Fish flavored eggplant casserole
Introduction:
Production steps:
Step 1: prepare the material.
Step 2: wash eggplant, peel and cut into strips. Peel and shred carrot, soak hair of Auricularia auricula, wash and shred.. Cut up ginger. Mash the garlic. Cut green onion into green onion. Mix the minced meat with salt, pepper, cooking wine and starch and marinate for 15 minutes.
Step 3: pour the oil into the pot, the oil temperature is 50% hot, put it into the eggplant strips, stir fry until the eggplant is golden yellow, and take out the oil with a spoon.
Step 4: saute shallot, ginger and garlic with oil.
Step 5: add the bean paste and meat stuffing, stir fry a few times.
Step 6: stir fry carrot and black fungus, then pour in eggplant.
Step 7: add soy sauce, soy sauce, salt, sugar, chicken essence, thicken, pour in sesame oil.
Step 8: heat the casserole on the stove, add eggplant, pour in spicy oil, cover and simmer for 5 minutes.
Step 9: Sprinkle with scallions while hot.
Materials required:
Eggplant: 3
Minced meat: moderate
Carrot: right amount
Black fungus: a little
Scallion: right amount
Ginger: a little
Garlic: right amount
Cooking wine: 1 teaspoon
Raw soy sauce: 1 teaspoon
Old style: 1 teaspoon
Sugar: right amount
Bean paste: right amount
Right amount: pepper
Sesame oil: appropriate amount
Vegetable oil: 50g
Starch: right amount
Note: 1, there is no long eggplant, with the tender round eggplant can also be replaced. 2. The starch must not be too thick, otherwise it is easy to stick to the pot when it is cooked over low heat.
Production difficulty: ordinary
Technology: pot
Production time: 20 minutes
Taste: fish flavor
Chinese PinYin : Chuan Cai Yu Xiang Qie Zi Bao
Fish flavored eggplant casserole
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