Braised eggplant with potatoes(tu dou shao qie zi )

Braised eggplant with potatoes

Introduction:

"To hand in this recipe is to learn. Now it's the third edition. I don't know when I will be qualified. "

Production steps:

Step 1: 2 potatoes, 3 long eggplants, garlic cloves and a piece of ginger.

Step 2: cut the potato into strips. This is a spring potato. If you gouge out the sprouts, you will be covered with holes. It looks ugly.

Step 3: long eggplant cutting hob block.

Step 4: wash garlic petals, beat them to pieces, peel them, and shred ginger.

Step 5: baked eggplant with potatoes; black rice; and a chicken feet with pickled peppers; that's what a meal is like.

Step 6: it's this kind of chicken feet, a chicken feet, a small pickled pepper; it's delicious.

Step 7: heat the pan, add salad oil, stir fry more than usual, about one third more.
The oil starts to smoke. Put in the pepper and fry until fragrant. Take out the pepper and don't use it.
Stir fry the shredded ginger, then stir fry the eggplant until the eggplant is soft.
Eggplant soft put potato chips, stir fry a few times, add a little water, to prevent paste pot, because potatoes are very sand, too much starch.
At this time, enlarge the garlic, add a little water, cook for a few minutes, and the potatoes are cooked.
Finally, boil water, sprinkle salt and pepper, stir fry well and remove from the pan.

Materials required:

Potatoes: 2

Purple eggplant: 3

Garlic: 6-8 petals

Ginger: right amount

Salad oil: right amount

Zanthoxylum bungeanum: 8-10 capsules

Water: 30-50ML

Salt: right amount

Pepper: a little

Note: eggplant cut, to fry as soon as possible, if you can not fry immediately, you have to use cold water bubble, otherwise it will become black. In addition, the medicinal value of black and white pepper is different. The medicinal value of white pepper is a little higher, and Its Flavoring effect is a little less. Its taste is more spicy than black pepper, so it has stronger functions of dispersing cold and strengthening stomach. When cooking with black pepper, we should pay attention to two points: first, the cooking time with meat should not be too long, because black pepper contains volatile oil, which will make its unique spicy flavor volatilize if heated for too long; second, high heat can make pepper taste more rich, so it is better to make dishes of iron plate. Due to the high heat of pepper, it is easy to let people's body Yang Qi grow, so it's better not to eat more every time. It's more appropriate to eat about 0.3 g-1 G. Otherwise, hot work and pepper are more likely to cause inflammation.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Tu Dou Shao Qie Zi