Cold dish (8) old Beijing Duxian eggplant(liang ban cai lao bei jing du xian qie )

Cold dish (8) old Beijing Duxian eggplant

Introduction:

"I learned this old Beijing traditional dish on TV. It's said that it can't be eaten in ordinary restaurants, so I quickly learned to cook it. I really feel that it's unique, but I don't think everyone likes it."

Production steps:

Step 1: sun the eggplant: wash it without peeling - break it into small pieces of uniform size by hand - and put it in the sun for at least 2 hours

The second step: Boil soya beans: put a bowl of cold water in the pot, a whole star anise - rinse soya bean cold water and go directly into the pot. After boiling, transfer to medium and small fires for 10 minutes.

The third step: cook the eggplant in the same way: put the sun dried eggplant directly into the soya bean pot which has been boiled for 10 minutes. Add cold water until just after the eggplant has been cooked. After boiling the pot, transfer to medium and small fires and continue to cook for 10 minutes. When boiled to half of the pot, add the old soy sauce to the soup to make the sauce red and a little salt. Continue to cook until the soup is collected, but it will be dried up, but no dry pot.

Step 4: Ingredients: chopped scallion, parsley into small pieces by hand, respectively on the soybean eggplant, as shown in the picture

Step 5: sprinkle pepper oil: start another pot - put 2 spoonfuls of olive oil - deep fry 10 pieces of pepper until the pepper begins to smoke - turn off the fire and discard the pepper - sprinkle the sage's pepper oil on the shredded green onion while it is hot - stir well and serve

Materials required:

Round eggplant: 1 medium size

Soybeans: 1

Coriander: 1 liang

Scallion: 1

Old style: more than 1 spoonful

Salt: right amount

Chinese prickly ash: 10

Precautions: 1. If I catch up with the overcast weather, I can dry the eggplant outdoors for almost a day. 2. The process taught on TV is to cut the eggplant into hob pieces with a knife. I still stick to my own habit. I can break it with my hands and never cut it with a knife. 3. Presumably many people will have the same reaction as my husband: how hard is the soybean. Discriminator is one of the biggest characteristics of this dish. It's not hard, it's strong. I never knew that soybeans can be so fragrant and chewy before, especially when cooked with large ingredients, it has a meat flavor!

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Liang Ban Cai Lao Bei Jing Du Xian Qie