How to make the tomato strips delicious (how to make the tomato strips delicious)

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List of contents for this article:

• 1、How to make cold eggplant soft and delicious?
• 2、How to roast veggie strips
• 3、How to make vinegar strips
• 4、The common practice of Maotai-flavored tomato strips? How to make Maotai-flavored eggplant? The eggplant is delicious
• 5、Flavor eggplant strips

How to make cold eggplant soft and delicious?

Hello, share simple and delicious practices. The steps are clear and easy to operate: Cut the eggplant into long strips, put it on the pan and steam for 10 minutes on high heat until it is completely soft; take out and cool, squeeze out the excess water inside, and the taste will not be watery; Mix the sauce in the bowl: Minced garlic, soy sauce, balsamic vinegar, a little sugar, sesame oil, and chili oil, stir well; pour the sauce on the eggplant and mix well, refrigerate for 10 minutes to better flavor. It is low-fat and appetizing. It is loved by both old and young.

Ingredients preparation Ingredients: 1 long eggplant, 5 cloves of garlic. Seasoning: salt, sugar, monosodium glutamate, fruit vinegar, sesame oil.

Mix well and taste. Tear the steamed eggplant into thin strips (or directly use chopsticks to cut it), sprinkle with sauce, sprinkle with chopped green onion/coriander, and let stand for 5 minutes to taste better.

The key to the cold eggplant is the pre-treatment and seasoning. First, wash the eggplant, cut it into strips, steam it or cook it. Steaming can better retain the original flavor of the eggplant. If you cook it for too long, don't take too long to prevent it from being too soft and rotten. Cool the steamed eggplant and tear it into strips by hand. This will retain the eggplant fiber to the greatest extent and make the taste better. Then prepare the seasoning sauce. Minced garlic is the key. Add more to add a strong garlic aroma.

How to roast veggie strips

1. Stir fry the eggplant strips: Pour the eggplant strips into the pan and stir fry quickly about 10 times to evenly coat the surface of the eggplant strips with oil. Reduce the heat to low and stir-fry: Reduce the heat to low heat and continue to stir the eggplant strips to avoid burning the pan. Stir fry until the tomato strips are dark (a little black), soft, and ready to cook when the water comes out, proceed to the next step. Seasoning: Add 5 grams of salt and stir fry well to add flavor to the eggplant strips.

2. Processing the eggplant strips: Spread the cut eggplant strips evenly with a layer of dry flour. Put the flour-dipped eggplant strips into the egg mixture and wrap them with the egg mixture.

3. The method of roasting veggie is as follows: prepare ingredients with appropriate amount of eggplant, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of Pi County bean paste, appropriate amount of white sugar, and appropriate amount of vinegar.

4. As a common vegetable, eggplant is very popular in our daily diet. Traditionally, eggplants are often cooked by frying. Although they are delicious, considering health factors, today I will introduce a method of vegetarian roasting eggplants that is less oily and non-fried. It is easy to learn and ensures a balance between delicacy and health.

5. Those who like sweet and sour flavors can increase the amount of sugar and vinegar appropriately. Stir quickly when thickening to prevent starch from getting stuck. The practice of Beijing-style vegetarian roast eggplant is not complicated, but it is necessary to master the ratio of heat and seasonings to make delicacies with good color, aroma and flavor. This dish is suitable for eating with rice. It can satisfy the appetite without worrying about eating too much fat. It is a healthy and delicious home-cooked dish.

How to make vinegar strips

Pour enough oil into a frying pan and cook until it is 70% hot (about 180℃, when wooden chopsticks are inserted into it, dense bubbles will appear). Add the eggplant strips one by one, fry them over medium heat until set (about 2 minutes), remove and drain the oil. When the oil temperature rises to 80% heat (about 200℃), re-fry the eggplant strips for 30 seconds until golden and crispy, remove and control the oil. Leave a little base oil in the sauce pan, turn to low heat, add ketchup, sugar, salt, soy sauce, and vinegar, and stir fry well.

Soak the eggplant strips in light salt water for 10 minutes to prevent oxidation and blackening and remove some of the astringent taste. After soaking, squeeze out the water and evenly coat it with a layer of dry corn starch (lock in the moisture of the eggplant strips and avoid excessive oil absorption during subsequent frying). Prepare batter Mix flour, starch, and baking powder (optional), add appropriate amount of water and stir to form a batter. The consistency of the batter should be such that it can be hung on the eggplant strips (it can drip but never thread).

