Fried eggplant(lu cai jian niang qie zi )

Fried eggplant

Introduction:

"Super low oil version of fried eggplant! The first time I ate this dish was in a restaurant. Shandong cuisine in that restaurant was very good. Sometimes when we get together, we would order several Shandong dishes. One of the things we must order every time is fried eggplant. A plate of eggplant is delicious. It's very delicious. I improved it. Starch was coated on the outside. In the process of frying, we didn't eat much oil, and the oil absorbed was less than the oil of a stir fry I don't have as much oil as the restaurant, so today I also try to make a fried eggplant. Hope everyone supports and likes it

Production steps:

Step 1: two long eggplants.

Step 2: wash a piece of lean pork.

Step 3: remove the root of eggplant, wash and set aside. Cut the meat into mince.

Step 4: add a little cooking wine, soy sauce, salt, pepper, ginger, scallion, a little oil, water, starch or egg white to the meat stuffing and mix well.

Step 5: cut the eggplant into pieces (you can put a chopstick on one side) so that it can be cut neatly.

Step 6: spread dry starch on the cut surface of eggplant.

Step 7: put the meat stuffing into the eggplant layer step by step.

Step 8: put the amount of oil in the frying pan. When the oil pan is hot, add eggplant.

Step 9: fry over medium heat until golden on one side and turn over.

Step 10: both sides are golden, pour out the excess oil, add ginger, soy sauce, sugar, a little salt. Add 150 grams of water. Bring to a boil over high heat and simmer over low heat.

Step 11: about 15-20 minutes, simmer until there is only a small bowl of soup left, take out the eggplant and put it on the plate, mix the remaining juice with sugar, vinegar and chicken essence, add minced garlic, pour a little water and starch to thicken.

Step 12: pour the sauce over the eggplant. My fried eggplant is good!

Materials required:

Eggplant: 2 500 grams

Minced meat: 150g

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Pepper: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Garlic: right amount

Ginger: right amount

Dry starch: 50g

Starch: 5g

Note: 1, cut eggplant on both sides with chopsticks pad, will not cut fracture or uneven. 2. Meat can not be added too much, too much deformation will not look good. 3. If the eggplant is dry, cut it well and put starch on it to form a problem with the eggplant. 4. Don't turn it over at will in the production process, so as not to break and look bad.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: garlic

Chinese PinYin : Lu Cai Jian Niang Qie Zi