Chinese Food
Taro with eggplant
(88581 views)
In the traditional cooking habits of Shanghai Benbang cuisine, the words thick oil and red sauce must be indispensable. In the age when people are familiar with braised meat like sugar and ice. When there is not enough material, a bowl of soy sauce and rice can also kill a hungry stomach. Even now when I grow up, I still keep such a eating habit. Next meal is a kind of root in my mind pursuit of delicious dishes. It can be all vegetable dishes, but I don't accept the taste of being made light. This time, I made eggplant taro purely by chance. I was shocked by the size of the bought taro in Lipu. And the combination of it and Hangzhou eggplant. The wonderful taste once again surprised the taste buds. So after being praised by my family, I made this dish for two consecutive days and decided to share the cooking process. In fact, the recipe is really simple. It's only our occasional successful experiment that won't let delicious taste wipe our shoulders. -
Cooking ingredients
Cooking Steps
Step1:Take a section of the taro from Lipu, peel and clean it, cut it into pieces, and soak it for later us
Step2:Wash and slice the full eggplant into sections. Soak the vegetables for standb
Step3:In a hot pot, add some sunflower seed oil according to your taste preference. When the oil is warm, pour it into the drained eggplant section. Stir fry until it changes color. Serve as standby
Step4:Pour taro drained water into the pot and stir fry. Basically, the surface of the lumpy taro can be taken care of. Then pour the previously stir fried Hang'an eggplant into the pot. Together with the taro lumps, continue to stir fry to Microsof
Step5:Add a proper amount of raw and old soy sauce. Stir evenly, add a proper amount of drinking water to collect the juice. Turn down the heat. Cover the pot and simmer for about 15 minutes. During this period, open the lid and turn the shovel to avoid sticking to the pot
Step6:After cooking, add a little salt and sugar for seasoning. Put out of the pot and dish. Sprinkle with green onion or fresh dill for decoration
Cooking tips:The meat surface of taro and Hangzhou eggplant is relatively easy to oxidize. Soaking in drinking water can slow down the oxidation speed; a good taro has the taste of soft powder. If you want the taste level of the dish to be richer, you can mix a little starch and add it to the juice. There are skills in making delicious dishes.
