I still remember when I was a child, the weather was so hot in summer that the older generation was too tired to cook after a day of farming. The simple method is to steam the long eggplant in the season, and the sauce with soy sauce and onion segments is also added. Although it is simple and rough to make, there is nothing to pay attention to, but eating it is called a fragrance. Until many years later, I always miss that kind of smell and miss steamed eggplant as a child.
Today, I recommend this unforgettable ancient steamed eggplant to my friends. Steamed eggplant in ancient times is not enough in one cage. What you eat is delicious and what you taste is history. To make this ancient steamed eggplant, it is suggested to use tender round eggplant, which is rich in meat and delicious when steamed. Boil the water early, cut into small pieces of eggplant strips and steam them in a steamer immediately to prevent the air from oxidation and blackening. Flavor juice must be cooked with long eggplant, which is the authentic ancient steamed eggplant. Steamed long eggplant must be completely cooled, which is very suitable for summer. Appropriate mashed garlic and cooled flavor juice are poured into steamed long eggplant, and only need to be stirred, which is a delicious dish.
The production process of ancient steamed eggplant 1, tender round eggplant 1 piece or tender long eggplant 3-4 pieces, cleaned and pedicled. Chop shallots, cut shallots into sections, and cut shallots into thick sections.
2, put water in the pot, braise in soy sauce after boiling to maintain a slight boiling situation. Because eggplant is a strongly oxidizing food, it is easy to be oxidized and blackened by air, and now boiling water can't catch up. To adjust a flavor juice: take a bowl and put it into the onion 1 5g, add salt 1 0g, white sugar 3g, chicken essence or chicken essence powder10g (optional), light soy sauce15g, king soy sauce 2g and rice wine/kloc-0g. If there is no ready-made oil onion and pepper oil at home, replace it with equivalent cooking oil.
3. After peeling the eggplant, cut it into strips with a thickness of 1 cm, put it into a steamer, immediately uncover the pot, make it popular, and cook it with the fried sauce.
4. Boil it 15-20min after it is full of gas, steam the eggplant until it is crisp and rotten, and completely cool the steamed long eggplant and flavor juice, which is very suitable for eating in summer.
5. Put the cool long eggplant neatly into the plate.
6. After 20 grams of garlic is broken, it is cut into garlic paste, put into the cool flavor juice, add 5 grams of sesame oil, mix well, and pour it on the steamed eggplant strips.
7. Decorate the chopped shallots and fragrant buds, and this delicious and simple ancient steamed eggplant will be finished. Eating delicious food, tasting historical time and delicious things, steaming eggplant in ancient times is not enough at all.
8. Characteristics of dishes: bright colors, pleasant fragrance, salty taste, endless sour aftertaste, simplicity, simplicity and original ecology.