Roasted eggplant - Private dish of Jiesai(shao qie zi jie sai si fang cai )

Roasted eggplant - Private dish of Jiesai

Introduction:

"Eggplant tastes soft and easy to taste, but cooking consumes a lot of oil and the heat is not easy to master. With the automatic cooking pot's [home style · dry pot] function, the heat control is accurate, and the reverse cooking procedure from top to bottom can save oil and produce fragrance, with a first-class taste. "

Production steps:

Step 1: cut the eggplant 3cm into cubes, cut the scallion into scallions and chop the garlic into minced garlic;

Step 2: put seasoning, processed main material and water into the pot in turn;

Step 3: close the lid of the pot, start the [h · dryup cooking] function, and the cooking program will be executed automatically;

Step 4: after cooking, add garlic and stir the ingredients in the pot evenly;

Materials required:

Eggplant: 300g

Soy sauce: 15 ml

Sugar: 8 g

Salt: 3 G

Oil: 50 ml

Onion: 1 Section

Ginger: 2 tablets

Large ingredients: 1 grain

Garlic: 5 petals

Water volume: 50-100ml

Note: 1. Scallion and ginger should be put into the pot. 2. Eggplant has a high water content, so the taste of eggplant can be better only by analyzing the water. So after cooking, you can wait for eggplant to cool down and the water to separate out, and then start the function of "home style · dry pot" again to cook it again.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Shao Qie Zi Jie Sai Si Fang Cai