Spicy Chicken and Eggplant
Eggplant is a vegetable that is easy to manage, and can be steamed or fried,or cooked cold after heating. It pairs well with other vegetables and seasonings. However, I think eggplant has strong fat-absorbing properties like carrots.Radish if there's no oil or meat added, the dish will taste bland and bitter.
Fried eggplant paired with chicken legs,and seasoned with brown sugar,malt vinegar, etc., can create a flavor close to fish-flavored sauce, which is really nice.For some reason, Wolf's cooking seems to be moving further away from Shandong cuisine now. Ingredients:
Long eggplant,
chicken legs,
maltose wine, soy sauce,malt vinegar, brown sugar,red oil, fermented bean paste, green onions,ginger, and oil.
Preparation steps:
1. Wash the chicken legs and cut them into small pieces, then add a tablespoon of maltose wine.
2. Add half a tablespoon of soy sauce, marinate for 30 minutes.
3. Clean and slice the eggplant, chop the green onions and ginger.
4. Heat oil in a pot until it is seven-tenths hot, then add eggplant slices,
fry until slightly golden, remove and drain excess oil.
5. Fry the marinated chicken pieces until golden brown, remove and drain.
6. Leave some bottom oil in the pot, then stir-fry the chopped green onions and ginger.
7. Add a large tablespoon of red oil fermented bean paste,stir to release the red oil. 8. Add
chicken meat,
and eggplant pieces.
9. Add half a tablespoon of brown sugar.
ps.
10. Pour in 1/3 tablespoon of soy sauce, one spoon of maltose wine, and half a tablespoon of malt vinegar.
11. Mix with diluted water and starch,do not stir, simmer for 10 minutes before serving. Note: Eggplant can be breaded in dry flour before frying to reduce oil absorption.
