Now when the local eggplant is on the market, the old Beijing eggplant noodles are mostly eggplant glutinous rice. This is a combination of the old Beijing simmered eggplant and the handkerchief. This is a delicious and delicious food. Noodles. Matching the new garlic, it is not too spicy, but the aroma of garlic further enhances the aroma of burning eggplant, and also slightly greasy. 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 a leather knife cut into pieces.
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 frying for oil control.
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 even. Because it is a burnt eggplant mixed with noodles, the soup should be slightly more.
The water is a little starchy, and it is thinned and smashed.
The noodles are cooked to control the water. When you eat, you can pour the eggplant. If you like the coriander, you can sprinkle some coriander. If the weather is hot again, you can still pass cold water. Old Beijing eat noodles to ask: Do you eat pots or water?