Braised eggplant strips in brown sauce(hong shao qie tiao )

Braised eggplant strips in brown sauce

Introduction:

"In summer and autumn, eggplant, an annual herb of Solanaceae, has been on the market in large quantities. Its varieties are white eggplant, purple eggplant and green eggplant, and its shape is long and round. Eggplant, called Luosu in ancient times, is also called cheese crisp. In the compendium of Materia Medica, Li Shizhen, a medical magnate of the Ming Dynasty, explained: eggplant is named Luosu. The original cheese crisp tastes like cheese crisp. Eggplant, originated in India, was introduced into China in the Han and Jin Dynasties. It is a cheap, high-quality and nutritious vegetable in summer and autumn. The eggplant is cut into strips, patted with dry starch, fried, and cooked with onion, ginger, garlic and other seasonings. It is dark red, soft and tender, delicious, slightly spicy and slightly sweet. "

Production steps:

Step 1: raw material picture.
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Step 2: remove the eggplant and wash it.

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Step 3: put it on the chopping board again and cut it into 4 cm long and 1.2 cm thick strips with a knife.

Step 4: marinate with salt, squeeze water, add dry starch, mix well and pat powder.

Step 5: remove the roots of chives, wash them and cut them into powder; peel off the garlic, smash them with a knife, chop them into minced garlic, and cut the red pepper into small pieces with scissors.

Step 6: wash the pan and put it on a high fire. Ladle in the vegetable oil and heat it to 70%.
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Step 7: add the eggplant strips and deep fry until golden and hard.
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Step 8: then, remove with a colander and drain the oil.

Step 9: leave 5 grams of vegetable oil in the original pot, heat it on the middle fire, add minced garlic, chopped green onion and dried pepper to stir up the flavor.

Step 10: pour in the crispy eggplant.

Step 11: add the soup and bring to a boil over medium heat.
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Step 12: then, add soy sauce, bean paste, refined salt and sugar to boil.

Step 13: adjust the taste and cook until the taste is good, then add monosodium glutamate.

Step 14: thicken the eggplant strips with wet starch, turn over the eggplant strips until the sauce is covered, and drizzle with sesame oil.

Step 15: Sprinkle with chopped green onion, remove from the pot and serve.
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Materials required:

Tender eggplant: 600g

Vegetable oil: 500g (50g)

Chives: 10g

Garlic: 15g

Dried pepper: 2

MSG: 2G

Bean paste: 5g

Sugar: 10g

Soy sauce: 10g

Refined salt: 3 G

Sesame oil: 5g

Fresh soup: 150g

Dry starch: 15g

Wet starch: 5g

Note: 1. Choose fresh long tender eggplant. 2. Eggplant strips will come out of water after mixing with refined salt, so it should be powdered immediately. 3. When cooking at home, in order to save oil, you can directly stir fry in oil pan and add seasoning. 4. The sauce should be moderate. Preparation time: 15 minutes cooking time: 10 minutes

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Hong Shao Qie Tiao