Seasonings 70 grams of cooking oil, 5 grams of soy sauce, 5 grams of sugar, 3 grams of salt, 3 grams of garlic, 2 grams of monosodium glutamate, 5 grams of sesame oil, green onions, ginger, a little.
Method
1, the eggplant washed, cut off the tip, torn into pieces by hand, and then soaked in salt water; garlic patted open and cut into granules; green onions, ginger are cut into pieces to be used.
2, will be placed in a frying pan over medium heat, pour cooking oil to six mature, put the garlic particles, onion and ginger end of the burst pot, overflowing with flavor, and then poured into the eggplant stir-fry until soft cooked, and then add soy sauce, sugar, salt, and then stir-fry until the eggplant is soft and cooked through, put monosodium glutamate and sesame oil, and then change to a high flame stir-fry until the juice thick, you can get up the pot to plate on the dinner table.
Characteristics and description
This dish is Shanghai style. The color of thick oil and red sauce, garlic aroma, stack glutinous flavor, salty and delicious. Braised eggplant must be cooked in heavy oil to ensure that it is oily and flavorful; after tearing the eggplant pieces soaked in salt water to prevent oxidation of the eggplant meat, overflowing black-brown material with a bitter taste, affecting the quality of the finished dish; burned eggplants must be put into the garlic cloves, because eggplant is cold, into the warm garlic, not only the taste of the aroma, but also conducive to health care.