Mashed eggplant with mashed garlic in sesame sauce(ma jiang suan rong ban qie ni )

Mashed eggplant with mashed garlic in sesame sauce

Introduction:

"Northerners are familiar with the dish of mashed eggplant. To make mashed eggplant, large round eggplant or long eggplant can be used. Round eggplant has thick skin and less water. It is not easy to make too much soup after steaming, but it needs to cut off the eggplant skin before it is delicious. The skin of long eggplant is tender after steaming, so it is better not to peel eggplant when steaming with skin. In fact, eggplant skin is the most nutritious. It is recommended that you do not discard the peeled eggplant skin. You can string the peeled eggplant skin together to dry and store it. When eating, soak the dried eggplant skin in warm water and cook it with the meat. It tastes good. Today, we use tender long eggplant to make this dish "mashed eggplant with mashed garlic in sesame sauce" which is often eaten by Beijing people. After this dish is prepared, it can be stirred into mud when eating, and it can also be eaten as a whole. It tastes great! "

Production steps:

Step 1: main raw materials.

Step 2: wash and cut the eggplant into sections, about 2cm thick, and then stack the eggplant into the steamer.

Step 3: steam over high heat for 10 minutes.

Step 4: prepare the seasoning, break the garlic with a knife, put it into a bowl, and sprinkle with a little salt.

Step 5: smash the garlic with a rolling pin.

Step 6: smash the garlic, pour in a little sesame oil and mix well.

Step 7: pour rice vinegar into sesame paste bowl and mix well.

Step 8: pour fresh soy sauce into the sesame sauce bowl and mix well.

Step 9: add 15g sugar and mix well.

Step 10: finally, put in the right amount of salt, mix well with a little cold water, to be a little thicker.

Step 11: at this time, the eggplant has been steamed for 10 minutes. Use a chopstick to insert it. I feel that it can be gently inserted to the end. The eggplant is very soft, which proves that the eggplant has been steamed.

Step 12: take out the steamed eggplant and put it on the plate neatly.

Step 13: pour on the prepared sesame paste.

Step 14: then on each section of eggplant sprinkled with sesame paste, scoop a small spoon with appropriate amount of garlic, and then decorate with a red pepper. When eating, you can mix well, or you can eat directly with chopsticks.

Step 15: characteristics of this dish: beautiful appearance, rich taste, soft and glutinous, salty, fresh, sour and spicy.

Materials required:

Long eggplant: 500g

Garlic: 30g

Hangzhou pepper: 5g

Sesame paste: 30g

Vinegar: 25g

Sugar: 15g

Salt: 3 G

Fresh soy sauce: 10g

Sesame oil: 5g

Note: 1, in the production, to choose the right thickness of long eggplant, tender long eggplant can not be peeled. 2. Cut eggplant segment should not be too large, the size of a bite to eat as well, with this method code plate after the shape is more beautiful, can be directly on the table. 3. For the preparation of juice, salty, fresh, slightly sour and slightly sweet are suitable, not too sweet or too sour, and moderate taste is the best. This family summer dish "mashed garlic with mashed eggplant" is ready to serve as a reference for friends who like this taste! You can also make some spicy or mustard flavor according to your own taste.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Ma Jiang Suan Rong Ban Qie Ni