Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"The fish flavored eggplant used to be made with bean paste. Today it's fried with pickled peppers. It's very delicious."

Production steps:

Step 1: wash the eggplant and remove the pedicels.

Step 2: cut eggplant and soak in water.

Cut the scallion, onion and garlic.

Step 4: after soaking the eggplant with water, put it into the pot and stir fry it without oil until it is soft and dry. Then set aside.

Step 5: use salt, brown sugar, soy sauce, white vinegar, cornmeal, broth and other ingredients.

Step 6: heat the oil in a hot pot. When the oil is warm, add pickled pepper to stir fry the red oil. Then add chopped ginger, garlic rice and scallion to stir fry until fragrant. Then add the cooked and soft eggplant to continue to stir fry. Finally, add the seasoning prepared in step 5 to thicken it. After adding the scallion, you can get out of the pot.

Materials required:

Eggplant: 2

Ginger: moderate

Garlic rice: right amount

Scallion: right amount

Pickled pepper: right amount

Salt: right amount

Soy sauce: moderate

White vinegar: right amount

Brown sugar: right amount

Raw powder: appropriate amount

Note: according to the old people's view, eggplant itself has certain toxicity, so it must be soaked in water before it can be cooked. Whether it is scientific or not, it has become a habit for us.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original