Fish flavor

<10 minutes

Lower calorie

Middle school level

Ingredients: 1 long eggplant. Seasoning: 4 pickled peppers, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 10ML of soy sauce, 20ML of rice vinegar, 5ML of cooking wine, 10 grams of sugar, 20ML of water starch. Directions: 1. Wash the eggplants, cut them into hobnail pieces, and chop the pickled peppers, green onion, ginger and garlic respectively. Mix soy sauce, rice vinegar, cooking wine, sugar, water starch into a sauce. 2, do not pour oil in the pan, the eggplant pieces into the pan dry stir fry. 3, stir fry until the eggplant color darkens, some of the time to turn small and sheng out. 4, pour a little oil in the pan, put ginger, garlic crushed burst out of the aroma, pour chopped pickled peppers, stir fry the flavor. 5, pour in the eggplant that has been stir fried, stir fry for a few times. 6, pour in the sauce, stir fry until the soup thickened. The sauce will be thickened. 7, sprinkled with green onions can be out of the pot Note: 1, fried before the first eggplant in the pan dry stirring for a while, so that the eggplant moisture evaporated off some, and then fried is not easy to absorb the oil 2, if you do not eat spicy, you can remove the pickled peppers, direct use of the sauce, the flavor is also very good, but to add some salt in moderation.

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Main ingredient 2 servings

Eggplant (purple skin, long) 1

Supplement

Seasoning

Soaked red pepper 4

Scallion 1 section

Ginger 1 piece

Garlic 2 cloves

White sugar 10 grams

A little vegetable oil

Soy sauce 10 ml

Rice vinegar 20 ml

Material wine 5 ml

Water starch 20 ml

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Step 1

Wash the eggplant, cut it into hobnail-shaped cubes, and chop the pickled peppers, green onion, ginger and garlic respectively. Mix soy sauce, rice vinegar, cooking wine, sugar and water starch into a sauce

Step 2

Don't pour oil in the pot, put the eggplant pieces into the pot and dry stir fry

Step 3

Keep stirring until the eggplant becomes darker in color and some of it turns small and sings out

Step 4

Pour a little oil into the pot, put in the chopped ginger, garlic and burst out the aroma, pour in the Chopped pepper, stir fry the aroma

Step 5

Pour in the fried eggplant, stir fry a few times

Step 6

Pour in the sauce, stir fry until the soup thickens

Step 7

Sprinkle in the chopped green onion can be removed from the pot

Finish picture

Tips

The dry-fried eggplants were dry-fried in the pot before stir frying, and then the eggplants were fried. Dry stir fry the eggplant in the pan for a while, so that the water evaporates some of the eggplant, and then fried will not be easy to absorb oil

If you do not want to eat spicy, you can remove the pickled peppers, and use the sauce directly, the taste is also very good, but add some salt