Brushed eggplant is a traditional Chinese dish with good color and aroma, and its unique silk-drawn texture and sweet taste of eggplant are deeply loved by diners. To make this dish well, there are some key techniques and steps that need to be mastered.
First, let's talk about the selection and processing of eggplants. As the main ingredient of this dish, the quality and freshness of eggplant directly affect the texture and taste of the finished product. When choosing eggplants, we should choose eggplants with smooth skin, bright colors, and firm flesh. When processing eggplants, wash them, remove the stems, and cut them into evenly sized little finger strips, which not only makes it easier to cook, but also ensures that the eggplant is evenly heated during the frying process to achieve the best taste.
Next is the hanging paste. Hanging batter is a very critical step in the production process of shredded eggplant, which is related to the taste and drawing effect of the eggplant after frying. We need to put the eggs, flour and flour in a bowl, add a little soy sauce and water and mix well to form a paste. Then place the sliced eggplant in the batter, making sure that each eggplant hangs evenly with the batter. In this way, the fried eggplant can be crispy on the outside and tender on the inside, and the taste is rich.
When frying eggplant, it is also important to master the heat. Pour an appropriate amount of clear oil into the pot, and when the oil temperature is 60% hot, put the eggplant in the pot and fry it. Keep the eggplant on medium heat during frying and turn the eggplant from time to time to ensure that it is evenly heated. When the eggplant is fried until it is reddish-brown and crispy on the surface, remove and drain the remaining oil.
The final step is wire drawing. Leave a little base oil in the pot, add an appropriate amount of sugar, and slowly boil over low heat. When the sugar begins to bubble and shine, quickly pour the fried eggplant into the pan and stir-fry. At this time, you will notice that the surface of the eggplant is gradually covered with a layer of crystal clear sugar threads. After stir-frying a few times, it is ready to be removed from the pan and served.
When tasting the brushed eggplant, we also need to pay attention to some details. Since the eggplant itself has a certain sweetness, there is no need to add too much sugar during the production process to avoid being too sweet. In addition, since the shredded eggplant will absorb a certain amount of oil during the frying and drawing process, it should be controlled in an appropriate amount when eating it to avoid burdening the body.
In addition to the above production methods and precautions, we can also make some innovations and improvements to the brushed eggplant according to personal taste. For example, you can add some sesame seeds or crushed nuts to the paste to increase the richness of the taste; Or experiment with different kinds of sugar, such as brown sugar or rock sugar, when drawing silk for a different flavor experience.
In conclusion, brushed eggplant is a dish that is both delicious and creative. As long as we master the correct production methods and skills, and pay attention to the selection and processing of ingredients, we can easily make a silk-drawn eggplant with good color and flavor. Whether it's a home-cooked meal or a treat for entertaining guests, brushed eggplant is a delightful culinary experience.