The old dishes of the creative series are new, but they are quite different(chuang yi cai xi lie lao cai xin zuo da bu yi yang zhao shao rou mo niang qie zi )

The old dishes of the creative series are new, but they are quite different

Introduction:

"Eggplant, of course, is the more tender the better, long tender, like my fair lady, the general traditional old-fashioned method is steaming, frying, frying, stewing and so on. But we can't find it anytime and anywhere. Some people and places can't really be found. However, I bought the round eggplant. According to the general rule, the meat and skin of round eggplant are longer and thinner, and the variety is thicker and harder. It doesn't matter. We can use a special method to deal with it and make the eggplant delicious. I remember once, I took eggplant slices to the refrigerator to bake. I didn't expect that the taste was so good, fragrant and sweet. This time, it's a bit like "turning decay into legend". It's brewed into minced meat with good flavor. In the process of heating, it makes the gravy penetrate into the eggplant. Unconsciously, it can not only keep the fragrance of eggplant, but also make the taste of eggplant moderate. Brush a layer of Zhao Shao honey juice and make the clumsy "fat man" big belly eggplant crazy

Production steps:

Step 1: chop the scallion, put the minced meat in a bowl, add some soy sauce, salt, sugar, pepper, cooking wine and corn starch, put in the scallion, and stir the meat in one direction until uniform;

Step 2: only remove the hard cover of the pedicel, do not cut the tail, cut the eggplant into two halves, and use a knife to draw a contour about 6-9mm inward 1cm along the edge, so as to dig the meat with a spoon;

Step 3: use a metal scoop or teaspoon to dig out the eggplant meat inside. Don't dig too deep. Leave about 1cm between the wall and bottom;

Step 4: put a layer of corn flour on it to make the meat stick well when heated. Due to the high temperature, not all of them can stick well, but it's better than not doing it. It's always less helpful to do it;

Step 5: fill in the minced meat, smooth the surface and put it on the baking plate;

Step 6: put the meat in the oven, open for 25-30 minutes, 425 ° f (Fahrenheit), in a word, roast the meat, and then bake it when it is not ripe enough;

Step 7: when baking eggplant, use this time to make juice in a small bowl, pour in zhaoshao juice and honey (or add some soy sauce), and stir well;

Step 8: wait for the eggplant to be roasted, and spread a layer of juice on the roasted eggplant;

Step 9: put it in the oven again, use the Briol function (heat up), use the low gear, bake for 6-8 minutes, do not leave the oven when you heat up, always watch the movement inside, it is easy to scorch things when you heat up, if you want to bake evenly, do not use too high temperature heat up, bake the surface to a deep golden color, then take it out and put it in the air for slicing, cut it into pieces and eat it It's more convenient.

Materials required:

Big eggplant: 1

Minced pork: about 150-200g

Scallion: 1

Zhaoshao sauce: 2 tbsp

Honey: 1 / 2 tbsp

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: moderate

Pepper: right amount

Corn starch: right amount

Note: this dish is salty, fragrant and fresh. It is good for health. Experience: first, a little fat in minced meat can remove the taste of eggplant; second, if there is no special scoop, it can be dug with a metal spoon; third, if the meat is brewed, a layer of powder is applied to the concave part of the brewed meat; fourth, if the sauce is salty, it can be neutralized with honey. If there is honey, the color is beautiful If it's salty enough, you can put a little soy sauce. If you don't have the juice, other barbecue juices are OK. 5. There is a little difference between the scale of each oven and the real temperature. You should master it according to your own oven. In short, the pork must be roasted. 6. If you use the fire to roast food, you must not be careless. Don't leave for a long time. You should always pay attention to the movement inside, if you can turn it on The box lamp is better.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chuang Yi Cai Xi Lie Lao Cai Xin Zuo Da Bu Yi Yang Zhao Shao Rou Mo Niang Qie Zi