Chilli sauce(qie la xi )

Chilli sauce

Introduction:

"Eggplant, pepper and tomato" is called "eggplant spicy West" for short. Why is this dish delicious? The first is eggplant. Eggplant controllers can't resist it. For example, when I was a child, I lived in a military compound. There was a small vegetable field, and the eggplant was picked from the seedling and stuffed directly into my mouth. As long as it grew to such a large size, as long as it was eggplant, it didn't taste like I didn't eat. Secondly, the natural sour and spicy flavor of tomatoes and peppers, and fried eggplant is so good match; eggplant absorbs the juice of tomatoes, coupled with the light spicy flavor of peppers, it is difficult to eat. Finally, although it looks a little sticky, the color is still very gorgeous. I want to eat it when I see it! "

Production steps:

Step 1: wash the eggplant, cut it into thin strips with skin, add 1 / 2 teaspoon salt, mix well, marinate for a while, and squeeze out the water before cooking;

Step 2: tomato cutting hob block;

Step 3: cut pepper into triangular slices;

Step 4: cut garlic into thin slices;

Step 5: start frying pan, heat pan, cool oil and saute garlic slices;

Step 6: add the eggplant strips and stir fry over medium high heat until the eggplant becomes very soft; (be patient)

Stir fry tomato juice for about 7 minutes;

Step 8: add chili slices;

Step 9: add soy sauce, soy sauce and sugar at the same time, stir fry evenly;

Step 10: add 1 / 2 teaspoon salt;

Step 11: add a little chicken essence;

Step 12: stir well.

Materials required:

Long eggplant: 1

Tomato: 1

Peppers: 2

Raw soy sauce: 1 teaspoon

Old style: 1 teaspoon

Chicken essence: 1 teaspoon

Salt: 1 teaspoon

Sugar: 1 teaspoon

Garlic: 2 cloves

Oil: 3 tbsp

Note: 1, this dish is not difficult, just eggplant into the pot patiently stir fry until very soft on the line; 2, master the amount of salt, pickled eggplant not only save oil, but also salty, finally pay attention to their own taste when adding salt, in fact, I only add a little, less than 1 / 2 spoon; 3, control the spicy degree. The two peppers I used are not very spicy. If you like spicy, you can put more peppers, or even some Chaotian peppers. Adjust to your own taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Qie La Xi