Stewed eggplant, directly into the pot is wrong, no wonder the eggplant is greasy and not flavorful, chef: this is the right way to do it. Dear good friends, everyone, I am Chef Jiang Yizhou, today is again, to share the moment of food, are you ready?
Stewed eggplant is a particularly tasty home cooking, eggplant texture soft, soup sauce rich, I remember when I was a child, often like to take the pancake to eat a bite of stewed eggplant, the taste, really let a person recall ah. But some friends at home to do the stewed eggplant, the taste of greasy not to say, but also not taste, although the eggplant dish is absorbing oil, but if the operation is not good, the eggplant absorbed into a large amount of cooking oil, will lead to the dish is very greasy. In fact, the solution is very simple, the reason is that you put the eggplant directly into the pan fried. Today, I will share with you stewed eggplant, the most correct way to ensure that you stewed eggplant, soft texture, melt in the mouth, rich sauce, and not greasy at all. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you can get your hands on some of the most popular ones.
First of all, the preparation of raw materials.
A round eggplant, a little pork, a little green onion, a little garlic, a green pepper, anise a little oyster sauce, a little soy sauce, a little sweet noodle sauce. A little fine salt, a little chicken essence, a little sugar, a little monosodium glutamate.
The next step is the preparation of this dish.
1, first of all, the round eggplant remove the root, first cut into thick slices, and then cut the block standby, we pay attention to, eggplant block, do not cut too big, otherwise in the stew, very not easy to mature.
2, then prepare the ingredients and the head of the material, a little pork cut into thin slices, a little onion a little garlic a little sliced spare. Green pepper a cut knife block spare. Next we are still on fire production.
3, this step is the focus, we should read carefully. First of all, let's hot pot, add a little cold oil sliding pan, then the sliced pork, into the pot stir fry for a few minutes, the lard stirred out, and then the anise onion and garlic slices into the pot, continue to stir to dry incense, and then first eggplant into the pot, stir fry for two minutes. Because the eggplant is very easy to absorb the oil, will stir out the lard and the head of all the aroma into the eggplant. Then into the sweet noodle sauce 3 grams, 3 grams of oyster sauce stir fry, stir fry after cooking soy sauce 3 grams, add two tablespoons of water to boil, add 3 grams of refined salt, a little chicken essence, a little monosodium glutamate to taste.
4, then the water boiled, turn to medium-low heat will be stewed eggplant for five minutes, five minutes after the cut green bell pepper hobnail block, into the pot and turn can be out of the pot on the plate.
The next point is the production of this dish.
1, stewed eggplant, directly into the pot on the wrong, should first be put into the pork sautéed lard, and then put into the head of the material sautéed flavor, and then eggplant into the pot, the lard and the head of the material of the flavor of all the fried into the eggplant, which is the most correct stewed eggplant operating steps, we must remember.
2, the eggplant pieces try not to cut too big, if too big, the cooking time will become longer, and the taste is not good.
Well, a soft rotten flavor, rich sauce, home cooking flavor, stewed eggplant is done, the next stewed eggplant, don't put the eggplant directly into the pot to fry it, according to the above steps to do, you can also do the same delicious.