Soft glutinous delicious eggplant. Thai sweet and spicy(ruan nuo hao chi de qie zi tai shi tian la wei )

Soft glutinous delicious eggplant. Thai sweet and spicy

Introduction:

Production steps:

Step 1: wash eggplant and cut into hob pieces

Step 2: add a few drops of vinegar (or lemon juice) into the water and soak the eggplant for about 10 minutes

Step 3: wash the pork and cut it into thin slices

Step 4: add a little oil in the pan, then add the streaky pork to the oil, and saute the garlic and ginger

Step 5: take the eggplant out of the water, drain the water (no need to squeeze out the water by hand), pour in and stir fry; continuously stir fry until the eggplant begins to soften, transfer in Thai sweet chili sauce and chicken essence, and continue to stir fry for 1-2 minutes!

Materials required:

Eggplant: moderate

Streaky pork: moderate

Garlic: right amount

Ginger: right amount

Thai sweet chili sauce: right amount

Chicken essence: appropriate amount

Note: * this time I use Thai sweet chili sauce! It's a surprise, sweet and spicy eggplant is good to eat * spicy eggplant can use Pixian Douban sauce, millet pepper practice experience summary: 1, eggplant cut into pieces, to add a few drops of vinegar (or lemon juice) to soak in water, on the one hand, absorb enough water; can also avoid oxidation black; 2, fried eggplant oil is made of pork, fragrant! 3. In the process of frying eggplant, do not add a drop of water, constantly stir fry until the eggplant becomes soft! This is how eggplant with soft and waxy taste is fried

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Ruan Nuo Hao Chi De Qie Zi Tai Shi Tian La Wei