A plate of delicious bean curd and eggplant with minced pork must be bright green bean curd, eggplant is not blackened, fragrant and soft and flavorful, very appetizing.

Many people do not make good beans and eggplant, the biggest problem is discoloration, not flavorful, how can you solve it? Today I will share with you the chef's approach to this dish. Uncle is the head chef of the hotel, this dish I also learned from him, he told me that the bean curd and eggplant can not be directly under the pan fried, to do one more step, to ensure that the bean curd bright green, eggplant is not black, fragrant and soft flavor, very tasty.

Bean curd and eggplant

Prepare bean curd, eggplant, scallion, garlic, ginger, dry chili, bean paste, salt, soy sauce, oyster sauce, sugar, chicken essence.

Practice

1, fresh ingredients to have the best texture and flavor, the fresh bean curd and eggplant into the water rinse clean, drain water. Cut the eggplant into long strips, cut the bean curd into long sections, cut the scallions into shallots, slice the garlic, and shred the ginger.

2. Put the bean curd segments and eggplant strips into 2 plates, add salt, mix well, and marinate for 10 minutes. Eggplant with salt marinade will be out of water, with the hand squeeze off excess water, add the appropriate amount of starch and mix well, so that the surface is covered with starch. When the beans are salted, the color stays bright green and the eggplant doesn't turn black.

3, more oil in the pan, high heat until 70% hot, pour into the powder coated eggplant, with medium heat will be fried eggplant until golden brown after fishing.

4, add the bean curd segment, fry until the surface bubbles and then fish out, bean curd and eggplant after this step, the texture of crispy, flavorful, no matter how to fry will be very delicious.

5, take a small bowl, add add soy sauce, oyster sauce, starch and sugar, the ratio is 4:4:4:1, according to their own tastes add the right amount of salt, pour in the right amount of water, use chopsticks to mix well, the sauce is ready. The key to the flavor of the beans and eggplants depends on this bowl of sauce.

6, frying pan to leave a moderate amount of oil, add onion, garlic, ginger, dried chili pepper burst incense, add the appropriate amount of bean paste fried red oil.

7, pour into the fried eggplant strips and bean curd segments, stir-fry quickly for 1 minute, so that the ingredients are coated with the flavor of the seasoning, pour into a small bowl of sauce, stir-fry evenly and then turn on the fire to collect the juice, the soup is thick, turn off the fire after the sheng out, tasty beans and eggplant on the ready.

---- cooking tips ----

(1) eggplant plus salt marinade After, the color is white, not black, but due to pickling out a lot of water, so the volume is also shrunk, the portion is much less, so it is best to prepare a few more eggplants, or use a large head of eggplants.

(2) Bean curd texture is hard and tight, very difficult to taste, so can not be directly under the pan fried, with salt pickling will be able to taste ahead of time, but also to maintain the color green, with the sauce a little bit of burning for a while, both the eggplant and bean curd will be fragrant and soft to taste. If you want the eggplant and beans not to change color, you can also use lightly salted water to soak, or blanch the beans.

Welcome to leave a message to discuss, if you think the article is useful to you, please give me a like, comment, forward, pay attention to, so that more people can see, so that we can learn together, thank you for your support, we will see you next time