Spicy eggplant sauce (rice cooker version)(si fang xiang nong jiang liao xiang la qie zi jiang dian fan guo ban )

Spicy eggplant sauce (rice cooker version)

Introduction:

"What I make is spicy eggplant meat sauce. I dare not say that what I make is the most delicious, but the taste and aroma are absolutely strong, which can be compared with the sauce I bought...... Meat sauce can be eaten with rice, noodles, rice noodles, steamed bread, etc. it has a unique flavor. "

Production steps:

Step 1: prepare the main ingredients and ingredients.

Step 2: prepare the seasoning.

Step 3: stir fry star anise, Chinese prickly ash and dried pepper (over low heat).

Step 4: chop the garlic into mashed garlic, chop the ginger into minced ginger, cut the scallion into green onion, stir fry the fragrant star anise, Chinese prickly ash, dry pepper, grind, dice the pork separately.

Step 5: boil a pot of hot water, dice the eggplant, put a little salt in the hot water.

Step 6: blanch diced eggplant, remove and drain.

Step 7: stir fry minced ginger in a dry pan, and the garlic puree will give out fragrance (fire).

Step 8: first put diced fat stir fry out of oil (in the fire).

Step 9: then add the diced lean meat and continue to stir fry until the diced meat is golden.

Step 10: pour cooking wine (smoke) around the edge of the pot and continue to stir fry.

Step 11: pour in chili powder, star anise powder, Chinese prickly ash powder and black pepper powder and continue to stir fry.

Step 12: pour in raw soy sauce and old soy sauce.

Step 13: pour in Zhu Hou sauce, oyster sauce, chili sauce and soy sauce, and continue to stir fry.

Step 14: put the fried diced meat into the electric rice cooker.

Step 15: add sugar, scallion, diced eggplant and diced meat.

Step 16: add appropriate amount of water and soak about half of the material.

Step 17: press the [cook key] of the electric cooker and jump to the [heat preservation key] naturally.

Step 18: the fragrant eggplant sauce is out of the pot.

Step 19: after the meat sauce is cooled, put it in a clean container, seal it well, store it in the refrigerator, eat it at any time and heat it at any time.

Step 20: when I take pictures, I'm greedy. I took a piece of toast, spread it with eggplant sauce, and chewed it. It had a special flavor.

Materials required:

Pork: 150g

Eggplant: 500g

Jiang: one piece

Garlic: half

Scallion white: two sections

Star anise: one

Chinese prickly ash: Six

Dried chili: one

Cooking wine: a small glass

Zhuhou sauce: 1 tbsp

Chili sauce: 1 tbsp

Oyster sauce: 1 tbsp

Soy sauce: a spoonful

Soy sauce: 2 tbsp

Black pepper: right amount

Sugar: right amount

Note: [CSY tips] 1. Dry pepper, star anise and Zanthoxylum bungeanum can be crushed directly without frying. 2. Use low heat when frying diced meat, otherwise it will burn. 3. If you like spicy food, you can be more spicy. 4. The sauce may not be made according to my taste. You can choose Douban sauce or other sauces. 5. Choose the pork with a little fat, the sauce will be more fragrant, and there is no need to add other oil. 6. Don't add too much water when boiling meat sauce, because eggplant itself has some water. 7. There is no need to add extra salt to the meat sauce, because the sauce is salty enough; what needs to be added is sugar, and the amount of sugar is adjusted according to personal taste. 8. The meat sauce must be stored in the refrigerator. It's best to eat it in three days, otherwise it will go bad (because we are all fat sauces without preservative additives). 9. After the meat sauce is cooled, put it in a clean container, seal it well, put it in the refrigerator for storage, eat it at any time and heat it at any time.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Si Fang Xiang Nong Jiang Liao Xiang La Qie Zi Jiang Dian Fan Guo Ban