Eggplant on iron plate

Eggplant on iron plate

Introduction:

Production steps:

Step 1: wash the eggplant, cut into hob pieces, and kill the water content of eggplant with a little salt

Step 2: dice the onion

Step 3: dice the meat and separate the fat and lean meat

Step 4: put a little oil in the pot, add minced ginger and garlic, saute until fragrant, then add diced fat and stir fry

Step 5: after frying the fat, put the onion powder into the pot to stir fry the flavor

Step 6: at this time, put the diced lean meat in and stir fry to change color. Add wine, soy sauce, vinegar, sugar, salt and chicken essence to make it taste good, and then serve it for later use

Step 7: take a clean bowl, mix a sauce, and let the sauce, vinegar, oyster sauce, ketchup, sugar, salt, pepper, sesame oil, a little water, starch and water flow according to your taste. Stir well

Step 8: put a little oil in the pot, stir fry the sauce over low heat, stir fry until fragrant, and set aside

Step 9: drain the salted eggplant, or dry it with kitchen paper. If it's too salty, rinse it with cold water in advance

Step 10: coat the drained eggplant with dry starch

Step 11: put the oil in the pot. When the oil temperature is 70%, put the eggplant into the pot and fry it quickly

Step 12: when the eggplant floats and turns golden on both sides, turn off the fire and take out the eggplant to control the oil

Step 13: spread the fried eggplant on the tin foil

Step 14: pour the fried onion minced meat evenly on the eggplant

Step 15: at the same time, pour the sauce evenly on the eggplant

Step 16: seal all sides and squeeze tightly

Step 17: put the eggplant wrapped in tin foil into the electric cake pan

Step 18: double heating electric cake pan for 5 or 6 minutes

Step 19: then put on the heat proof gloves, take it out, cut the tin foil with a knife or chopsticks, sprinkle with scallions, and you can enjoy the delicious food

Materials required:

Eggplant: 2

100g: pork

Onion: half

Shallot: a little

Starch: a little

Ginger: right amount

2 tbsp oyster sauce

Soy sauce: 3 tbsp

Ketchup: 2 tbsp

Sugar: 2 tbsp

Sesame oil: a little

Salt: a little

Chicken essence: a little

Vinegar: 1 teaspoon

Precautions: 1. Use salt to kill the water before frying eggplant. 2. The temperature of frying eggplant oil should be high, and the eggplant must be fried quickly. In this way, the eggplant won't eat a lot of oil. 3. Tin foil should be tightly wrapped, and the sauce can't leak out. 4. Stir fry the sauce in advance, which is more fragrant and has no raw sauce flavor

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: salty and sweet