Chicken diced with eggplant(guan yu qie zi zhi qie zi shao ji ding )

Chicken diced with eggplant

Introduction:

"In fact, eggplant meat is thick and tastes delicious. If you want to make it light, simply steam eggplant and mix it with garlic, sesame oil, soy sauce and chives. If you want to make it more delicate, fry it with other meat dishes. Eggplant will naturally taste good after fully absorbing the meat flavor. Another advantage of summer is that you don't need to eat greenhouse vegetables, because you are all cooked in the field. My mother said that the vegetables you bought are soaked, so they taste light. Many of them are pesticide free, and they taste good. This time I went back to pick plums and brought a lot of vegetables, including eggplant, which we all love. I think there are a lot of cooking methods about it, but no matter what Any kind is delicious. Today's cooking method was seen on a blog a long time ago. Later, friends who tried it said it was very special and different from the previous cooking method. In fact, when I first saw it, I was thinking about the taste of Eggplant and chicken together. It was delicious or strange. I decided to try it because of my strong curiosity. It was really delicious. "

Production steps:

Step 1: there are two kinds of eggplant at home, the long one and the round one. This time, there are more mature eggplants. Ha ha, there is a chicken leg

Step 2: cut the eggplant into strips. Then soak it in light salt water for a while to soak out the black water in the eggplant.

Step 3: peel and bone the chicken leg, cut it into small pieces, keep the skin and oil for use

Step 4: marinate the diced chicken with proper amount of soy sauce, rice wine, sugar and cornstarch for a while

Step 5: peel ginger, wash and shred, cut garlic and set aside

Step 6: wash pepper, remove seeds and dice

Step 7: take out the pickled eggplant, squeeze out the water and cut it into pieces

Step 8: add more oil to the pot and heat it up. When it's about 80% hot, turn off the fire

Step 9: soak the diced eggplant in the oil for a while, pick up and drain the oil with a shovel

Step 10: serve on a plate

Step 11: soak the diced chicken in oil

Step 12: remove and drain the oil

Step 13: pour out the oil in the pot, add chicken skin and chicken oil, stir fry repeatedly and stir out the oil.

Step 14: take another pot, add chicken oil, saute ginger, garlic, red pepper

Step 15: put diced eggplant and diced chicken into the pot and stir well

Step 16: stir fry a little rice wine

Step 17: add proper amount of soy sauce, oyster sauce and sugar to taste, thicken and pour a little sesame oil on the table.

Step 18: Sprinkle with scallion

Step 19: because this time it's the chicken leg, the meat is very tender, and it's fried with chicken oil. After the eggplant has absorbed enough flavor, it's delicious. It looks like a simple dish, but the taste is wonderful. Sometimes I don't want to live a delicate life, but I can bring myself fresh feeling from time to time, which is also very happy

Step 20: is the lunch for two a little too big

Materials required:

Eggplant: four

Chicken leg: one

Scallion: right amount

Ginger: 4G

Garlic: 3G

Red pepper: Four

Raw soy sauce: a spoonful

Sugar: half a teaspoon

Rice wine: one teaspoon

Oyster sauce: 1 teaspoon

Sesame oil: appropriate amount

One scoop of raw flour

Precautions: 1. To keep the original beautiful color of eggplant, soak it with light salt water first, and then oil it. 2. Don't put chicken oil if you don't like it.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Guan Yu Qie Zi Zhi Qie Zi Shao Ji Ding