Hefei vegetable residue eggplant(he fei tu cai zha qie zi )

Hefei vegetable residue eggplant

Introduction:

"Slag" is a Hefei Dialect used to describe dishes in the shape of slag. Eggplant residue is a more authentic local dish in Hefei, also known as garlic eggplant in other places. This dish generally uses old eggplant, because there is a lot of water after the tender eggplant is steamed, the dish is not thick and has no taste. The old eggplant is just right. Only when I was in a foreign land did I know how delicious the homely dishes were. It's the smell of home, the smell of hometown. "

Production steps:

Step 1: peel the eggplant and cut it into pieces. Put it on a plate and steam for 15-20 minutes until the eggplant is soft.

Step 2: add minced garlic and mash the steamed eggplant with a spoon. (I found that there was no garlic, so I used maodegong sauce with strong garlic flavor instead. And put some sesame sauce to make it fragrant.)

Step 3: finally, put some sesame oil and mix well.

Step 4: although it doesn't sell well, it tastes good.

Materials required:

Eggplant: 1

Mashed garlic: right amount

Sesame paste: right amount

Chili sauce: right amount

Sesame oil: right amount

Salt: right amount

Note: the most authentic way of this dish should be to melt the cooked lard and stir it into the eggplant, which is called a fragrance. If there is no lard, sesame oil or ordinary vegetable oil can be used instead.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: garlic

Chinese PinYin : He Fei Tu Cai Zha Qie Zi