Ingredients and methods of dry-fried eggplant

There are many ways to cook eggplant, so how to dry-roast eggplant? Here are the specific steps:

Introduction to Dry-fried Eggplant

Yesterday, Benben, Dongdong and Qiuyue came to my house to play. They came to learn how to make cakes from me. In fact, I am still a beginner student, and I started to take apprentices like this. It can be said that "the bolder the person, the more productive the land". Fortunately, as long as you have a good recipe and all the materials, you can make cakes step by step according to the steps. Even if you fail, it can still be eaten in most cases. I bought a lot of vegetables yesterday, but when I cooked them, I felt that there were too many, so I didn't cook many dishes. It has been raining intermittently since lunch yesterday. It happened to have leftover vegetables from yesterday, so I didn't have to go out to buy vegetables. I had nothing to do, so I cleaned the cabinet where the seasonings were kept. I saw that there was still a little Lee Kum Kee garlic chili sauce in it. There was only a little left, and I thought about how to eat it. The eggplant that Benben wanted to eat yesterday was not cooked. In the past, I liked fish-flavored eggplant, cold eggplant, and eggplant with braised pork. Among them, the fish-flavored eggplant is a favorite dish. It is mainly made of pickled ginger, pickled peppers, Pixian bean paste, etc. to create a fishy flavor, which means that eggplant and these vinegars taste very good together. Lee Kum Kee Garlic Chili Sauce should also contain a little of this flavor, and it should be a good choice to match it with eggplant. Today, let's innovate it. The dry-fried eggplant is made with Lee Kum Kee Garlic Chili Sauce as the main seasoning without a drop of water. Don't say that the taste is really delicious. The dry fragrance without soup is slightly spicy, sweet and sour, and sauce-flavored.

Dry-fried eggplant

250g eggplant 1 green pepper

20g minced meat 1 small piece of ginger

One shallot and one garlic

Lee Kum Kee Chili Garlic Sauce Dark Soy Sauce

Light soy sauce and sugar

Salt MSG

5-7 Sichuan peppercorns 2 dried red peppers

Cooking Oil

How to make dry roasted eggplant

1. Cut the green pepper into 1.5cm square pieces, slice the garlic, cut the ginger into strips, and cut the onion into chopped green onions for later use.

2. Cut the eggplant into 1.5cm square pieces

3. Pour the green pepper into the hot wok and stir-fry.

4. Heat about 30ml of oil in a wok until it is 50-60% hot, then add two dried red peppers and 5-7 Sichuan peppercorns and stir-fry.

5. Add minced meat and ginger immediately after the wok is fried and stir-fry until the minced meat is loose and white

6. Add a tablespoon of Lee Kum Kee garlic chili sauce and stir-fry until the oil turns red

7. Pour in the chopped eggplant and stir-fry for a few times, then add the chopped garlic slices, a small spoonful of light soy sauce, 1/2 spoonful of dark soy sauce, and 1/4 spoonful of salt and stir-fry again.

8. Turn down the heat, cover the pot and simmer for 1-2 minutes, turn it over, cover the pot and simmer for 1-2 minutes, repeat this process until the eggplant is cooked, add 1/8-1/4 spoon of sugar and stir-fry.

9. Add the stir-fried green pepper and eggplant and stir-fry together

10. Add a little bit of MSG, stir well, remove from the pan, serve on a plate and sprinkle with chopped green onions

Tips

(1) It is best to buy milk eggplants, which have a lot of flesh and a thin skin. Do not choose eggplants that look good but have thick skin.

(2) It is best to use a non-stick frying pan.

(3) After putting the eggplants in the pot and adding the vinegar, be sure to turn down the heat. Do not add a drop of water during the entire process. The eggplants must be slowly cooked using their own moisture.

(4) The sugar must be added after the eggplant is cooked, otherwise the eggplant will become mushy.