Vanilla hangqie casserole(xiang cao hang qie bao )

Vanilla hangqie casserole

Introduction:

"Hangqie is wearing a gorgeous purple coat. I just want to describe it as charming. Sometimes a little bit of vanilla, a little bit of pepper, will bring you a big surprise appetite

Production steps:

Step 1: cut the hob block of hangqie and soak it in light salt water for 15 minutes.

Step 2: wash the scallops, peel and chop the pork, cut the onion into two pieces, and cut the capsicum into oblique pieces.

Heat the eggplant to the edge of the frying pan. Remove the oil until smooth.

Step 4: heat the bottom oil to 80% heat, fry the eggplant quickly until the eggplant surface hardens, take out and dry it.

Step 5: heat some oil in sand pot, add onion and garlic, stir fry until fragrant.

Step 6: add minced meat, fresh shellfish and stir fry for a while.

Step 7: cook 2 teaspoons of yellow rice wine.

Step 8: add raw soy sauce, soy sauce, sugar, and stock.

Step 9: boil over high heat until the soup is slightly thick.

Step 10: add eggplant, pepper and basil to stir fry quickly.

Step 11: pour in the starch and thicken it. After the soup is thick, it can be taken out of the pot.

Materials required:

Hangqie: 3

Onion: 3

Peeled pork: 50g

Garlic: 5

Fresh shellfish: 10g

Chaotian pepper: 2

Basil: right amount

Soy sauce: 2 teaspoons

Old style: 2 teaspoons

Yellow rice wine: 2 teaspoons

Sugar: 1 teaspoon

Starch: 1 teaspoon

Note: 1. Hangqie skin is thin, the fiber is fine, the meat is waxy and tender, and the taste is good; while round eggplant skin has less water, the fiber is thick, and the taste is absolutely hard. Therefore, round eggplant is mainly fried and stewed, and long eggplant is better to be steamed and mixed. 2. Fresh scallops can be replaced by dried scallops or clams, and the taste will be stronger. 3. Generally, herbs have medicinal effects. Basil can rub the leaves on the skin and let the juice seep into the skin to prevent mosquito bites and relieve itching.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Cao Hang Qie Bao