Braised eggplant with tiger skin(shao hu pi qie zi )

Braised eggplant with tiger skin

Introduction:

"When I was just at work, I went to the countryside with my unit Sister Li. It was June and I didn't have any fresh vegetables. It seemed that I was eating leeks and vermicelli every day. Sister Li is very good at cooking. Naturally, she talks about delicious food and how to cook. This dish was dictated by my eldest sister that there was no eggplant in the village. After I went home, I practiced it successfully, and then I enjoyed it very much. It was also very popular in the unit canteen. But my son didn't like eggplant very much. He not only expressed disgust, but also refused to take a bite. It's strange! So I haven't done it for many years. Ah, I'm going to eat alone at noon today. I have two slender purple eggplants at home. OK, that's the classic nostalgic way! The name is created by myself, but I've never seen it in the world of delicious food. I don't know why? "

Production steps:

Step 1: raw material display, pay attention to the eggplant pedicel, after washing to dry the skin of the water, otherwise you will splash oil in the oil pan

Step 2: heat the pot first, pour a little oil to moisten it, put the eggplant in, bake it slowly over low heat, and roll it from time to time

Step 3: the eggplant skin has changed color

Step 4: after rolling for a while, cracks begin to appear in the middle of the eggplant, and steam comes out

Step 5: if the crack is bigger, you can use a spatula to open it

Step 6: get out of the pot and wait for use

Step 7: mutton with good oil is convenient for cooking in a hurry

Step 8: add a little mutton into the scallion ginger pan, stir fry for a while, add tomato sauce

Step 9: return the eggplant to the pot, add some warm water, cook for a while, let the eggplant taste

Step 10: if it's convenient to eat, use a spatula to cut into sections

Step 11: stir fry with green pepper, then add garlic slices

Step 12: I used to eat noodles, more marinade. The eggplant meat is tender and the soup is delicious. It goes well with rice, cakes and steamed buns

Materials required:

Long eggplant: 2

Green pepper: 1

Mutton: 50g

Scallion: right amount

Tomato sauce: right amount

Garlic: right amount

Ginger: right amount

Note: slender eggplant suitable for this, the best is straight, smooth, round eggplant even

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shao Hu Pi Qie Zi