Yu-Shiang Eggplant(yu xiang qie zi )

Yu-Shiang Eggplant

Introduction:

"I want to burn eggplant to make that kind of thick soup, but I can't. I don't like frying eggplant in oil. In that way, the nutrition of eggplant is destroyed, and there is no nutrition. Try again next time... "

Production steps:

Step 1: soak eggplant in cold water in advance and cut into long strips; mix oil, salt, rice vinegar, soy sauce and rock sugar into sauce and set aside; cut ginger and garlic into strips and set aside;

Step 2: heat the pan and cool the oil. Add twice as much oil as usual. After the oil is hot, stir fry the cut eggplant over medium heat (about 5 minutes). When the eggplant is soft, you can stop

Step 3: take another pot, heat the oil, add 2 spoonfuls of bean paste and stir fry the red oil

Step 4: stir fry ginger and garlic until fragrant

Step 5: add a little water and bring to a boil

Step 6: add eggplant and stir well

Step 7: add the sauce and continue to stir fry. You can stew in the middle. It takes about 2 minutes to stir fry

Step 8: thicken with chicken essence and pre-set Lake powder, stir fry evenly and then start the pot

Materials required:

Eggplant: 2

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Rock candy: 4

Salt: right amount

Rice vinegar: right amount

Fuel consumption: 1 teaspoon

Chicken essence: appropriate amount

Raw powder: appropriate amount

Bean paste: 2 teaspoons

Note: 1, eggplant to stir fry in advance to soft, will not be difficult to burn. In the stir fry time must be small fire, oil to more, otherwise it will paste off. If it's too dry, put a little water in the middle.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Qie Zi