Yuxiang Eggplant
by vicky lin beauty private kitchen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Cut the eggplant with a hob, chop the tenderloin into minced meat, chop garlic, pickled ginger, and pickled pepper into puree, and chop the fish fragrant leaves slightly.
2. The oil pan is hot, and the eggplants are deep-fried under the oil pan with a colander for 1 minute to remove the oil control.
3. In addition, heat the pot with rapeseed oil and stir-fry the minced meat over a low heat to change the color and then grill it to the side of the pot, saute the pickled ginger and pepper, and saute the red bean paste to make the red oil.
4. Stir-fry the eggplant three or two times, and cook it over high heat with sugar, salt, chicken powder, balsamic vinegar, and 50ml water.
5. When collecting the juice, take starch and 50ml of water to make water starch thicken, gently push the eggplant to turn off the heat with the edge of the pot.
6. Stir the garlic and fish fragrant leaves in twos and threes to get out of the pot.
7. Platter
8. Garnish with leftover fish fragrant leaf tips
9. Finished picture
10. This is one of my pots of fish and coriander.
11. In another pot, many people in the countryside of Sichuan basically have fish fragrant leaves at their doorsteps. When you cook fish and eggplant, just pick up some chopped vegetables and cook them. How great is the taste! I have always missed this taste. My father helped me dig a few trees and planted two pots when I returned to my hometown some time ago. I am alive and well! I will not just miss it anymore! I want to eat the taste at home every second!
Tips:If you still don’t understand, you can trust me "VJJ1987"
