Hi @Hello everyone! I am the kitten of "Kitten Loves Kitchen", and I have met with everyone again, sharing life, sharing food, and sharing happiness! Kitten today to bring you a Sichuan version of the "garlic eggplant" method, which is a particularly appetizing and refreshing dish, today share it with everyone, if you like, you can try this method of eggplant.
Speaking of garlic eggplant, there are many controversies, some people say that it is a characteristic traditional dish of Shandong Province, which belongs to the Lu cuisine, and some people say that it is Henan cuisine, while northeasterners say that this is our home cooking! In fact, garlic eggplant this dish is basically all over the country, no matter the east, west, north and south everyone will do, strictly speaking, "garlic eggplant" does not belong to any cuisine, and it belongs to the home cooking that Chinese will do, each local method has its own characteristics, it is a home-cooked dish made of garlic paste and eggplant as the main ingredients. The texture is soft and fragrant, the taste is salty, the garlic is rich, and it is also a favorite home-cooked dish of the people.
Today to share with you is our Sichuan people's favorite Sichuan flavor version of the "garlic eggplant", this garlic eggplant taste spicy and sour, delicious and enjoyable, in the summer eggplant season, whether in the restaurant or at home, the table rate is very high, whether it is to drink porridge to eat steamed bread or the next meal, everyone likes to make a plate, eat with relish, quite enjoyable, if you like this "Sichuan flavor garlic eggplant", just come with me to make it!
【Ingredients】: 3-4 eggplant
【Seasoning】: Half a head of garlic, 1 chives, 1 coriander, 3-4 dried chili peppers, 1 spoonful of bean paste, 1 spoon of tempeh, 3 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, 1 spoon of chicken essence
【Step 1】: Wash the fresh eggplant, then put it in the steamer, turn on the heat and steam for 8 minutes to steam the eggplant.
【Step 2】: Prepare the seasoning while steaming the eggplant, put the garlic into a bowl and use the garlic masher to mash the garlic, the tempeh is simply chopped with a knife and chopped into small particles, and then put together with the bean paste, the chives and chopped into shallots, the coriander is cut into segments, the dried peppers are cut into segments, and the garlic 2 cloves are crushed and chopped into minced garlic, respectively, plated and set aside.
【Step 3】: Put a spoonful of oil in the wok, add minced garlic and dried chili peppers on low heat to stir-fry the aroma, then put the bean paste and tempeh inside, and continue to stir-fry the aroma and red oil.
【Step 4】: Stir-fry the seasoning aroma and put it into the garlic paste, then start seasoning, add 3 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, 1 spoon of chicken essence, and finally add minced green onion and chives, and then stir evenly into the sauce for later.
【Step 5】: Take out the steamed eggplant and let it cool slightly, tear it into chopstick-thick silk by hand and put it on the plate for a shape.
【Step 6】: Arrange the eggplant on the plate, pour the prepared seasoning sauce on the eggplant, stir well and you can eat!
The above is the "Sichuan flavor garlic eggplant" shared with you, the method is very simple. The dish is not only beautiful in color, rich in garlic flavor, spicy and sour, delicious in taste, but also not greasy at all. It is a dish suitable for making at home in the summer, convenient and convenient, and adults and children love to eat it. This dish is simple to make, but if you want to eat it, you must pay attention to these points.
(1) Eggplant must be selected very fresh, and only by purchasing fresh can it make a delicious taste.
(2) It is best not to use round eggplant to make garlic puree eggplant, and the taste of long eggplant is better.
(3) To make garlic eggplant, the garlic must be a little more, and the garlic must be mashed into garlic puree with a garlic masher, and try to be as delicate as possible.
(4) Garlic should be chopped into garlic with a little pat for frying incense, so that the spices will be more fragrant, tempeh and bean paste should be chopped with a knife, fried out of the seasoning is fragrant.
(5) Eggplant can be torn as thin as possible, because the eggplant will be very flavorful after it is thin, and after the eggplant paste, it is not very flavorful.
(6) Do not put salt in this dish, because the bean paste, tempeh, and soy sauce are all salty.
The above content is the "Sichuan flavor garlic eggplant" method that I shared with you, I hope it will be helpful to you today and I will share it with you here. Welcome to pay attention to the "kitten love kitchen" for reservation, I will update your food practices and skills every day, if you have any comments or suggestions you can interact with me in the comments below, kittens are very grateful, if you like kittens to share, just forward + favorite + like support it! Every one of your likes is the motivation for the kitten to continue to work hard! Thanks for the support, thanks for the company! We'll see you tomorrow!