Oil free version: hand torn eggplant(wu you ban shou si qie zi )

Oil free version: hand torn eggplant

Introduction:

"Eggplant is very oily. The eggplant that has absorbed a lot of oil is delicious, but it's always greasy. Occasionally I saw the oil-free eggplant taught by the chef on TV and tried to make it."

Production steps:

Step 1: remove eggplant pedicels and wash.

Step 2: tear into small pieces by hand.

Step 3: heat the pot, do not use oil, pour the eggplant into the white pot and stir fry.

Step 4: fry until eggplant is soft and yellow.

Step 5: turn off the heat, add ginger, salt, soy sauce, vinegar, pepper and chicken essence, mix well.

Step 6: put it on a plate, bring to a boil in a steamer, and steam for 5 minutes.

Materials required:

Eggplant: moderate

Ginger powder: appropriate amount

Salt: right amount

Soy sauce: moderate

Vinegar: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: you can also add some garlic, my family does not eat garlic, so did not put. After steaming eggplant, it's soft and smooth.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Wu You Ban Shou Si Qie Zi