Hello everyone, I am Shu Chen, autumn is the season to eat eggplant, today bring a "homemade eggplant" practice.
This is a special home-cooked dish, eggplant after being treated in advance, not only easy to taste, but also to avoid absorbing more oil, delicious flavor, delicious rice.
【Home-style eggplant】
Ingredients: Eggplant, green pepper, red pepper
Accessories: garlic, ginger, shallots
Seasoning: starch, white vinegar, dark soy sauce, soy sauce, bean paste, sugar, salt
method:
1. Prepare two eggplants to peel off the outer skin, cut in half from the middle, and then cut the eggplant into hob pieces.
2. Put the cut eggplant into a basin of water, pour a spoonful of white vinegar, and let the water soak the eggplant, which can prevent the eggplant from oxidizing and turning black.
3. Green pepper and red pepper in one section, remove the stem and cut into triangles, add green pepper and red pepper to match the color.
4. Prepare the accessories, a few grains of garlic cut into minced garlic, two shallots cut into green onions, a piece of ginger cut into ginger, put these accessories together and set aside.
5. Prepare a small bowl, add a spoonful of light soy sauce, half a spoon of dark soy sauce, a small half spoon of sugar, a small half spoon of salt, a spoonful of starch and a little water, stir the seasonings and set aside.
6. Squeeze the soaked eggplant dry and put it into a basin, beat an egg and stir well, let the surface of the eggplant be covered with a layer of egg liquid, stir well and sprinkle a handful of starch, stir again, so that the surface of the eggplant is covered with a layer of starch.
7. Add an appropriate amount of vegetable oil to the pot, heat to 50% heat, turn the eggplant into the pot and fry for one minute, fry until the surface is browned and then control the oil.
8. Leave a little bottom oil in the pot, add the onion, ginger and garlic to sauté the aroma, add a spoonful of watercress sauce after stir-frying, and then fry the watercress sauce out of the red oil.
9. Stir-fry the green and red peppers a few times, then pour in the prepared sauce and sauté the sauce into a thick state.
10. Finally, add the fried eggplant, stir-fry for a while, let the sauce wrap around the eggplant and then come out of the pan.
Eggplant is fried like this, the taste is particularly fragrant, the outside is crisp and soft, the rice is fragrant, it is not too much to call it the next rice artifact, interested can try it, I hope you can like it.