Tomato paste with minced garlic and pepper oil(jiao you suan rong ban qie ni )

Tomato paste with minced garlic and pepper oil

Introduction:

There are two ways to "mix eggplant puree" in summer in Beijing, which are "clear mix" and "sauce mix". "Clear mix" is to use zanthoxylum oil, chili oil and vinegar garlic, etc. It tastes more refreshing, while "sauce mix" usually includes some sesame paste, and some sweet flour paste with sesame oil. But no matter what kind of mixing method, "mixed eggplant mud" should put some garlic into it. On the one hand, it can prevent gastrointestinal diseases. On the other hand, eggplant belongs to slightly cold food. Garlic can play a neutralizing role. It doesn't matter if you eat eggplant hot, but when you eat eggplant mud cold, it can warm your stomach. In the past, there was another saying that garlic in eggplant can be used to detoxify. The old people said that there was a trace of toxin in eggplant, but actually it didn't matter, ha ha! Their reason is that because the knives used to cut eggplant are easy to turn black and rust, they think that eggplant is poisonous. In fact, it's an oxidation reaction. At that time, the knives used were all made of iron and steel. Even if they didn't cut eggplant, they were easy to rust. Now most of them use stainless steel kitchen knives and never rust. In short, the North has been eating eggplant put garlic, ha ha! I like to get to the bottom of things. Once I asked my neighbor why he put garlic in fried eggplant? I didn't die if I didn't put garlic. Where's the poison! I'm worried, he always replied. You son, it's the rule of our ancestors. It's a way to eat since ancient times. I don't think the old man is worried any more. Ha ha! Today, we make a "tomato paste mixed with pepper, oil and garlic" as follows

Production steps:

Step 1: main raw materials: round eggplant, red oil, pepper oil, sesame oil, garlic, soy sauce, vinegar, sugar, salt, chicken powder.

Step 2: peel and slice the eggplant.

Step 3: put the cut eggplant in the cage and steam for 10 minutes. Take it out and let it dry.

Step 4: press out the water with a spoon and decant it. Pour the pressed eggplant into a bowl and smooth it.

Step 5: then put the bowl on the plate.

Step 6: mix the sauce; put salt, chicken powder, sugar and soy sauce into the bowl, then add vinegar and a few drops of sesame oil into the bowl, scoop a teaspoon of pepper oil and a little chili oil, and stir well with a spoon.

Step 7: finally scoop a little garlic and mix well.

Step 8: remove the eggplant bowl and pour the sauce on the eggplant.

Step 9: sprinkle a little cooked peanuts and sesame seeds on it.

Materials required:

Round eggplant: 500g

Cooked peanuts: right amount

Cooked sesame: right amount

Red oil: 10g

Zanthoxylum oil: 5g

Sesame oil: 5g

Minced garlic: 10g

Soy sauce: 10g

Vinegar: 20g

Sugar: 15g

Salt: 1g 1g

Chicken powder: right amount

Note: characteristics of small dishes: light color, delicate fragrance of pepper oil, salty, sweet, slightly spicy, soft, smooth and delicious. Warm tips: 1. The best way to buy eggplant is to use large round eggplant. The water content of round eggplant is relatively less, and long eggplant is also OK. It shrinks too much and the yield is not high. You should add half a catty more for each dish. 2. The thickness of the sauce can be arbitrary, add seasoning according to your own taste. This kind of private dish with a big stir fry spoon is ready. It tastes delicious, for your reference!

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Jiao You Suan Rong Ban Qie Ni