Eggplant in coir raincoat(su suo yi qie zi )

Eggplant in coir raincoat

Introduction:

"Eggplant is still a seasonal dish in this season. This year's autumn tiger really lives up to its name. It's hot all the time. In this weather, autumn fat can't be pasted in a hurry. It's better to clear and replenish it. It's better to eat more seasonal vegetables. With eggplant and garlic, just changed the knife, daughter said it was very delicious. Mi Ma thought, maybe it's because the cutting method is fresh. Change the practice from time to time. Children will like it better. It's not fried. It's fried over low heat. It's a mixture of garlic oil and eggplant. It's really delicious. "

Production steps:

Step 1: material drawing.

Step 2: cut the long purple eggplant into large sections and separate it from the middle. Cut the eggplant on the side with skin. Don't cut it.

Step 3: change the direction of the eggplant and cut it again. Don't cut the eggplant with each knife. The cut eggplant has beautiful patterns.

Step 4: Chop garlic.

Step 5: pour the oil into the frying pan and fry the garlic.

Step 6: put the cut eggplant skin upward into the pot and fry it slowly over low heat.

Step 7: make soy sauce vinegar, salt and sugar into Weier juice, and add soy flour to form Euryale.

Step 8: turn the eggplant over slowly after it softens. Depending on the amount of oil in the pan, you can pour some more oil in.

Step 9: after both sides of eggplant are soft and cooked, pour the bowl into the pot and collect the juice.

Materials required:

Eggplant: moderate

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Cooking oil: proper amount

Note: 1, eggplant is not difficult to cut, the first time you can try. 2. When frying, use low heat to avoid pasting the pot. 3. The bowl can be adjusted according to your own taste. If you don't want to use euryale, you can sprinkle salt and pepper directly on the eggplant, which is also delicious.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Su Suo Yi Qie Zi