Braised eggplant in casserole(hong shao qie zi bao )

Braised eggplant in casserole

Introduction:

"Braised eggplant is definitely a rice killer on our table. Especially at this time of winter, the hot white rice, coupled with a pot of fragrant braised eggplant, it is really no one can resist, do not want to resist ha. At least a few of our colleagues think so! "

Production steps:

Step 1: raw material drawing.

Step 2: wash eggplant and cut into hob pieces. Soak in light salt water. (it can be very easy. OK, remove the oil and dry it when it's hot.)

Step 3: add proper amount of oil into the pot and heat it. Add the eggplant with controlled dry moisture and deep fry until it is slightly yellow. Take out the oil and set aside.

Step 4: leave low oil in the pan, saute shallot, ginger, garlic, red pepper and mushroom, then add minced meat and chili sauce to stir fry until fragrant.

Step 5: add soy sauce, soy sauce, oyster sauce and soy sauce.

Step 6: add the fried eggplant and turn it over slightly. Let the eggplant absorb the sauce evenly and burn until it tastes good.

Step 7: use wet starch to thicken the bean curd, put it into a hot pot, and sprinkle with scallions.

Materials required:

Eggplant: moderate

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Red pepper powder: appropriate amount

Mushroom powder: appropriate amount

Minced meat: moderate

Chili sauce: right amount

Soy sauce: right amount

Oyster sauce: right amount

Old style: moderate

Wet starch: appropriate amount

Note: eggplant is easy to absorb oil, eggplant soaked in light salt water can effectively reduce oil absorption. When frying eggplant, the oil content should be higher, which can also effectively reduce the oil absorption.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Qie Zi Bao