Yu-Shiang Eggplant
Introduction:
"The original method of reducing oil is complete in color, fragrance and taste. It's a good meal. "
Production steps:
Step 1: raw materials
Step 2: heat oil in wok, saute garlic, ginger and bean paste in turn
Step 3: add a little green onion and stir fry until the soup is red and even.
Step 4: stir fry the eggplant with sauce.
Step 5: add about 500ml water, cover and smolder.
Step 6: three minutes later, open the lid and stir fry until the eggplant is translucent.
Step 7: add a spoonful of vinegar, a few drops of pepper oil, a spoonful of cooking wine. thicken with starch. Sprinkle with scallion and coriander
Step 8: serve. No more oil, no MSG. Delicious eggplant, my original healthy food.
Materials required:
Eggplant: Five
Minced green onion: a little
Minced garlic: a little
Ginger: a little
Minced coriander: a little
Bean paste: 3 tbsp
Cooking wine: a spoonful
Vinegar: a spoonful
Starch: a spoonful
Note: when stewing eggplant with water, the amount of water is very important. Eggplant is cooked by water. But too much or too little water affects the taste. The amount of water can be reduced first, and then added as appropriate.
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Yu Xiang Qie Zi
Yu-Shiang Eggplant
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