I believe many people love eggplant, but eggplant is a very oily dish. Eggplants in restaurants are usually overcooked. Although it is delicious, the calories have also increased a lot. The eggplant strips with Beijing sauce made this time are my favorite eggplant dish in addition to local delicacies and fish-flavored eggplant.
Compared with ordinary home-cooked dishes, the cooking method is a bit more troublesome, but if you are lazy, how can you get the best taste? Soak in salt water first and then pat on dry starch and fry in oil. Compared with fried eggplant, it absorbs less oil, but it is very delicious. The rich flavor of sauce and the softness of eggplant can also cause rice to suffer.
tomato strips with Beijing sauce
By BlakeCollins
Recipe Recommendations
- long eggplant of 2
- minced pork 100 grams
- green and red pepper 1 each
- eggs one
- salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- yellow sauce appropriate amount
- dry starch appropriate amount
- water starch appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for tomato strips with Beijing sauce
1
Prepare materials.
2
Chop the pork into minced pork (or use ready-made minced pork). Knock the eggs into a bowl containing minced meat, add salt, sugar, pepper, cooking wine, and sesame oil, mix well, and marinate for about 15 minutes.
3
Cut the eggplant into long strips, soak in cold water and salt for 10 minutes.
4
Remove and drain the eggplant strips, and pat on dry starch.
5
Put appropriate amount of oil in the pan, wait until the oil is hot, add the eggplant strips, stir gently to stir out the water in the eggplant, and take out when it is golden and ripe.
6
Leave the base oil in the pan and heat it up, add the pork minced meat and stir fry until fragrant, add cooking wine, green and red peppers, and garlic and stir well.
7
Add yellow sauce and stir well.
8
Add appropriate amount of cold water and white sugar and stir fry. Lower the tomato strips and cook until fragrant, thicken with water starch, sprinkle with spring onions or parsley.
9
Eat it while it's hot.tomato strips with Beijing sauce Make Tips
◎ Forgot to buy coriander, so only add onion, add coriander will also be very fragrant. * If there is no yellow sauce, use bean paste.◎ Eggplant soaked in salt water, dried starch and then fried, will absorb less oil, and taste very good.