn. There are many ways to eat, most of which are stewed, braised, stewed in soy sauce, etc. Among them, pickled pickles [garlic and eggplant] and fried [fried tomato box] should be household names as "brand dishes" in Northeast China
Today, we introduce a new method to turn ordinary eggplant from a home-cooked dish into a nutritious "big dish"--[Crispy Nuts Solanum Strips].
Crispy nut and tomato strips
By MurielDeckow
Recipe Recommendations
- eggplant of 2
- nuts 50g
- flour 6 spoons
- starch 2 spoons
- baking powder Half spoon
- yeast powder Half spoon
- edible oil 500ml
- Pi County bean paste appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- water starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
Steps for Crispy nut and tomato strips
1
Make crispy paste: 6 tablespoons of flour +2 tablespoons of starch +1/2 tablespoons of baking powder +1/2 tablespoons of yeast powder, stir well with warm water, add a little salt and oil, and leave for 30 minutes before using.2
2 eggplants, cut into inches, then cut into strips, and dipped in the dry powder. Cook the oil until it is 50% hot, hang the eggplant strips into a paste, fry them in the pan until crisp, and remove them.3
Heat the oil until 70% heat, fry the eggplant strips again, fry until golden brown and remove. Loading the plate. There should be gaps between the eggplant strips.4
Sauce: Leave the bottom oil in the pan, add in the Pi County bean paste and stir-fry the red oil over low heat, add spring onions, ginger and minced garlic to saute until fragrant. Add cooking wine, soy sauce, sugar, monosodium glutamate, and a little water to taste, bring to a boil over low heat, thicken with water starch, and drizzle like clear oil.5
Pour the boiled sauce evenly on the eggplant. Finally, sprinkle some "nuts" on top.Crispy nut and tomato strips Make Tips
1. The nuts can be pine nuts, sesame seeds, melon seeds, etc.
2. The sauce must be poured over; the fried eggplant strips must not be put back into the pot!