I don't know when to start, cooking should pay attention to authenticity and non-authenticity. In fact, it's like practicing martial arts. Isn't it authentic to be knocked down? On the other hand, a person's tastes are the same. 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-cooked eggplant in Henan.
It is often said that Beijing roasted eggplant is authentic and Northeast roasted eggplant is authentic. What's the taste of roasted eggplant in Henan? Next, let's see what it tastes like.
1. Beijing usually uses round purple eggplant for cooking, and we use green eggplant.
Clean the skin, cut it into thick pieces, and then cut it into diamond blocks.
Half a tomato is cut into hob pieces, green pepper is seeded and cut into small pieces, half a red pepper is also cut into small pieces, and then a little colored pepper is cut to color, which shows that this side dish is of high value.
Prepare a few shallots, cut them into sections, cut onion leaves into chopped green onion, pat garlic flat and cut into powder, and put them together for later use.
2. After the ingredients are ready, the crispy paste is ready.
Pour a proper amount of water into the basin, add flour and starch according to the ratio of 1: 1, then add an egg and mix well to make a fine batter, and then you can go out.
Then pour in the eggplant and mix well, so that the batter is evenly wrapped on the surface of the eggplant. Wrap the eggplant in crispy sauce before frying it. Crispy outside and tender inside, no oil absorption.
3. Then I started frying. It is said that cooking eggplant costs oil. What I want to say here is ... Yes.
Burn more oil in the pot. When the oil temperature is 50% hot, put the eggplant pieces into the pot in turn and fry for two minutes on medium heat.
After the eggplant is shaped, gently push it to prevent adhesion, and pour it out to control the oil when the surface of the eggplant fried crisp is golden yellow.
4. After the eggplant is fried, leave the bottom oil in the pot, add minced garlic and onion and stir-fry until fragrant, then add bean paste, oyster sauce, tomato sauce and tomato to stir-fry the sauce and tomato red juice.
Add Chili slices and stir-fry a few times, pour cooking wine along the pot edge, add a little water to open the fire to collect juice, and start seasoning at the same time, add monosodium glutamate, salt, thirteen spices, sugar and soy sauce.
After the soup is boiled, add a little water starch to thicken it.
Pour the fried eggplant into the thick soup, stir-fry it quickly with high fire and turn the juice evenly. Finally, pour in bright oil to brighten the color, and then take it out of the pan and put it on a plate.
After cooking, the color is beautiful and it tastes delicious. Why talk about authenticity in the first place? In fact, A Fei wants to say that the authenticity of home cooking is just the delicious food in our memory. What we have to do is to make every meal perfect, enjoy the food and enjoy life, and not be moved.
Finally, I hope everyone will like this authentic Henan roasted eggplant!
Have you learned today's dishes? I am a punk, see you next time!