Open classification: food, diet, cooking, menu, Qin Long flavor.

Braised eggplant with shredded pork

[Main materials and auxiliary materials]

Eggplant 450g

50 grams of pig fat and lean meat

5 grams of onion

5 grams of garlic slices

2.5g sweet noodle sauce

Wet starch 10g

750 grams of cooked lard

Jiang Mo 5 grams

6.5 grams of refined salt

Soy sauce 10g

Jiu Shao 10g

Monosodium glutamate1.5g.

Broth 75g

[Cooking method]

1. Remove the pedicle and skin of eggplant and cut it into large pieces with a width of 5cm and a thickness of 2cm. And grow up together.

Cut horizontally from the middle, the long side is continuous at 1 cm, the connecting side is inward, and cut while cutting.

Outward, cross-cut with a knife, cut a knife every 1 cm, and leave about 1 cm above the first knife.

The second knife cuts off, the third knife looks like the first knife, the fourth knife looks like the second knife, and so on. After cutting, place the front stop.

Put it in a bowl and add 5g of refined salt.

Grab it evenly, dye it for about 10 minute, and drain it.

2. Cut the fat and thin pork into 5cm long. 3 mm thick silk, put it in a bowl and add 1.5g soy sauce.

2.5g wet starch, even. Cut the onion into 3 cm long oblique slices.

3. Put the cooked lard into a wok, heat it to 60% with high fire, add shredded pork and stir fry until it is about 80% dispersed.

When cooked, add onion, ginger and garlic, stir fry, add sweet noodle sauce and eggplant pieces, and add salt1.5g.

8.5g of soy sauce, 0g of Shaoxing wine10g, and about 75g of stock. Cook until the eggplant pieces are ripe, and then make monosodium glutamate.

Thin the film with wet starch and pour in 10g cooked lard.

Turn the plate over.

[Process key]

1. Eggplants must be peeled, pickled, blackened and then fried in oil, which is not only light in color.

It is white and bright, soft and waxy, and its taste is very different from that without salt water.

2. The eggplant is fried. Put it back in the pot and burn it for a while, not long.

If the cooking time is too long, firstly, the eggplant loses its oiliness and the color is not good; Second, the taste is poor and there is not enough cotton.

3. Thickening should be thin, not thick, and it is best to be stuffy.

[Flavor characteristics]

1. Eggplant is native to Asia and has been planted for more than 3000 years. China came from Thailand during the Six Dynasties.

It was called "Kunlun Purple Melon" by Emperor Yang Di. Because of its delicious taste, it is like cheese crisp, so it is called "cheese crisp".

Name. Its colors are silver and purple. Huang Tingjian of the Song Dynasty said, "Holly's dishes are full of energy, and precious dishes are long-lasting."

Take silver, full of salt, and feel melons soaking in the country. Perhaps before the silver; Qing Xie Tang praised Zi Qian:

"Gold, purple, silver, blue, blue, low branches of every savage is pregnant. The name of Anemone is the same as elegant, and the products transplanted into Kunlun are not crowded.

Peeling melons in summer is perfect, as fat as cooking and drinking. Russell is a Jiangnan dialect, which is delicious only when it is pushed to the north. "

Xie Tang thinks that the eggplant in the north is more delicious than that in the south, which is true; In the northern region, eggplant is not just a person.

Home cooking, which is indispensable in daily life, is also a delicacy cooked by famous teachers.

2. This dish is soft and tender with shredded pork, waxy eggplant, oily and strong, mellow and palatable. It was originally a local style in Shaanxi Province.

Taste famous dishes.