Hello everyone, I am A Fei from Food No. 1. Follow A Fei for more home-cooked dishes for your reference!

I don’t know since when, cooking has to be about being authentic or not. In fact, it’s just like practicing martial arts. If you knock it down, doesn’t it mean it’s authentic?

Speaking of which, each person has his own taste. In fact, authenticity is just the taste in our memory. For example, there are many ways to cook eggplant. Today we will make a home-style grilled eggplant from Henan.

I often hear that Beijing roasted eggplant is authentic and Northeastern roasted eggplant is authentic. So what does Henan roasted eggplant taste like?

Next we will take a look at what it tastes like.

1. Beijing roasted eggplant usually uses round purple eggplants, we use green eggplants.

Peel the skin clean and cut into thick slices and then into diamond-shaped pieces.

Cut half a tomato into hob pieces, remove the seeds from the green pepper and cut it into small pieces, cut half the red pepper into small pieces, and cut some colored pepper slices to match the color. The side dishes look very good.

Prepare a few green onions, cut the green onion into sections, cut the green onion leaves into chopped green onions, flatten the garlic and cut into mince, and set aside the green onion.

2. After the ingredients are prepared, start making the crispy batter.

Pour an appropriate amount of water into the basin, add flour and starch in a ratio of 1:1, then add an egg and stir evenly to form a fine batter that can be drawn.

Then pour in the eggplant and mix well so that the batter evenly coats the surface of the eggplant.

The eggplant is first coated in crispy batter and then fried, crispy on the outside and tender on the inside without absorbing oil.

3. Then start frying. They say that burning eggplant consumes oil. Here I have to say... you are right. Heat some more oil in the pot. When the oil temperature is 50% hot, put the eggplant pieces into the pot one by one and fry on medium heat for two minutes.

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After the eggplant is set, gently push it to prevent sticking. When the eggplant is fried and the surface is golden brown, pour it out to control the oil.

4. After frying the eggplant, leave the oil in the pot and saute the minced garlic and scallions until fragrant. Then add the bean paste, oyster sauce, tomato paste, and tomatoes and stir-fry to dissolve the sauce and stir out the red juice of the tomatoes.

Add the chili flakes and stir-fry for a few times, pour the cooking wine along the edge of the pot, add a little water and turn on high heat to reduce the juice. At the same time, start seasoning, add MSG, salt, thirteen spices, sugar, and light soy sauce.

After the soup boils, add a little water starch to thicken it.

Pour the fried eggplant into the thick soup, stir-fry quickly over high heat and mix the sauce evenly, and finally pour in oil to brighten the color, then take it out of the pot and serve it on a plate.

After the dish is finished, the color is very beautiful and it is delicious and delicious with rice.

Why do we talk about authenticity in the first place? In fact, A Fei wants to say that the authenticity in home cooking is just the deliciousness in our memory. What we have to do is to make every meal perfect, enjoy food and life, and be indifferent

Ruyun is not demanding about status.