Raw material fresh yam 750g.
Seasoning condensed milk100g, sugar 50g.
Making 1. Wash the yam, wrap it in tin foil and bake it in an oven with upper and lower fires at 200℃ for 20 minutes until it is cooked thoroughly. Take it out and cut it into 10 cm long sections, and put it on a plate. 2. Take 2 small bowls and fill them with white sugar and condensed milk.
I learned that this dish has changed the processing techniques of yam. Pay attention to the fact that the fire should not be too strong when baking yam, and turn over more to avoid pasting.
● Sauté ed eggplant
450g of long eggplant and 0/0g of Flammulina velutipes/Kloc-0 (for ornament, chopped green onion and coriander leaves can be used instead).
Seasoning Zhuangyuan sauce 25g, garlic 5g, chopped green onion 3g, material A (salt, chicken essence 1 g, monosodium glutamate 2g, sugar 3g), soup stock 50g, wet starch 5g, salad oil 1 kg (about 75g).
Make 1. long eggplant, wash it (without peeling) and change it into hob block; Remove the pedicels of Flammulina velutipes, simmer in boiling water for 1 min, take out and control the water. 2. Fire the pan, inject salad oil, when it is 70% hot, pour in eggplant pieces, soak in low fire for 2 minutes until the eggplant is soft, and pour out the oil. 3. Leave the bottom oil in the pan. When it is 70% hot, add chopped green onion and garlic into the wok, scoop in the champion sauce, stir-fry evenly with low fire, pour in the fried eggplant pieces and broth, simmer for 1 min, season with material A, thicken with wet starch, take out the pan and put on a plate, and sprinkle Flammulina velutipes on it.
The finished standard eggplant is soft, waxy and smooth, with mellow sauce flavor.
The champion sauce can also be used to cook poultry raw materials such as chicken nuggets, mutton, ducks, crispy seafood raw materials such as octopus and pen fish, and vegetable raw materials with high starch content, such as taro, yam and pueraria lobata.
Answer over. Note: As the answers provided by Oriental cuisine are very professional in the heavy vertical catering industry, it is suitable for professional chefs, catering managers or culinary researchers to read. If it is only a personal hobby of food, you can pay attention to me if you don't understand it.