Braised eggplant with pork slices
By MollieHeaney
Good New Year, everyone. Da Chao Shao just came back from a business trip, haha! First, pass on a home-cooked dish "pork slices and roasted eggplant" that I cooked before my business trip to study! The practices are as follows;
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised eggplant with pork slices
1
Put salt, monosodium glutamate and sugar in a bowl.
2
Put salt, monosodium glutamate and sugar in a bowl.
3
Then add rice vinegar, soy sauce and Shaoxing wine.
4
Add a little water, starch and water into a bowl and mix well.
5
Deep-fry the eggplant until it is done, wait for the eggplant to be slightly colored, add the ingredients to be slightly scalded, and then remove it for later use.
6
Leave the oil in the pan and stir-fry the pork slices, stir-fry the pork belly slices out of the oil, add the green onions and ginger, stir-fry until fragrant.
7
Then add the eggplant and stir well.
8
Stir fry the eggplant well and cook it into a bowl to thicken and stir fry over high heat.
9
After the sauce is gelatinized, add the minced garlic and stir well.
10
Then you can make the pot and plate.Braised eggplant with pork slices Make Tips
Characteristics of this dish: the eggplant is oily and shiny, with a light and elegant aroma of garlic, the eggplant is soft, rotten and smooth, and has a strong aroma and delicious taste. Warm tips: 1. When frying the eggplant, the oil temperature must be high. It can be 70% to 80% heat. If the oil temperature is high, the eggplant will not eat too much oil, so that the fried eggplant will not be greasy. 2. You can use two methods to blend the bowl juice. One is to simmer the eggplant for a while without adding water starch before thickening. The other is to add water starch to the bowl juice and stir-fry it directly until gelatinized, but the eggplant must be fried thoroughly in advance. This home-cooked "pork slices and roasted eggplant" with big fried spoon is ready for your reference!