Eggplant in Beijing sauce
Introduction:
"Have you ever eaten shredded pork with Beijing sauce? Do you like it? If you like Beijing sauce shredded meat, you must like Beijing sauce eggplant. This season's eggplant is still delicious, not expensive, and after dinner, what are you waiting for? Let's get started. "
Production steps:
Step 1: wash the eggplant and cut it into strips
Step 2: sprinkle a little water on the eggplant to make it easier to get starch after treatment
Step 3: pour in proper amount of corn starch
Step 4: stir well and set aside
Step 5: cut pork, ginger, garlic and set aside
Step 6: deep fry eggplant in oil pan. The oil must be at medium high temperature, so the eggplant will not absorb oil
Step 7: deep fry until golden and remove
Step 8: leave a little oil in the pot, add the meat stuffing and stir fry until fragrant, add a little cooking wine. Cook in ginger and half garlic.
Step 9: add bean paste and water, add soy sauce and sugar after boiling.
Step 10: when the sauce bubbles evenly, boil it well. At this time, put in the other half of garlic and turn off the heat.
Step 11: pour in the fried eggplant while it's hot, stir fry evenly, make each eggplant stick evenly stained with sauce, then you can get out of the pot
Step 12: put a little flower in your home and decorate it
Materials required:
Eggplant: Three
Garlic: one head
Ginger: 2 tablets
Bean paste: half a bowl
Water: small half bowl
Pork: 100g
Cooking wine: 1 teaspoon
Sugar: 1 teaspoon
Soy sauce: 2 teaspoons
Soybean oil: right amount
Note: garlic powder should be prepared more, half of the frying pan, half of the last out of the pot into, so that the eggplant taste more rich
Production difficulty: ordinary
Technology: Sauce
Production time: three quarters of an hour
Taste: Maotai flavor
Chinese PinYin : Jing Jiang Qie Zi
Eggplant in Beijing sauce
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