Eggplant of bergamot

Eggplant of bergamot

Introduction:

"Bergamot eggplant is delicious in the hotel, and you can enjoy it at home."

Production steps:

Step 1: cut the eggplant into thick strips of bergamot shape.

Step 2: cut into this shape.

Step 3: pat the starch evenly.

Step 4: deep fry in hot oil until the skin is crisp.

Step 5: peel the tomato and cut into small pieces. Cut the onion into small pieces. Pour oil into the pot, stir fry onion and garlic powder over low heat, add minced meat into the pot after fragrant, stir fry until the minced meat turns white, continue to stir fry until oil comes out.

Step 6: add small pieces of tomato and stir well.

Step 7: in turn: tomato sauce, sugar, salt.

Step 8: add half a bowl of water and bring to a boil.

Step 9: pour on eggplant.

Step 10: pour on eggplant.

Materials required:

Eggplant: one

Tomato: one

Onion: a quarter

Minced meat: two liang

Ketchup: 2 tbsp

Sugar: one teaspoon

Minced garlic: 1 tbsp

Starch: right amount

Salt: (self adjusting)

Note: the key to this delicious dish is to make the meat sauce quickly after the eggplant is fried and crisp. When the eggplant is still crisp, pour it on and eat it now. Cut the eggplant without adhesion and cut it continuously. The practice of tomato sauce, namely, pasta sauce

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Maotai flavor