Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"The smell of fish is vegetarian eggplant..."

Production steps:

Step 1: cut the eggplant into long strips by removing the pedicel and skin.

Step 2: heat the oil pan, deep fry the eggplant, take out the eggplant from hard to soft, and drain the oil.

Step 3: heat the remaining oil in the pot and saute the minced ginger, garlic and bean paste.

Step 4: add the eggplant strips, stir well with material B, then add a bowl of water, bring to a boil over high heat, then use low heat until the eggplant tastes good, and use material C to adjust the taste.

Step 5: water starch gouci, sprinkle with onion powder when eating.

Materials required:

Eggplant: 500g

Minced green onion: 1 tablespoon

Minced garlic: 1 tablespoon

Douban sauce: 1 tablespoon

Starch: appropriate amount

Cooking wine: 1 tablespoon

Soy sauce: 1 tablespoon

Salt: one tablespoon

MSG: half spoon

Chicken essence: half spoon

Sugar: one teaspoon

Vinegar: half teaspoon

Note: when purchasing, identify the old eggplant. You should pinch the eggplant first, and then see if there are finger marks on the eggplant after you release your fingers. If there are some, even if the eggplant looks small, it is also an old eggplant.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original