Chinese Food
Eggplant with old Beijing sauce
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I forgot where I saw it. Authentic Beijing food. It's really a surprise that I made it according to the recipe. All the rice and noodles are OK. Especially the super flavor of meat sauce
Cooking ingredients
Cooking Steps
Step1:Tear each hand of eggplant into four pieces. Then sprinkle salt. Spread evenly. Put aside to get water.
Step2:Add the cooking wine and pepper to the diced meat and stir well. The old Beijing soy sauce is dry. I use the canned soy sauce. Stir fry diced meat in cold oil and hot pot. Add chopped onion, ginger and scallion. Stir fry until fragrant. Add soy sauce. A little sweet sauce. Medium heat fried sauce. The longer it takes, the more fragrant it will be. Some oyster sauce.
Step3:Dry the eggplant. Heat the pot and cool the oil. Fry for a while. Pour in the sauce. Add hot water. If you like the soft and rotten food, cook it for a while. If you like the less rotten food, you can get out of the pot. Before you get out of the pot, you must add garlic powder. Fragrance.
Cooking tips:1 diced meat is not colorful, but it must not be lean meat with fat and thin. It's better to tear eggplant by hand than to cut it with a knife. If you buy dry yellow sauce, it's fresher to use beer jam. The ratio of sauce to beer is 1-1. Of course, boiled water is OK. 4. There is no need to add sweet sauce. The salt in the ingredients is just for the sake of not salty enough. Don't add it if it's salty enough. I've added chopped onion and chopped green onion. If you only have one of them, that's OK. 5. The fried sauce needs to be stirred to avoid sticking to the pot. The longer it is fried, the more fragrant it will be. The fried sauce can be directly mixed with noodles and rice. The last garlic must be added.... I don't know how harmonious garlic and eggplant are. There are skills in making delicious dishes.
