Like shredded fish and boiled meat slices, it is a modified sichuan dish that is not spicy, and it is a home-cooked meal.
Difficulty: Side dish (intermediate)
Time: 10-30 minutes
Eggplant (round) one
Three to four scoops of sugar
1 scoop of vinegar
2 scoops of soy sauce
3 scoops of tomato paste
4 scoops of starch
Salt can also be left alone
Water to taste
Garlic to taste
1. One eggplant. After coming to live in Beijing, I learned that the eggplant in the world has a round one! Of course, we can also make eggplant, I bought a round one today, just it! For long eggplant, it takes about 3-4 sticks per plate.
2. Cut the eggplant into strips, and the long eggplant is cut like this. Finely chop the garlic.
3. Put nothing in the pot, simmer the eggplant for five minutes, and sauté the eggplant to change color. The authentic method is to be fried, and the eggplant is particularly oil-absorbing, and it is always bad to eat too greasy, right?
4. When the eggplant comes out, mix a bowl of fish sauce, at this time put all the spices in, including starch, mix with water, and set aside.
5. Heat the pan with cold oil, sauté the minced garlic until fragrant, and add the eggplant. Stir-fry a few times, because the eggplant is semi-cooked, so do not fry for too long, pour the juice just prepared into it, turn it over a few times, and turn off the heat after the soup is wrapped in eggplant strips.
6. There are no peppers, but the color is red, sweet and sour, and the rice is a good dish. Note: The sweetness and sourness can be adjusted according to personal preference.