Braised eggplant box

Braised eggplant box

Introduction:

Production steps:

Step 1: prepare the ingredients and chop the garlic, millet and pepper

Step 2: beat the eggs and break them up

Step 3: sliced eggplant (2-3cm thick) for easy frying

Step 4: pour corn starch into the egg

Step 5: mix well

Step 6: put the white granulated sugar into the seasoning bowl, and then add the soy sauce vinegar cooking wine. Mix the seasoning well

Step 7: heat up the oil (olive oil I use) in the frying pan. Wrap the eggplant slices with the corn starch in step 5 and fry them in the pan (pay attention to low heat when frying, otherwise it's easy to fry)

Step 8: deep fry the eggplant slices until soft and golden. Heat up the remaining oil in the pan, stir fry the millet, garlic and Zanthoxylum until fragrant, and put them into the fried eggplant box.

Step 9: add purified water, just cover eggplant and simmer for 3 minutes, then add the seasoning in step 6. Stir fry well and simmer for 1 minute Fire to collect juice (because there is corn starch, there will be thick vegetable juice)

Step 10: add some salt. Out of the pot. done！

Materials required:

Eggplant: 1

Millet pepper: 9

Egg: 1

Corn starch: 30g

Garlic: 15g

Soy sauce: 0.5 tbsp

Soy sauce: 1 teaspoon

Vinegar: 1 teaspoon

Cooking wine: 1 teaspoon

White granulated sugar: 25g

Oil: 50ml

Salt:/

Chinese prickly ash: 10g

Note: all ingredients are the amount of an eggplant. If the number of eggplants increases, the seasoning should be doubled

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: hot and sour