Flavored Eggplant Recipe

The Yunnan-style eggplant can be said to be delicious and smooth in taste, so today I will tell you how to make it:

Flavor: Spicy

Ingredients:

600g eggplant

Excipients:

60g red pepper 15g rice

seasoning:

15g star anise 15g Sichuan pepper 15g fennel seeds [cumin seeds] 15g salt 3g cooking wine 5g

Production process

1. Fry rice, aniseed, peppercorns and fennel, grind them and mix well to make steamed rice noodles with meat;

2. Wash the eggplants, remove the stems, cut into 0.5 cm thick, 4 to 5 cm long strips, and dry in the sun until 70% to 80% dry;

3. Wash the peppers, dry them and set aside;

4. Steam the dried eggplant in an oil-free steamer;

5. Put it in a clean container, add refined salt while it is still hot, so that the salt can absorb water vapor and make the dried eggplant regain moisture, then sprinkle a little cooking wine, stir well, and let it cool;

6. Mix the eggplant puree with the chopped chili pepper and the rice noodles with steamed meat, and put them into a double-mouthed jar and compact them. In this way, the fragrant and spicy eggplant is ready and can be fried and eaten on the same day.

7. Heat the pan, add vegetable oil, and when the oil is hot, pour in the eggplant and stir-fry evenly;

8. Add a little water and simmer for a while. After the water dries up, stir-fry a few times and a plate of pink and glutinous eggplant will be served.

Craft Tips

1. In the first step, steam the dried eggplant and mix it with refined salt to make it moist. If the amount of eggplant is large, add more salt, otherwise it will turn sour easily over time;

2. Animal oil is not suitable for this dish, because animal oil becomes greasy and unpalatable when cold;

3. In the second step, you can also steam the eggplant first and then fry it;

4. The amount of spices in the steamed rice noodles used in this dish can be determined according to personal taste.