Recipe introduction
In winter, chefs are most worried that the cooked dishes will get cold when they are served on the table. A friend asked me to introduce some hot pots. Here are some casseroles. Casserole is not only very rich in flavor, but also has good thermal insulation characteristics. After dinner, the food is still hot.
material
Ingredients: two eggplant, minced meat, one chive, Jiang Mo, minced garlic, Pixian red bean paste 1 tablespoon.
The formula of fish-flavored sauce: 1 tsp soy sauce, 1/2 tsp soy sauce, 1/2 tsp balsamic vinegar, 1 tsp sugar, chopped leek.
The ratio of water to starch: 3 teaspoons of starch +3 tablespoons of water.
working methods
1. Material preparation: eggplant is cut into long strips, green pepper is sliced, ginger and garlic are ground into powder, and chives are cut into small pieces.
2. Pork minced meat can be marinated in a small amount of cooking wine for a while (without seasoning, otherwise it will be salty), and all the ingredients of fish sauce are stirred in a bowl to dissolve the sugar.
3. Heat the oil of two rice bowls in the pot and fry the tomato strips.
4. Fry until the tomato strips are soft.
5. Take out the eggplant and drain the oil.
6. Dump the remaining oil, leaving only a little base oil. Cold oil will make Jiang Mo and minced garlic fragrant.
7. Add a tablespoon of red bean paste and stir-fry until the color is red and bright. The bean paste is very salty, so be sure to control the amount.
8. Add minced pork and stir-fry until cooked.
9. Pour in shallots, fish sauce, a glass of water or stock and cook until the water boils.
10. Add the fried tomato strips and cook until the water is almost dry.
1 1. Pour in starch. Don't collect the water too dry, because it will be cooked in the casserole later. Too dry will paste the bottom.
12. Put the cooked eggplant into a casserole, cook until the water boils (that is, heat the casserole), and finally sprinkle with shallots to serve.
skill
Fish-flavored sauce is a special flavor created by Sichuan chefs. Although there is no fish in the dish, it smells like fish.
The characteristics of fish flavor: bright red color, fresh and delicious, salty and sweet, slightly sour and spicy, highlighting the flavor of ginger, onion and garlic.
Bright red color, mainly from fried pickled peppers (fried and colored), not too much vinegar and soy sauce (black)
Salty, sweet and slightly sour means that salt and sugar are heavier than vinegar (the amount of salt depends on vegetables, and sugar and vinegar are two or three times as much as salt). I didn't buy pickled peppers here, so I used bean paste to enhance the taste.