Seasoning: appropriate amount of salt, appropriate amount of white sugar, appropriate amount of white vinegar (adjusted according to personal taste), appropriate amount of soy sauce, appropriate amount of water starch, appropriate amount of edible oil [Practice steps] Preparation ingredients: Wash the eggplant and cut into strips, and shred the red pepper for later use. Minced garlic and ginger, and cut green onions for later use. Processing eggplant: Soak the cut eggplant strips in salt water for about 10 minutes to prevent the eggplant from oxidizing and blackening, and also remove some of the bitterness.

Wash the eggplant and cut it into small strips, place it in clear water, add a little white vinegar to prevent the eggplant from oxidizing and blackening, stir for a few times and pick it up to control the moisture. Sprinkle with appropriate amount of dry starch and mix the eggplant strips evenly and wrap them with dry starch. Pour more cooking oil into the pan and heat it to 70% heat. Put the eggplant strips into the pan and fry them one by one to avoid sticking. Fry the eggplant strips until they change color, pick them up to control excess oil, and set aside for later use.

The common practice of Maotai-flavored tomato strips? How to make Maotai-flavored eggplant? The eggplant is delicious

1. After washing the eggplant, break it with your hands. This way the eggplant tastes better. If you want the eggplant to be less fat, marinate the eggplant, add salt, and place it in a bowl to marinate for 10 minutes. At this time, we will use the side dishes. Cut the prepared pork into minced meat, chop the green peppers, cut the shallot white and green of the chives separately, cut the ginger into minced ginger, and beat the garlic into pieces. Remove the water from the pickled eggplant.

2. The method of making sauce-flavored eggplant is as follows: Cut the eggplant: Cut the round eggplant into melon skin strips vertically. Processing the eggplant strips: Put the eggplant strips in the microwave and beat on high heat for 3 minutes to dry. Preparation of ingredients: Prepare the pork filling; break the sweet flour paste with water; shred the green onion and ginger; shred the green garlic. Pan-fried eggplant strips: Put appropriate amount of oil in the pan, fry the eggplant strips for a while, and remove them. Stir-fry pork fillings: Add the oil from the fried eggplant strips into the pork fillings and stir fry until color changes.

3. The preparation method of Maotai-flavored eggplant is as follows: ingredients prepare eggplant 300 grams of bean paste 20 grams of minced pork 100 grams of raw flour 20 grams of oil 100 grams of garlic 5 grams of ginger 5 grams of green onions 5 grams of processed eggplant, peeled and cut into strips, and put into a large bowl, add salt and cornstarch, mix well, so that the surface of the eggplant is covered with a thin layer of powder.

4. The steps for Maotai-flavored eggplant (Sichuan cuisine method) are as follows: Prepare the main ingredients: 2 long eggplants. Long eggplant was chosen because its meat is thick and suitable for making this dish. Auxiliary ingredients: a little salt, 4-5 tablespoons of starch. The amount of salt and starch can be adjusted according to personal taste and the size of the eggplant. Handling eggplants Wash long eggplants, which is the first step in making any eggplant dish to ensure the hygiene of the ingredients.

5. The main ingredient is eggplant, a tenderloin, 1/3 of the auxiliary ingredient, 2 tablespoons of soy sauce, 1 egg (only egg white), onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of ingredients, water lake powder, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of sauce flavor, stewing process, 20 minutes, time-consuming, ordinary difficulty, method of making sauce flavor, method of making sauce, method of making sauce, method: 1 1, cut the eggplant into long strips.

Flavor eggplant strips

Flavor eggplant strips are an innovative dish based on Cantonese cooking of eggplant. They are mainly flavored with sauce flavor, crispy on the outside and tender on the inside, with a burst taste. The specific introduction is as follows: The main raw material is 500 grams of eggplant. The seasonings include 20 ml of homemade sauce, 2 star anise, eggplant powder, dried pepper section, garlic slices, shallot sections, and salad oil.

Flavor eggplant strips are an innovative dish based on Cantonese cooking of eggplant. They are characterized by Maotai-fragrant flavor, crispy outside and tender inside, and bursting taste. The specific introduction is as follows: Raw materials and ingredients: 500 grams of eggplant. Seasoning: 20 ml of homemade sauce, 2 star anise, appropriate amount of eggplant powder, appropriate amount of dried pepper section, appropriate amount of garlic slices, appropriate amount of scallions, appropriate amount of salad oil.

Processing eggplant Wash the eggplant, peel it, and cut it into uniform strips.

The seasoning ratio can be adjusted according to personal taste. If you like sweet and sour, you can add more vinegar and sugar.

Taste adjustment: You can adjust the ratio of sweet and sour according to your personal preference. Add more sugar if you prefer sweet taste, and add more vinegar if you prefer sour taste.