Eggplant in Beijing sauce can also make rice suffer
Introduction:
"I believe many people love eggplant, but eggplant is a very oily dish. In restaurants, eggplant is usually over oiled. Although it's delicious, the heat also increases a lot. This time, the Beijing sauce eggplant is my favorite eggplant dish in addition to the three delicacies and fish flavored eggplant. In practice, it's a little bit more troublesome than ordinary home dishes, but eggplant, if you are lazy, how can you get the best taste? Using salt water first, and then pat dry starch fried, compared with fried eggplant, less oil absorption, but very delicious. Strong sauce with eggplant soft, eggplant can also let rice suffer oh
Production steps:
Step 1: prepare materials.
Step 2: Chop pork into minced pork (or use ready-made minced pork). Add salt, sugar, pepper, cooking wine and sesame oil to the egg. Mix well and marinate for about 15 minutes.
Step 3: cut the eggplant into strips and soak in cold water and salt for 10 minutes.
Step 4: take out the eggplant, drain and pat on the dry starch.
Step 5: put proper amount of oil in the pot, put in the eggplant strip after the oil is hot, turn it gently to stir out the water in the eggplant, and take it out when the color is golden.
Step 6: heat the oil in the pan, stir fry the minced pork until fragrant, add wine, green pepper and garlic, and stir well.
Step 7: stir well with soy sauce.
Step 8: stir fry with cold water and sugar. Heat eggplant strips to taste, thicken with starch and sprinkle with green onion or coriander.
Step 9: eat while it's hot.
Materials required:
Long eggplant: 2
Minced pork: 100g
Green pepper and red pepper: 1 each
Egg: 1
Salt: right amount
Sugar: right amount
Cooking wine: moderate
Sesame oil: appropriate amount
Right amount: pepper
Soy sauce: right amount
Dry starch: appropriate amount
Starch: appropriate amount
Garlic: right amount
Note: forgot to buy coriander, so only add onion, add coriander will also be very fragrant. If there is no yellow sauce, use bean paste. The eggplant soaked in brine, dried starch and fried, will absorb less oil, and taste good.
Production difficulty: ordinary
Technology: stir fry
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Jing Jiang Qie Tiao Qie Zi Ye Ke Yi Rang Mi Fan Zao Yang
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