Eggplant in Beijing sauce can also make rice suffer

Eggplant in Beijing sauce can also make rice suffer

Introduction:

"I believe many people love eggplant, but eggplant is a very oily dish. In restaurants, eggplant is usually over oiled. Although it's delicious, the heat also increases a lot. This time, the Beijing sauce eggplant is my favorite eggplant dish in addition to the three delicacies and fish flavored eggplant. In practice, it's a little bit more troublesome than ordinary home dishes, but eggplant, if you are lazy, how can you get the best taste? Using salt water first, and then pat dry starch fried, compared with fried eggplant, less oil absorption, but very delicious. Strong sauce with eggplant soft, eggplant can also let rice suffer oh

Production steps:

Step 1: prepare materials.

Step 2: Chop pork into minced pork (or use ready-made minced pork). Add salt, sugar, pepper, cooking wine and sesame oil to the egg. Mix well and marinate for about 15 minutes.

Step 3: cut the eggplant into strips and soak in cold water and salt for 10 minutes.

Step 4: take out the eggplant, drain and pat on the dry starch.

Step 5: put proper amount of oil in the pot, put in the eggplant strip after the oil is hot, turn it gently to stir out the water in the eggplant, and take it out when the color is golden.

Step 6: heat the oil in the pan, stir fry the minced pork until fragrant, add wine, green pepper and garlic, and stir well.

Step 7: stir well with soy sauce.

Step 8: stir fry with cold water and sugar. Heat eggplant strips to taste, thicken with starch and sprinkle with green onion or coriander.

Step 9: eat while it's hot.

Materials required:

Long eggplant: 2

Minced pork: 100g

Green pepper and red pepper: 1 each

Egg: 1

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Right amount: pepper

Soy sauce: right amount

Dry starch: appropriate amount

Starch: appropriate amount

Garlic: right amount

Note: forgot to buy coriander, so only add onion, add coriander will also be very fragrant. If there is no yellow sauce, use bean paste. The eggplant soaked in brine, dried starch and fried, will absorb less oil, and taste good.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh