How to cook eggplant in Northeast China? The practice of cooking eggplant in Northeast China
Ingredients: long eggplant, 4 green peppers, half carrots and half accessories: oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine and starch. Practice *** 13 steps 1. Peel the long eggplant and cut it into strips.
2. Marinate the tomato strips for 30 minutes to make them less oily.
3. Wash the green pepper and shred it.
4. Wash carrots and shred them.
5. Shred onion and ginger and slice garlic.
6. Put more oil in the pot and heat it with a small fire.
7. The eggplant is slowly fried under warm oil.
8. After frying until soft and cooked, remove the oil control.
9. Take a clean small bowl and add soy sauce, vinegar, cooking wine and salt. Add monosodium glutamate, water and starch.
10. Leave the bottom oil in the pan, add onion, ginger and garlic and fry the pan.
1 1. After the fragrance is released, add carrots and shredded green peppers and stir fry.
12. After the carrots and green peppers are fried, add the fried eggplant.
13. Stir a few times. Add the prepared sauce and take it out of the pot.
Raw materials for cooking eggplant: 500g of eggplant, 500g of peanut oil (actual consumption is 40g), 25g of soy sauce, 2g of monosodium glutamate, 3g of refined salt, a little of water starch10g, onion, ginger and garlic.
Practice:
1. Peel eggplant, wash it and cut it into 3cm thick pieces. One side of each piece will be cut into 3cm wide strips at intervals of 0.3cm until it is full. Obliquely cut it into 1 cm thick spatula and put it in the open air to dry 1 hour for later use.
2. Mix soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch, water 100 g into thick juice.
3. Put the wok on a strong fire, add oil, add eggplant slices when it is 70% to 80% hot, turn them frequently with a spoon, and take out and control the oil when the skin is burnt.
4. Pour out the oil in the pot, leave a little base oil, heat it after tempering, add the garlic slices and fry them until they are fragrant, pour in the sauce and eggplant slices, burn them together, stir well, and serve until the juice is thick.