Braised eggplant with soy sauce(jiang xiang qie kou )

Braised eggplant with soy sauce

Introduction:

Production steps:

Step 1: wash the eggplant and cut into long strips, remove the stalks and slice the mushrooms

Step 2: bring the water to a boil, add the eggplant strips and cook until the eggplant is soft. Remove the cold water

Step 3: blanch mushrooms in boiling water for 2 minutes and remove

Step 4: dice the pork and chop it

Step 5: heat the oil in the pan, add minced ginger and garlic, saute until fragrant, add minced meat and fry until the pork changes color

Step 6: add soy sauce, cooking wine and oyster sauce, stir well

Step 7: add proper amount of soup and diced red dates

Step 8: cook until the soup is thick, season with salt and set aside

Step 9: after cold water, squeeze the eggplant strips dry and spread them flat on the bottom of the bowl

Step 10: put on the prepared meat sauce

Step 11: squeeze the dried mushrooms and spread them on the meat paste

Step 12: cover with plastic film and heat in microwave oven for 10 minutes

Step 13: take it out and put it in the plate

Materials required:

Purple eggplant: 250g

Minced pork: 100g

Fresh mushrooms: 100g

Red dates: 3

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Oyster sauce: 1 tbsp

Salt: 1 / 4 tsp

Sugar: 1 tsp

Ginger: right amount

Soup: right amount

Garlic: right amount

Note: 1, eggplant, Lentinus edodes try to squeeze out water, so as not to microwave water too much, affect the flavor of meat sauce; 2, plastic film with high temperature; 3, take the bowl upside down wear gloves to prevent scalding

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Xiang Qie Kou