Eggplant is nutritious, inexpensive,
I have always believed that frying, boiling, and frying eggplants should be made so that the softer and more delicious,
Eggplant is relatively oil consuming, so the flesh of the eggplant can be adjusted without too much oil, and then simmered to soft. Especially if you eat every other meal, it's more delicious.
The cut surface of the eggplant is easy to oxidize and turn black, which affects the color of the eggplant. Put the cut eggplant pieces in light salt water, wash them by hand a few times, squeeze out the black water, and then rinse them slightly with clear water. Household laziness can be soaked directly in clear water.
Garlic and fragrant eggplant
Recipe Recommendations
- eggplant art. 2
- pork belly 100 grams
- scallops appropriate amount
- garlic head one
- cornflour appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- oil appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Garlic and fragrant eggplant
1
Eggplant, pork belly, garlic rice, Yao Zhu
2
Chop all materials with a knife.
3
Mix the chopped meat meat with raw flour, soy sauce, salt, sugar, and oil.
4
Cut the eggplant twice, without cutting off the bottom, and soak it in clear water after cutting. Set aside.
5
Pick up the soaked eggplant and add the seasoned meat filling.
6
Heat the oil pan and fry the meat filling slices. The side with the meat filling is down. Fry until golden brown and turning.
7
When all the slices are cut, turn over and fry the eggshells slightly, add appropriate amount of water and simmer. You can also fry it directly with oil without adding water until it is thorough and fragrant.
8
Add appropriate amount of soy sauce to taste, cover the lid and simmer until the juice is complete.
9
Full-bodied eggplant with strong garlic aroma.Garlic and fragrant eggplant Make Tips
Tip: Eggplant is more oily, so you can put more oil in it; the eggplant looks very dry after it is wrapped in oil, and no oil can be seen. Just stir-fry it for a while and wait until the eggplant is ripe. Oil will naturally flow out, so don't add oil, otherwise it will appear too greasy! Or use the microwave to soften it before boiling it