Spicy Eggplant
Ingredients and materials
Two complementary foods of eggplant
Pixian Douban Sauce 15g
Two scallions are a complementary food
Ginger 1 small piece of food that restrains each other
Garlic 2 cloves compete with food
15ml cooking wine
10ml soy sauce
Chili oil 5ml
Sichuan pepper oil 5ml
3g white sugar restrains food
Appropriate amount of oil
The method of slimming Ma Po eggplant
Remove the stem and wash the eggplant, cut it into pieces, soak it in light salt water for 10 minutes, which can effectively reduce the oil absorption of eggplant
Wash and chop scallions, chop garlic, and chop ginger into small pieces
Add a little oil to the hot pot
After heating the oil, add eggplant with controlled drying water
Fry slowly over low heat until the eggplant is soft, then serve
Pour a little oil into the pot, add minced garlic and ginger, and stir fry until fragrant
Stir fry the bean paste from Xiapi County to make red oil
Put the eggplant in and stir fry evenly
Add cooking wine, white sugar, and light soy sauce
Pour in a little water and simmer for a while until fully cooked. Add chili oil and Sichuan peppercorn oil, and let the soup dry. Once the eggplant is oily, sprinkle with chopped green onions before serving
Tips
- Eggplant is like a sponge that easily absorbs oil. If you soak it in water or diluted salt water for a moment, the eggplant will absorb enough water, and then it will not absorb so much oil when cooked. Eggplants soaked in water will reduce their oil absorption by about half, which can effectively reduce their oil absorption.
- Steam the eggplant until soft before simmering it in the pot, it won't absorb a lot of oil.