Chinese Food
Old Beijing salted eggplant
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On Friday, I asked my mother what she would like to eat at weekends. The old lady said that she had eaten the bamboo and salted eggplant made by grandma when she was a child, but she hadn't eaten it for many years. I found five or six recipes on the Internet. I asked Auntie LAN, who can cook specially, to create a private recipe with her own understanding. Different from the current innovative dishes and fusion dishes, this is a kind of plain old Beijing home cooking rooted in the special era of not rich material. The cooking method is simple and the ingredients and seasonings are common. Most of the time, what we eat is dishes. What we eat is actually memories. As for the dish name, it used to be oral. There are four or five common versions. Salted eggplant, salted eggplant, fresh eggplant and boiled salted eggplant are all reasonable. Each name has its own flavor. Orthodoxy only exists in one's own choice
Cooking ingredients
Cooking Steps
Step1:Main ingredients - eggplant. Soybeans. Don't peel the eggplant. Soak the soybeans three or four hours in advance.
Step2:Spare for slicing onio
Step3:The eggplant is cut into thick slices about one finger wide. Each slice is divided into two parts. Then it is cut into triangular pieces. Make sure that each slice has skin. Cut the eggplant for drying. Four or five hours if the sun is enough. One day in advance if the light is normal. Wait for the moisture in the eggplant to decrease. The appearance will wilt.
Step4:Pour water into the pot. Add soybeans, seasoning and ginger slices. After boiling in high heat, turn to medium low heat and continue cooking for 10 minutes.
Step5:Mix in the raw sauce. Stir well. Cook for another two minutes.
Step6:Pour in the eggplant. Stir well and cover the sauce completely. Make up some warm water. The water will be better than the ingredients. After the fire is over again, continue to turn the medium low heat and cook for about 10 minutes. In the middle and later period, transfer in the old style and color it. Season with oyster sauce.
Step7:Cook the eggplant until it's ready to be pierced easily with chopsticks.
Step8:Loading.
Step9:Sprinkle the prepared onion shreds (you can sprinkle some cilantro if you like. I can't accept the taste of cilantro, so I didn't put them on).
Step10:Put a little vegetable oil in another pot. Heat 70% and put in pepper. Fry pepper oil. Pour the pepper oil on the onion. There's a flash of bareness. The fragrance is full
Step11:Stewed soybeans with large ingredients. Slightly meat flavored. Eggplant without water. Soft and rotten. It's sweet with scallion. It's fragrant with oil. It's a simple dish. A glass of ice beer. Have a good weekend^_ ^
Cooking tips:1. A friend said that long eggplant is better for this dish. I feel that there are different opinions on this issue. After all, everyone's preferences are different. Maybe we can do more in the future. With more experience, we will have further judgment. 2. The taste of this dish is salty. But it's not salty after all. So it's enough to taste with soy sauce. There's no need to put salt. 3. Oyster sauce is intended to improve freshness. Put a little bit of oyster sauce in proper amount, it will not rob the main flavor. There is no such seasoning in the traditional way. I think there are not only considerations of maintaining the original flavor, but also factors of the times when the ingredients and seasonings are not rich in the past. Small try. Also calculate while inherit carry forward bar ~ cook delicious all have skill.
