Sweet and sour Bergamot eggplant(tang cu fo shou qie zi )

Sweet and sour Bergamot eggplant

Introduction:

"Eggplant is a popular dish in summer, which can clear away heat and relieve heat. It is especially suitable for people who are easy to get rash and boil. This Bergamot eggplant uses the long eggplant with more water content. The finished product tastes soft and tender, sweet and sour, which is very good

Production steps:

Step 1: main material.

Step 2: peel the eggplant and cut it in half. Then cut it along the length without cutting off one end. Sprinkle with cornstarch.

Step 3: heat the oil in the frying pan and fry the eggplant.

Step 4: fry until golden and remove.

Step 5: fried eggplant.

Step 6: pour oil into frying pan, add star anise to fry until fragrant, then add minced meat to stir fry.

Step 7: stir fry until the minced meat comes out of oil, then cook with cooking wine to remove fishiness. Stir fry with scallion, ginger and spiced powder.

Step 8: stir fry onion and ginger until fragrant. Add tomato sauce, sugar, soy sauce and a little water.

Step 9: add the fried eggplant, and cook with minced garlic until delicious.

Step 10: after the soup is thick, sprinkle a little onion powder, pour sesame oil, then turn off the fire.

Step 11: sweet and sour appetizer, soft and glutinous, delicious.

Materials required:

Eggplant: moderate

Minced meat: moderate

Minced garlic: right amount

Onion powder: appropriate amount

Corn starch: right amount

Ginger powder: appropriate amount

Salt: right amount

Tomato sauce: moderate

Soy sauce: moderate

Sugar: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Five spice powder: appropriate amount

Notice: don't move eggplant when it is just fried in the pan, wait until the skin is shaped, then turn it over and fry it.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Tang Cu Fo Shou Qie Zi