Stewed eggplant with sauce(jia chang jing wei er cai jiang men qie zi )

Stewed eggplant with sauce

Introduction:

"The history of soy sauce is not very long. According to research, the real soy sauce has been around for more than 200 years, while soybean sauce has a history of more than 1000 years. It is said that there was a workshop for making sauce in the middle of the spring and Autumn period before the Warring States period. The earliest invention was made by the Jin people, that is, the people of Shanxi. The invention and brewing of soy sauce evolved from the principle of making sauce. Therefore, it can be determined that in the history of cooking in China, various sauce used in condiments should be the sauce after the soy sauce. Oil. According to this, we can find out the answer from many people's eating habits along the Yellow River Valley and the methods of seasoning in cooking. In traditional dishes, most dishes are heavy sauce, heavy color and light salt, light color, which can also be seen from the current practice of traditional home dishes in Northeast and North China, especially in Beijing and Tianjin. Beijing people prefer to use sauce to cook dishes, such as fried in soy sauce, braised in soy sauce and so on. Whether it is chicken, duck, fish or some vegetables can be used sauce to taste. Today, we make a traditional Beijing style dish "stewed eggplant with sauce". This dish is simple and tasty. The method is as follows:

Production steps:

Step 1: cut the eggplant into pieces.

Step 2: put a little oil in the pot, stir fry the pork slices to change color, then add onion and ginger, stir fry them with soy sauce.

Step 3: stir fry the sauce until fragrant, then pour boiling water into the pot.

Step 4: boil water, add a little Shaojiu, then sprinkle a little sugar to make it fresh.

Step 5: stir in Eggplant and soybeans.

Step 6: cover the pot and simmer until the eggplant is soft and rotten.

Step 7: stew eggplant thoroughly, sprinkle a little monosodium glutamate and stir well.

Step 8: then collect the juice with high heat, the soup is 70%, and thicken with a little water starch.

Step 9: after the sauce is gelatinized, sprinkle in minced garlic and green garlic, stir well, and then pour in a little sesame oil to get out of the pot.

Step 10: this sauce rich sauce stewed eggplant is ready.

Materials required:

Tender eggplant: 500g

Watery soybeans: 60g

Pork slices: 50g

Garlic: right amount

Liubiju yellow sauce: 50g

Scallion: 15g

Ginger powder: 10g

Minced garlic: 20g

Shaojiu: 15g

Sugar: 5g

MSG: 2G

Sesame oil: 3 G

Cooking oil: 20g

Water: moderate

Starch: appropriate amount

Note: this dish is characterized by thick and bright color, rich sauce flavor, soft and rotten eggplant, and delicious taste. Warm tips: 1. You don't need to fry eggplant to make this dish, just stew it directly. 2. The sauce must be stir fried until it's raw and fragrant before adding boiling water. 3. This is to add a little minced pork, also can be used to increase fat and lean. The traditional Beijing style dish "stewed eggplant with sauce" is ready. Its making method is simple and fast, for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Jia Chang Jing Wei Er Cai Jiang Men Qie Zi