Traditional dish in Kunming -- eggplant and taro flower(kun ming chuan tong xiao cai qie zi yu tou hua )

Traditional dish in Kunming -- eggplant and taro flower

Introduction:

"Eggplant is one of the most common vegetables, which can be bought all year round; taro flower is a seasonal dish, which only comes in summer every year. So seize the time to buy back the ingredients and make this traditional Kunming food according to the method taught by my mother. According to the research, this dish has a history of more than 300 years. "

Production steps:

Step 1: eggplant, taro flower.

Step 2: ingredients

Step 3: cut the eggplant into short strips.

Step 4: cut the taro flower like this. But the calyx should be peeled off with a knife to remove the stamens.

Step 5: clean the main ingredients with clean water, dilute the chili sauce with a little warm water, and finish the preparation.

Step 6: heat the rapeseed oil in a hot pan and add the dried pepper.

Step 7: add shredded ginger and garlic.

Step 8: add the main material again.

Step 9: stir fry until eggplant is soft, add salt and chicken essence.

Step 10: pour in the chili sauce.

Step 11: stir fry again until the main ingredient turns brown.

Step 12: put it in a bowl and serve in a steamer. Steam over medium heat for ten minutes.

Step 13: button the plate, sprinkle with scallion and serve. Super food.

Materials required:

Eggplant: 2

Taro flower: 4-5 roots

Dry pepper: right amount

Soy sauce: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, there is a way is the main ingredient plus cowpea (long beans), some people do not like soy sauce, maintain the original flavor of vegetables. 2. This dish is very easy to operate, variability is also great, can give full play to personal innovation ability.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Kun Ming Chuan Tong Xiao Cai Qie Zi Yu Tou Hua