Fried Kandelia candel with minced garlic and black bean sauce

Fried Kandelia candel with minced garlic and black bean sauce

Introduction:

"My husband likes eggplant. He says it's simple, delicious and nutritious! I used to buy purple eggplant, but later I found that there were such Kandelia on the market, and the flavor was good, so I changed it, and the way of doing it could be changed a little bit, so that I could change my taste! "

Production steps:

Step 1: wash Kandelia candel, cut it into sections, soak in brine to avoid oxidation;

Step 2: boil water in a pot, add a little oil and salt, and blanch eggplant;

Step 3: wash the Douchi, chop the garlic and set aside;

Step 4: in a hot oil pan, saute the lobster sauce and garlic until fragrant;

Step 5: pour in Kandelia and stir well;

Step 6: add a little soy sauce and a little sugar to taste! You can add a little salt if you like heavy taste!

Materials required:

Kandelia candel: moderate

Douchi: right amount

Garlic: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Note: if you don't blanch first, you can add a little water to stew the eggplant!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh