Steps to make eggplant gulei

I don’t know if you have ever eaten Eggplant Gulei, so today I will introduce the method to you in detail:

Introduction to Eggplant Valley

"Gu Lei" is a typical Shanxi people's food that combines vegetables and rice. It is a common food for three meals a day. According to the types of noodles, there are several types of Gu Lei with white flour, sorghum noodles, corn noodles, and oat noodles. According to the types of vegetables added, there are radish Gu Lei, beans, elm money Gu Lei, and alfalfa Gu Lei, each with a unique flavor when eaten. Eggplant Gu Lei is difficult to make. It is relatively easy to peel, dice, rinse, and roll the noodles. The difficulty lies in mastering the steaming time. If the time is a little longer, the noodles will separate and it will be unfavorable when stir-fried; if the time is too short, the noodles will be cooked but the vegetables will be raw, making it difficult to eat. To get it just right, one must first consider the age of the eggplant, and second, grasp the heat. The Gu Lei steamed by many housewives has a good luster and elasticity. It is fried with lard, chopped green onions, and salt. It is tender, delicious, and has a long aromatic flavor. The oatmeal Gu Lei commonly eaten by northern residents has grains as big as soybeans, with fine tendons and toughness, which makes people eat it often. In spring, people are particular about eating white flour, angelica, alfalfa and millet. In the past, even wealthy businessmen often "got involved".

It is said that on the sixth day of the eleventh month of the twenty-sixth year of the reign of Emperor Guangxu of the Qing Dynasty (1900), Empress Dowager Cixi and Emperor Guangxu were traveling west to Xi'an on their way to Lingshi. When they ate "Gu Lei" and "He Zi Rice" at the He Mansion, a family of officials from Liangdu, their appetites were whetted and they praised the dishes highly. Before leaving, they asked Li Lianying to write down the ingredients and the entire production process and bring them back to the palace. It is said that when Empress Dowager Cixi returned to the capital, she often asked the chef to make "Gu Lei" and "He Zi Rice" for her. Since then, the anecdote that Empress Dowager Cixi liked to eat "Gu Lei" and "He Zi Rice" has been widely circulated among the people.

Ingredients for Eggplant Valley

2 eggplants 100g wheat flour

50g corn flour Shallots

Pepper powder and salt

Cooking Oil

How to make eggplant gulei

1. A. The production process of Gu Lei

2. Rinse the eggplant with clean water and drain.

3. Wash and peel the eggplant and cut it into small cubes of uniform size.

4. Rinse the cut eggplant pieces with cold water

5. Drain the water and place it in a clean, water-free container

6. Put the wheat flour and corn flour in a deep container and stir them evenly with chopsticks to mix the two flours.

7. Sprinkle a layer of mixed flour evenly on the eggplant pieces

8. Mix the eggplant pieces and flour thoroughly with your hands

9. Repeat steps 6 and 7, sprinkle a little more flour and mix well, sprinkle and mix until there is no excess flour in the bowl and each eggplant piece is cut

10. The surface is evenly coated with flour, and the eggplant pieces are not sticky to each other. In this way, the eggplant and rice mixture is ready.

11. B. The steaming process of Gulei

12. Cover the steamer tray of the rice cooker with a steamer cloth

13.Put the eggplant and rice blocks mixed with flour into the steamer

14. Put water in the rice cooker and bring it to a boil

15. Put it in the steamer and use chopsticks to poke a hole in the middle of the eggplant.

16. Cover and steam for 10 minutes until the rice cooker starts to steam.

17. Steamed Eggplant and Rice Balls

18. Find a clean basin without water, pour the steamed eggplant into the basin while it is still hot.

19. Use chopsticks to gently shake and separate the eggplants and set aside to cool.

20. C. The frying process of Gu Lei

21. Heat the oil in the pan until it is hot.

22. Wash and chop shallots

23. Add chopped green onion and stir-fry until fragrant

24. Pour the cooled eggplant into the

25. Stir fry the eggplants with a spatula until the surface turns golden yellow and emits a burnt aroma.

26. Add appropriate amount of salt

27. Sprinkle appropriate amount of pepper powder

28. Use a spatula to stir evenly

Tips

1. The eggplant should be cut into pieces of uniform size so that the eggplant pieces are uniformly mature when steamed and will not be half-cooked.

2. Rinse the eggplant pieces with cold water and sprinkle them with flour to help coat them. However, be careful to control excess water, otherwise the flour will come into contact with water when mixing and easily form lumps, which will not be conducive to even coating of the eggplant pieces with flour.

3. The general ratio of flour to eggplant pieces is 1:1.5. Don't sprinkle too much flour each time, add flour while sprinkling, so that it is easier to operate when mixing the eggplant pieces.

4. Mixing flour and eggplant cubes is a technical job, and this step is very important. There should be no excess flour in the eggplant cubes, and the cut surface of each eggplant cube should be evenly covered with flour, and the eggplant cubes should not stick to each other.

5. It is very important to master the steaming time. If the time is too long, the surface of the vegetable will separate and it will be difficult to fry; if the time is too short, the surface will be cooked but the vegetable will be raw and difficult to eat.

6. When frying, the gulei must be fried until it turns golden in color and emits a burnt aroma to highlight the taste of the gulei.

7. The seasoning can be added when mixing the eggplant cubes in part A, or you can add it when frying. I like to add it when frying, but stir it evenly.