Congee with eggplant and corn

Eggplant corn porridge method:

Raw materials for making eggplant corn porridge:

Eggplant slices (1cm thick) with skin 500g, milk 100ml, olive oil, sauce 100ml, sauce single 160ml, perilla broken 1g, red and green pepper diced 1.5cm square 100g, fresh ariganon diced 0.5g, corn kernels 75g, cheese flakes 100g, perilla juice, fried crisp (decorative) 12, corn flour fine 100g, Milk 200ml, garlic sauce 10g, parmesan cheese 25g 4 egg yolks and 0.5g cardamom powder.

The processing steps of eggplant corn porridge are as follows:

1. First, mix corn flour, milk and cardamom in a saucepan and bring to a boil. Continue to cook over low heat and stir for 10 minutes. Finally, stir in milk and remove.

2. Cool slightly, then stir in the egg yolk, then put it on the baking plate with oil mark, 1 cm high, 20 × 30 cm, set aside.

3. Marinate the eggplant and put it in a filter pan for 30 minutes, rinse it with running water, immerse it in milk for 10 minutes, fry it in 35 ml hot olive oil until golden, drain the excess oil and put it on the side.

4. Cut the tortillas into slices of the same size as the eggplant, arrange the eggplant and tortillas in turn in the baking pan coated with olive oil, and coat the two sides of the tortillas with sauce, pile them into three eggplants and two tortillas, sprinkle some fresh perilla, put some cheese on the top, and bake them in 180 degree oven for 10 minutes

Congee with eggplant and corn

First, mix corn flour, milk and cardamom in a saucepan and bring to a boil. Continue to cook over low heat and stir for 10 minutes. Finally, stir in milk and remove.

raw material

Eggplant slices (1cm thick) with skin 500g, milk 100ml, olive oil, sauce 100ml, sauce single 160ml, perilla broken 1g, red and green pepper diced 1.5cm square 100g, fresh ariganon diced 0.5g, corn kernels 75g, cheese flakes 100g, perilla juice, fried crisp (decorative) 12, corn flour fine 100g, Milk 200ml, garlic sauce 10g, parmesan cheese 25g 4 egg yolks and 0.5g cardamom powder.

practice

2. Cool slightly, then stir in the egg yolk, then put it on the baking plate with oil mark, 1 cm high, 20 × 30 cm, set aside.

3. Marinate the eggplant and put it in a filter pan for 30 minutes, rinse it with running water, immerse it in milk for 10 minutes, fry it in 35 ml hot olive oil until golden, drain the excess oil and put it on the side.

4. Cut the tortillas into slices of the same size as the eggplant, arrange the eggplant and tortillas in turn in the baking pan coated with olive oil, and coat the two sides of the tortillas with sauce. Pile them into three eggplants and two tortillas high, sprinkle some fresh perilla, put some cheese on the top, and bake them in the 180 degree oven for 10 minutes.

Longitude: 104.06573486

Latitude: 30.65946198