Cheese and seafood

When the eggplant is the wateriest, it's a magic dish in the summer of the eggplant seafood, but it's normal, but it's very inclusive, it's very popular, and it's perfect for anyone. It's the eggplant that's been going on for four seasons a year, but it's the best summer since June. The soft ones, of course, must not be missed. This time you are taught to make a pot of eggplant and seafood and enjoy the summer seaside。

Recipe Recommendations

tender eggplant 2 pieces
shrimp 15 rats
baby cuttlefish
color pepper appropriate amount
onion appropriate amount
ginger appropriate amount
minced garlic appropriate amount
scallion appropriate amount
oyster sauce appropriate amount
rice wine appropriate amount
soy sauce appropriate amount
chili sauce appropriate amount
sugar appropriate amount
qingshui appropriate amount
starch appropriate amount
white vinegar appropriate amount
Shenlangxiang Camellia Oil appropriate amount

original
burn
half an hour
simple

Steps for Cheese and seafood

Shrimp goes to the shrimp line, and the ink fish removes the intestines, teeth and eye straws and cleans them up。

onions, peppers clean the slices and eggplants cut to about 5 cm。

The cut eggplants are put into the cooking bowl and a small spoon of white vinegar is evened in order to prevent oxidization; they are added to the starch powder three times, and then they are then fed with a little water, so that the starch is bound more firmly to the eggplant and the skin is made more thinner when fried or cooked and less oil is absorbed。

In the small bowl, two spoons of pelican oil, two spoons of rice wine, one spoon of raw smoke, one-two spoons of pepper sauce, one spoon of sugar and six spoons of fresh water are evenly mixed。

The pot, which contains a slightly higher amount of tea than usual in the Shenzhen countryside, is hot and then added to the eggplant, which will rise when the surface is so yellow that it is ready for loading。

In another pot, pouring into the Shenlong countryside tea oil, hot oil, pouring shrimp and ink fish into the pot, with a quick turn-off of about 10 seconds, the extra eggplant and seafood is free to go, if it is shellfish material。

A little bottom oil, onions, ginger, garlic, onions and peppers, fried to death, boiled in sauce to melt。

Seafood and eggplant after oil has been added, all food items will be evened and covered, and the fire will open and turn around for about three minutes。