Braised eggplant in soy sauce(jiang shao qie zi kuai )

Braised eggplant in soy sauce

Introduction:

"The eggplant with sauce is tender in taste, and the flour sauce is sweet in taste. The two blend together, with the same lubrication and softness. Full of strong sauce flavor, deep color, quite appetite. It's a good choice for your home food. Main ingredients: eggplant 300g seasoning: flour paste 30g, onion 4 sections, ginger 4 pieces, soy sauce 5ml, oil 30ml water volume: 20ml method: 1. Treat the main ingredients A. wash the eggplant and cut it into large pieces; 2. Start the pot A. pour oil (30ml), add onion and ginger into the pot B. add eggplant, flour paste, soy sauce (5ml), and water (20ml); C. cover the pot, press the [dry pan frying] key to start the pot At the end of cooking, stir the ingredients in the pan evenly, put them on the plate, and then put them on the table. "

Production steps:

Step 1: wash the eggplant and cut into large pieces

Step 2: onion 4, ginger 4

Step 3: 30g flour paste

Step 4: pour oil (30ml) into the pot, add scallion and ginger slices < br > Add eggplant, flour paste, soy sauce (5ml) and water (20ml);

Step 5: close the lid of the pan, press the [dry pan frying] key and start the automatic cooking program < br > during this period, you can enjoy your own time. You can watch TV, read books or do other housework until you hear didi ring or turn it off automatically.

Step 6: take out the pot and put it on the plate < br > A. at the end of cooking, stir the ingredients in the pot evenly, put them on the plate, and then put them on the table.

Materials required:

Eggplant: 300g

Onion: 4 segments

Ginger: 4 tablets

Flour paste: 30g

Soy sauce: 5ml

Oil: 30 ml

Water: 20 ml

Note: key points: eggplant will collapse when heated, and the pieces should be cut larger. The choice of sauce is very important. It has been proved that the sauce with eggplant is more fragrant and smooth.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Qie Zi Kuai