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What are the most authentic ways to make flavored eggplants?
The unique flavor of flavored eggplants is a major characteristic, but as we all know, many people do not pay attention to or understand the making of these flavored eggplants. If you want to enjoy these delicious foods, you can check out the methods introduced in the following text.
One, main ingredient: tender eggplants
Ingredients: starch, oil, soy sauce, dried chili slices, sugar, cilantro, Sichuan peppercorns, ginger juice, chopped garlic
Production process:
12. Wash the eggplants, cut them into 4cm long strips, 1cm wide, and coat them with starch (cornstarch works best).
11. In the pot, add oil to about 60-70 degrees, put the eggplant strips in one by one, fry until golden yellow, then pour out and drain the oil.
10. In the pot, add oil and heat it. Add Sichuan peppercorns, chopped garlic, dried chili slices, sugar, soy sauce, then add the fried eggplant strips and cilantro, toss a few times, and serve.
Two, the method:
8. Wash the potatoes and eggplants, steam them; dice the tomatoes and sauté the mushrooms into pieces for later use.
7. Mash the steamed eggplants and potatoes, but avoid mashing them into a paste. Then, mix in sautéed mushrooms, diced tomatoes, and other seasonings, and blend well. It tastes even better when chilled in the refrigerator.
Three, the method:
Main ingredients: eggplants, shredded green and red peppers
Supplementary ingredients: cilantro pieces, chopped garlic, roasted sesame seeds, Sichuan peppercorns, dried chili slices, aged vinegar, Weidamei, sugar, monosodium glutamate, oil
1. Cut eggplants into 6cm long chunks without peeling, and slice green and red peppers and cilantro into 5cm strips.
2. Heat oil to 5-6 degrees and fry until the eggplants are crispy on the outside and tender on the inside. Remove and set aside (to be refried), then fry over medium heat.
3. Leave a little oil in the pot, fry the Sichuan peppercorns to release their aroma, then add aged vinegar, Weidamei sugar, and other seasonings, simmer to thicken the sauce. Once thickened, add eggplants, mix in shredded green and red peppers, cilantro, and sesame seeds, then remove from heat.
