Roasted eggplant in Northeast China
By SidDietrich
Ingredients: soy sauce,salt,eggplant,green pepper,carrots,MSG,cooking wine,onion,Jiang,garlic,starch,vinegar,oil
Recipe Recommendations
- eggplant appropriate amount
- carrots appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- MSG appropriate amount
- vinegar appropriate amount
- starch appropriate amount
Steps for Roasted eggplant in Northeast China
1
Peel the long eggplant and cut it into long strips, marinate the eggplant strips for half an hour to make it difficult to eat oil.
2
When the time is up, squeeze out the water from the eggplant.
3
Wash a green pepper and shred it.
4
Wash a carrot and shred it.
5
Shred green onions and ginger, and slice garlic.
6
Put more oil in the pan, heat it over low heat, and slowly fry the eggplant under the heat of the oil. After frying until soft and cooked, remove and control the oil.
7
Take a clean small bowl and add soy sauce, vinegar, cooking wine, and salt. Add MSG, appropriate amount of water, and starch.
8
Leave the base oil in the pan, add spring onions, ginger and garlic and saute in the pan. After the aroma is created, add carrots and shredded green peppers and stir fry.
9
After frying the carrots and green peppers, add the fried eggplant and stir fry a few times. Add the mixed sauce, remove the sauce and serve it out of the pan.