Fermented eggplant(niang qie zi )

Fermented eggplant

Introduction:

"Today, my father said that he used to eat eggplant on the day before the Dragon Boat Festival when he was a child, so he specially made eggplant for dinner today."

Production steps:

Step 1: remove the eggplant pedicels, cut the eggplant into thick slices obliquely, then cut two thirds of the eggplant slices in the middle with a knife [Note: never cut off] and soak the cut eggplant in water for half an hour, then drain the water for standby

Step 2: Chop lean meat, leeks and shrimps into minced meat, then add soy sauce, oyster sauce, salt and raw meal to taste, and stir well [the taste of the filling should not be too salty, the key is the taste of the final product]

Step 3: when everything is ready, start making eggplant, and put the stuffing into the middle of the cut eggplant slices.

Step 4: make the eggplant, heat the frying pan, add some oil, not too little oil, because the eggplant is more oil-absorbing, put the eggplant into the frying pan, and fry both sides of the eggplant golden with medium heat.

Step 5: fry the eggplant golden yellow, then put some water, the water is just better than eggplant, add a little soy sauce, and then cover the pot until the eggplant absorbs the water, then you can put the eggplant on the table. [the filling should not be too salty when seasoning, because the eggplant itself has no flavor, so when smoldering the eggplant, add a little soy sauce to bring out the flavor of eggplant]

Materials required:

Eggplant: 2 jin

Lean meat: half a catty

Leeks: 1 jin

Shrimp: right amount

Soy sauce: right amount

Oyster sauce: right amount

Raw powder: appropriate amount

Salt: right amount

Note: I think you usually eat fermented eggplant is hanging paste fried, I also prefer to use fried way. But my mother always doesn't like fried food, so I improved this dish, fried it a little, and then put water and soy sauce to smolder until the water is dry. It tastes good. Don't fry. It's a healthy way to cook. [note] ① the seasoning of the filling must be light, because a little soy sauce should be added when the eggplant is smoldered to make it taste. If the filling is salty and soy sauce is added to the smoldering eggplant, the taste of the dish will be greatly reduced. ② Eggplant must be soaked in water to cook, if not, eggplant has a bitter taste.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Niang Qie Zi