Yu-Shiang Eggplant(yu xiang qie zi )

Yu-Shiang Eggplant

Introduction:

"Yuxiang eggplant is a famous Sichuan dish among the eight major cuisines in China. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary materials. There are many different ways to make it. It tastes delicious and nutritious. "

Production steps:

Step 1: wash the eggplant, remove the pedicels and cut into long pieces;

Step 2: cut onion, ginger and garlic;

Step 3: mix the ingredients of the bowl juice (sugar, soy sauce, vinegar, starch, salt, chicken essence, cold water) well and set aside;

Step 4: pour the oil into the pan, stir fry the eggplant strips until soft, and set aside;

Step 5: stir fry Pixian Douban sauce in a pot over low heat until fragrant, add green onion, ginger and garlic and saute until fragrant;

Step 6: pour in eggplant pieces, stir fry, add a bowl of juice, then thicken;

Step 7: take out the pot and put it on the plate.

Materials required:

Eggplant: 4

Sugar: right amount

Starch: right amount

Oil: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Pixian Douban sauce: right amount

Note: 1. When frying eggplant, put more oil to make it ripen quickly and have a good color; 2. Adjust the proportion of sugar and vinegar according to your personal preference when making a bowl of juice; 3. Pixian Douban sauce can't be fried in high heat, it's easy to paste. In addition, there is salt in the sauce, so it should be balanced as a whole.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Qie Zi