Mixed eggplant(jia chang ban qie zi )

Mixed eggplant

Introduction:

"There are many ways to make eggplant. It is suitable for both meat and vegetables. It can be fried, burned, steamed, boiled, fried, cold mixed, and made into soup. All of them can make delicious dishes. In many of these practices, the most convenient should be to mix eggplant, regardless of spring, summer, autumn and winter, regardless of cold and hot mix, the taste is so delicious

Production steps:

Step 1: raw materials are ready;

Step 2: wash eggplant, remove head and tail, cut into strips, immerse in vinegar water for 10 minutes to prevent blackening;

Step 3: put the eggplant strips on the plate evenly, put them into the steamer and steam them over high heat until they are cooked, about 10 minutes

Step 4: while steaming the eggplant strips, take a bowl, mix in sugar, vinegar, soy sauce, chicken essence and salt, and test whether the taste is enough;

Step 5: change the eggplant strips into a large bowl, which is convenient for seasoning, and it's OK without changing;

Step 6: take a pot, pour in the right amount of vegetable oil, when the oil temperature is 50% hot, add ginger and garlic to stir fry the fragrance, and then add shallots to stir fry the fragrance, because shallots can smell in more than ten seconds, so put them later;

The seventh step: remove the onion, ginger and garlic in the pot and put it into a large bowl.

Step 8: pour the boiling flavor juice into a bowl, pour in sesame oil, and mix well.

Materials required:

Eggplant: 250g

Shallot: 1

Vinegar: 1 tbsp

Sugar: 1 tbsp

Raw soy sauce: 1 tbsp

White vinegar: 1 tbsp

Chicken essence: a little

Sesame oil: appropriate amount

Garlic: 3 cloves

Ginger: 4 tablets

Salt: right amount

Precautions: 1. Soak eggplant in water with white vinegar to make the surface of eggplant not black; 2. Eggplant can also be cut into two halves, steamed and then torn into strips; 3. Scallion is easy to scorch after being chopped, so you can fry ginger and garlic first and then put scallion into pieces.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Ban Qie Zi