I took a look, and he cut the eggplant into rectangular pieces, about half the size of mahjong. It is said that the eggplant is braised in oil, but it seems to be fished out after rolling in the water. The pieces are full of energy and the waist is straight.
Take a bite, like a bag of water hidden in cotton wool, which is not fragrant, soft and crisp at all.
"Maybe there is not enough oil and not enough time for frying," I comforted him.
However, my heart is saying, "Mom, what the hell is this?" Is there any eggplant that tastes worse than this? " Wait, are you sure this is eggplant? Why doesn't it smell like eggplant?
The eggplant in my memory is not the long eggplant I bought, but oval, full and round, green, purple and heavy hanging on the branches. When you are thirsty to work in the field, you can take eggplant as fruit and eat it directly. The meat is thick and delicate, and it is fragrant and moist.
My favorite food is roasted eggplant made of firewood. Cut the eggplant into large pieces, heat it with oil in a large iron pan, stir-fry the garlic cloves until fragrant, throw the eggplant in and stir-fry, then stew it with water and add a handful of vermicelli. The firewood is burning below, the pot is filled with smoke, and the eggplant is tumbling. Finally, add a little soy sauce and salt to the pot.
If you like spicy food, it will be more beautiful to add a few red peppers. Half of the eggplant has been melted in the soup. It is shiny and oily, and it melts in the mouth. It tastes delicious and makes you want to cry.
Or cut it into strips and steam it in a pot. After steaming it thoroughly, put it in a basin, add soy sauce with salt and garlic sauce, and then drop a few drops of sesame oil. It is another taste, and there is no sei for appetizing.
Or, more labor-saving, you don't have to turn on the fire, just cold. Slice the eggplant into filaments, add some salt and soy sauce vinegar, and it still feels delicious. Farmhouse meals, like their personalities, are simple and simple.
My mother also likes to dice the eggplant, stir-fry it and mix it with the meat to eat in jiaozi. It's soft and delicious, and I can't tell which is meat and which is eggplant.
When I was in college, there was a very popular dish in the small restaurant at the school gate, which was almost a must-order, and that was roasted eggplant. This kind of roasted eggplant is different from what I said before. It is first cut into hob pieces, wrapped in a layer of starch fried brown, and then stir-fried with green peppers and fungus. It tastes amazing and I can't get tired of eating it. I still remember it.
Eggplant is overcooked, the seeds in the meat are hard and yellow, and the eggplant meat will be a little bitter. Most people may just throw it away. We will cut the aged eggplant into slices or small pieces, coat it with starch, sprinkle with spiced powder and chives and fry it. The fried eggplant is golden and crisp, and the bitterness is completely gone after eating it. Of course, tender eggplant will taste better when fried.
There are many ways to do it, but whether it is fried or cold, eggplant has not lost its sweetness. No matter how you eat it, it is delicious.
I think, it is delicious, probably because these eggplants grow in the sunshine and rain, absorb the essence of heaven and earth, and grow for a few days without delay, so as to breed a sweet and delicious taste in the mouth. Just like an experienced person, it is an eggplant with stories and details.
Most of the eggplants bought are vegetables grown in vegetable sheds, lacking the nourishment of nature. Only eggplant has no eggplant flavor, cabbage has no cabbage flavor, and pork has no pork flavor.
It's not that your mouth is too picky, but that your tongue has a memory. If you taste the best food, you will naturally tell the good from the bad.
Therefore, I don't like to eat vegetables in greenhouses all the time, although its appearance makes our food no longer affected by seasons and available at any time. However, it violates the laws of nature. Although the vegetables grown look better, the taste is always a little worse.
For example, there are tomatoes and cucumbers that are often eaten. Naturally grown tomatoes are bright in color, sweet and sour, while artificially ripened tomatoes look red, but their flesh is hard, and the seeds inside are green, which tastes like raw grass.
Cucumber, the kind planted in the field generally doesn't look so neat, with a big head and a small tail, but the cold salad is very delicious, with a natural fragrance and crispness. I used to eat my own cucumber in my hometown, but when I came back, I always felt that the taste I bought was wrong.
Many people believe that they have realized this, and those things with the words "home production" and "farm house" have begun to sell well.
This is not a bad thing, at least it shows that people have begun to introspect, to listen to the inner call, and to re-understand the relationship between people and nature. May my children taste the most delicious taste in the world.