"Gu Lei" is a typical food for Shanxi people and a common food for three meals a day. According to the varieties of flour, there are several kinds of flour, such as white flour, sorghum flour, corn flour and oat flour. According to the types of vegetables added, there are radish cereal, bean cereal, Yuqian cereal and alfalfa cereal, each with its own unique flavor. Eggplant bran is difficult to make, and peeling, dicing, watering and rolling are easy. The difficulty lies in mastering the steaming time. The time is a little longer, and the noodles are separated, which is unfavorable when frying; Time is too short, familiar and raw, it is difficult to enter.

If you want it just right, you should look at the old and tender eggplant and grasp the heat. The grain barrier steamed by many housewives in Shanxi has good luster and elasticity. They are fried with lard and chopped green onion salt, fresh, tender and delicious, and have a long fragrance. Naked oats, which are often eaten by northern residents, are as big as soybeans, and their tendons are tough and delicate, which makes people never tire of eating them. Eating white alfalfa in spring is more exquisite. Even giants like Dajia used to get their hands on them.

Next, Bian Xiao will teach you the three most authentic practices of Eggplant Valley Base. You must study hard and the guests at home will shine next time.

Practice of eggplant valley base

Raw materials and seasonings:

Raw materials: 2 eggplants, wheat flour 100g, and corn flour 50g.

Seasoning: onion, pepper powder, salt, cooking oil.

Production process:

A. Manufacturing process of valley base:

1. Wash eggplant with clear water, remove and drain.

2. Peel the washed eggplant and cut it into small squares with a knife.

3. Wash the cut eggplant pieces with cold water.

4. Drain the water and put it in a clean and waterless container.

5. Put the wheat flour and corn flour into a deep container and stir them evenly with chopsticks to mix the two kinds of flour.

6. Evenly sprinkle a layer of mixed flour on the eggplant pieces.

7. Mix the eggplant pieces and flour evenly by hand.

8. Repeat steps 6 and 7, sprinkle a little flour and mix well, while sprinkling. Until there is no excess flour in the basin, all the cut surfaces of each eggplant block are evenly coated with flour, and the eggplant blocks do not stick to each other, so that the eggplant grain bottom is mixed.