Braised eggplant box
Introduction:
Production steps:
Step 1: prepare the ingredients and chop the garlic, millet and pepper
Step 2: beat the eggs and break them up
Step 3: sliced eggplant (2-3cm thick) for easy frying
Step 4: pour corn starch into the egg
Step 5: mix well
Step 6: put the white granulated sugar into the seasoning bowl, and then add the soy sauce vinegar cooking wine. Mix the seasoning well
Step 7: heat up the oil (olive oil I use) in the frying pan. Wrap the eggplant slices with the corn starch in step 5 and fry them in the pan (pay attention to low heat when frying, otherwise it's easy to fry)
Step 8: deep fry the eggplant slices until soft and golden. Heat up the remaining oil in the pan, stir fry the millet, garlic and Zanthoxylum until fragrant, and put them into the fried eggplant box.
Step 9: add purified water, just cover eggplant and simmer for 3 minutes, then add the seasoning in step 6. Stir fry well and simmer for 1 minute Fire to collect juice (because there is corn starch, there will be thick vegetable juice)
Step 10: add some salt. Out of the pot. done!
Materials required:
Eggplant: 1
Millet pepper: 9
Egg: 1
Corn starch: 30g
Garlic: 15g
Soy sauce: 0.5 tbsp
Soy sauce: 1 teaspoon
Vinegar: 1 teaspoon
Cooking wine: 1 teaspoon
White granulated sugar: 25g
Oil: 50ml
Salt:/
Chinese prickly ash: 10g
Note: all ingredients are the amount of an eggplant. If the number of eggplants increases, the seasoning should be doubled
Production difficulty: ordinary
Technology: stewing
Production time: three quarters of an hour
Taste: hot and sour
Chinese PinYin : Hong Shao Qie He
Braised eggplant box
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