Hui Style local eggplant strips(hui cai hui shi nong jia tu qie tiao )

Hui Style local eggplant strips

Introduction:

"Hui Cuisine: in my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, high heat, love of braised, stewed, fried, stuffy and so on. There are few steamed or clear dishes. For example, it's a treat at home. After eating, it seems that the rest of the dishes are very white, very clear and light. Stir frying, steaming and stewing are not so popular. For a long time, local people have been used to accepting the unique "heavy taste" of Hui cuisine. When I was a child, I hated eating eggplant. After I was more than 20 years old, I became very fond of eating eggplant... Data: it is recommended not to peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. We have enough vitamin C, which needs vitamin B support in the process of vitamin C metabolism. Different colors of fruits and vegetables always imply unique nutrition. "

Production steps:

Materials required:

Local eggplant: right amount

Scallion: right amount

Garlic foam: right amount

Chili sauce: right amount

Old style: moderate

Vinegar: right amount

Salt: right amount

Starch: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Hui Cai Hui Shi Nong Jia Tu Qie Tiao