<h1 class= "pgc-h-arrow-right" > This issue of the introduction: In September, it is better to eat less meat than to eat it, chef's shrimp roast eggplant, with this eggplant to eat delicious</h1>
Hello everyone, I am not salty today's dish, we have been studying the gastronomy on the road!
Entering September, the weather turned cooler. It just so happens that today is the Zhongyuan Festival, which is a relatively special day, and there are more sacrificial activities on the road. My city has prepared altars at major intersections so that people can send prayers and mourning to the people of heaven.
The fifteenth day of July in the lunar calendar is also known as the Ghost Festival, and it is said that people after death can only come out and hang out around the Ghost Festival and return to their respective hometowns to see. On this day, the old shops close early to make way for the ghosts who come home. This ritual continues to this day, and on a specific day, the memory of the deceased relatives is expressed in the heart. The deceased person is always what we are thinking about in our hearts, but the living person must also live healthy and happy, so that the deceased person will also know from heaven. #城市吃货挑战赛第二期 #
In September, pumpkin, taro is in season, the northern eggplant began to grow older, with more seeds of eggplant, eating the taste is astringent and bitter, according to the scientific saying that the alkaline substances in the eggplant will appear such a taste. Therefore, when the eggplant is old, and the seeds are more numerous, when it is more obvious, try not to eat it, but use more southern eggplant, such as broad eggplant (slender purple skin eggplant), or more tender long eggplant. #吃在沧州 #
Wide eggplant is particularly tender in this season, and its taste is better than that of long eggplant and round eggplant in the north. It is very delicious for cooking vegetables or making cold dishes, and the texture is relatively tender, and the taste is better.
Last night I made a dish with eggplant and shrimp, shrimp roast eggplant, with a little pepper to enhance the taste, eggplant soft and tender, shrimp Q bomb, especially suitable for the next meal to eat, like friends can collect.
<h1 class= "pgc-h-arrow-right" > shrimp roasted eggplant</h1>
Ingredients required: 600 grams of Cantonese long eggplant, 50 grams of shrimp, 1 green pepper, 1 red pepper, 1 green onion, 1 piece of ginger, 4 cloves of garlic
Seasoning required: 1 g salt, 2 g monosodium glutamate, 2 g chicken essence, 8 g sugar, 10 g cooking wine, 15 g oyster sauce, 5 g Donggu soy sauce, 2 g dark soy sauce, about 80 g of salad oil
Production process:
1: Remove the root stem of the long eggplant and rinse well. Cut into coarse strips about 1.5 cm long and about 14 cm long, wash and remove the roots of the green peppers and cut into coarse strips. Wash the red pepper and cut the roots into coarse strips. Wash and cut the green onion into green onions, peel the ginger and cut into minced ginger, and crush the garlic into minced garlic.
2: Remove the shrimp line and rinse with clean water. Heat a wok with water, add a little cooking wine, blanch the shrimp, cook until it is broken, drain.
3: Heat the wok over high heat, pour in a little more salad oil, heat to about 60% heat, add eggplant strips and fry. This oil temperature can quickly make the eggplant ripe, if you are afraid of too much oil immersion in the eggplant, you can soak the eggplant strips with water in advance, which can reduce the amount of oil absorption, but pay attention to the dry water when frying to prevent splashing.
4: Fry the eggplant strips for about 1 minute until there is a slight discoloration, then remove the oil. Grease the green and red pepper strips together, then drain the oil and set aside.
5: Leave a little bottom oil in the wok, add green onion, ginger and garlic to fry until fragrant, add shrimp and stir-fry, cook a little cooking wine to fish.
6: Stir-fry in a little Donggu soy sauce, add a little oyster sauce and stir-fry over low heat.
7: Add an appropriate amount of old soup and bring to a boil. No old soup can be replaced with water. The soup needs to be slightly more.
8, put in salt, monosodium glutamate, chicken essence, pepper and sugar seasoning, salt must be put less, put in the usual stir-fry with one-third of the salt is enough, because oyster sauce and Donggu soy sauce have a certain salt, if the oyster sauce and soy sauce put a little more, do not put salt, otherwise it will be more salty. Sugar can be added to freshen, this dish uses a little more sugar, the taste will be more lubricated. If you have diabetes in your home, don't put sugar.
9, put in a little soy sauce to adjust the color, the color of soy sauce will be darker, a few drops of soy sauce color will be more ruddy. This dish is made in red with sauce.
10, put in the fried eggplant and pepper strips, the pepper strips are best placed under the eggplant, so that after cooking, the spoon will be turned upwards.
11: Shake the wok to prevent eggplant paste, turn on high heat and cook for about 1 minute, let the eggplant and shrimp burn in.
12: Drizzle a little water starch into the sauce, push the sauce evenly, drizzle a little salad oil along the side of the pot, and then shake the wok to turn the spoon over, turn the dishes over, and then lightly cook to get out of the pot and plate. The shrimp roast eggplant is finished.
Production chart
Thanks for reading, I am today's dish is not salty, super love food catering people, like food friends can add me, want to know more cooking tips and catering industry knowledge can leave a message exchange, there are different suggestions or practices can also be commented on the comment area message to discuss, thank you again for reading! 【Original content Plagiarism must be investigated】