The Chef Teaches You: The Homemade Method of "tofu and Eggplant Pot", Savoury and Fragrant, Simple and Easy to Learn
1.
First, we prepare 1 piece of old tofu (about 400 grams)
Cut the tofu directly into about 5 mm thick slices. Please note that it is best to cut the tofu thicker so that it is not easy to fry and keep it intact during frying.
2.
Prepare 1 purple-skinned eggplant, cut into hob blocks, spare eggplants, it is best to choose tender eggplants for better taste
3.
Prepare a moderate amount of slightly fat pork belly and cut it into pellets. It’s best for students to choose fatter pork belly so that you can burst out more lard. The next step is to start making.
4.
Prepare 1 big red pepper, remove the seeds and cut into pellets, prepare a few pieces of garlic and then chop them for use. Prepare 2 shiitake mushrooms and cut into pellets. Prepare 2 shallots and cut into pellets for the next step.
5.
After the pan is heated, add an appropriate amount of oily pan, then pour out the hot oil and add a little base oil after pouring out the hot oil
6.
Add an appropriate amount of edible salt and evenly sprinkle in the pot (about 0.5 g)
After sprinkling the salt, turn to a small fire, then put the cut tofu into the pot one by one, then fry the tofu until golden on both sides
7.
Students should keep in mind that this process must be slow-fried for 6 minutes (2 sides each for 3 minutes)
The tofu must be evenly heated so that the surface of the tofu is fried and fragrant. Before turning it, sprinkle the appropriate amount of edible salt on the other side with chopsticks or spatula.
8.
After the tofu is fried, put it in a clay pot and set aside
9.
In the next step, we start to fry the eggplant. We will directly use the remaining oil from the previous step to fry the tofu to heat it, and then put the cut fat pieces into the pan and stir fry the lard.
10.
After the lard is burst out, put the sliced eggplant in the pan and turn the eggplant into the pan and stir-fry for 5 minutes on low heat. The purpose of this step is to fry the eggplant until the fat is not too dry. The fat will become oily while frying.
11.
The lard sucked out during the stir-frying process will be absorbed by the eggplant again. This method will make the eggplant taste more fragrant and the eggplant will start to season after being fried.
12.
Add the right amount of oyster sauce (about 8g) to the pot
Add appropriate amount of light soy sauce and pour in from the side of the pot (about 5g)
Add the right amount of dark soy sauce to mix (about 2g)
Add a little water and stir-fry it evenly
13.
Add the sliced big red pepper and shiitake mushrooms and stir-fry until they are broken, then add an appropriate amount of water starch to collect the eggplant juice
14.
After harvesting the juice, add a little oil to the pot and put it in a clay pot. You can boil it again and sprinkle with chopped green onion before serving.
15.
A very delicious tofu eggplant pot is made
16.
Let’s start with the technical summary. First, tofu is best to choose old tofu for frying. The tender tofu is easy to fry when it is cooked. You can't use high fire when frying. You must use a small fire for slow frying.
17.
Second, this method belongs to the less-oil version of the method, using pure lard to fry the eggplant and then adjust the juice to collect the juice. Although the seasoning is simple, this dish is very good.
18.
Third, there is also a heavy oil version of this dish. You only need to add an appropriate amount of base oil before frying the eggplant. The difference in the heavy oil version is that the eggplant tastes more fragrant, and there is no need to thicken the juice at the end. Although the method is similar, the taste is quite different.
