Eggplant in Thai Sauce(tai zhi qie dun )

Eggplant in Thai Sauce

Introduction:

"I like to eat eggplant very much. It's delicious no matter how it's cooked. If it's done properly, I also like to try various cooking methods and get a lot of experience and fun from it. But in our GA place, we can only buy big eggplant. If we want to buy other kinds of eggplant, we can only drive two hours to the Asian market. Every time we go there, it's like a rush to buy a lot of vegetables. It's too far away to go often. It's not worth it. We can only make do with buying big eggplant from westerners. Even if the material is rough, if you work hard, you will make a delicious one. "

Production steps:

Step 1: add 1.5 tbsp of soy sauce, 1 / 2 tbsp of pepper, 1 tbsp of cooking wine, 1 / 2 tbsp of sugar and 1 tbsp of corn starch to the minced meat, and stir evenly in one direction;

Step 2: Chop scallion, put into minced meat bowl, mix well with minced meat;

Step 3: cut eggplant into mounds, about 3-4cm long;

Step 4: dig a big concave hole with the scoop for the meat;

Step 5: evenly spread corn starch in the big concave hole;

Step 6: fill the ground with minced meat;

Step 7: deep fry on both sides of the bottom of the pot over low heat;

Step 8: deep fry until the surface of minced meat is golden yellow, pick up the oil filter tray;

Step 9: Boil half a pot of water, add 1 tbsp salt and 1 tbsp cooking oil, blanch the broccoli until it is broken; remove the water and mix with the fried eggplant;

Step 10: in a bowl, put 2 tbsp Thai juice, 1 / 8 tbsp salt, 1 tbsp sugar, 1 tbsp tomato juice, 1 tbsp corn starch, 1 / 4 tbsp pepper and 1 / 2 tbsp sesame oil in a bottle, and mix well;

Step 11: pour the bowl juice into the pot and heat it until it bubbles. The juice becomes transparent;

Step 12: pour the bowl juice on the eggplant pier.

Materials required:

Big eggplant: 1

Minced meat: 150-200g

Broccoli: 1 large flower

Scallion: 1

Thai juice: right amount

Soy sauce: moderate

Pepper: right amount

Cooking wine: moderate

Corn starch: right amount

Sesame oil: appropriate amount

Tomato juice: right amount

Precautions: first, don't dig through the bottom when digging eggplant; second, put a layer of dry starch on the hole to make the meat stick to the eggplant concave hole; third, don't prepare Thai juice for a moment, put sweet and sour juice material, and then put a little garlic with chili oil to mix, making the sauce is also very good; fourth, deep fry slowly, the inside can be cooked well, but the outside can't be burnt too much, if deep fry quickly, the outside has been burnt inside I'm afraid it's going to be steamed again. Pork must be cooked thoroughly.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tai Zhi Qie Dun