In autumn, when you are open to eat eggplant, anthocyanins are high!Simple frying is more fragrant than flesh, pause

There is an old saying in the countryside "cucumber eggplant is fresh on both ends". In the natural environment, the earliest cucumber and eggplant of the earliest stubble and the last stubble before the frost, because the temperature difference becomes larger, the taste is the tender and sweet.

However, most of the cucumbers are raised early, and the eggplant becomes "the first in the late autumn". Entering in October to eat, the season and picking are short.In fact, the eggplant alias, Luo Su, purple melon, contains a large amount of protein, vitamins and anthocyanins, which can enhance the elasticity of capillaries. It has significant effects of anti -aging, blood pressure, and cardiovascular protection.It ’s tender and do n’t know how to eat.

The delicious method of 5 kinds of eggplant

1. 300 grams of pork lean meat, chop into minced meat and put them in a basin, add 1 gram of chicken powder, 2 grams of salt, 1 gram of pepper, pour a little cooking wine, add old soy sauce, stir in one direction;Enter an egg clearing and increase the tenderness; grab a small handful of starch to increase the coexistence, stir and beat to the upper strength; the plenty of vegetable oil seal the marinating for 10 minutes.

2. Wash the eggplant and cut into three knives with the eggplant clip, and stuff the meat stuffing little by little into the eggplant clip for later use.

3. Then adjust a crispy paste: add 60 grams of flour to the pot, 2 grams of baking powder, 2 grams of sugar, and 30 grams of starch. Put into an egg and adjust it with water into a delicate batter that can be brushed.

4. Boil oil in the pot. When the oil is burned to 50 % of the heat, use the chopsticks to pinch the eggplant clip, put the batter and put it in the pan and fry it. This process is high, and the eggplant is slowly frying the eggplant until the two sides are golden and floating on the oil.On the surface, remove the oil control with a fence, and then put it in the pot.

5. Cut the millet pepper into a pepper ring, the green onion is cut into a horseshoe piece, the ginger is cut into ginger, and the garlic is cut into minced garlic.Boil the oil in the pot, pour the onion ginger and garlic, add a little bean paste to quickly stir -fry the red oil, pour two spoons of water, add 10 grams of old sauce, 2 grams of salt, 2 grams of chicken powder, 2 grams of chicken powder, 2 grams of chicken powder, 2 grams of chicken powder, 2 grams of chicken powder., Hook into a little water starch and boil the soup until it is sticky, then pour it on the eggplant and sprinkle with sesame.

1. One green eggplant, cut the outer skin clean, cut into shreds and soak in water to prevent oxidation and black; cut the tomatoes into small pieces, and one of the green peppers and red peppers are cut into shreds to color;Then grab a little red dried pepper for later use.

2. Boil water in the pot. Add a small amount of white vinegar to prevent the eggplant from having black. After the water is boiled, pour the eggplant in the water for about 1 minute. Remove the water control. The water can prevent it from hacking, but also facilitates quickly.

3. Boil oil in the pot, pour onion and garlic, red dried pepper, add tomatoes and stir -fry the red juice. This eggplant is not black.Add the salt, season with chicken essence, hook a little water starch, pour in sesame oil, and continue to flip it out.

4. Small fried eggplant without black nutrition, not greasy to eat every day.

1. Two purple eggplant, cut off the skin, cut into diamond -shaped pieces, and cut the cut eggplant with water to prevent black; one of the green peppers, cut into slices; one tomato, cut into small pieces;Backup.

2. Then control the eggplant and sprinkle with a handful of starch and mix well to prevent the inhalation of too much fat when fried, and it is more crispy.

3. Boil oil in the pot, add eggplant under 50 % of the oil temperature, do not move at first, turn the eggplant after the eggplant will be turned over for about 1 minute, the eggplant surface is crispy and then removed; then increase the oil temperature to 60 % hot to 60 % of the hot heatPut the eggplant and fry it over and spit out excess oil, and remove it in 20 seconds.

4. Leave the bottom oil inside the pot, add the minced garlic, pour in the tomato and stir -fry the red juice, add a spoonful of water along the pot, add oyster sauce, salt, chicken powder, vinegar, old pump seasoning, open the high fire and make the material, open the high fire, and open the feed.The juice is fragrant, and then pour the green and red pepper slices to quickly stir -fry until it breaks.

1. Wash the eggplant, do not peel, cut it directly into a roller and put it in the basin, sprinkle with an appropriate amount of starch and mix well, so that the ginger slices and onion cut together, and grab a few grains into several grains.Dry pepper and a few peppercorns are set aside; put 10 grams of raw soy sauce, 5 grams of oyster sauce, 2 grams of pepper, 1 gram of chicken essence, a little sugar, then put a small spoon of starch, dilute it with water to the feast into the feast into the feast intojuice.

2. Boil oil in the pot. Put the eggplant when the oil temperature is 60 % hot. The high oil temperature can quickly fry the surface of the eggplant for about 1 minute.Turn into a low heat, quickly fry the frying for 10 seconds, and fry the eggplant can make the eggplant more golden scorching crispy. It can also spit out excess oil, which is fragrant and not greasy.

3. Leave the bottom oil inside the pot, add onion, ginger, garlic, pepper, and dried peppers together, pour the prepared ingredients along the pot, keep stirring and collect the ingredients to the stickyStir -fry the eggplant in the eggplant to make the eggplant evenly wrap the ingredients.

4. Drink some bright oil to brighten the color, then put it on the table, and finally sprinkle with green onions and white sesame seeds.

1. Wash the purple eggplant two, cut off the skin, cut into a thick piece of about half centimeters. Don’t be too thick or easy to penetrate.

2. Put 100 grams of flour in the basin, add an egg, add 2 grams of salt, 2 grams of chicken powder, stir the eggs first, then add an appropriate amount of water to adjust to a sticky batter, pour the eggplant in and wrap it.

3. Heat the electric baked pan, brush the vegetable oil evenly, put the eggplant in the pot one by one, cover the pot lid for 2 minutes, all the batter will be fixed, and then turn it on it. Pour the vegetable oil evenly on it to prevent the masculine. Cover the pot lid.After 2 minutes, turn it over when the bottom surface is golden yellow.

4. Keep a low heat, turn back and forth a few times a few times and bake for about 5 minutes. When the sides of the cake are golden yellow, you can get out of the pot.

5. Place the baked cake in the plate and sprinkle with cumin or pepper noodles to enjoy.

First Food Editor: Xiaoya

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