Chinese Food
Sichuan flavor (4) - cool autumn and warm stomach. Fried eggplant with green pepper
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The fourth episode of Sichuan flavor. It's early autumn. Will the real autumn be far away? So I can't let go of cold drinks in summer - you need to warm your stomach. Special add ginger. Let you not afraid of autumn attack green pepper antipyretic. Eggplant wide intestines. Why are you still in a daze? (PS - I've lost my brain power recently. The face value of the menu has declined seriously. I don't want to make it flashy. How can I do it? I'm so upset... Don't hit me)
Cooking ingredients
Cooking Steps
Step1:Wash eggplant, sprinkle with a little salt and marinate until it comes out of water. About 15 minute
Step2:Shredded ginger, diced green pepper, chopped garli
Step3:Eggplant secretes extra water. Sprinkle a little flour on the surface.
Step4:Heat the oil to 70% heat. Fry the eggplant in the wok until both sides are burnt yellow. Prevent oil absorption during the whole process. Turn the chopsticks.
Step5:Take out. The oil absorption paper will absorb the excess oil.
Step6:Adjust the juice in proportion for standby.
Step7:Fifty percent of the oil is hot. It's medium hot. Garlic powder. Bean paste.
Step8:Stir fry in ginger.
Step9:Pour in green pepper and stir fry for one minute.
Step10:The eggplant is super soft under the pot. Pour in the seasoning juice. Collect the juice over high heat. Get out of the pot.
Step11:Time.
Cooking tips:OK, OK. I admit that the green pepper is too big and the eggplant is too small. Ugly.... There are skills in making delicious dishes.
