What's missing is water(pao diao de shi shui fen shao you ban mian bao qie zi )

What's missing is water

Introduction:

"There are many eggplants on the market this year, and their names are also very nice. They are called" bread eggplant ". At any time, it will be a little more expensive than traditional eggplant. I like this kind of eggplant very much. It tastes soft and smooth. It has thin skin and tender inside. It's soft. It's like bread. It seems that's how the name comes from! This kind of eggplant is easy to store. In a ventilated place, after a few days, the water will run away. The surface is a little wrinkled, but it won't be damaged. It's a good time to cook. It's super fuel-efficient. I haven't tried any other eggplant. I don't know if it will rot after a few days. "

Production steps:

Step 1: eggplant to put a few days, the surface is a little wrinkled.

Step 2: lay the bread eggplant flat, cut it through with the tip of the knife, cut it three times from left to right, don't cut off both ends.

Step 3: after turning 90 degrees, cut three knives in the same way, and the cut appearance is as shown in the figure.

Step 4: brush a thin layer of oil in the spoon, or brush directly to the surface of eggplant.

Step 5: fry the eggplant over medium low heat until it is soft and paste carefully.

Step 6: take out the fried eggplant and stir fry the meat directly.

Step 7: add the bean paste, stir fry a few times, pour in the right amount of water.

Step 8: cook until thick and pour over the fried eggplant.

Materials required:

Bread eggplant: 3

Bean paste: right amount

Meat stuffing: right amount

Note: 1. Eggplant to put a few days, the surface wrinkled, so that a lot of water away. Fried when water does not run fast, it is not easy to meet the oil and water and oil collapse. 2. When frying eggplant, you should fry the eggplant skin to save oil. So just cut off the middle part of the eggplant so that the water runs fast and the eggplant ripens fast. 3. When frying eggplant, it is necessary to slow down the fire and turn it over without entering, so as to prevent the pot from being burnt. If the eggplant skin is black, it is not good.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Pao Diao De Shi Shui Fen Shao You Ban Mian Bao Qie Zi