Old Beijing traditional salad -- mashed eggplant with garlic in sesame paste(lao bei jing chuan tong liang ban lai ma jiang ban suan rong qie ni )

Old Beijing traditional salad -- mashed eggplant with garlic in sesame paste

Introduction:

Production steps:

Step 1: ingredients

Step 2: wash eggplant and cut into thin slices

Step 3: put the code in the disk

Step 4: put in the microwave oven (my microwave oven, no high and low fire), 4 minutes

Step 5: add proper amount of sesame paste and sugar into the container

Step 6: add a small amount of water (don't add too much at a time) to make a paste

Step 7: mash garlic

Step 8: evenly remove the garlic on the eggplant, and then pour the sauce

Step 9: sprinkle some chopped coriander around, put the fragrant section in the middle, and stir well when eating

Step 10: finished product

Materials required:

Eggplant: half

Garlic: 4-5 petals

Sesame paste: right amount

Coriander: moderate

Cold boiled water: appropriate amount (or bottled water)

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Vinegar: a few drops

Precautions: 1. In the past, we used to steam eggplant to make this dish. Eggplant will become very watery and taste watery. Now, we use the microwave oven. After turning the microwave, the appearance is still shaped, but it has been rotten. In this way, all the problems are solved, which is fast, convenient, good-looking and delicious. 2, Add a little vinegar, is for seasoning, a little is enough, had better not put more 3, because garlic is raw, more spicy, also don't put too much, enough taste is OK, otherwise it will be very spicy oh

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Lao Bei Jing Chuan Tong Liang Ban Lai Ma Jiang Ban Suan Rong Qie Ni