Eggplant with Monteggia sauce(meng shi jiang qie zi )

Eggplant with Monteggia sauce

Introduction:

"Why is it called Mengshi? Hehe, because it's made by my mother. I've been eating it for many years, but I'm still not tired of it. Every time it's about the beginning of autumn, people always send eggplant, pure green eggplant without chemical fertilizer and pesticide, and sauce eggplant. Whether it's purple eggplant or green eggplant, it's thick and thin, and the taste is almost the same, but the sauce taste is different. The sauce is made by relatives themselves The ingredients are the same, but the grinding results are different. The taste is very different. I'm a little surprised that the sauce eggplant is very good for eating, and you can eat several bowls of mixed rice. It's delicious ~ ~ "

Production steps:

Step 1: remove the eggplant stalk and wash it. It's better not to leave too much water on the washed eggplant skin.

Step 2: Cut Cross flower knife, mother said this part is not easy to mature, also not too tasty, so use the knife to cut flowers.

Step 3: This frying pan is 28cm, and can hold 7 eggplants. Put a small amount of oil in the pan and fry slowly over low heat.

Step 4: close the lid and cook it quickly. Turn it as much as you can.

Step 5: fry until the eggplant is soft.

Step 6: continue to fry with a shovel. This eggplant is too fat and takes a long time.

Step 7: Northeast sauce is coming. Before enlarging the sauce, the eggplant must be thoroughly fried to be delicious. Even if the skin is pasted, it doesn't matter. Don't use the big fire, fry it slowly with medium and small fire, turn it frequently.

Step 8: put a spoonful into a bowl, add some water and stir the sauce.

Step 9: pour the sauce into the eggplant evenly.

Step 10: add appropriate amount of salt, cover the pot and simmer for a few minutes. Sprinkle some chopped scallion or pepper before leaving the pot.

Materials required:

Eggplant: moderate

Northeast sauce: moderate

Scallion: right amount

Salt: right amount

Note: 1, if the sauce is particularly salty, the last step is not to add salt. 2. After the eggplant is washed, it's better to wipe off the water on the surface, otherwise it's easy for the oil to splash out of the pan when it's fried. 3, fried eggplant must be fried thoroughly in order to taste good. Once, I enlarged the sauce before fried eggplant thoroughly. As a result, the taste was far worse than Mom's, ha ha.

Production difficulty: simple

Technology: Sauce

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Meng Shi Jiang Qie Zi