Sichuan fragrant eggplant

Sichuan fragrant eggplant

Introduction:

"When I was a child, I was picky about food, and I was most afraid of eggplant. Color difference and taste strange is my first impression of it. Today, I'm here to make this Chuanxiang eggplant. It's named for its watercress from Sichuan and chopped peppers from Hunan. In order to subvert the image of Eggplant in my heart. "

Production steps:

Step 1: wash eggplant, peel and cut into strips.

Step 2: dice green pepper and red pepper.

Step 3: put 150ml olive oil in the frying pan, ignite, oil temperature is 80% hot, add eggplant, deep fry until eggplant is yellowish and soft, take out the oil and set aside.

Step 4: pour out the oil of fried eggplant, leave a small amount of oil in the pot, put 5 Chinese prickly ash, fry it over low heat, and take out the Chinese prickly ash. Add the bean paste and stir fry the red oil. Add the green and red pepper, add the soy sauce, oyster sauce and a little salt. Add the diced eggplant and stir fry for two times. Add the minced garlic and sugar and stir fry.

Step 5: thicken the flour with water, put it on a plate.

Materials required:

Round eggplant: 1

Green pepper: half

Red pepper: half

Bean paste: 1 teaspoon

Chopped pepper: 1 teaspoon

Garlic: 1 slice

Soy sauce: 0.5 teaspoon

Fuel consumption: 0.5 TSP

Sugar: 0.5 TSP

Starch: right amount

Zanthoxylum bungeanum: 5

Note: 1. Small spoon refers to 10g. 2. Olive oil can be replaced by other oils. 3. Because bean paste and chopped pepper contain salt, it must be based on the taste of less or no salt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy