How to tear sauce eggplants_ 【Lu Cai】 Hand -tear sauce eggplant -the secret of the delicious eggplant

【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法

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\”Eggplant is a big oil dish, when fried It usually needs to put a lot of oil or meat to be fragrant and delicious. Like the eggplant in Sanxian in the Northeast, the restaurant needs to pass the oil first, but this is not in line with the concept of health. So, I spent some time to study where there is any. You can use less oil to make eggplant better. After several test comparisons, I summarize the good methods introduced to you in this article. \”

ingredients details

Main ingredients

    Eggplant

Auxiliary material

  • ]

  • Green Pepper
  • One to two

  • Pork
  • 50 grams

One end

  • ingredients
  • Peanut Oil 30-50 grams 20 grams
  • Salt Affairs
  • Chicken Essence A little
  • MSG A little
    The flavor of sauce

  • Stir -frying process

  • Timmer time

  • Simple difficulty

The practice of hand -tearing sauce eggplant

  • 【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法步骤:1 1

    Eggplant should buy fresh fresh eggs to buy fresh eggplant. of. Tear the eggplant with your hand into a suitable size

  • 2 【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法步骤:2 Green pepper cut the knife.

  • 3 【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法步骤:3 Pork slices.
    Cut the garlic or directly shoot.

  • 4 【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法步骤:4 Put the peanut oil in the pot to boil to 70 % heat, add the meat slices to fry and change the color, turn to low heat, put it in in the low heat, put it in in the low heat, put it in in the low heat Noodle sauce fried.

  • 5 【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法步骤:5 Pour in the torn eggplant and stir -fry, turn the fire, add garlic slices, continue frying frying EssenceTo prevent sticking to the pan, it is necessary to keep turning vegetables.The whole process is about 10 minutes. Do not add water midway because the fresh eggplant itself contains enough water.

  • 6 【鲁菜】手撕酱茄子——茄子好吃的秘诀的做法步骤:6 Waiting for eggplant to fry very soft, add green pepper to continue frying.After the green peppers are cooked, add the appropriate amount of salt, monosodium glutamate, and chicken essence to load the plate.

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