How to cook yuba and eggplant

As the National Day holiday is approaching, you must be very excited. You must have already thought about where to go for fun. What to eat? Although there are many delicious foods outside, the hygiene is very worrying. Instead of doing that, you might as well do it yourself. Well, now I will teach you how to make bean curd and eggplant.

1. The amount of onion, ginger and garlic is large, and the garlic granules are divided into two parts for use

2. Sauce: 5g salt; 20g soy sauce; 10g vinegar; 10g sugar; 5g chicken stock; 5g sesame oil; 120ml water; 8g dry starch

3. Heat the oil at 170 degrees to shrink the eggplants immediately after they are put into the oil pan, and the inside of the eggplants will not absorb the oil.

4. The knife skills are very important to prevent the eggplant from absorbing oil. Do not peel the eggplant, but just peel it with a knife instead of cutting it. It means cutting it in mid-air or peeling it. Peeling the eggplant can seal the cut edge and the eggplant will not absorb too much oil. Just be sure to pay attention to the safety of your hands. If you are not sure, just cut it.

5. Heat the oil pan while peeling the eggplant. Make sure the eggplant is peeled without soaking it in water. Put it into the oil pan immediately before it oxidizes and turns black in the air.

6. Add oil to the pan, sauté chopped green onion, ginger, garlic, and pork belly slices until the fat is removed.

7. Pour in all the ingredients

8. Cook in a bowl of sauce

9. Make sure the sauce in the bowl is roughly equal to the ingredients, so that the rice can be mixed with rich soup.

10. After the soup boils, pour in the fried eggplant

11. Sprinkle the remaining minced garlic and add the sauce.

I have introduced to you the recipe of bean curd and eggplant. When you are cooking, I would like to remind you to be careful in order to make delicious dishes!