Spicy chicken eggplant(xiang la ji rou qie zi )

Spicy chicken eggplant

Introduction:

"Last time I made eggplant with fish flavor, I felt that the taste was a little weak. After eating, I feel a lot less flavor. Oh, there is no meat in it. Eggplant is a kind of good vegetable, which can be steamed and cooled. It can be fried and cooked. Moreover, it has a tacit understanding with other vegetables and seasonings. But I think eggplant is a kind of vegetable with strong fat solubility, just like carrot. If there is no fat or meat, the eggplant will taste light and bitter. Fried eggplant and chicken leg meat together, put sugar, vinegar and so on, cooked taste close to fish, really good

Production steps:

Step 1: clean the chicken legs, chop them into small pieces, and pour in a spoonful of cooking wine.

Step 2: pour in half a teaspoon of soy sauce and marinate for 30 minutes.

Step 3: wash the eggplant and cut into hob pieces. Chop the onion and ginger.

Step 4: set the oil in the pot, heat 70% of the oil, then put it into the eggplant block, fry it slightly yellow, then take it out, control the oil and set aside.

Step 5: deep fry the pickled chicken leg into golden yellow, and remove the oil.

Step 6: leave the bottom oil in the pot, add onion and ginger and saute until fragrant.

Step 7: add 1 tbsp red oil bean paste and stir fry out red oil.

Step 8: add chicken and eggplant.

Step 9: put in half a teaspoon of sugar.

Step 10: pour in 1 / 3 tbsp soy sauce, 1 tbsp cooking wine and half tbsp vinegar.

Step 11: pour in the diluted water starch, do not turn over the low heat, simmer for 10 minutes.

Materials required:

Eggplant: moderate

Chicken leg: moderate amount

Red oil bean paste: right amount

Cooking wine: moderate

Soy sauce: right amount

Vinegar: moderate

Sugar: right amount

Scallion: right amount

Ginger: right amount

Note: 1, eggplant cut pieces can be wrapped with dry starch fried, so that eggplant can be less oil absorption. 2. Because it's fried with red oil bean paste, there's no need to add refined salt to this dish.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Ji Rou Qie Zi