Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"No fish, but smell it!"

Production steps:

Step 1: cut the eggplant into the shape you like.

Step 2: cut leek white and leek green into thin pieces, and stir ginger and garlic separately.

Step 3: put enough oil in the pot, fry the eggplant in the pot, take out the oil when it is soft.

Step 4: leave the base oil, stir fry ginger, garlic foam, pickled pepper and leek.

Step 5: add the fried eggplant, then add appropriate amount of sugar, salt, vinegar and chicken essence, stir fry evenly.

Step 6: add water and starch, stir fry evenly, bright color.

Step 7: add leek green, stir fry quickly and turn off the heat.

Materials required:

Eggplant: two

Garlic: 5 petals

Ginger: a small piece

Leeks: 3

Starch: appropriate amount

Pickled chili: 2 tbsp

Rapeseed oil: right amount

Salt: right amount

Chicken essence: half teaspoon

Sugar: 1 teaspoon

Vinegar: 2 teaspoons

Note: Although I have marked the amount of sugar, vinegar and chicken essence, it's best to make it with personal taste.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: fish flavor