Three cups of eggplant
Description
Three-cup cuisine is probably one of the most representative Taiwanese dishes. Stir-fried eggplant, mixed eggplant, steamed eggplant, have been made. Today, I took eggplant to make three cups of eggplant, the taste is smooth and rich, and it is super delicious.
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Ingredients
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eggplant2 pieces
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Garlic slicesa little
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Gingera little
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Red pepper, sliced1 piece
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Nine-story towerappropriate amount
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Vegetable oil (about half a cup)a little
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Sesame oil3 tablespoons
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Soy sauce paste3-4 tablespoons
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rice wine2 tablespoons
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sugar1 tablespoon
Steps
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✅ Wash and dry the eggplant and cut into 4-5 cm long pieces.
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✅ Put the vegetable oil in a frying pan, when the oil is hot, add the eggplant segments, turn it up and down, fry the eggplant until soft, remove and drain the oil.
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✅ In another wok, put in sesame oil, heat over medium heat, stir-fry shredded ginger and garlic slices, after the fragrance comes out, drizzle with soy sauce ointment/rice wine and sugar, mix well and cook. Then add the red pepper and the fried eggplant segments, stir-fry a few times, sprinkle the nine-layer tower, turn off the heat and mix well to serve.
Tips
Ling's Kitchen Fragmentation:
1. I use ginger shreds and garlic slices instead of ginger slices and garlic cloves, which can greatly shorten the cooking time.
2. The frying here is shallow frying, that is, semi-frying, which does not use much oil and also has the effect of frying.
3. The fried eggplant does not need to be fried for too long, and the sauce can be attached to it to avoid the eggplant being too soft and rotten.
4. Adjust the amount of soy sauce paste and sugar to your liking.
