Many people's bean eggplant is not delicious. The biggest problem is discoloration, which is not delicious. How can we solve it? Today, I would like to share with you the chef's approach to this dish. Uncle is the chef of the hotel, and I learned this dish from him. He told me not to fry beans and eggplant directly, but to do more to ensure that beans are green, eggplant is not black, fragrant and soft, and it is very delicious.
Eggplant with beans
Prepare beans, eggplant, chives, garlic, ginger, dried peppers, bean paste, salt, soy sauce, oyster sauce, sugar and chicken essence.
working methods
1, fresh ingredients have the best taste and taste. Wash fresh beans and eggplant with clear water and drain. Slice eggplant, beans, shallots, garlic and ginger.
2. Put the beans and eggplant strips into two plates respectively, add a proper amount of salt, stir evenly by hand, and marinate for 10 minute. Eggplant will produce water after pickling. Squeeze out excess water by hand, add proper amount of starch and stir well to make the surface covered with starch. After the beans are pickled, the color can remain green and the eggplant will not turn black.
3. Pour more oil into the pot, heat it to 70%, pour in the eggplant wrapped in powder, fry the eggplant over medium heat until golden brown, and take it out.
4. Add beans, fry until the surface bubbles, and then take them out. After this step, beans and eggplant taste crisp and fragrant, and they will be delicious no matter how fried.
5. Take a small bowl and add light soy sauce, oyster sauce, starch and sugar in a ratio of 4:4:4: 1. Add the right amount of salt according to your own taste, pour in the right amount of water, and stir evenly with chopsticks, and the juice will be ready. The taste of eggplant with beans depends on this bowl of juice.
6. Leave a proper amount of base oil in the wok, add onion, garlic slices, shredded ginger and dried Chili until fragrant, and add a proper amount of bean paste to stir-fry red oil.
7. Pour in the fried eggplant strips and beans, stir fry quickly for 1 min, so that the ingredients are stained with the flavor of seasoning, pour in the juice in a small bowl, stir fry evenly, then turn to high heat to collect the juice, and turn off the heat after the soup is thick. The delicious bean eggplant is ready.
-cooking skills-
(1) Eggplant is white and will not turn black after pickling. However, due to a lot of water, the volume has shrunk and the weight has been much less. So you'd better prepare more eggplant, or use bigger eggplant.
(2) Beans are hard and compact, not easy to taste, and cannot be directly fried. After pickling, they can be tasted in advance and can keep the color green. Boil the juice for a while, and the eggplant and beans will be fragrant and soft. If you want eggplant and beans not to change color, you can also soak them in light salt water or blanch them.
Welcome to leave a message for discussion. If you think the article is useful to you, please praise, comment, forward and pay attention to it for more people to see and learn together. Thanks for your support. See you next time.