[Changsheng eggplant casserole]-You Are Foodie

By Bblythe
7

[Changsheng eggplant casserole]

This dish has been served on the table for two days in a row. It looks insignificant but tastes surprisingly good! The common ingredients and ingredients are so delicious that they satisfy the taste enjoyment of everyone in the family. Those who taste it will enjoy themselves. Only those who cook will be happy. It is my biggest dream to create a delicious and safe diet for my family and take care of their health.

Main Ingredients

Auxiliary Ingredients

salt A moderate amount of
Ginger and garlic appropriate amount
sugar 1 tsp
Light soy sauce 1 tabletsp
Oyster sauce Half a tabletsp
capsicol 2 tabletsp
Spicy millet 5

1. Eggplant strips can be soaked in water with vinegar to keep color unchanged;2. Peanuts are crispy only when they are cooked over low heat.

Step 1 . Prepare materials;

Step 2 . Peel and cut eggplant into finger sized strips, and soak in vinegar water;

Step 3 . Chop the millet into small circles, shred the ginger, and peel the garlic;

Step 4 . Red oil is ready;

Step 5 . Add a little oil into the pot, stir fry peanuts over low heat, and serve for standby;

Step 6 . In the original pan, add some oil and fry the garlic cloves over low heat until both sides are golden;

Step 7 . Push the garlic aside, pour in the mashed meat and stir fry it;

Step 8 . Stir in sugar, soy sauce, oyster sauce and chili oil and stir well;

Step 9 . Add eggplant strips and stir them quickly, so that the eggplant strips are evenly coated with sauce;

Step 10 . Add hot millet and shredded ginger to taste. If it is light, add some salt;

Step 11 . Transfer all the ingredients into a small casserole and braise until the eggplant strips are soft and rotten;

Step 12 . Finally, put peanuts into it.

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