Beijing style eggplant(jing wei er jia chang shi jin su shao qie zi )

Beijing style eggplant

Introduction:

"In spring, it's better to eat more vegetarians and fresh vegetables. Today, we'll make a Beijing style home cooked eggplant. This home-made dish uses eggplant, tomato and green pepper, so it's called "mixed vegetable eggplant". It looks beautiful in color, has better nutrition, and tastes delicious with less oil. When it's fried, it's mostly made in the form of dry frying, which makes it healthier to eat. The specific measures are as follows; "

Production steps:

Step 1: round eggplant, tomato, green pepper, garlic, salt, sugar, soy sauce, yellow rice wine, chicken essence, white pepper, scallion, minced ginger, starch, cooking oil.

Step 2: cut ginger, green onion and garlic.

Step 3: put half of the chopped garlic into a bowl and mix with the juice. Put salt and pepper into the bowl.

Step 4: put yellow rice wine and soy sauce into the bowl.

Step 5: add another two teaspoons of sugar and a little chicken essence.

Step 6: finally, put proper amount of water, starch and a little water into the bowl.

Step 7: cut the eggplant into thick slices, and then use a slope knife to turn the eggplant slices into rolling blades at an angle of 45 degrees.

Step 8: heat the frying spoon on the fire, inject proper amount of cooking oil, the amount of oil is about a little more than the general stir fry, then heat the oil and stir fry the eggplant.

Step 9: when the eggplant dries up the oil quickly, don't add oil, continue to stir fry.

Step 10: the eggplant water consumption part, when the eggplant fried hair wilt, the oil will be fried part, this time is called eggplant spit oil, eggplant began to spit oil when the next into onion ginger garlic continue to stir fry.

Step 11: when the eggplant is ripe, stir fry it with green pepper and tomato. Finally, put in a bowl of juice and stir fry it over high heat.

Step 12: stir fry the sauce until it is gelatinized, then take it out of the pot.

Materials required:

Round eggplant: 500g

Tomato: 250g

Green pepper: 100g

Garlic: 20g

Salt: 2G

Sugar: 15g

Soy sauce: 20g

Yellow rice wine: 5g

Chicken essence: 2G

White pepper: a little

Scallion: 15g

Ginger powder: 10g

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish features beautiful color, rich garlic flavor, smooth eggplant flavor and delicious taste. Warm tips: 1. After the eggplant is cut into rolling blades, cut the tomatoes and green peppers into pieces of appropriate size, and remove part of the tomatoes, so as to avoid more soup. 2. The amount of oil used for burning eggplant is just a little more than that for general stir frying. Eggplant will absorb a lot of oil after it is put into the pot. It can absorb the oil quickly, but do not add additional oil. It should continue to dry fry continuously. When the eggplant is thoroughly fried, it will spit out some oil. For example, the oil put in will taste delicious, but it is not healthy. Another method of frying is to marinate the eggplant with a little salt, and then wrap it with dry starch when it comes out of the soup. It can also save oil. 3. After the ingredients are put into the eggplant, start to stir fry it over high heat, so it's not easy to make soup.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Jing Wei Er Jia Chang Shi Jin Su Shao Qie Zi