Private baked eggplant paste(si jia shao qie ni )

Private baked eggplant paste

Introduction:

"This stewed eggplant paste is my private specialty, and it's also a delicious dish that my children love from snacks to Dade. The cooked eggplant puree is tender, smooth and soft, and melts in the mouth. When you use it to mix rice, it will definitely let you eat a bowl more rice. The bright color and a little green and red peppers are added to tempt children's appetite. Eggplant is one of the few purple vegetables, which is rich in nutrition and medicinal value, contains more protein and vitamins, and various amino acids needed by human body, and amino acids are indispensable elements for children's intellectual development

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash eggplant, cut into thin slices and soak in light salt water for 5 minutes.

Step 3: add a little oil into the pan and fry the eggplant slices until it is cooked.

Step 4: fry until yellowish on both sides and remove.

Step 5: after frying, put the slices on the oil absorption paper and suck out the oil.

Step 6: stir fry shallot, ginger and garlic with oil.

Step 7: pour in the eggplant slices.

Step 8: add raw and veteran.

Step 9: add sugar.

Step 10: add vinegar.

Step 11: add appropriate amount of water and heat to taste. You can also use a spatula to help chop the slices.

Step 12: dry the soup quickly, add green and red pepper and a little salt.

Step 13: pour in the starch and thicken it.

Step 14: stir well and turn off the heat.

Materials required:

Long eggplant: 2

Green pepper and red pepper: 1 each

Scallion: right amount

Ginger: right amount

Salt: right amount

Garlic: 5

Soy sauce: 15ml

Old style: 10 ml

Sugar: 5g

Vinegar: 10 ml

Starch: appropriate amount

Chicken essence: appropriate amount

Note: eggplant slices do not need to be very thick, a little thin can easily be fired into eggplant mud, when firing eggplant can also be mashed with a spatula. Soaking eggplant in light salt water for 5 minutes can not only prevent eggplant from turning black, but also reduce oil consumption when it is fried.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Si Jia Shao Qie Ni