Eggplant on iron plate
Introduction:
Production steps:
Step 1: wash the eggplant, cut into hob pieces, and kill the water content of eggplant with a little salt
Step 2: dice the onion
Step 3: dice the meat and separate the fat and lean meat
Step 4: put a little oil in the pot, add minced ginger and garlic, saute until fragrant, then add diced fat and stir fry
Step 5: after frying the fat, put the onion powder into the pot to stir fry the flavor
Step 6: at this time, put the diced lean meat in and stir fry to change color. Add wine, soy sauce, vinegar, sugar, salt and chicken essence to make it taste good, and then serve it for later use
Step 7: take a clean bowl, mix a sauce, and let the sauce, vinegar, oyster sauce, ketchup, sugar, salt, pepper, sesame oil, a little water, starch and water flow according to your taste. Stir well
Step 8: put a little oil in the pot, stir fry the sauce over low heat, stir fry until fragrant, and set aside
Step 9: drain the salted eggplant, or dry it with kitchen paper. If it's too salty, rinse it with cold water in advance
Step 10: coat the drained eggplant with dry starch
Step 11: put the oil in the pot. When the oil temperature is 70%, put the eggplant into the pot and fry it quickly
Step 12: when the eggplant floats and turns golden on both sides, turn off the fire and take out the eggplant to control the oil
Step 13: spread the fried eggplant on the tin foil
Step 14: pour the fried onion minced meat evenly on the eggplant
Step 15: at the same time, pour the sauce evenly on the eggplant
Step 16: seal all sides and squeeze tightly
Step 17: put the eggplant wrapped in tin foil into the electric cake pan
Step 18: double heating electric cake pan for 5 or 6 minutes
Step 19: then put on the heat proof gloves, take it out, cut the tin foil with a knife or chopsticks, sprinkle with scallions, and you can enjoy the delicious food
Materials required:
Eggplant: 2
100g: pork
Onion: half
Shallot: a little
Starch: a little
Ginger: right amount
2 tbsp oyster sauce
Soy sauce: 3 tbsp
Ketchup: 2 tbsp
Sugar: 2 tbsp
Sesame oil: a little
Salt: a little
Chicken essence: a little
Vinegar: 1 teaspoon
Precautions: 1. Use salt to kill the water before frying eggplant. 2. The temperature of frying eggplant oil should be high, and the eggplant must be fried quickly. In this way, the eggplant won't eat a lot of oil. 3. Tin foil should be tightly wrapped, and the sauce can't leak out. 4. Stir fry the sauce in advance, which is more fragrant and has no raw sauce flavor
Production difficulty: ordinary
Process: others
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Dian Bing Cheng Tie Ban Qie Zi
Eggplant on iron plate
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