Home-cooked braised eggplant, fragrant and under the rice, once on the table family rushed to eat
Vegetables with good price and good taste are common dishes on the people's table, eggplant is such a vegetable, eggplant because it is relatively easy to store, and no matter how to do it is delicious, it has long become a very popular popular dish. The common eggplant has a purple outer skin, which first appeared in India, and Indians were able to grow eggplant artificially more than 2,000 years ago. As the second origin of eggplant, there are records of eggplant as early as before the Sui Dynasty, but at that time eggplant was called "Luo Su".
Eggplant was already very common in the Song Dynasty, when there was a prime minister named Zheng Qingzhi in the Song Dynasty, and he also wrote a poem to joke about eggplant, saying that eggplant was: "Bruised skin class zaiguan, light round mind as a monk to see." The taste of the eggplant itself is not prominent, which also makes the eggplant more prominent after cooking, so dishes such as fish-flavored eggplant and stewed eggplant with sauce will be very popular. In fact, eggplant is very fragrant after being oiled, which gives birth to a roasted eggplant, which is also a dish that many people like very much.
【Dish name】: Roasted eggplant
【Ingredients required】: Eggplant
【Cooking process】:
Step 1: To make roasted eggplant, you only need to use eggplant, but this does not affect the taste of this dish, prepare a few long eggplant, remove the eggplant stem and rinse it, put the eggplant on the cutting board and cut it into hob pieces.
Step 2, to make roasted eggplant needs to be oiled, cut the hob piece of eggplant into a large basin, add water and some salt to soak the eggplant first, and then fish out the eggplant to squeeze the water, pour the starch on the eggplant block and mix well.
Step 3: Pour a lot of oil into the pan to fry the eggplant, fry the eggplant to pay attention to the oil temperature, the oil is 50% hot after the eggplant is fried.
Step 4, after the eggplant is fried, the surface is golden and slightly scorched, adding starch will make the surface of the eggplant have a layer of brittle shell, the eggplant is fried and left for a while, and the excess oil left in the eggplant when frying the eggplant is drained.
Step 5: Mix a bowl of sauce to make roasted eggplant, add water to the starch to make a paste, and then add sugar, salt, and soy sauce to mix the seasoning well and set aside.
Step 6: Cut some minced garlic, pour the right amount of oil into the pot, and then sauté the minced garlic into the pan to bring out the aroma.
Step 7: Stir-fry the eggplant in advance a few times, then pour the prepared sauce into the pot and continue stir-frying.
Step 8: Do not stir-fry over high heat, sauté the sauce and eggplant over medium-low heat, and let each eggplant be covered with sauce.
Step 9: Turn off the heat after stir-frying evenly, dry the water on the plate, and put the sautéed eggplant out, this dish is crispy in the mouth, and it is soft and sticky rice when chewed.
【Cooking Skills】:
If you don't like to eat eggplant skin, you can peel the eggplant skin before cutting the cubes, but if the eggplant is very tender, it does not need to be peeled, and the fried eggplant skin is very smooth.
2, before the eggplant is cooked, mix well with starch, so that the eggplant has a crispy shell after frying, and it will not collapse because of too much moisture.
3, there is a certain proportion of sauce, starch and water ratio is 1 to 4, sugar, salt and soy sauce can be increased or decreased according to their own taste.
4, eggplant will become very fragrant after frying, and then under the pan and sauce together stir-fry, do not need to fry for too long, but pay attention to the sauce should be poured along the edge of the pot into the pot. Then, when stir-frying, mix the sauce with the fried eggplant.