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Since learning to fish and eggplant, there has been no time when I don't want to eat

Since learning to fish and eggplant, there has been no time when I don't want to eat

Fish fragrant eggplant, cooked in heavy oil, although it is a vegetarian dish, but with the secret sauce, accompanied by Arowana Grandmother Township small squeezed rapeseed oil, the color is rich, more flavor Oh ~

by Twitter Little Chef Lady 【Douguo Food Official Certified Master】

Ingredients:

1 scoop of oyster sauce

1 scoop of cooking wine

Light soy sauce 2 scoops

Vinegar 1 scoop

Pepper 1 tsp

1 tsp of chicken essence

2 tablespoons of sugar

One tablespoon of corn starch

2 scoops of water (to taste)

Rest of the ingredients:

2 eggplants (about 400g.)

Salt 2 tsp

Ginger slices 5-6 slices

Sliced green onion 10 slices

4-5 cloves of garlic

Corn starch to taste

Arowana Grandma Village Small Squeezed Rapeseed Oil 500-600g (to taste)

Dried tempeh 5g

Water to taste

Salt to taste (can not be left)

Since learning to fish and eggplant, there has been no time when I don't want to eat

1: Put all the ingredients of the sauce in a bowl and mix well, set aside

Since learning to fish and eggplant, there has been no time when I don't want to eat

2: Cut the eggplant into 3-4 knots and cut into 6 strips per section

Since learning to fish and eggplant, there has been no time when I don't want to eat

3: Sprinkle two small spoons of salt evenly, "marinate" for about 15 minutes, then the eggplant will be "pickled" out of the water

Since learning to fish and eggplant, there has been no time when I don't want to eat

4: Slice the green onion, slice the ginger into strips, pat the garlic cloves flattened and dice, and set aside

Since learning to fish and eggplant, there has been no time when I don't want to eat

5, "pickled" out of the water, sprinkle an appropriate amount of corn starch a few spoons (wrap all the eggplant strips, as shown)

Since learning to fish and eggplant, there has been no time when I don't want to eat

6: Sit in the pot with Arowana Grandma Township's small squeezed rapeseed oil

Since learning to fish and eggplant, there has been no time when I don't want to eat

7, the oil is hot to 6 minutes cooked (chopsticks into the oil to bubble, as shown in the picture)

Since learning to fish and eggplant, there has been no time when I don't want to eat

8: Add eggplant strips one by one

Since learning to fish and eggplant, there has been no time when I don't want to eat

9, the process of frying with chopsticks from time to time to turn over

Since learning to fish and eggplant, there has been no time when I don't want to eat

10: Fry until the eggplant strips are formed (chopsticks turn and feel hard), remove the oil

Since learning to fish and eggplant, there has been no time when I don't want to eat

11: Add two spoonfuls of Arowana's grandmother's small squeezed rapeseed oil to the pot

Since learning to fish and eggplant, there has been no time when I don't want to eat

12: Dried tempeh, green onion, ginger and garlic, sauté until fragrant

Since learning to fish and eggplant, there has been no time when I don't want to eat

13: Stir-fry the eggplant strips until slightly soft

Since learning to fish and eggplant, there has been no time when I don't want to eat

14. Pour in the mustard juice (you can add some water according to the situation and saltiness)

Since learning to fish and eggplant, there has been no time when I don't want to eat

15, stir-fry for about half a minute, at this time you can taste salty, if it is light, you can add the right amount of salt

Since learning to fish and eggplant, there has been no time when I don't want to eat

16: Start cooking

Since learning to fish and eggplant, there has been no time when I don't want to eat

17. Plate

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