【Production process】
(1) eggplant, peeled and first cutting, all two and a half, and then in the middle of eggplant Ji Wen out a knife, cut about 3.3 cm long paragraph.
(2) Heat Wok, Add 750 grams, in Wanghuo very badly burned on 60 percent of heat into the eggplant, Loushao flip up and down, Zhazhi weak, blow up the basic water, poured into the Loushao Lek to oil.
(3) Heat add to add 25 grams of oil, hot, into the onion, ginger, garlic, hot pepper silk, pork, pork stir to cut red bean paste, Sichuan's accession to stir out of oil, adding rice wine, soy sauce , Sugar, vinegar, monosodium glutamate, Decoction, eggplant, eggplant roll Chaozhi color, Ru Wei, Lin Ru wet starch mixed with back-end push to switch to the pot wrapped in brine, Chuguozhuangpen Add sesame oil.
求鱼香茄子的做法~要英文的
鱼香茄子煲
主料五花肉250克 鱼干1块 茄子3条
辅料植物油1勺 生姜3片 蒜1个 细香葱适量 料酒适量 生抽2勺 老抽1勺 味精少许
鱼香茄子煲的做法
1.
茄子洗净备用，青鱼干先用温水浸泡一会儿
2.
将泡好的青鱼干切小块，五花肉洗净切成小块状，蒜子去皮掰好、生姜洗净切片备用
3.
坐锅点火注入适量油烧热，再放入五花肉块，煸炒至肉出油
4.
放入青鱼干、蒜子、生姜片翻炒一下，依次加入适量老酒
5.
老抽、生抽炒均，再挨着锅边加入适量开水
6.
洗净的茄子切成滚刀块，放到锅中翻炒均匀大火煮开
7.
再将锅中的料全部倒入干净的砂锅中，盖上盖子大火烧开，再转小火焖煮40分钟左右，最后加入适量味精调味，再撒上葱花即可享用；盖上锅盖继续炖煮至汁水稍微收汁
烹饪技巧1、茄子容易氧化，所以临时切放比较好；
2、无需加盐，煲出的鱼香茄子煲非常鲜咸美味。
ON划词翻译ON实时翻译
这是英文版的
Yu-Shiang Eggplant in Casserole
Ingredients 250 grams of pork dried eggplant 1 block 3
Accessories plant oil 1 tablespoons ginger 3 garlic 1 Chive Sauce 2 tablespoons soy sauce appropriate amount of wine 1 tablespoons MSG
The practice of Eggplant in clay pot
1
Wash eggplant standby, first with warm water soak for a while dry herring
2
Will be soaked dried herring cut small pieces, pork cut into small lumps, garlic peeled bye good, ginger is abluent slice standby
3
Take pot ignition pour hot oil, then add pork pieces, stir fry the meat out of the oil
4
Into the black carp, garlic, ginger slices stir about, followed by adding proper amount of wine
5
Soy sauce, soy sauce fried, and then next to the edge of the pot to join the amount of water
6
Wash eggplant hob cut into pieces, into the pot stir fry the fire to boil
7
Then the pot material pour into a clean casserole, cover on the lid, fire boil, then turn down the heat and simmer for about 40 minutes, finally adding MSG seasoning, sprinkle chopped green onion servecover and continue to stew to a little juice juice
Cooking skills 1, eggplant easy oxidation, so a temporary cut put good
2, no salt, burning out of Eggplant in clay pot is very fresh and salty delicacies.
希望我的回答对你有帮助
Xix〗 ingredient: 500 grams of eggplant, pork wire 50 grams
Xix〗 accessories: 10 grams ginger, a little Congduan, 15 grams of silk pepper, a little garlic
Xix sauce / marinades〗: 10 grams of rice wine, Sichuan bean paste 10 grams, 10 grams of sugar, 10 grams of red sauce, monosodium glutamate 1.5 g, wet amount of starch, 5 g vinegar, Decoction 50 grams, 25 grams of vegetable oil, sesame oil 10 grams.
【Production process】
(1) eggplant, peeled and first cutting, all two and a half, and then in the middle of eggplant Ji Wen out a knife, cut about 3.3 cm long paragraph.
(2) Heat Wok, Add 750 grams, in Wanghuo very badly burned on 60 percent of heat into the eggplant, Loushao flip up and down, Zhazhi weak, blow up the basic water, poured into the Loushao Lek to oil.
(3) Heat add to add 25 grams of oil, hot, into the onion, ginger, garlic, hot pepper silk, pork, pork stir to cut red bean paste, Sichuan's accession to stir out of oil, adding rice wine, soy sauce , Sugar, vinegar, monosodium glutamate, Decoction, eggplant, eggplant roll Chaozhi color, Ru Wei, Lin Ru wet starch mixed with back-end push to switch to the pot wrapped in brine, Chuguozhuangpen Add sesame oil.
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