Chinese Food
Mapo eggplant
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Hum. Yo yo It's awesome today. Mapo Tofu. It's quite cool in the early morning. It's quite cool today. But the temperature is not high today. But the sun is very kind. Let me finally believe that the spring is still there. (claw) the snow last Saturday gave me time to reverse the driving foot. Fortunately, it was not the cold winter's counterattack. According to the famous Sichuan cuisine, the Mapo Tofu method was derived from this way. Ma Po eggplant. The taste is really first-class (please detour for those who lose weight. My sister ate 2 bowls of rice that day. I can't afford to hurt, but don't miss the eggplant. It's spicy and delicious. Or it's better than tofu.)
Cooking ingredients
Cooking Steps
Step1:Clean the eggplant. Remove the base. Cut it into hobs. Sprinkle 2 tablespoons of dry starch on the eggplant. Mix well. Chop the green onion and ginger. Cut the green onion into green onion for standb
Step2:Put a tablespoon of oil in the pot (more than cooking oil usually). When the oil is hot, put the eggplant covered with starch into the pot. Fry it slowly over a low heat. Then shovel it out for use
Step3:Put a little oil in the pot. When the oil is hot, put 1 spoon of Pixian bean paste and 1 spoon of hot sauce into the pot. Stir fry the red oil in a small heat. Then put 1 spoon of chili noodles into the pot. Then put the pork stuffing into the pot. Stir fry it. Add half of the bowl of boiling water. Then put the eggplant that is fried in advance into the pot. Let the taste of the sauce dip into eggplant
Step4:Sprinkle with garlic and ginger. Add half a teaspoon of sugar to taste. Wait until the soup in the pot boils again. Add water starch to thicken it. Wait until the soup is thick, then turn off the heat
Step5:Sprinkle pepper noodles and scallion at last. Enjoy the spicy and delicious Mapo eggplan
Cooking tips:1. Eggplant is easier to taste when it's made. There are many heating surfaces of eggplant. When it's fried, eggplant can ripen faster. 2. Eggplant absorbs more oil. So it's a little starch on the surface of eggplant. It's a barrier. So when it's fried, eggplant won't absorb so much oil (starch is easy to paste the pot, so fry eggplant slowly over a low heat). 3. Stir fry red oil first, and then stir Stir fry the meat stuffing. Then add some boiling water (I made eggplant according to the steps of Mapo Tofu. Vegetarian children's shoes can also be without meat. It's also delicious) 4. Because Pixian bean paste and chili sauce are salty. The final product does not need to add salt to prevent the taste of the final dish from being too salty. Add half spoon of sugar to improve the freshness. It also makes the taste of the dish softer. 5. Don't forget the last pepper The feeling of pasta makes you fall in love with it.
