Farmhouse Roasted Eggplant

Name: Farmhouse Roasted Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some pork; Some shallot; Some ginger; Some garlic; Some Red pepper; Some starch; Some Soy sauce; Some Cooking Wine; Some Cooking oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Farmer's roasted eggplant] Easily cut out a quilted knife. It has always been a bit of a quilted knife, but now I realized that I had misunderstood it. I thought that this kind of knife method was to cut straight and then make a cut from the place where it was not cut. Press Of course my understanding cannot be cut out. When I read a book the day before yesterday and talked about this kind of knife technique, I decided to try it.
No, it's cut in one try! It turned out to be much easier than expected. "

Farmhouse Roasted Eggplant

1. Material drawing.

2. Wash the eggplant and prepare to cut it with a knife. Novices can put chopsticks on both sides of the eggplant, and cut it with a straight knife (the knife is perpendicular to the eggplant and cut downward) without cutting each knife.

3. Turn the eggplant over and cut it with an oblique knife (the angle between the knife and the eggplant is 45 degrees, and the knife is cut vertically without cutting each knife).

4. Sliced eggplant with linoleum.

5. Ingredients change knife.

6. Slice meat, add light soy sauce, salt and cooking wine to grab evenly.

7. Prepare about 40 grams of soybean paste.

8. Pat the sliced eggplant with starch.

9. Pick up the frying pan and pass the eggplant over the oil. You don’t need to fry it too hard, just after a while. Gently remove the eggplant and drizzle the oil. The eggplant is already soft and collapsed.

10. Pour out the oil, leave a little oil, saute the ingredients, put the marinated meat in and saute until fragrant.

11. Pour the soy sauce into the pot, return the fried eggplant to the pot, add a little water or stock, and simmer until the eggplant is delicious.

12. Put the chopped green onion in a boil, and just take it out.

Tips:
Peasant roasted eggplants mostly use pork belly and peasant bean paste, which I have improved.

Cut the eggplant with a knife, and it tastes good and delicious. Of course, you can burn it without using it.