Eggplant you do not know the practice, these two years popular large and small restaurants, chef teaching

Hello, everyone, I am a bear who loves food, and today I am here to give you food again! Eggplant I think everyone is familiar with it! Teppanyaki eggplant is a delicacy made from eggplant, pork, onions, ginger, starch, green onions, etc., with a salty and sweet taste.

How, look is not very good! That's a must! Chef teaching, that's not bad! Without further ado, the tutorial is as follows!

1. Wash the eggplant, cut into hob pieces, and kill the water of the eggplant with a little salt;

2. Cut the onion into small pieces;

3. Cut the meat into small cubes and separate the fat and lean meat;

4. Put a little oil in the pot, add minced ginger and garlic and stir-fry until fragrant, then sauté with diced fatty meat;

5. After the fat meat is fried, put the minced onion into the pot and sauté to bring out the aroma;

6. At this time, put the diced lean meat into it and sauté it to change color, add cooking wine, soy sauce, vinegar, sugar, salt, chicken essence to make a good taste, and put it aside;

7. Take a clean bowl, mix a sauce, put raw soy sauce, vinegar, oyster sauce, tomato sauce, sugar, salt, pepper, sesame oil, a little water starch, water according to your own taste, stir well;

8. Put a little oil in the pot, stir-fry the sauce over low heat, stir-fry until fragrant, and set aside;

9. Drain the salted eggplant, or dry it with kitchen paper, if it is too salty, rinse it with cold water beforehand;

10. Coat the drained eggplant with dry starch;

11. Put oil in the pan, when the oil temperature is 70% hot, put the eggplant in the pan and fry it quickly;

12. When the eggplant floats, it is golden on both sides, and then turn off the heat to fish out the eggplant to control the oil;

13. Spread the fried eggplant on tin foil;

14. Pour the sautéed minced onion evenly over the eggplant;

15. At the same time, pour the sautéed sauce evenly on the eggplant;

16. Seal the surroundings and pinch tightly;

17. Put the eggplant wrapped in tin foil into the electric cake pan;

18. Heat the electric cake bell on both sides for 5 or 6 minutes;

19. Put on heat-proof gloves, remove it, cut the tin foil with a knife or chopsticks, sprinkle it with green onions, and enjoy it!

Hahahahahaha Chef teaching, easy to understand, easy to learn! Welcome to leave a message below to discuss!