Eggplant with bean paste

Eggplant with bean paste

Introduction:

"Simple eggplant and pepper, without any meat, as long as a spoonful of Douban sauce will burst out delicious and cheap home flavor! Whether it's spicy bean in the South or soybean in the north, it's all the same delicious and fragrant! "

Production steps:

Step 1: material and treatment: wash eggplant, cut into pieces with skin roller, add a little salt, mix well and marinate for a while; cut green and red pepper with roller blade; cut garlic into mince; cut shallot into shallots obliquely; prepare bean paste;

Step 2: dry the pickled eggplant with sterilized tea towel or kitchen paper (it's very important to bring water into the oil pan, but it will explode oil);

Step 3: start the oil pot. When the oil in the pot is 7 or 8 hot, put the eggplant into the pot and roll quickly;

Step 4: deep fry until the eggplant surface is scorched, and take out the excess oil;

Step 5: leave the bottom oil in the pot, stir fry the pepper slices until the color of the pepper slices is bright, and set aside;

Step 6: saute minced garlic in the original pot, then add the bean paste, turn the heat down and stir fry slowly to get a strong sauce flavor;

Step 7: add eggplant and pepper, turn to high heat, stir fry quickly and evenly;

Step 8: add a little sugar to taste, stir fry evenly;

Step 9: add scallion, turn off the heat and stir well.

Materials required:

Long eggplant: 4

Green pepper: 1

Red pepper: 1

Garlic: 5 petals

Scallion: 1

Bean paste: 2 teaspoons

Sugar: 1 / 2 teaspoon

Edible oil: right amount

Salt: right amount

Note: 1, fried eggplant oil temperature a little higher, eggplant into the pot, the surface can be quickly removed from the coke; 2, Douban sauce must be fried out of flavor, with a small fire, avoid fried paste; 3, careful with salt, eggplant pickled salty, Douban sauce is salty.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy