Steamed eggplant(te shi zheng zhang qie )

Steamed eggplant

Introduction:

"The appearance of this dish, Douchi dace should be very pleased, because it no longer has to go with wheat and oil dishes, this time with eggplant! Eggplant and garlic are the perfect combination. As we all know, this time, the combination of lobster sauce, mud carp and minced garlic has also produced an unprecedented surprise. It can really make people laugh. Try it at home. This dish is made by chef Dai Jiabin in "the beauty of eating whole foods". I didn't find it special in the catalogue of the first phase of the festival. I only found the beauty of this dish when I tried it at home. It's really wonderful. The delicious flavor of lobster sauce and mud carp, coupled with eggplant with soft waxy juice, is full of garlic aroma, and the taste of cooked garlic is mouth watering! "

Production steps:

Step 1: material preparation

Step 2: cut the eggplant vertically into strips

Step 3: make oil in the pan, fry until golden yellow, take out and set aside

Step 4: heat the frying pan, add the base oil and stir fry the garlic

Step 5: add lobster sauce and mud carp, add water, salt and sugar, add seasoning, collect sauce, and start the pot.

Step 6: add the sauce to the fried eggplant

Step 7: steam for 10 minutes and the dish is ready

Materials required:

Eggplant: one

Half a box of mud carp with lobster sauce

Garlic: one head

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Note: the amount of 111111 garlic must be large, enough taste to taste good, like to eat garlic taste more can be fried into a secondary garlic, and then steamed eggplant on the pot, steamed out more rich taste. 222222 after steaming, there will be some extra soup, which can be dropped. Put it in the next dish, or return to the pot to collect juice and pour it on the dish. Cooking along the road advocates simplicity, so the simpler the better. Pour it directly!

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Te Shi Zheng Zhang Qie