/forum/showthread.asp？ Threadid=7734 Spicy Minced Meat Eggplant Pot (detailed flow chart, I'm sure I can learn)
Because I can't find the process diagram of the fish-flavored tomato pot, I can refer to this one. The process is similar, but the sauce is different.
Jade eggplant pot
. cook/2005/08/30/2268879。 Baked eggplant with thick sauce [with photos]
Fried eggplant (illustration)
/viewthread.php？ tid= 1662 1 1。 fpage= 1
Fish-flavored eggplant strips
Composition:
300g of eggplant, 3 eggs, 50g of high-quality starch 1 00g, 50g of minced onion, ginger and garlic, 50g of Shaoxing wine 1 spoon, 50g of sugar 1 spoon, 50g of pickled pepper, bean paste 1 spoon, soy sauce 1 teaspoon and vinegar.
Features:
Soft fragrance, fresh and salty. Please put some salt in order to avoid being too salty; Baked eggplant should be cooked and rotten.
Operation:
1. Peel eggplant, remove both ends, and cut into strips 2 cm wide and 5 cm long; Mix eggs and dried starch into paste; Chop pickled peppers into minced meat.
2. The wok caught fire, and the oil burned to 50% heat. Wrap tomato strips with egg paste one by one, then fry them in a wok until they are solidified, and fish them while frying until they are finished. Reheat the oil in the pot to 70% heat, put the tomato strips in the pot and fry them again. When the skin of tomato strips is golden yellow, take out and filter the oil for later use.
3. Put the oil in the pot, add the pickled Chili sauce, stir-fry until the oil turns red, add the onion, ginger and minced garlic, stir-fry, thicken with a little water, add chicken powder, soy sauce, sugar, vinegar and salt to make it fishy, thicken with water starch, and pour the juice on the tomato strips.
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