Soy eggplant
By VicentaLakin
Recipe Recommendations
- long eggplant half a
- minced meat appropriate amount
- vegetable oil appropriate amount
- Jiang appropriate amount
- garlic 4-merous
- onion appropriate amount
- chili bean sauce 30ML
- soy sauce 10ml
- balsamic vinegar 5ml
- huadiao wine 5ml
- salt a little
- coriander a little
- green pepper one
- slightly spicy
- fried
- ten minutes
- simple
Steps for Soy eggplant
1
Food
2
Cheese wash, cut into roller blades, immersed in cool water for 5-10 minutes (avoid blackening)
3
One green pepper
4
Ginger, onions, garlic, peppers and fragrance are all cut to spare
5
soy sauce: 30 ml chili, 5 ml vinegar, 10 ml raw, 5 ml sculptor, sugar appropriate (which can be put more), salt slightly (or depending on the taste), adjusted for replacement
6
Cheese asphalt and dry water with paper in the kitchen
7
The oil boilers are preheated with a proper amount of oil
8
The oil is 60% hot, and the eggplant is fried three times
9
It's still on fire. It's softer and yellow on both sides
10
Keep the oil on the bottom
11
Put it in onions, ginger, garlic, fragrance
12
Add meat, add a little fresh water, and break it up quickly to the full color
13
Put the sauce on it and turn the veil on it
14
Cream peppers and half of garlic
15
Finally, the eggplant and the fragrance, the smell of the fire
16
LoadSoy eggplant Make Tips
1. After the eggplant is oiled, it tastes excellent and no longer feels like water.
2. Because I didn't put a lot of oil in, I fried it in several times, but there was still a lot of oil left in the end.
3. Garlic and ginger can best enhance the aroma of eggplant, so the garlic added for the second time will not only taste the aroma but not be spicy
4. All seasonings depend on the amount of eggplant and meat, as well as personal taste and appropriate adjustments.
2. Because I didn't put a lot of oil in, I fried it in several times, but there was still a lot of oil left in the end.
3. Garlic and ginger can best enhance the aroma of eggplant, so the garlic added for the second time will not only taste the aroma but not be spicy
4. All seasonings depend on the amount of eggplant and meat, as well as personal taste and appropriate adjustments.