Lao Gan Ma Curry Eggplant

Lao Gan Ma curry eggplant is delicious, and maybe we have hardly ever had it at home. It doesn’t matter. Today I will tell you how to make it.

Materials

Eggplant Laoganma Chili Sauce

Curry Green Pepper

Beef Garlic

Oil wine

White sugar

practice

1. Wash and chop the beef into small pieces

2. Wash the eggplant and cut it into 6cm segments, wash the green pepper and cut it into pieces, and smash the garlic for later use.

3. Add a proper amount of oil to the pan, add the cut eggplant and fry on low heat until the eggplant becomes soft. Set aside

4. Add a proper amount of oil to the wok. When the oil is slightly hot, add the crushed garlic and minced beef and stir-fry until fragrant.

5. Then add the fried eggplant and stir fry evenly

6. Add a little cooking wine along the edge of the pot and continue to stir-fry evenly over high heat.

7. Add a spoonful of Lao Gan Ma chili sauce and stir fry evenly, then add appropriate amount of hot water to cover the eggplant

8. After boiling, add curry cubes and two small spoons of sugar, stir to allow the curry cubes to melt and mix thoroughly with the ingredients.

9. Add green pepper and stir fry evenly

10. Finally, thicken the soup.

Tips

1. It is best to fry the eggplant in oil so that it is more flavorful and fragrant. When frying, remember to fry it slowly over low heat until the eggplant becomes soft. You can also fry it, but it is healthier to use less oil when frying.

2. Adding cooking wine can remove some of the fishy smell of beef and add flavor to the dish.

3. Other seasonings can be added or reduced according to personal taste, but sugar must be added. Don't think the taste will be strange. This is the key to coordinate the overall taste and allow the two flavors to fully blend. Although the taste is good without it, it is definitely more delicious with it~

4. No need to add other seasonings, chili sauce and curry are salty in themselves.

5. Choose tender eggplants. You can judge whether an eggplant is ripe or tender by looking at the size of its eyes. The eyes are located where the sepals and the fruit of the eggplant are connected. There is a white and slightly light green ribbon-like ring. The bigger the ring, the tenderer the eggplant.

6. This eggplant recipe is very simple, the key lies in the use of these two seasonings. You can also replace the seasoning with your favorite ingredients, such as Lao Gan Ma curry beef, chicken, potatoes, etc. But remember to add some sugar, which is the link between the two seasonings~

Eggplant recipe recommendation: Pressed leek eggplant

Ingredients: 2 eggplants, 1 handful of chives

6 cloves of garlic 1 tablespoon of homemade chopped pepper

practice

1. Rinse the eggplant with clean water and drain

2.Put the washed eggplant on the chopping board and cut off the eggplant stem with a knife.

3. Use a knife to cut the eggplant into three equal pieces of eggplant slices of equal thickness.

4. Put water in the pot and set up the steaming rack. Place the eggplant slices on the steaming rack, cover the pot, and steam over high heat for 15 minutes.

5. Steam until the eggplant is cooked and can be easily pierced with chopsticks

6. Place the steamed eggplant slices on the chopping board

7.Press a chopping board on the eggplant slices

8. Squeeze out the water from the eggplant

9. Peel the garlic and put it in a bowl, then use a rolling pin to mash it into garlic paste.

10. Add 1/2 teaspoon of salt

11. Add 1 tablespoon of homemade chopped pepper

12. Use a spoon to mix the seasoning evenly.

13. Place the dried eggplant slices in a sealed bowl

14. Wash and cut the chives into pieces

15. Place a layer of chopped chives on the eggplant

16. Spread a layer of minced garlic and chopped pepper on the chives

17. Place another layer of eggplant on top

18. Add leek slices, minced garlic and chopped pepper, and keep stacking all the ingredients in a sealed bowl.

19. Cover the lid and place in the refrigerator to marinate overnight.

20. Take it out the next morning

21. Tear the pickled eggplant into strips and eat.

Tips

The eggplant absorbs the aroma of leeks and mashed garlic and chopped peppers, and has a salty and pleasant fragrance.

The traditional pickling method is to wash the eggplant with clean water, remove the eggplant stalk and sepals, and cut 5 to 6 1 cm deep cuts on the eggplant longitudinally with a knife; then steam it in a steamer until it is soft and hard, evenly place it on a wooden board, press it with another board, and then put heavy objects on it to press and dehydrate it until it stops dripping. Mix the ingredients, such as mashed garlic, leek segments, ground ginger and other seasonings. Mix the dehydrated eggplant with the prepared seasonings and put them in a jar in layers, press and seal it, and it can be eaten after 3 months.

I usually follow the above method, make it on the first night, and eat it with porridge on the second morning~