Fresh eggplant

Fresh eggplant

Introduction:

"Du fresh eggplant is a traditional Beijing dish! It's simple to make, unique in method, less oil but not greasy, incomparable in fragrance and unique in flavor

Production steps:

Step 1: cut the eggplant (Beijing round eggplant is the best) into large triangular pieces with skin for use; wash the soybeans and soak them slightly; cut the scallion into thin strips.

Step 2: add water to the pot (it should not exceed eggplant), add large ingredients, soy sauce, salt and a little sugar, bring to a boil, add eggplant and soybeans, simmer and stew with medium heat until the soup is purplish black, mature eggplant and soybeans at the same time, put them into a bowl, sprinkle onion and white silk on them.

Step 3: put the oil (sesame oil or other vegetable oil) on the pot, put the prickly ash fried paste, fry and sprinkle on the eggplant! Finally, add a little coriander.

Materials required:

Round eggplant: right amount

Soybeans: moderate

Scallion white: moderate

Large material: moderate amount

Soy sauce: right amount

Salt: right amount

Sugar: a little

Zanthoxylum bungeanum: right amount

Note: this dish can be eaten hot or cold! This dish is a home-made dish often eaten in summer in old Beijing! The key to practice is how much water is released!!! Less water, soybeans can not be cooked on the paste pot, too much soup, the taste is not strong enough, simmer stew is to use small fire! The second dish most bogey in the simmer stew found that the soup is not enough, add water!!! So the taste is gone all of a sudden!

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original