Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"Yuxiang eggplant is a famous Sichuan dish among the eight major cuisines in China. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary materials. There are many different ways to make it. It tastes delicious and nutritious. My method is not very authentic, less oil version fish eggplant. Because it has not been fried, so eggplant no longer looks so greasy, sour and spicy, super appetizer, next meal

Production steps:

Step 1: peel the eggplant, cut into strips, add salt and marinate for a while.

Step 2: Chop onion, ginger, garlic and set aside. Cut green pepper into large pieces. Mix soy sauce, vinegar and sugar into juice and set aside first. Part of the onion, ginger and garlic into the sauce.

Step 3: after marinating the eggplant for half an hour, there will be obvious moisture absorption. Dry the eggplant.

Step 4: pour oil into the pot, heat it, add Pixian bean paste, stir fry the red oil, add onion, ginger and garlic, stir fry the flavor.

Step 5: pour in the eggplant.

Step 6: add the juice.

Step 7: pour in the green pepper.

Step 8: stir fry until the soup is thick.

Materials required:

Eggplant: two

Onion, ginger and garlic: a little

Green pepper: one

Pixian bean paste: a spoonful

Soy sauce: a little

Vinegar: a little

Salt: a little

Sugar: a little

Precautions: 1. Eggplant is not fried, but salted, sucking out water and removing astringency. 2. Part of the scallion and ginger powder into the pan, part into the sauce.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: hot and sour