Return to eggplant

Return to eggplant

Introduction:

"Eggplant is rich in vitamin A, vitamin B, vitamin C, vitamin P, protein, sugars and minerals. The vitamin P in eggplant can reduce the fragility and permeability of capillaries and increase the adhesion between cells. Eating it often is conducive to the softening of blood vessels. The so-called "back to pot" means to cook again. Generally, it's made of double cooked meat. This time, it's changed to double cooked eggplant. It's unique in taste and bright red in color. It's a good meal. "

Production steps:

Step 1: wash eggplant, cut into pieces, soak in salt water for 15 minutes, then remove and drain.

Step 2: chop the ginger and garlic, chop the Pixian bean paste, and cut the green garlic into small pieces.

Step 3: heat the pan and add a little oil. Add eggplant and stir fry.

Step 4: fry until eggplant is soft and wrinkled. Set aside.

Step 5: heat the pan and add oil. First add ginger and garlic powder and saute until fragrant. Then add Pixian bean paste and stir fry the red oil over low heat.

Step 6: add eggplant, stir fry well, pour in soy sauce and cook in cooking wine for 1 minute.

Step 7: add the garlic and stir fry the chicken essence.

Step 8: add a little wet starch to thicken, then out of the pot.

Materials required:

Eggplant: 2

Garlic: 1

Garlic: 2 cloves

Ginger: 2 tablets

Pixian bean paste: 1 tablespoon

Raw soy sauce: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Wet starch: appropriate amount

Note: if you don't cook the eggplant immediately, you'd better soak it in light salt water to prevent the eggplant from oxidation and blackening.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy