Yu-Shiang Eggplant
Introduction:
"No fish, but smell it!"
Production steps:
Step 1: cut the eggplant into the shape you like.
Step 2: cut leek white and leek green into thin pieces, and stir ginger and garlic separately.
Step 3: put enough oil in the pot, fry the eggplant in the pot, take out the oil when it is soft.
Step 4: leave the base oil, stir fry ginger, garlic foam, pickled pepper and leek.
Step 5: add the fried eggplant, then add appropriate amount of sugar, salt, vinegar and chicken essence, stir fry evenly.
Step 6: add water and starch, stir fry evenly, bright color.
Step 7: add leek green, stir fry quickly and turn off the heat.
Materials required:
Eggplant: two
Garlic: 5 petals
Ginger: a small piece
Leeks: 3
Starch: appropriate amount
Pickled chili: 2 tbsp
Rapeseed oil: right amount
Salt: right amount
Chicken essence: half teaspoon
Sugar: 1 teaspoon
Vinegar: 2 teaspoons
Note: Although I have marked the amount of sugar, vinegar and chicken essence, it's best to make it with personal taste.
Production difficulty: ordinary
Process: firing
Production time: 10 minutes
Taste: fish flavor
Chinese PinYin : Yu Xiang Qie Zi
Yu-Shiang Eggplant
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