Eggplant in casserole(sha guo qie zi )

Eggplant in casserole

Introduction:

"In this way, the eggplant uses very little oil. The eggplant is not cut, so it can't be put into the oil. It's even more fragrant to put it in a casserole, especially with two ingredients from Sichuan. I remember when I was a child eating eggplant at home is like this, and never tired of eating! I really like to use the soup inside to make rice. Of course, this time Hangzhou also likes to eat like this! I'm running out of soup

Production steps:

Step 1: wash and drain the eggplant at both ends, do not cut it, put a little oil in the pot, fry the whole eggplant in the pot, fry one side and another side, fry it on all sides, fry until the eggplant is soft. How can I fry eight noodles in four sides

Step 2: take the eggplant out of the pan and put it in a casserole. Put a little water in it. "The bitter water bamboo shoots are broken, and the wood ginger vegetables are finely cut."

Step 3: stir fry the water bamboo shoots in the pot until fragrant. The rest of eggplant can be fried in oil

Step 4: pour the fried water bamboo shoots into the eggplant in the casserole. Cover the casserole for about 10 minutes, then add the ginger, salt and cook for another minute!

Step 5: above: < br > < br > this is the "magic weapon" to make eggplant delicious!

These two ingredients are very common in Sichuan Province for making eggplant. < br > < br > green leaf Sichuan is called "wood ginger vegetable" < we old people there say that it's good for me when you eat it. < br > < br > White Sichuan is called "kujiao" < Jiage Huayin "> it belongs to the same category as garlic and red onion!

Kujiao can clear away heat and poison!

In Sichuan, the old people say that eggplant is poisonous, so they always add bitter water bamboo to make eggplant. < br > < br > the two kinds of eggplants are delicious!

Step 6: photo above: there are a lot of Zingiber officinale in Luzhou, Sichuan, which is easy to grow, so there are many gardens in the city, so you don't need to buy them! Ha ha, this time the eggplant is picked by my mother in the garden downstairs!

Wood ginger is commonly used in our food. It's also used in Sichuan when eating bean curd rice. It's very fragrant when it's finely cut and put in chili water!

Materials required:

Eggplant: moderate

Zingiber officinale: moderate

Kujiao: moderate

Salt: right amount

Note: 1, of course, before this eggplant is not on the casserole, it is directly cooked in the wok! Now many dishes use casserole, casserole out of the taste will be more fragrant! 2. In this way, the eggplant uses very little oil. Because the eggplant is not cut, it can't be put into the oil. It's more fragrant to put it in a casserole, especially with two local ingredients from Sichuan.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Sha Guo Qie Zi