Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

Production steps:

Step 1: 1. Cut the eggplant into 4 cm long and 1.5 cm wide strips, soak in salt water, and then drain.

Step 2: 2. Heat up the frying pan, add olive oil, cook until 6 mature, deep fry the eggplant strips for about 1 minute, remove the oil and drain.

The third step: 3. add the minced meat to the original pot and change the color. Add chopped green onion, ginger and chili oil. Stir fry the chicken meat, cooking wine, soy sauce and vinegar. Add the eggplant and soup (or clear water), braise until crispy.

Step 4: 4. Finally move to the hot pot.

Materials required:

Eggplant: 200g

Minced meat: 100g

Scallion: 10g

Ginger powder: 10g

Salt: 1 / 2 tsp (3G)

Cooking wine: 1 teaspoon (5ml)

Soup: 100ml (or water)

Chili oil: 1 tsp (5ml)

Spanish olive oil: 2 tbsp (30ml)

Soy sauce: 1 tsp (5ml)

Vinegar: 1 tsp (5ml)

Chicken essence: 1 / 2 tsp (3G)

Note: This eggplant stewed with fish flavored eggplant must be fried before it tastes good. Don't think it's a waste to fry food with olive oil. Olive oil has good stability at high temperature, so it can be reused for 3 ~ 4 times. It only needs to be properly filtered each time, so it is very suitable for frying oil in Chinese cooking.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor