Panlong goes to sea(pan long chu hai hua kai fu gui )

Panlong goes to sea

Introduction:

"It's almost new year! At this time, every household began to be busy, purchasing new year's goods and preparing new year's dinner. For a boisterous and happy reunion. I read on the Internet that "in the year of Renchen in 2012, tiangan Renshui, dizhi Chenlong, the water is black, and the folk call 2012 the year of black dragon.". Today, I'd like to recommend a dish related to "black dragon" and suitable for new year's day -- Panlong goes out to sea and blooms. This dish is purely personal creativity, and the purpose is to make it lucky. Let's explain first: Panlong going out to sea is to make eggplant dragon with purple skin eggplant flower cutter, and then add a little minced meat and Gorgon sauce; huakaifugui is to use ham sausages to make a small shape, which looks more festive! If you like this dish, it will attract a lot of attention

Production steps:

Step 1: get the materials ready.

Step 2: put a chopstick on both sides under the eggplant and cut it evenly with a knife (don't cut it, just cut it at the chopsticks).

Step 3: after turning over (180 degrees), continue to cut.

Step 4: make eggplant dragon. Look, is it like a "black dragon".

Step 5: deep fry the eggplant. Remove the oil.

Step 6: put a little oil in the pot and fry the minced meat until fragrant.

Step 7: put in the chopped ginger.

Step 8: let go of the smoke, salt, monosodium glutamate, sugar, cooking wine, soup (or white water), stir evenly

Step 9: put the fried eggplant on the plate, pour in the fried minced meat, and leave the soup for later use.

Step 10: Boil the water in the steamer, add the eggplant and steam over high heat for 5 minutes.

Step 11: slice the ham sausage, and then cut a little crumbs.

Step 12: place the ham sausage slices on the steamed eggplant sausages, and garnish the flower heart with the ham sausage crumbs.

Step 13: add a little thin Euryale.

Step 14: heat the sauce left by stir frying minced meat and pour in the sauce.

Step 15: pour it on the eggplant dragon.

Materials required:

Purple eggplant: one

Minced meat: 200g

Ham sausage: Half Root

Jiang: a little

Raw soy sauce: a large spoon

Salt: 1 / 2 teaspoon

MSG: 1 / 4 teaspoon

Sugar: 1 / 2 tsp

Cooking wine: 1 teaspoon

Starch: a little

Notice: 1. Don't cut the eggplant too thin when cutting, because it will be fried later. It is easy to break if it is too thin. 2. After the eggplant is turned over, the head and tail should be changed. 4. When frying minced meat, you can add more soup or water to thicken the sauce. 3. Steamed eggplant can avoid the oil again, which is more healthy.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Pan Long Chu Hai Hua Kai Fu Gui