Fried eggplant with soy sauce(jiang chao qie zi )

Fried eggplant with soy sauce

Introduction:

Production steps:

Step 1: cut the eggplant into strips and soak it in water. Sprinkle 1 teaspoon salt in the water and soak for a while

Step 2: cut scallion into scallion, garlic, ginger, Douchi, rinse with water and drain

Step 3: take out the soaked eggplant strips, drain the water (it's better to wring the water by hand), pour a little oil into the pot, put in the processed eggplant strips, stir fry until it's half soft and half transparent, and put them out for standby

Step 4: heat the right amount of oil in the pot (just treated the eggplant strips, so you can put a little less oil), add half of the garlic and scallion, ginger, Douchi and saute until fragrant

Step 5: add the sweet flour sauce and stir fry until fragrant

Step 6: add eggplant strips and stir fry evenly. Cook Shaoxing wine, add sugar and stir fry evenly

Step 7: finally put in the remaining half of garlic and scallion, stir fry for several times, then out of the pot

Materials required:

Eggplant: 300g

Douchi: 10g

Scallion: 15g

Garlic kernel: 20g

Ginger: 5g

Sweet flour sauce: 20g

Sugar: 1 / 2 teaspoon

Soy sauce: a little

Shaoxing wine: 1 / 2 tbsp

Precautions: 1. Soak eggplant in water to prevent it from blackening. Add a little salt, you can force out the eggplant moisture, so that after stir frying can reduce the eggplant oil absorption; 2. In advance, the eggplant dry fried to semi soft, translucent state, (steaming can also be used) is also for later fried eggplant eat less oil; 3. Sweet sauce to fry thoroughly, so that the sauce flavor will be more strong;

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiang Chao Qie Zi