Garlic makes eggplant sweet(suan xiang rang qie zi )

Garlic makes eggplant sweet

Introduction:

"Eggplant is rich in nutrition, good in quality and low in price. I always think that the softer the eggplant is, the better it tastes. Eggplant consumes more oil, so it doesn't need more oil to flesh it. Adjust the taste and stew it. Especially every other meal is more delicious. The cut surface of eggplant is easy to oxidize and turn black, which affects the color of eggplant. Can be cut into pieces of eggplant into light salt water, hand wash a few times, squeeze to black water, and then rinse with water. Home use lazy, directly with water immersion is

Production steps:

Step 1: eggplant, pork, garlic, rice, yaozhu

Step 2: chop all the materials with a knife.

Step 3: mix the minced meat with flour, soy sauce, salt, sugar and oil.

Step 4: cut the eggplant 2 times, don't cut the bottom, cut it well, soak it in clean water, set aside.

Step 5: pick up the soaked eggplant and add the seasoned meat.

Step 6: heat the oil pan and fry the cut pieces with meat stuffing. The meat side is down.
Fry until golden brown and turn over.

Step 7: when all the pieces are cut, turn over and fry the eggplant, add proper amount of water and simmer.
Can also not add water, directly fried with oil to good through, more fragrant.

Step 8: add proper amount of soy sauce to taste, cover the pan and simmer until the juice is collected.

Step 9: eggplant with rich garlic flavor.

Materials required:

Eggplant: 2

Pork: 100g

Yao Zhu: right amount

Garlic: 1

Raw powder: appropriate amount

Soy sauce: moderate

Sugar: right amount

Oil: right amount

Note: Tips: eggplant eat oil, so you can put more oil; eggplant just after the pot will be wrapped in oil appears very dry, can't see what oil, as long as more stir for a while, wait for eggplant cooked, natural oil will flow out, don't add oil, otherwise it will appear too greasy! Or use the microwave to soften before cooking

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Suan Xiang Rang Qie Zi