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How come fried eggplant doesn't absorb oil?

1. The practice of fried eggplant figure 8 oil 170 degrees, use chopsticks to shake some flour paste into the hot oil, if the flour paste floats immediately is about 170 degrees, pay attention to do not use low-temperature fried food, it will be more oil absorption, fried food is very greasy, is unscientific. The oil temperature will rise even higher midway, and at that time you can turn the fire down a little and adjust the temperature. Fried until the color is right, you can take it out.

2, eggplant fried non-absorbent and crisp need to make the right amount of flour and the time is just right. Need to wrap a layer of dry powder in the outer layer and mix with flour and starch. First cut the eggplant in half vertically, soak it in light salt water for 10 minutes to absorb water, pick it up and cut it into a small strip, drain and wrap it in egg liquid, then wrap it with dry powder, deep-fry it in a pan over low heat and deep-fry until golden on both sides.

3. Friends who are afraid of eating too greasy, don't put too much oil in fried eggplant, because eggplant is very easy to absorb oil. Put in the right amount of oil, do not wait for the oil pan to be too hot before putting the eggplant in, you can put the eggplant into the pan evenly as the oil pan is heated, and then the eggplant will begin to heat slowly. When the oil pan is relatively hot, you can turn the heat into medium heat and slowly fry the eggplant to golden brown.

4. You can directly wrap a layer of small dough bumps on the surface, so that you will not absorb oil, and the taste is particularly delicious.

Fried eggplant with mashed garlic, how to cook eggplant with mashed garlic?

Practice: mix garlic sauce: prepare minced garlic, sesame seeds, millet spicy, 1 tablespoon cumin powder (or less barbecue material), sprinkle with hot oil, add half tablespoon oyster sauce, 1 tablespoon light soy sauce, a little salt and stir well. Wash eggplant with oil, cover with tin foil, bake at 200 degrees in air for 20-25 minutes, cut it apart from the middle, cover with garlic sauce, and bake at 180 degrees for about 8 minutes.

2. Clean the eggplant. Then deep-fry it for 10 minutes. Then take out the eggplant and cut it with a knife. Stir in fresh dew, mashed garlic, spring onions and water in a bowl. Then spread the garlic paste evenly on the eggplant. Deep-fry it in an air frying pan for 10 minutes. When the time is up, take it out and finish.

3. ★ practice: ① prepares medium-sized eggplant, which is too big and bitter, too small will be shrivelled, apply oil all over the body, wrap it in tin foil and bake it at 180 degrees for 15 minutes. ② can be pinched with gloves after baking. If you feel a little hard, you can add some time to take it out, cut it in the middle of the knife and cut it sideways.

4. Wash the eggplant in two halves. Put the eggplant in a tin paper plate and spray the right amount of oil with a spray can. Put it in an air fryer and bake at 200 degrees for 15 minutes. Beat the garlic cloves into minced garlic with a garlic puller. Add minced garlic, millet and hot oil in the bowl. Add 2 tablespoons of barbecue material, 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce. Stir well to make minced garlic sauce.

5. The way to roast eggplant in an air fryer is to cut into strips and bake in a 200-degree air fryer for 15 minutes. Wash the eggplant, put a small hole in it with a toothpick, and oil the surface with an oil brush. Treat 2 heads of garlic into minced garlic, wash the minced garlic with water and filter dry. Put oil in the pan, stir-fry minced garlic over low heat, slightly yellow, add oyster sauce, light soy sauce, steamed fish soy sauce and set aside.

How to fry eggplant

1. Wash eggplant with proper amount of eggs and flour. Step: change the washed eggplant into slices with a knife. In the step bowl, the flour is mixed with eggs, salt and water to make batter. Step to wrap the eggplant in batter. Put the steps into the oil pan. Deep-fry the eggplant until golden brown to remove the controlled oil. Step diagram of the finished product.

2, the practice of fried eggplant figure 4 heat oil, deep-fry eggplant, turn yellowish can be fished out, hard on the outside and soft effect on the inside. The method of fried eggplant block diagram 5 MSG is crushed into powder with a spoon, and the right amount of salt is poured into pepper. Put less salt first, not enough can be added, you can try salty, as a dip.

3. Peel and slice the eggplant (this is the big green eggplant from our hometown) and mix with a spoonful of salt and marinate for ten minutes, so that you can control some water and taste better.

4. One eggplant can fry a plate of delicious food. Add a little baking powder to the low powder. Add a little cornstarch. Add a small amount of water to make a slightly thicker paste, add a small amount of salt, and finally add pepper to mix well. After mixing the batter, cut the eggplant into slices. Cover the surface of eggplant with batter.

Garlic air fried eggplant, garlic air fried eggplant how to make delicious

One piece of eggplant is divided into two in the middle. Put the garlic and chili peppers in the blender and break them. Heat the oil in the pan and pour it on the chili and garlic. Add salt, soy sauce, chicken essence, sesame oil and red oil. Put some oil on the surface of the eggplant to prevent it from drying when it is roasted. Put 180 degrees into the air fryer for ten minutes, take it out and pull it away from the middle with chopsticks.

Ingredients: one end of garlic, one long eggplant, two small roots of chives. Excipients: two tablespoons of oil, one and a half tablespoons of olive oil, half tablespoons of salt, half tablespoons of sugar, two tablespoons of light soy sauce, one tablespoon of pepper, one tablespoon of cumin air fryer, preheat for five minutes. Wash the eggplant, cut it in half, cut the chives and peel the garlic. Cut the garlic into mashed garlic, wait for spare, and then go to the sauce.

Step 1 ingredients: 1 eggplant, 10 cloves of garlic, 2 grams of ginger, 2 shallot. Seasoning: 10 grams of edible oil, 1 gram of salt, 2 grams of light soy sauce, 2 grams of chicken essence. Step 2 remove the eggplant from the stalk, put it in a steamer and steam for 5 minutes. Take out the eggplant and tear it open in the middle. Step 3 chopped garlic. Step 4 cut the ginger into pieces. Step 5 chopped onions.

★ practice: ① prepares medium-sized eggplant, too big and bitter, too small will be shrivelled, smear the whole body with oil, wrap it in tin foil and bake it at 180 degrees for 15 minutes. ② can be pinched with gloves after baking. If you feel a little hard, you can add some time to take it out, cut it in the middle of the knife and cut it sideways.