Strong aroma eggplant casserole
Ingredients: huadiao wine,white sugar,sesame oil,onion,Jiang,garlic,oyster sauce,white pepper,sweet sauce,pork stuffing,long eggplant
Recipe Recommendations
- long eggplant 400 grams
- pork stuffing 60 grams
- sweet sauce 1 tablespoon
- oyster sauce 1 tablespoon
- huadiao wine 2 tsp
- white pepper appropriate amount
- white sugar 1 tsp
- sesame oil 1 tsp
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Strong aroma eggplant casserole
1
Long eggplant.
2
Sweet noodle sauce, Korean garlic spicy sauce.
3
Bamboo shoots, carrots and fungus.
4
Pork stuffing.
5
Wash the eggplant and cut it into thick strips.
6
Add a little flour and mix well so that the eggplant will not absorb much oil when frying.
7
Put it into oil and fry until golden brown, fry over medium high heat, and slowly fry the eggplant will be rotten.
8
Put a little oil in the pan, stir-fry the meat filling on low heat until it turns white, and serve for later use.
9
Put a little oil in the wok, heat it to 70% heat, add minced garlic and stir-fry until fragrant, then add minced onions, minced ginger, sweet noodle paste, Korean garlic spicy sauce and continue to stir-fry, add the stir-fried meat paste, and then add shredded bamboo shoots, shredded carrots and shredded fungus, stir-fry.
10
After frying shredded bamboo shoots, shredded carrots and shredded fungus, add the fried eggplant strips, add in soy sauce, soy sauce, salt, white sugar and stock. Cook over high heat until the eggplant strips are delicious and fully cooked, add chicken essence, then use water starch to thicken, and pour in sesame oil. Put into a small casserole (casserole) that has been scalded in advance, add a lid to the casserole, simmer over low heat for 5 minutes, and serve while hot.Strong aroma eggplant casserole Make Tips
Coat the cut eggplant strips with a little flour and mix well so that they won't absorb much oil when fried.