Composition:

Half an egg, 750g salad oil, and 0/0g wet starch/kloc.

Seasoning:

Iodized salt 4g, monosodium glutamate 3g, soy sauce 6g, cooking wine 3g, minced onion and ginger 3g, fresh soup 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into 0.4 cm thick slices with a top knife. Add chopped green onion, Jiang Mo, salt, monosodium glutamate, soy sauce and eggs into the meat stuffing and stir well.

(2) Put oil in the spoon, heat it to 60% to 70%, add eggplant slices and fry for about 2 minutes. Eggplant slices become soft and Huang Shi. Take out and drain.

(3) Stack every two fried eggplant slices together, put meat stuffing in the middle, put them neatly in a bowl, steam them in a drawer for about 10 minutes, then drain the soup and buckle them on a plate.

(4) Put a little oil in the spoon, heat it, put it in a wok with minced garlic, add soy sauce, salt, monosodium glutamate and fresh soup, boil it, hook wet starch, pour in bright oil and burn it on eggplant.

Key: the thickness of eggplant slices should be uniform and the steaming time should be controlled well.

Eggplant spicy soy sauce

Chopped green onion in Chili sauce

Production steps:

1. Wash the eggplant, cut it into strips, steam it thoroughly in a cage, and then put it on a plate.

2. Add a little oil to the pot and heat it. Add the right amount of hot sauce and stir fry.

3. Then pour it on the tomato strips and sprinkle a little chopped green onion.

Tips:

If you don't want to steam, you can cook it with a rice cooker.

1. Wash the eggplant and cut it into pieces (I cut one end here and the other end is thinner, like an octopus).

2, put the plate code, add water to the steamer to boil, and then steam the eggplant in the plate (about 15 minutes, depending on the size of the eggplant block).

3. Cut chopped green onion when steaming eggplant.

4. Prepare sauce: soy sauce, soy sauce, bean paste (dried yellow sauce, Chili sauce, shrimp sauce, oyster sauce, please change the taste if you like ~) and mix well with water.

5. Put oil in a hot pot, saute chopped green onion, pour in the well-mixed sauce and bring to a boil. Turn off the fire.

6. Pour the cooked sauce on the steamed eggplant.

7, mix well and eat ... In fact, it can also be said that it is mixed with eggplant.

1, peeled and washed eggplant, cut into finger-length strips.

2. Add all seasonings into the oil pepper and mix well for later use.

3. Put the cut tomato strips into a steamer, steam for 7 minutes, then take them out, and drizzle with oil pepper.

Choose two or three tender eggplants and wash them. Cut into several pieces along the axial direction. For the sake of beauty, it is recommended not to cut off the root of the knife and put it in a big bowl. ?

Add some olive oil. If you can eat spicy food, add some dried peppers and steam in a pressure cooker for ten minutes.

Take it out of the pot and have a look The color has completely changed. Remember to steam thoroughly.

Seasoning mainly depends on minced garlic, which has no fragrance when steamed.

Add appropriate amount of salt according to personal taste, and stir the eggplant evenly with chopsticks.

(hint)

1, steamed eggplant mainly depends on garlic to improve the taste, so garlic must wait until it is out of the pot. Remember not to put too much. It is recommended to use a single garlic, and the finer the garlic, the better.

2, eggplant must be as tender as possible;

3, soy sauce must also be added after the eggplant is steamed, otherwise it will easily destroy the taste.