CN101422223A - Deep-fry type cubed eggplant cooking method - Google Patents

Abstract

The invention discloses a cooking method for a fried diced eggplant, which takes an eggplant as a raw material and flour, green soy beans and garlic leaves as ingredients and iodized salt, monosodium glutamate, bruised ginger and vegetable oil as accessories; and the preparation procedures are realized by material pretreatment, cutting, mixing and frying. The fried diced eggplant has the advantages of simple preparation, crisp taste and low cost, and is safe and reliable and suitable for people of all ages and classes, without the adoption of any food additive.

Description

A kind of method of cooking of fried type eggplant fourth

Technical field

The present invention relates to a kind of method of cooking of eggplant.

Background technology

Eggplant contains multivitamin, fat, protein, sugar and mineral matter, is a kind of cheap and good-quality good vegetables, but perishable because of it, needs disposable eating up after burning is fried, and retains difficulty.

Summary of the invention

For solving above technical problem, the invention provides a kind of method of cooking of fried type eggplant fourth.

The method of cooking of a kind of fried type eggplant fourth of the present invention, with the eggplant is raw material, with flour, green soy bean, garlic leaf is batching, salt compounded of iodine, monosodium glutamate, bruised ginger, vegetable oil are auxiliary material, press the weight metering of 500g eggplant, flour 120g, green soy bean 50g, garlic leaf 50g, salt compounded of iodine 10g, monosodium glutamate 8g, bruised ginger 6g, its preparation method is as follows:

1) preliminary treatment: eggplant goes the base of a fruit to clean peeling, and green soy bean, garlic leaf are cleaned;

2) cut: eggplant is cut and is grown into the square fourth of 1-2cm, and green soy bean and garlic leaf chop up broken;

3) batching: the eggplant fourth after will cutting is mixed with green soy bean, garlic leaf, adds salt compounded of iodine, monosodium glutamate bruised ginger;

4) transfer flour paste: will add entry in the flour, the pasty state of furnishing thickness;

5) mix: the eggplant fourth that will prepare behind the material is poured in the flour paste, is stirred to evenly;

6) fried: dip the flour paste that adds after the eggplant fourth with common soup ladle and put into oil cauldron, fried golden yellow to the surface;

7) cooling: pull fried good eggplant fourth out and drain oil content, after cooling but edible.

A kind of fried type eggplant fourth of the present invention can keep original vitamin in the eggplant, fat, protein, sugar and mineral matter and good to eat through fried back crisp-fried, does not adopt other any food additives, and is safe and reliable, is fit to each age people from stratum and eats.

The specific embodiment

The eggplant of choosing is carried out preliminary treatment, and eggplant 500g goes the base of a fruit to clean peeling, and green soy bean 50g, garlic leaf 50g clean; Eggplant is cut again and grown into the square fourth of 1-2cm, green soy bean and garlic leaf chop up broken; Eggplant fourth after will cutting is mixed with green soy bean, garlic leaf, and adding salt compounded of iodine 10g, monosodium glutamate 8g, bruised ginger 6g carry out seasoning, will add entry among the flour 120g, the pasty state of furnishing thickness; The eggplant fourth for preparing behind the material is poured in the flour paste, be stirred to evenly; Dip the flour paste that adds after the eggplant fourth with common soup ladle and put into oil cauldron, fried golden yellow to the surface; Cooling: pulling fried good eggplant fourth out and drain oil content, is edible after 8 to 10 minutes to be cooled.

Claims (2)

1. the method for cooking of a fried type eggplant fourth, with the eggplant is raw material, it is characterized in that: with flour, green soy bean, garlic leaf is batching, and salt compounded of iodine, monosodium glutamate, bruised ginger, vegetable oil are auxiliary material, press the weight metering of 500g eggplant, flour 120g, green soy bean 50g, garlic leaf 50g, salt compounded of iodine 10g, monosodium glutamate 8g, bruised ginger 6g.

2. the method for cooking of a kind of fried type eggplant fourth according to claim 1 is characterized in that its preparation method is as follows:

1) preliminary treatment: eggplant goes the base of a fruit to clean peeling, and green soy bean, garlic leaf are cleaned;

2) cut: eggplant is cut and is grown into the square fourth of 1-2cm, and green soy bean and garlic leaf chop up broken;

3) batching: the eggplant fourth after will cutting is mixed with green soy bean, garlic leaf, adds salt compounded of iodine, monosodium glutamate bruised ginger;

4) transfer flour paste: will add entry in the flour, the pasty state of furnishing thickness;

5) mix: the eggplant fourth that will prepare behind the material is poured in the flour paste, is stirred to evenly;

6) fried: dip the flour paste that adds after the eggplant fourth with common soup ladle and put into oil cauldron, fried golden yellow to the surface;

7) cooling: pull fried good eggplant fourth out and drain oil content, after cooling but edible.