There was a time when saliva eggplant was particularly popular, and it was because it was delicious that it was so popular. Saliva eggplant can also be called crispy eggplant or flavored eggplant, no matter what its name, it can be the most delicious of all dishes made with eggplant.
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The method of saliva eggplant is simple but difficult, and it is very simple to say that it is difficult, as long as you have mastered the know-how, it is very simple, and it is also crispy and delicious after cooking, come on, see how I cook this saliva eggplant.
To prepare the saliva eggplant:
【Ingredients】: 2 long eggplant.
【Ingredients】: 3 cloves of garlic, 1/2 piece of ginger, 3 spring onions, 5 grams of peppercorns, 6 dried chili peppers.
【Seasoning】: salt, chicken essence, sugar, soy sauce, aged vinegar, oyster sauce, dark soy sauce, corn starch, cooking oil.
【Preparation】:
1, because the eggplant is fried after the time is very short, so we must prepare a bowl of juice in advance, so as to save the time of adding seasonings, so that the eggplant in the pot time is shorter. Add 3 g salt, 3 g chicken essence, 9 g sugar, 30 g soy sauce, 15 g aged vinegar, 15 g oyster sauce, 3 g dark soy sauce, 8 g corn starch to the bowl, and finally stir well and set aside.
2: Cut 3 cloves of garlic into minced garlic and half a piece of ginger and set aside.
3: Cut 3 shallots into green onions and set aside.
4, prepare 3 grams of peppercorns, 6 dried peppers for backup, dried peppers with scissors cut into small pieces, do not like spicy can be added or less, this can be completely increased or decreased according to their own taste.
5: Wash the appearance of the eggplant, then remove 1 bar from the head and tail, and then cut it in half from the middle, and then cut the two halves in half, so that the eggplant is cut into 4 strips.
6, eggplant cut open and then use a knife to remove the sac in the middle of the eggplant, of course, you can also leave this eggplant sac. However, the meat of this eggplant sac is relatively loose, and the taste of the fried is not crisp. There are gains and losses, whether you want to remove them or not, just look at it yourself.
7, and then the oblique knife to cut the eggplant into diamond-shaped small pieces, because the eggplant will shrink and become smaller after frying, so do not cut too thin when cutting, probably control the thickness of about 0.8 cm is better.
8, then the cut eggplant is washed with water, the purpose of washing the eggplant is to make the surface of the eggplant stick with water, ready for the powder, so that the powder can be hung on the surface of the eggplant. After washing, drain the water and pour into a large dish.
9, on the eggplant evenly sprinkled with 2 grams of edible salt, first let the eggplant into a bottom flavor, otherwise it is difficult to hang the powder fried eggplant, add more salt, a little salt taste can be, and then the salt and eggplant are fully stirred evenly, so that each piece of eggplant can be dipped in salt.
10: After stirring the salt evenly, grab half a handful of starch and sprinkle it evenly on the eggplant, then mix it evenly by hand so that the starch hangs evenly on the eggplant.
11, then wet the fingers with water, and then use the method of playing the fingers to bounce the water on the top of the eggplant, play 2 times, throw the middle of the plate up and throw it a few times, and then bounce the water into the plate 2 times, the water that bounces into it does not need much, let the eggplant slightly dip some water, because we want to shoot the powder 3 times, so that the water goes in, is to let the surface of the eggplant have a certain humidity, so that the powder can be hung up without falling off, so that the appearance of the eggplant is crisp, and the powder will not fall off when frying. Then the oil of the fried eggplant can also be kept clean.
12, so 3 times of operation, the eggplant will be evenly, firmly hung with starch, then the eggplant should be completely wrapped in starch, there will be no adhesion to each other, and then pour the eggplant into a colander, the eggplant with good powder is sifted, and the starch that is not firmly glued is sieved. Then set aside for later.
【Cooking Method】:
1, add more cooking oil to the pot, the high heat to increase the oil to 70% heat (210 degrees), and then pour the eggplant with good powder into the pot, the eggplant in the pot does not pour all at once into the pot, to slowly shake the eggplant in the colander while pouring, so that the eggplant will not be all glued together after the pot.
2. Use a hand spoon (spatula) to separate the eggplants that are glued together so that the heating is more even. Eggplant can be fried over high heat during the frying process, keeping the oil temperature high.
3. Fry the surface of the eggplant until golden and crispy, and then you can fish out the oil control. I spent about 5 minutes and 30 seconds frying the eggplant, because everyone uses a different stove, so this time can only be used as a reference time.
4, pour out the oil of the fried eggplant leaving only 30 grams of residual oil, and then pour the peppercorns and dried peppers into the pot, because the pan and the oil that has fried the eggplant are just used, so the temperature is still relatively high, so the peppercorns and dried peppers can soon be fragrant after the pan.
5, as long as the pepper and dried pepper segments slightly stir-fry a few times, you can pour the minced garlic and ginger into the pot together to fry the aroma, the same minced garlic and ginger are also stir-fried a few times to produce the aroma.
6, at this time you can first change the low heat, and then pour the bowl juice prepared in advance into the pot, the bowl juice should be stirred a few times before the pot, because there is a starch sinking bottom, to be stirred evenly before pouring into the pot. Stir the sauce a few more times after the sauce is in the pan to make the sauce a little thicker, and the process is very fast, just within 10 seconds.
7, first turn off the heat and then pour in the eggplant and green onion, and finally pour in 10 grams of spice oil to Titian and increase the brightness of the dish, no spice oil will be replaced by sesame sesame oil, and then quickly stir-fry evenly to get out of the pot and plate. The last step should be fast, the posture should be handsome, and the clouds and flowing water should be completed in one go, in other words, the eggplant should not be fired after the pot is not fired and pressed at the fastest speed to get out of the pot, it is as simple as that.
Such a delicious flavor type is a bit of sweet and sour saliva eggplant and ready to go.
Technical points, personal advice:
1, eggplant can also not shoot powder to use the method of hanging paste, you can make a crisp fried paste, with 50 grams of flour, 50 grams of corn starch, baking powder 3 grams, 5 grams of cheese powder, cooking oil 5 grams, and finally add the right amount of water to stir into a more thick and drawn state. Then feel this trouble, you can come to a simple paste, grab a handful of flour, 1 handful of starch, beat an egg, add 20 grams of cooking oil, add a small amount of water and stir into a thick and brushed state.
2, if you do not want to use so much oil to fry eggplant, then we can divide the eggplant into 2 or 3 batches to fry, so that the oil to be used is naturally not so much. In fact, the oil that has fried eggplant can still be used to stir-fry vegetables, and it will not be wasted at all.
3, eggplant under the pan frying oil temperature must be high, including in the whole process of frying must be fried with high heat and high oil temperature, because the eggplant contains more water, if the oil temperature is too low, the eggplant will inhale a lot of oil into it.
4, the last point is also very critical, that is, when the fried eggplant is cooked again, it must be turned off, and the fast stir-fry spoon must be immediately out of the pot, otherwise the fried eggplant will be easy to become soft, then there is no crispy and tender taste, and this saliva eggplant is not delicious.
Epilogue:
It's all called saliva eggplant, can you say that this can not be watery? Delicious food can be favored in any corner, this delicious adults and children can not escape its temptation, it can be said that this is an upgraded version of the eggplant box, the eggplant box is already so delicious, this saliva eggplant is not to mention. What are you waiting for, do it!
Seeing this, I believe that you also have a deeper understanding of saliva eggplant. Then move your little finger and like + follow! Don't get lost on the taste tour!
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