大錘私房菜014丨比肉菜還好吃下飯的，那一定是燒茄子！Chinese braised eggplants

Hello everyone, today we are going to share another homemade recipe for eggplant It's braised eggplant. Braised eggplant There are many recipes in north and south China what I share you today It's the traditional braised eggplant of Beijing in this recipe The eggplants are not peeled, actually But we wanted it to taste better now, peel it off All right, let me show you How do we cut the eggplants blocks must be cut a little much larger So at first this piece You need to make it thicker About two centimeters Well, one eggplant need to be cut into 4-5 pieces Done cut it into big chunks about two centimeters in width And then cut it into two diagonal cuts Well Look, it's a diamond shape Its surface area is relatively large It tastes better when it's being heated Okay, so now we're done with this eggplant They're all this big Next we make a bowl of sauce for the eggplants I actually recommend this way Especially for beginners Because when you're cooking It was a very short time It's easy to get flustered So we put all the sauces in a bowl in advance You'll take it much easier Add some dark soy sauce Light soy sauce Oyster sauce White pepper powder of chicken White sugar About 10-12 grams Potato starch And a little water To mix up You see I didn't put any salt on the side Because we need the salt when cooking then vinegar Can be A little more well And then the minced garlic The braised eggplant in Northeast China eggplants need be coated by starch Shake it out And then fry it But what about the old Beijing way It's actually non-starchy We're doing it the old-fashioned way today starch-free Direct cooking Put oil in the pan This deep-fried eggplant can be reused The oil for this fried eggplant The temperature must be high At least 200 degrees The oil is hot now When we put the eggplant in the pan Because the pot at home is relatively small So don't put them all in at once Look at the noise in the pan It proves that the oil is hot enough Half first Look at the oil temperature once you get there This eggplant will soon dehydrate The surface becomes burnt yellow When you fry this eggplant, make sure it's on the highest fire That's as good as the first eggplant fry Ready to serve This fried eggplant Preferably in a leaky net Let it leak oil Or lined with oil blotting paper Let it suck up some of the oil After the first blast Let's get the oil warm again Prepare for a second blast This is the second pass You can put in all at once Don't take too long this time About 40 seconds This is when you can get up Okay, you can take a look This is the eggplant that's been fried twice Hot pan Put a little oil back in the pan Not too much this time Add the green onion and ginger Minced garlic high fire put the eggplants in a little salt a little cooking wine Add the juice into the bowl two or three times Let the eggplant soak in Braised eggplant Show it This braised eggplant I think it's a perfect substitute for a meat dish A deep aroma of eggplant and garlic And a little sour taste of vinegar That's great When I was a kid and I could eat a lot Not even with a bowl this small All big bowls at home When eating braised eggplants I can eat three big bowls of rice Oh, it's delicious Melt in your mouth Too fragrant Ok, that's all for this time I'll see you next time