Yaozhu buckle dragon eggplant (also with homemade Yaozhu juice recipe)
Innovation:
It is formed in a method similar to that of Japanese-style roasted eggplant, and added homemade Yaozhu juice to enhance freshness, which is beautiful in shape and unique in practice.
Dish Making:
Liu Qingjiang is the Executive Chef of the Southwest Region of Pakistan Buyi Catering Development Co., Ltd.
Yan Long's comments:
This dish is bright yellow in color, low in cost, fresh in taste, and soft and rotten in taste. If you sprinkle some red pepper shreds or ham strips after the pot, it will have the effect of finishing touches.
raw material:
150 grams of tenderloin slices, 300 grams of eggplant.
seasoning:
50 grams of dry starch, 150 grams of mixed whole egg paste, 100 grams of fresh soup, ingredient A (15 grams of homemade Yaozhu juice, 10 grams of oyster sauce, 4 grams of dark soy sauce, chicken essence, and 3 grams of sugar), 5 grams of wet starch, 2 grams of sesame oil, 600 grams of salad oil (about 50 grams).
Homemade Yaozhu juice recipe:
50 grams of Yaozhu, 200 grams of water, 10 grams of rice wine, 15 grams of ginger slices into a bowl, seal, steam for 15 minutes, take out, tear up yaozhu, discard the ginger slices, add the steamed juice to the Knorr Yaozhu juice 20 grams, simmer for 5 minutes on low heat.
concentrate:
This sauce retains the aroma and umami taste of Yaozhu, is rich and pure, and is suitable for the sauce of various dishes.
Preparation Method:
(1) Peel the eggplant, cut it in half, then cut the depth of 2/3 of the mouth (spacing is 2 cm), cut it in turn, and then set the meat slice in each knife edge, and then pat the eggplant whole body with dry starch, hang the whole egg paste and set aside.
(2) Heat the oil to 50%, fry the eggplant, fish it out, and put it into a hot iron plate.
(3) Bring the soup to a boil in another pot, spice up the flavor under ingredient A, use wet starch to outline the sauce, and drizzle on the eggplant.
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