Farmhouse roasted eggplant
Overview
[Farmhouse-roasted eggplant] Easily cut out the coir raincoat knife. I have always been afraid of the coir raincoat knife. Now I realize that I misunderstood it. I thought that this knife method is to cut straight and then make a cut from the uncut place. According to my understanding, of course it cannot cut. I was reading a book the day before yesterday and when it mentioned this kind of knife technique, I decided to give it a try. Hehe, I realized after trying it that I had completely misunderstood it! No, it was cut into pieces as soon as I tried it! It turned out to be much easier than imagined.
Tags
Ingredients
Steps
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Material diagram.
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Wash the eggplant and prepare a coir raincoat knife. Novices can place chopsticks on both sides of the eggplant and cut with a straight knife (the knife is perpendicular to the eggplant and cut downward) without cutting each knife.
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Turn the eggplant over and cut it with a diagonal knife (the angle between the knife and the eggplant is 45 degrees, cut vertically without cutting with each cut).
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Sliced coir raincoat eggplant.
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Change the ingredients.
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Slice the meat, add light soy sauce, salt and cooking wine and mix well.
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Prepare about 40 grams of soybean paste.
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Coat the sliced eggplant with starch.
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Heat the oil pan and fry the eggplants for a while. You don’t need to fry them too hard. Just fry them for a while. Gently remove the eggplants and drizzle them with oil. The eggplants will be soft after oiling.
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Pour out the oil, leaving a little oil, stir-fry the ingredients until fragrant, add the marinated meat and stir-fry until fragrant.
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Pour the soybean paste into the pot, return the fried eggplant to the pot, add a little water or stock, and simmer over low heat until the eggplant is fragrant.
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Add chopped green onions to the pot and serve.
