Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"A lot of people like eggplant, but a lot of time after cooking the color will become dark brown, improper cooking method will feel itchy, different varieties of eggplant do different. This time it's big and thick eggplant. Of course, it's not the kind I want, but it's the only one in the U.S. market. Make do with it. "

Production steps:

Step 1: Chop 1 green onion, ginger and garlic, then mix them together, dice another green onion and set aside;

Step 2: cut the eggplant in half, then cut it into strips, and put it in the slurry mixed with corn starch and water, about half a bowl of water and some spoons of corn starch;

Step 3: dip the eggplant in the pulp and fry it in a medium low heat until it turns light yellow. The pulp forms a thin film;

Step 4: use another rice bowl to put the bowl juice material into the bowl juice;

Step 5: pour the bowl juice into the pot, continuously stir it in circles with a spoon or spatula (otherwise, the juice will agglomerate unevenly), and heat it to a big bubble, with the feeling of "gas top spoon";

Step 6: quickly pour in the fried eggplant strips, stir well, then serve, pour the remaining bowl juice in the pot, and then sprinkle onion on the noodles, OK.

Materials required:

Eggplant: 1 bar

Garlic: 4-5

Ginger: 1 yuan

Scallion: 2

Zhenjiang vinegar: 2 tbsp

Sugar: right amount

Soy sauce: 2 teaspoons

Salt: 1 / 4 teaspoon

Sesame oil: 1 teaspoon

Corn starch: 1 tbsp

Water: 2 / 3 jobs

Note: first, the eggplant after sizing fried, is to let it have a layer of film, not to absorb too much oil, and can maintain the color of the skin. 2、 If you like to have a little spicy flavor, you can add proper amount of chili oil or chili in the bowl juice. It is not recommended to be too spicy. If it is too spicy, it will lose its original flavor. This dish does not belong to the spicy style.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sour and salty