Yu-Shiang Eggplant(yu xiang qie zi )

Yu-Shiang Eggplant

Introduction:

"Fish flavored eggplant is a famous Sichuan dish among the eight major cuisines in China. It's soft and glutinous, delicious and full-bodied. It's super delicious."!. However, I feel that frying eggplant with oil is too greasy, so I take a compromise method. Frying will not absorb too much oil. Experiments have proved that it is very good. "

Production steps:

Step 1: wash the eggplant and cut it into strips. Soak the cut eggplant strips in water for a while to prevent oxidation. Pour a little more oil into the frying pan than usual, heat it to 70% heat, and put in the sliced eggplant. When frying until the eggplant is soft and yellowish, use chopsticks to remove them one by one.

Step 2: squeeze out lemon juice and set aside.

Step 3: cut the scallion leaves into thin strips with a knife, put them in water and roll them up; cut the garlic into minced garlic, and cut the dried pepper into small sections.

Step 4: leave a little oil in the frying pan and heat it to 60%. Add chopped red pepper, chopped pepper and Pixian bean paste to make it smell.

Step 5: pour in the fried eggplant strips and stir well. Add minced garlic, sugar, oyster sauce and salt.

Step 6: pour in the lemon juice, stir well, and then out of the pot.

Step 7: after the pot can be decorated with some onion.

Materials required:

Eggplant: two

Lemon: moderate

Scallion: right amount

Ginger: right amount

Sugar: right amount

Pixian Douban sauce: right amount

Chopped pepper: right amount

Pepper: right amount

Salt: right amount

Note: 1, fried eggplant, if you see the dish is dry, you can pour a little water. 2. The amount of lemon juice should be controlled well. It's better to add a little bit of lemon juice. You can stop adding it if you taste the sour taste of the dishes. Using lemon juice instead of vinegar, the taste is more fresh and natural.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Qie Zi