"Hello everyone, this is No. 1 Food Mansion, focusing on sharing simple home-cooked dishes and delicious food supplements for children, aiming to broaden the taste of happiness in life with food."
Compared to home cooking, the delicacies made with eggplant should be more than a few.
For example, the most common stir-fried eggplant, fish-flavored eggplant, ground three fresh, oil-braised eggplant, cold mix eggplant and so on.
For this "sauce roasted eggplant" that the author shared today, it should be regarded as a very simple and unique existence in the eggplant method.
After all, for this delicacy, it should be a fusion of stir-fried eggplant and fish-flavored eggplant.
And for cooking techniques, there is also a certain difference from ordinary eggplant cuisine.
If you're also interested in today's delicacy, follow my steps to see how it's cooked.
【Food name】:Sauce roasted eggplant.
【Preparation ingredients】: 2 eggplant, 40 grams of minced garlic, a little green onion, 10 grams of pepper segments, 1 spoonful of sweet noodle sauce, 1 spoonful of bean paste, 2 spoons of starch.
【Preparation of accessories】: oyster sauce, salt, chicken essence, sugar, soy sauce, white vinegar can be.
Step 1: First we cut the eggplant to the head and tail, and then cut it into small pieces according to our favorite way.
Step 2: Then put the eggplant in a basin of 350 ml of water, add two ml of vinegar and stir evenly, so as to prevent the eggplant from oxidizing in the air and turn black, soak it properly for three minutes, take it out and wash it with water.
Step 3: Put the washed eggplant in a bowl, sprinkle a little table salt, mix well, marinate for five minutes, and then squeeze the water out of the eggplant with both hands and set aside.
Step 4: Pour the processed eggplant into a bowl, add two spoonfuls of starch and mix evenly, so that each eggplant is wrapped with the same starch.
Step 5: Then prepare a small bowl, add minced garlic, green onion, pepper segments, a spoonful of sweet noodle sauce, a spoonful of bean paste, a spoonful of oyster sauce, half a spoon of dark soy sauce, half a spoon of light soy sauce, 8 grams of white sugar, half a gram of salt and chicken essence, 15ml of water, stir evenly and blend.
Step 6: No need to add oil in the pot, preheat for 30 seconds, pour the starchy eggplant into the pot, dry fry for one and a half minutes, fry until the skin is slightly golden, and then add 3 ml of cooking oil along the edge of the pot, stir-fry appropriately for one minute.
Step 7: Finally, pour the prepared sauce into the pot, cook on high heat until the soup is viscous, sprinkle some green onions and taste it.
Compared to today's sauce roast eggplant, it should be a very simple home-cooked delicacy. If you also like this delicacy, try it yourself at home.
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