The book introduces the method of this dish in detail. Xifeng explained to Grandma Liu: "Remove the skin from the eggplant just picked, as long as the meat is clean, cut it into pieces, stir-fry it with chicken oil, then cut it with preserved chicken, fragrant mushrooms, new bamboo shoots, mushrooms, spiced dried fruits and all kinds of dried fruits, simmer it with chicken soup, collect sesame oil, and add rancid oil.
Textual research and analysis
Eggplant is also called Russell, Kunlun melon and purple melon. Belonging to Solanaceae, it is an annual shrub and herb vegetable. Eggplant is sweet and cold, non-toxic, and has the functions of promoting blood circulation and relieving pain, astringing and stopping bleeding, diuresis and detoxification. It contains a lot of vitamins. Eating more can increase the resistance of microvessels and prevent blood vessels from embrittlement and bleeding. Eggplant can be cooked into various dishes. "Eggplant" is mainly made of eggplant with various dried fruits, which is extremely rich in nutrition. The finished dish is salty and fresh, with strong bad smell, slightly sweet and sweet, and bright color.
"Eggplant" is the most detailed dish in A Dream of Red Mansions. Grandma Liu ate it and said, "Don't tease me, eggplant smells like this!" " It shows that this dish is unusual. People have seen it before. "Sharks", that is, dried fish, such as "beef sharks" and "bamboo sharks", are all dried slices made of vinegar. "Eggplant" is considered as sliced dried eggplant and pickled vinegar.
manufacturing method
Ingredients: eggplant 500g, turtledove meat100g.
Ingredients: 5g of peach kernel, 5g of almond, 5g of cashew nut, 5g of hazelnut, 5g of pine nut, 5g of plum, 5g of peanut kernel, 5g of lotus seed, 5g of chestnut, 5g of spiced dried bean curd, 5g of fresh shiitake mushroom, 5g of shiitake mushroom, 0/6g of red and green pepper and 0/egg.
Seasoning: peanut oil 100g, distiller's grains 30ml, chicken oil 15g, soy sauce 10ml, salt 3g, sugar 2g, Shaoxing wine 25ml, water starch 30g, chicken essence 03.3g, clear soup 100ml, onion and ginger.
1. Peel and slice eggplant, cut eggplant slices into squares with a knife, and then cut them into even dices.
2. Wash the turtledove meat with clear water, drain it, pat it gently with a knife, put a flower knife on it, and then cut it into small squares for later use.
3. Peel all kinds of dried fruits and fry them. Water-soaked mushrooms, fresh mushrooms, dried bean curd and red, green and green peppers are diced, and diced for later use.
4. Start a fire, add chicken oil, fry the diced eggplant until golden brown, and remove and drain the oil. Leave a little base oil in the pot, add onion and ginger slices and stir-fry until fragrant, then add diced eggplant, distiller's grains, soy sauce, salt, sugar, vinegar and clear soup, simmer the diced eggplant thoroughly, hook in a little thickening powder, and take out the spoon and put it in the basin.
5. Put the peanut oil in another pot and burn it until it is five-ripe, then add the diced turtledove and break it up, then add the fresh mushrooms, mushrooms, dried bean curd, red, green and green peppers and various dried nuts. After degreasing, leave a little base oil in the pot, stir-fry the onion and ginger slices, then pour in the broken main ingredients and ingredients, and add salt, distiller's grains, sugar, chicken essence and clear soup for quick cooking.