Fried eggplant with sausage(la chang chao qie zi )

Fried eggplant with sausage

Introduction:

"It's different for everyone to eat delicious food, and it's different for everyone to make delicious food. There is no right or wrong in the food circle. There is no absolute practice and no absolute delicious food. It only varies from person to person. The last sausage and three eggplants are left in the fridge. Stir fry them together. "

Production steps:

Step 1: materials are ready. Thin eggplant is suitable for frying, and the tender does not cost oil. After steaming the sausage on the rice, cut it into small pieces.

Step 2: cut eggplant into hob pieces and soak in brine for 5 minutes. Chop the garlic rice into minced garlic, cut the red pepper into small circles, cut the root of the green garlic into small circles, cut the leaves into thin strips, and cut the ginger into shredded ginger.

Step 3: put the right amount of oil in the pot, stir fry the sausages first, and set aside.

Step 4: eggplant control dry water, into the pot, medium and low fire. Eggplant is made in a pan. It is heated evenly and does not need oil. It is cooked quickly and does not paste.

Step 5: fry until eggplant wilts.

Step 6: add proper amount of soy sauce, sugar and sausages, stir well. You don't have to put any more salt. The saltiness of soy sauce and sausage is enough.

Step 7: put all the ingredients into the pot, cover the pot and simmer for a while.

Materials required:

Sausage: 1

Thin eggplant: 3

Garlic: 1

Garlic rice: 8 pieces

Millet red pepper: 3

Ginger: a little

Soy sauce: moderate

Sugar: a little

Precautions: 1. Soak eggplant in salt water for 5 minutes to prevent it from blackening during frying. 2. Fried eggplant choose Southern eggplant, eggplant ball shape suitable for stew. 3. You can't add water in the process of frying eggplant, because it will harden. Use pan, especially non stick pan to make eggplant, which can save oil and labor.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Chang Chao Qie Zi