Spicy eggplant in cold sauce(liang ban xiang la qie tiao )

Spicy eggplant in cold sauce

Introduction:

"Long eggplant is suitable for cold or braised food. In fact, there are many ways to eat long eggplant. Long eggplant is used to cool the North's practice is to cut the eggplant into two pieces, steaming on the cage drawer, after air cooling, use chopsticks to cut into thin strips, and then with mashed garlic, and finally poured with onion oil. The following cold eggplant is not the practice of the north, but it uses the practice of the north for reference. The difference is the difference in the final sauce. "

Production steps:

Step 1: wash the eggplant and cut it into 5 cm long strips.

Step 2: steam the eggplant strips in the drawer and let them cool.

Step 3: cut the green and red pepper into fine grains.

Step 4: cut ginger and garlic into fine grains and set aside.

Step 5: add a little oil to the pan, heat the oil, add minced garlic and ginger, and saute until fragrant.

Step 6: pour in the green and red pepper to make it fragrant.

Step 7: add a little salt in the pan, 1 tbsp sugar, stir well.

Step 8: add some red oil according to your taste to increase the spicy degree.

Step 9: pour in a tablespoon of delicious soy sauce and stir well.

Step 10: pour the fried juice onto the stacked eggplant strips, and mix well when eating.

Materials required:

Tender eggplant: moderate

Refined salt: right amount

Red oil: right amount

Green pepper: right amount

Garlic: right amount

Ginger: moderate

Sugar: right amount

Cooking oil: right amount

Soy sauce: right amount

Red pepper: right amount

Precautions: 1. Cut eggplant into strips and put it into water to prevent oxidation and blackening. 2. When the eggplant is steamed, it should be steamed thoroughly.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Xiang La Qie Tiao