Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

Production steps:

Step 1: wash the eggplant, remove the pedicels, and cut into pieces of mahjong or hob. Slice the onion, ginger and garlic, chop the bean paste slightly.

Step 2: add salt to eggplant, sprinkle dry flour and mix well. Clean the oil in the pan. When it is 80% hot, deep fry the eggplant. The surface of the eggplant can be hardened.

Step 3: take out the eggplant, fry it again after the oil temperature rises, and take out the golden color

Step 4: drain the oil for use.

Step 5: leave a small amount of oil in the pot, turn the heat down, fry the onion, ginger and garlic until fragrant, add the bean paste, and stir fry the red oil.

Step 6: pour in eggplant, add cooking wine, sugar, monosodium glutamate, pepper, pour a little vinegar, stir well.

Step 7: get out of the pot and put it on the table.

Materials required:

Eggplant: 400g

Flour: a little

Shallot: a little

Jiang: a little

Garlic: a little

Pixian Douban: a little

Sugar: a little

Vinegar: a little

MSG: a little

Pepper: a little

Note: the second time of high temperature frying is to use high temperature to force out part of the oil absorbed in eggplant. Pixian Douban itself contains a lot of salt, so there is no need to put salt again in the cooking process. Deep fried bean paste is the key, not easy to paste pot, but also can fry out the flavor and red oil, increase the flavor of dishes. Because there is batter on the surface of eggplant, it naturally has the effect of thickening in the cooking process, and there is no need for additional thickening. The finished product is sour, sweet and slightly spicy.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor