material
Laoganma beef minced with black bean pepper, soy sauce, soy sauce, oyster sauce, sugar, salt, pepper, eggplant, onion, sesame and garlic.
working methods
1. Sauce: Add black bean sauce and pepper to Laoganma beef powder, soy sauce, soy sauce, oyster sauce, sugar, salt and pepper.
2. Wash the whole eggplant and put it in the rice cooker. The rice is ready and the eggplant is steamed.
3. Take out the eggplant, put it on a plate, cut it into strips with a knife, and heat the sauce.
4. Sprinkle chopped green onion, sesame seeds and garlic cloves on the eggplant.
5. Take a small pot, heat the oil and pour it on the eggplant.
Laoganma steamed salted fish
Recipe introduction
I've been back for more than a month, but I don't know why, I always feel like catching a cold. I always feel feverish at night and have no appetite (I have no taste in my mouth and can't eat anything). But when I went to the hospital, I didn't have a fever and there was no problem. I went to see a Chinese doctor a few days ago. The doctor said that it was because of too much humidity (maybe too much rain recently), kidney deficiency (old lumbago) and anemia, and I brought some Chinese medicine back. I haven't had much appetite recently, and I can't taste the dishes that are not heavy. So I made a salted fish today and just brought two homemade salted fish from my hometown. I was afraid that it would go bad if it rained for a long time recently, so I made both of them and put them in a jar. When you want to eat, you can steam it with Laoganma Douchi. Very delicious.
material
Salted fish, ginger, onion, garlic, dried Chili, lobster sauce, cooking wine, soy sauce, chicken essence.
working methods
1. Dice salted fish and soak in warm water for one hour.
2. fry salted fish in oil in a hot pot.
3. Add material 2, stir-fry until fragrant, then add soy sauce and cooking wine and stew for a while to dry. Just add some chicken essence when cooking. Put it in a jar after cooling, and put some out when you want to eat. Add some Laoganma Douchi and steam it again.
Steamed eggplant
material
Ingredients: eggplant, garlic, olive oil, dried pepper.
working methods
Wash two or three eggplants. Personally, I prefer long strips of purple eggplant because I ate it when I was a child.
Cut into several pieces along the axial direction. For the sake of beauty, it is recommended not to cut off the root of the knife and put it in a big bowl. I can't help it today. The bowl is too small to hold, so we have to cut it again.
Add some olive oil. If you can eat spicy food, add some dried peppers and steam in a pressure cooker for ten minutes.
Take it out of the pot and have a look The color has completely changed. Remember to steam thoroughly.
Mashing garlic seeds, peeling, washing, grinding into minced garlic, and squeezing onto eggplant. Remember to put the garlic in the pot. This dish itself is tasteless, and the seasoning mainly depends on garlic. When garlic is steamed, it has no fragrance.
Add appropriate amount of salt according to personal taste, and stir the eggplant evenly with chopsticks.
Tips:
1, steamed eggplant mainly depends on garlic to improve the taste, so garlic must wait until it is out of the pot. Remember not to put too much. It is recommended to use a single garlic, and the finer the garlic, the better.
2, eggplant must be as tender as possible; 3, soy sauce must also be added after the eggplant is steamed, otherwise it will easily destroy the taste.
The most pleasant moment: after putting the seasoning into the bowl, one hand holds the pedicle of the eggplant and the other hand stirs the eggplant with chopsticks. The smell came to my face and my mouth watered. If there is another person next to you who looks at you with admiration, it will be even better!