Burning eggplant may have been passed from Lu cuisine to Beijing. In the summer, when the eggplant is on the market, Beijingers always like to burn eggplant from time to time. It is not a meat dish but a meat dish. To do old Beijing's burning eggplant is very particular about it. First of all, the selection of materials must be local eggplant. Some people ask if it is round eggplant. Yes, but not all round eggplants can be selected. The flesh is also green, it is the authentic local eggplant. It is tender and tender. There is a circle or white or light green growth line next to the tender eggplant. The size of the egg is almost the same. The density of the eggplant is so high that it tastes good and it is not easy to absorb oil. . Burned eggplant must be skinned. Many places, including many old-fashioned Lu cuisine restaurants, are peeled. I think it is not desirable. One is waste. The second is that eggplant skin has anthocyanins. The most important thing is that eggplant skin can bring different tastes and The flavor is the essence of this dish. The frying is very hot. The eggplant is directly fried and does not need to be dried. The method is the method of the hotel. It is not the authentic practice of burning eggplant in Beijing. When the frying is done, some people have a quick picture, and a lot of them are put on, causing the oil temperature to drop too fast. The eggplant sucks a lot of oil and is very greasy. My method is to divide it several times, and the amount is less. Seasoning is actually very simple, only three flavors, the proportion is difficult to say, based on experience, the taste of this dish is generally salty and sweet, according to the amount of your eggplant, you can test it several times. Garlic is the key to taste. This dish is divided into garlic twice. One is the garlic slice when the pan is cooked. Finally, the garlic is crushed before the pan. The two kinds of garlic bring different flavors. This version of the burned eggplant is a pure version, there is also a way to cut into large pieces of tomatoes, stir fry a few times with the eggplant, still retain the block of tomatoes when the pot, giving the dishes a sweet and sour flavor The tomato pieces with the sauce are also delicious. There is also a combination of green peppers. Many restaurants also use this version. Personally, it is not desirable, destroying the flavor and making a big splash. Burning eggplant may vary from place to place. I want to eat authentic Beijing flavor. According to this step, the taste must be inferior. Although the process is cumbersome, the summer production process is quite painful, but the mouth after the sweat is quite enjoyable.
Eggplant with leather knife
The oil temperature is 6-7% into the eggplant block. Once a small amount, it is fried several times, so that the oil temperature will not be lowered too fast, causing the eggplant to absorb oil and fry the oil.
Garlic slices and ginger slices are fried in a pan, then the fried eggplant pieces are cooked, the flowers are carved a little, the amount is soy, the sugar is a little more, the sweetness is eaten, and the stir fry is evenly spread.
A little water starch, thin and thin, and then shoot the raw garlic before the pot
Some friends said that it is necessary to use large ingredients for eggplant. But I don't have any ingredients in it. Because I have smashed the oil beforehand, I fry the eggplant with the ingredients. If it is fried, it will not be wasted. It can be used for cooling. The practice of oil is also very simple, enough oil, with garlic, ginger, shallot, coriander, roots, pepper, cinnamon, small fire slowly scent, and finally remove the material, only the oil, cool and spare, when cooking Take it with you.