Recently, white eggplant came to market to make an improved Chaoshan home-cooked dish - bean sauce roasted eggplant, which is made of Puning bean paste, which is introduced in detail in "Flavor Origin · Chaoshan ".
In chao cuisine, Puning bean sauce is an indispensable condiment, and a little bit of bean paste can often play a "finishing touch" role for the taste of the dish. The meat is thick and fresh white eggplant, cooked and cooked together with Puning bean sauce, the taste is really amazing, the soft glutinous eggplant with a unique sauce aroma, with the Chaoshan people often say "mellow" and "fresh sweet" to describe, it feels more appropriate.
【Ingredients】 400 grams of white eggplant, 1 tablespoon of Puning bean paste, 1 garlic, 2 tablespoons of cooking oil
【Directions】
1. Prepare the white eggplant and rinse off with water.
2. Prepare puning bean paste, peel and cut into garlic slices.
3. Cut the white eggplant diagonally into about 1 cm of white slices and soak in water.
4. Heat the pan with oil, add the garlic slices and sauté over medium-low heat to bring out the aroma.
5. Place the eggplant.
6. Lower Puning bean paste.
7. Turn the heat to high, stir-fry the eggplant and Puning bean paste evenly, and add water that can drown the eggplant.
8. After bringing to a boil, turn the heat to low and simmer for 15 minutes, before coming out of the pot, if the soup is too much, you can turn the heat to dry some more.
【Little Five Foods】
To burn eggplant, you have to use a little more oil to taste good; the traditional shiochew bean sauce roast eggplant, eggplant also has to go through the oil first.