【 Material 】 Eggplant tomato sauce
[Practice] Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a small amount of salt to marinate it, and then dip it with flour for later use. Wash the carrots and cut the chopsticks.
2. Add oil to the spoon, heat it to 70% to 80%, add eggplant flowers, fry until cooked, pour out the oil and put it on the plate.
3. Add hot base oil to the spoon, stir-fry the tomato sauce slightly, and then boil it in Jiang Mo, soup, sugar, diced carrots, salt and monosodium glutamate.
4. Thicken with wet starch, add bright oil and burn in the eyes of fried eggplant.
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Chrysanthemum eggplant?
[Ingredients] 300 grams of long eggplant. Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch. Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.
[Production] Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt and marinate it slightly, and then dip it with flour for later use. Wash the carrots and cut the chopsticks.
2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.
3) Heat the bottom oil in the spoon, stir-fry tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, add oil and pour it on the fried eggplant. Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.
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Ingredients: purple eggplant, chrysanthemum 10g, vinegar, salt and sesame oil.
Step 1: Wash the eggplant and cut it into strips. Remember that eggplant must be eaten with skin, and nutrition is in the skin!
Step 2: Wash and cook the chrysanthemums to make chrysanthemum soup, then filter out the chrysanthemums and leave the soup.
Step 3: Put the eggplant strips into a bowl, pour the chrysanthemum soup and steam them in water.
About 15~20 minutes, seasoned with salt, vinegar and sesame oil, delicious and healthy!
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