Eggplant in autumn(li qiu chi qie zi bu jia you zuo qie zi )

Eggplant in autumn

Introduction:

"Eggplant is very oil-absorbing. In general, the practice of restaurants is to fry the eggplant in an oil pan. I feel that every eggplant is full of oil, and the heat pressure is very high. I'm not willing to make eggplant because it costs too much oil. This time, we improved the method. We used the fat of streaky pork as the base. Relying on the effect of steam, we steamed the eggplant. The taste was very smooth and tender, and it was full of soup. It tastes great with crispy streaky pork

Production steps:

Step 1: wash and peel eggplant, cut into thin strips.

Step 2: slice the pork.

Step 3: drain the pork slices into a clean pan.

Step 4: open a small fire to fry pork, until transparent, cut slightly brown.

Step 5: put the eggplant strips on the pork slices, do not stir, directly cover the pot and steam for 7 ~ 10 minutes. It is suggested to use a transparent pot cover. You can see that the eggplant strip surface slowly condenses water drops. The pot cover will also condense water drops and then drop them into the pot.

Step 6: the sound of crackling in the pot indicates that the oil in the pork has been completely fried. Open the lid and stir with chopsticks. If you feel that the eggplant is not fully cooked, cover the pot for 2-3 minutes. After the eggplant is cooked, add a little soy sauce along the edge of the pot, add salt and mix well.

Materials required:

Eggplant: 2

Pork: 200g

Soy sauce: right amount

Salt: a little

Note: at the end of the first steaming, open the lid to stir, and there is no need to add oil, because the steam in the steaming process drops into the pot, so that there is a certain amount of water in the pot, and it will not be burnt.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Li Qiu Chi Qie Zi Bu Jia You Zuo Qie Zi