Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"The original method of reducing oil is complete in color, fragrance and taste. It's a good meal. "

Production steps:

Step 1: raw materials

Step 2: heat oil in wok, saute garlic, ginger and bean paste in turn

Step 3: add a little green onion and stir fry until the soup is red and even.

Step 4: stir fry the eggplant with sauce.

Step 5: add about 500ml water, cover and smolder.

Step 6: three minutes later, open the lid and stir fry until the eggplant is translucent.

Step 7: add a spoonful of vinegar, a few drops of pepper oil, a spoonful of cooking wine. thicken with starch. Sprinkle with scallion and coriander

Step 8: serve. No more oil, no MSG. Delicious eggplant, my original healthy food.

Materials required:

Eggplant: Five

Minced green onion: a little

Minced garlic: a little

Ginger: a little

Minced coriander: a little

Bean paste: 3 tbsp

Cooking wine: a spoonful

Vinegar: a spoonful

Starch: a spoonful

Note: when stewing eggplant with water, the amount of water is very important. Eggplant is cooked by water. But too much or too little water affects the taste. The amount of water can be reduced first, and then added as appropriate.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy