Eggplant paste with minced garlic(suan rong qie zi hu )

Eggplant paste with minced garlic

Introduction:

"I believe that making eggplant paste must be a very rare practice. I remember when I was a child at home, whenever my mother cooked this dish, I would eat a lot of rice, eggplant paste on the rice, the taste is really special, fragrant and slippery. I'm a picky eater. I really can't pick a thorn out of it. If you have children who are picky eaters, you can try to make such a dish. That's how my mother used to make me love eating. I believe your children will also like garlic eggplant paste

Production steps:

Step 1: prepare an eggplant, long or round, but two long eggplants

Step 2: peel the eggplant and dice it.

Step 3: mince garlic; mince chives.

Step 4: heat the oil in the pan, and pay attention to the eggplant is more oil loving, so add more oil than usual when frying; < br > < br > Add minced garlic and stir until fragrant, add diced eggplant and stir well, add some soy sauce and water, cover the pan, stew until the eggplant is soft, and then grind it into a paste with a shovel;

Step 5: make eggplant paste, add salt and chicken essence, stir fry well, then put it on a plate, sprinkle with chopped chives.

Step 6: when people cook eggplant, they will never forget to add garlic. This is not because the two raw materials meet in the same season, which can inhibit bacteria and inflammation, and also produce a unique flavor. However, eggplant is cold, and eating it for a long time is not good for human body. Garlic is warm, which can help each other, so it is necessary to add garlic. As the saying goes: non garlic do not "marry" dishes, is eggplant.

Materials required:

Eggplant: 1

Garlic: 50g

Chives: 10g

Oil: 100g

Refined salt: 50g

Chicken essence: 30g

Soy sauce: 30g

Water: 400g

Note: nutritional value: eggplant taste sweet, cool, into the spleen, stomach, large intestine, with heat hemostasis, detumescence analgesic effect; for heat toxin carbuncle, skin ulcers, tongue sores, hemorrhoids blood, hematochezia, etc.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Rong Qie Zi Hu