Eggplant fried pork belly is a full-fledged home-cooked meal, the combination of eggplant and pork belly, plays a perfect complementary role, the unique taste of eggplant blends with the meat aroma of pork belly, is definitely the killer of rice, really delicious and enjoyable.
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When you fry eggplant, is it rotten after a few stir-frying, and it is not delicious, so how do you fry eggplant to taste and not rot? In fact, the method is very simple, as long as you master this, you can also stir-fry eggplant with restaurant flavor.
To prepare fried pork belly with eggplant:
【Ingredients】: 500g eggplant, 200g pork belly.
【Ingredients】: 3 green peppers, 6 millet peppers, 5g ginger, 3 garlic, 5 spring onions.
【Seasoning】: 10 grams of edible salt (for pickling), 4 grams of edible salt, 2 grams of chicken essence, 10 grams of light soy sauce, 10 grams of oyster sauce, 30 grams of edible oil.
【Preparations】:
1, generally used to fry eggplant is not peeled, and eggplant skin is also rich in nutrients, so be sure to clean the skin, if the eggplant bought is relatively large from the middle of the cut, and then cut into pieces of about 3 mm with an oblique knife, if the size is relatively small, it can be cut directly into slices with a diagonal knife, and try to be thick and uniform when cutting.
2. Put the cut eggplant into a large plate, add 10 grams of edible salt, then stir and mix a few times so that all the eggplants can be evenly exposed to the salt, stir evenly and put aside to marinate for 15 minutes. Salting can kill the excess moisture in the eggplant, and the eggplant marinated with salt is not easy to fry when stir-fried in the later stage, and the taste will be better.
3. After peeling the pork belly, cut it into pieces of about 0.3 cm, and try to make it thick and uniform when cutting. Those who have good teeth and like to eat pig skin can not peel it. If the knife skill is not good, you can first put the pork belly in the refrigerator for half an hour, so that it can be as easy as cutting white radish.
4. Cut the garlic into garlic slices after peeling off the skin, and cut the ginger slices into ginger slices after removing the ginger skin for later use, both of which are used as spice heads for the pot. Cut the spring onions into chopped green onions and set aside.
5, stir-fry this dish, chili pepper is indispensable, this time we will use green pepper and millet pepper, green and red pepper can not only match color, but also play a role in increasing flavor and spicy. Cut both the green and millet peppers into small rings or into horse ear slices for later use. If you don't eat spicy, you can use non-spicy chili, but this dish must be eaten with a little spiciness to be delicious.
6. After pickling, the edible salt kills the moisture in the eggplant and becomes very soft, no matter how you squeeze it, it will not break. We have to squeeze the moisture in the eggplant by hand, squeeze out the water, and then wash it with water a few more times, mainly to wash off the salt absorbed when the eggplant is pickled. After washing, squeeze the water dry by hand, squeeze it dry and shake it off, so that it is convenient for stir-frying in the later stage.
In this way, all the preliminary work is in place.
【Cooking Method】:
1. Heat the pot over high heat, add 30 grams of cooking oil after the pot is hot, change the oil temperature to medium heat at about 100 degrees, then add the pork belly, and slowly boil out the fat in the pork belly over medium heat.
2. Keep the pork belly until the surface is slightly golden, and slightly rolled, and the fat in the fat meat also begins to seep out. To make this dish delicious, this oozing lard is very important, you must know that the eggplant fried with lard is fragrant. We add oil before putting the pork belly, plus the oil that permeates the pork belly, don't feel that this oil is too much, you must know that the oil of the fried eggplant is slightly more than the usual stir-fry, so that the fried eggplant is delicious.
3, cooking 30 grams of cooking wine to increase the flavor, the alcohol in the cooking wine will take away the peculiar smell and fishy smell of pork belly when evaporating, leaving behind is the aroma, the addition of cooking wine can also reduce the temperature in the pot, can also make the fat in the pork belly better released outside, if you use pork belly is fatter, then at this time the oil in the pot will be more, although the fried eggplant oil is more, but there must always be a degree, so too much or to hit some.
4, when stir-frying pork belly, the heat must be in place, so that it tastes fragrant and not greasy, come to see when the pork belly becomes this state, it means that it has reached the heat, such pork belly in the fat is not very much, the aroma also comes out.
5. At this time, you can pour garlic slices and ginger slices into the pot, or keep the heat medium, first stir-fry the aroma of ginger and garlic, because the ginger and garlic are cut relatively small, so the ginger garlic flavor can come out quickly, and this process has up to 15 seconds.
6. Then pour the eggplant into the pot, or keep the heat on medium and fry for 15 seconds, first let the eggplant evenly absorb the aroma of pork belly fat, and the aroma of these lard can react with the eggplant aroma of eggplant to produce a new taste that can make the taste buds dance.
7. Then pour the green pepper and millet pepper into the pot together, and then you can start the seasoning, add 4 grams of edible salt, 10 grams of oyster sauce, 15 grams of light soy sauce, 2 grams of chicken essence, and then change to high heat and quickly stir-fry evenly, stir-fry the seasoning and stir-fry evenly, stir-fry the pot gas. This process takes about 30 seconds.
8. Don't forget to add the green onion before coming out of the pot, don't underestimate this little green onion, the aroma of the green onion will be released immediately after the green onion is hot, don't fight after the green onion is in the pot, at most stir-fry a few times can be out of the pot and put on the plate.
Technical Summary:
1. After marinating eggplant with edible salt, it will not be fried when stir-fried in the later stage, and the taste will be more crispy.
2. After cleaning the eggplant, be sure to squeeze out the water, so that the eggplant will have space to absorb the seasoning and lard, and it will not be weak to eat.
3. After adding the seasoning, you can add a small amount of water to it, which can fry the seasoning more and allow the eggplant to absorb the flavor of the seasoning.
Epilogue:
If you don't like pork belly, you can also fry vegetarian directly without adding it, but it is best to use lard to fry it, so that it is fragrant. Or stir-fry with eggs is also very delicious. Friends who like to eat eggplant can try my method, I think you will like it.
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