However, the oil eggplant, cold lotus root slices, clear the heat and remove the fire, and I will not get tired of eating it for a week

 

But oily eggplant

Ingredients: eggplant, Hangzhou pepper, millet spicy, garlic, ginger, soy sauce, aged vinegar, dark soy sauce, sugar, oyster sauce

First of all, clean and cut the Hangzhou pepper into dices, clean and cut the millet spicy into dices, crush the garlic, cut the ginger into shreds, clean and cut the eggplant into even slices for later use.

Next, mix a sauce, take a small bowl and put a little soy sauce, add a little aged vinegar, add a little dark soy sauce, add a little sugar, add a little oyster sauce and stir well.

Heat the oil, wait for the oil to heat and fry the eggplant until golden brown on one side, turn over and fry on the other side, and fry until golden brown on both sides.

Heat the oil in another pot, add the ginger shreds, add the garlic, add the diced Hangzhou pepper and millet spicy and stir-fry to make the fragrance, then pour in the fried eggplant, pour in the seasoned sauce and stir-fry evenly.

This dish is made with an attractive color, and the eggplant is made without changing the meat, and the method is very simple, especially with rice.

Cold lotus root slices

Ingredients: lotus root, white vinegar, refined salt, garlic, millet spicy pickled pepper, sugar, chicken essence, sesame oil, chili oil, oyster sauce

Pinch the head and tail of the fresh lotus root, clean and peel it, cut it into uniform slices, put it in a basin with water after cutting, add a little white vinegar, add a little salt, stir evenly and soak for a while, to prevent the lotus root from oxidizing and turning black.

Bring water to a boil, wait for the water to boil, add the cut lotus root slices, blanch and remove them and put them in clean water to cool and control the water.

Cut two millet peppers into minced pieces, mince the garlic, take a large seasoning basin and pour in the blanched lotus root slices for mixing, put in the spicy millet, put in the minced garlic, put in a little edible salt, put in a little sugar, put in a little chicken essence, and put in a spoonful of sesame oil.

Add two tablespoons of chili oil and a little oyster sauce to mix well.

This salty, fresh and slightly spicy cold lotus root slices are made, and adults and children love to eat them