Guangsha 10,000 rooms, sleep less than seven feet;
The field is thousands of acres, and the eclipse is not more than three meals.
Where is the starting point of cooking, and where is the end of the cuisine. Every country, every chef, is looking for answers in a wide variety of ingredients. In the midst of historical changes, a seemingly bland home-cooked dish has a very different taming of the taste buds. In this regard, some people are tireless, some people are sincerely afraid, which is why in the dish change, the mechanism of "dish" and "dish" is displayed.
Eggplant is a very common ingredient. Some people think that it is difficult to be elegant, and it is a cheap commodity that the poor eat. In fact, among the many ingredients, eggplant only uses its usual modesty and quietness to wreak havoc on all kinds of cuisine. Today, "Harem Dishes" takes you to know a home-cooked dish - wind forest eggplant.
The biggest reason why many people are reluctant to eat eggplant is its own jerky feeling. If it is not handled well, it will trigger the bitter parts of the taste buds, so many talents cannot avoid it, so if you want to do a good job of this wind forest eggplant, the core lies in the astringency of the eggplant.
First, peel and cut the eggplant into five-centimeter-long strips. Then soak in ice water for ten minutes, reduce the jerky taste, then drain the water, heat the pan, the amount of oil reaches 15 cm, the oil is heated to 180 ° C, pour in the eggplant strips and fry until golden brown, fish out and set aside.
Select the best pork belly cut into small cubes and sauté into oil residues for later, take two diced Sichuan Chaotian peppers, and then choose the top three of Sichuan's top pepper Da Hong Pao and crush them, mix half a bowl of water starch. Add thirty grams of lard to the other pot, when the oil temperature reaches 75 ° C, pour in chaotian pepper, eggplant stir-fry, then add pork belly oil residue, pepper Da Hong Pao continue to stir-fry, then add seven grams of cotton sugar, and finally pour water starch to stir-fry the hanging paste, add an appropriate amount of salt, vegetable essence and black pepper to taste. This dish is fat but not greasy, fresh and sweet, melting in the mouth, suitable for all ages.
For more Chinese high-quality cuisine, please pay attention to the headline "Harem Dishes", the dishes are ever-changing, waiting for you to stir.