Home cooked eggplant with sauce(jia chang jiang shao qie zi )

Home cooked eggplant with sauce

Introduction:

"My partner is on vacation. I'm going to host the show for three weeks in a row. At the end of the week, the sauce baked eggplant was made before, and there was no diary or recipe. Today, it was turned out. Using this method to cook eggplant is more cumbersome and time-consuming, but it is more fuel-efficient. In fact, as far as I'm concerned, I used to make eggplant in the microwave oven for 3-5 minutes without soaking in water. It's as fuel-efficient as using an iron pot to extract water. Look at your preferences and time. When choosing eggplant, it is said that long eggplant is the best choice, because round eggplant will disperse after long frying, so long eggplant can make the meat tighter, and it is not easy to loosen after long frying. "

Production steps:

Step 1: cut the eggplant into strips thicker than your thumb, soak it in water, add two or three spoonfuls of salt and soak for half an hour. (there are two functions of putting salt: 1. Kill the water in eggplant. 2. Eggplant doesn't change color easily.)

Step 2: change scallion, ginger and garlic to knife, and cut beauty pepper into sections.

Step 3: drain the eggplant water, open fire, heat the iron pot, put in the eggplant and pour out the water. (the eggplant with dry moisture is more difficult to absorb oil.)

Step 4: put the dried eggplant in the microwave oven and keep the heat high for 3-5 minutes. (make eggplant more dry, and form hard shell on the surface of eggplant, eggplant does not absorb oil in the pot.)

Step 5: heat the oil in a hot pan, add the bean paste and stir fry the red oil over low heat.

Step 6: add onion, ginger and garlic, stir fry until fragrant, then add eggplant and stir fry.

Step 7: pour in beauty pepper, stir fry evenly, add appropriate amount of sugar, salt and chicken essence.

Materials required:

Eggplant: moderate

Beauty pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Bean paste: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: PS: 1. It is said that the meat of long eggplant is tight, and it is not easy to loose after long frying. 2. Soaking eggplant in salt water can kill the water of Eggplant and it is not easy to change color. 3. Dry water and microwave oven make eggplant more oil-free. 4. Pixian Douban or homemade Douban sauce is OK, and other seasonings are optional. 5. In fact, only use the microwave oven high fire, or use salt to kill the eggplant water to save oil, but it is much simpler.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Jiang Shao Qie Zi