Braised eggplant box with abalone sauce and garlic(bao zhi suan zi shao qie he )

Braised eggplant box with abalone sauce and garlic

Introduction:

"There are many ways to make eggplant, such as burning, frying, frying, steaming, frying, sliding, stewing, and baking. If the method is appropriate, it will be delicious. The advantages and medicinal value of eggplant have been introduced in the previous article, but I won't write more here. In order to meet the requirements of friends who like eggplant, today, we offer a special way to match eggplant with meat and vegetables. Eggplant can be cooked with vegetables or meat. In the past, people thought that eggplant contained a small amount of toxin, but it didn't matter. Therefore, the traditional way is to add garlic to the roasted eggplant, especially in northern areas, where the old people say it can be detoxified. I don't think it's poisonous, but it really tastes good. Don't look at the fried eggplant with garlic. It tastes different when you put it first and then. My favorite is to put it at both ends. That is to say, when cooking eggplant, put part of it in the pan, and then put part of it before it comes out. Hehe, it smells delicious! That's the taste! Today, let's make a baked eggplant box. Although it's very traditional to cook eggplant box, each family has its own way of doing it. The taste and taste are completely different, and the difference is very obvious. There are complex ways, but also simple ways, such as South, north, East, West, salty, sweet and spicy! Stir fry spoon to do a combination of North and South practice, called "abalone sauce garlic braised eggplant box.". Because of the use of the best-selling abalone juice and garlic petals in the market, it is called "braised eggplant box with abalone juice and garlic"

Production steps:

Step 1: put chicken powder, pepper, salt, oyster sauce, yellow rice wine, onion and ginger powder and a little sesame oil into the meat filling.

Step 2: use chopsticks to stir up the strong flavor.

Step 3: use a toothed knife to cut the long eggplant into a clip blade, that is, connect the blade between the two pieces without cutting.

Step 4: in order to be able to clip in the meat, eggplant slice thickness of 0.8 cm on the line, because do cooked also retract.

Step 5: sprinkle a little dry starch in the eggplant clip

Step 6: this prevents the filling from falling off during the firing.

Step 7: Sprinkle dry starch.

Step 8: add proper amount of meat stuffing to the eggplant slices one by one.

Step 9: preheat the electric cake pan, and apply a layer of olive oil in the electric cake pan with an oil brush.

Step 10: don't wrap the eggplant slices with meat stuffing tightly, put them in the cake pan, cover them well, bake them for five minutes, and then take them out without turning them over.

Step 11: prepare flavored juice when making eggplant box. Put pepper, chicken powder and yellow rice wine into the bowl.

Step 12: add a few drops of fresh soy sauce and mix well.

Step 13: pour abalone juice into the bowl and mix well, then double the amount of water.

Step 14: when the eggplant box is still hard, it can be taken out for standby.

Step 15: add oil into the frying spoon, add garlic petals, then stir fry with cold oil.

Step 16: until the oil temperature rises and the garlic petals are slightly yellow.

Step 17: at this time, add onion, ginger and garlic, stir fry, saute until fragrant.

Step 18: pour in the abalone juice and bring to a boil.

Step 19: pour the eggplant box into the boiling soup.

Step 20: stir fry and collect the juice.

Step 21: when half of the soup is collected, pour in the pre cut red pepper.

Step 22: stir evenly, then take out the pot code plate.

Materials required:

Eggplant: two 450 grams

Pork stuffing: 200g

Ginger powder: 10g

Minced green onion: 25g

Red pepper: 1

Chicken powder: 3 G

Shaoxing yellow rice wine: 10g

Salt: 1g

White pepper: 2G

Lee Kam Kee oyster sauce: 5g

Olive oil: 20ml

Garlic cloves: 50g

Note: 1, meat should not be salted, slightly fresh can be. 2. The blade should be cut as evenly as possible. The middle part of the eggplant can be cut straight, and the thin part can be cut obliquely to make it look more uniform. 3. When stir fried garlic, it's best to cool the oil in the pot, so that the garlic and oil taste strong. Some friends have used fried garlic to treat garlic, the color is very beautiful, but the garlic smell of oil is not strong. 4. When you cook or fry the eggplant box, it can be half cooked, otherwise it will all rot in the pot and cannot be formed. There is no need to wrap the eggplant box. First, it will absorb too much oil and feel too greasy. Second, what you eat is the original taste of eggplant. However, before filling the stuffing, dry starch must be dusted between the eggplant slices to avoid the separation of meat stuffing.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bao Zhi Suan Zi Shao Qie He