When it comes to melon vegetables, the colors that everyone contacts are turquoise, but it is inevitable to feel monotonous when doing more. So today fat house jun to talk about a brewed eggplant method, of course, the choice is purple eggplant (eggplant and white and green), in order to color the table more aromatic, let's try it.
material:
Purple eggplant, carp slip, green onion, starch, salt, sugar, oyster sauce, soy sauce, peanut oil
method:
1: Wash the eggplant, cut off the eggplant stalks, and then use a knife to cut the eggplant into double flying thick slices
2, minced mud carp meat, add salt, green onion, peanut oil mix well, wrestle the glue (you can buy the finished mud carp slip in the market)
3: Slip the mud carp into the eggplant back slice, fill and wipe the edges completely
4: Heat the pan with cold oil, drain the eggplant in the pan, fry it slowly until golden brown, pay attention to turning the noodles so that the eggplant should be fried in every direction
5: Add water, salt, sugar, oyster sauce and soy sauce to the pot and simmer over low heat until the eggplant is soft and rotten
6: Pour starch into the pot and stir-fry evenly to get out of the pan
Remarks: The eggplant slash cut is larger, and the sight of the stuffed fish is better; the mud carp meat should be beaten enough so that the taste is smooth; pepper, sesame, tempeh and other ingredients can be added according to the taste.
Eggplant taste soft and sticky, mud carp smooth and smooth teeth, thick soup makes the taste more rich and tender, meat with just imagine has been salivating, do it now.