Home style braised eggplant(jia chang hong shao qie zi )

Home style braised eggplant

Introduction:

Production steps:

Step 1: mince red pepper and garlic.

Step 2: cut eggplant into thick slices and soak in water.

Step 3: put some oil in the frying pan and heat it up. Stir fry red pepper and garlic until fragrant.

Step 4: pick up the eggplant again, put it into the pot and stir well. Soaking eggplant with water can not only prevent eggplant from blackening, but also greatly reduce the oil consumption of eggplant.

Step 5: when the eggplant absorbs the oil and starts to wilt, add soy sauce.

Step 6: add salt and chicken essence, stir well.

Step 7: when the eggplant becomes soft and rotten, sprinkle some spicy fresh, not too much, just adjust the taste.

Step 8: if it's a little dry, add a little water.

Step 9: until the eggplant is soft and waxy, soft, or the taste you like.

Materials required:

Tender eggplant: moderate

Red pepper: right amount

Garlic: right amount

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Spicy: moderate

Note: eggplant delicious Essentials: 1, choose eggplant should pay attention to, good food is the key. The local eggplant in Nanchang is mainly purple long eggplant. That kind of eggplant with slender tail must be very tender and delicious! 2. Soaking eggplant in water can make eggplant black and reduce the amount of oil absorption. It's a good way. 3. Eggplant should be burned while adding water, not too much at a time, several times a small amount, so that the effect is good.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Hong Shao Qie Zi