The first one is a northeastern dish, in Hunan, a practice change, into a special signature dish, eaten all praised good, 3 eggplant plus a handful of beans, not stewed not fried, nutritious taste good, the family love to eat I often do.
Joy is from the south, the in-laws are from the north, well usually also living in the south, the lifestyle has not changed, the father of the child Occasionally, on a whim, he would cook us a few Northeastern dishes to try, probably because he was never in the kitchen as a child and didn't have the skills to put the The essence of northeastern cuisine is shown, and the children's enthusiasm is not very high every time it is served. For example, the day before yesterday he made us an eggplant stew with beans, and he was the only one who took the CD action at the end.
But that didn't affect his interest in telling us about northeastern food. In their hometown, most of the dishes are usually stew-based, and every family has a super large iron pot.
The child's father said the northeast people are warm and generous, the dishes made out of oil and salt heavy, and basically are big bowls of big pots, when the meal Sitting around as a family, not bothered with details, gulping down meat and wine, eating as much as they feel comfortable. This is really one side of the water and one side of the people.
Eggplant stew with beans, originally a household name in Northeast China, but in Hunan Province has changed a practice, made out of higher value, better taste, in the summer each major Hunan cuisine restaurants have this special signature dish, Yue Yue hour is also a great favorite to eat this peasant small stir-fry, eaten people praised good, less oil and salt, fresh and sweet, appetizing, the advantages of seasonal ingredients reflected most vividly, let a person never thought that the combination of eggplant and beans two ingredients can be so tempting.
Today Yue Yue is going to share with you the deliciousness made from 3 eggplants and a handful of beans, there are a lot of beans in the market now, including green beans and flower beans.
This is a great way to get the most out of the eggplant, and it's a great way to get the most out of the eggplant.
Recipe Name: [Stir-fried Eggplant with Fava beans].
Ingredients: 400g of fava beans, 300g of eggplant, 100g of pork belly, 100g of lean pork.
Ingredients: 1 beetroot pepper, 1 piece of ginger, 2 shallots
Method of production.(All the details you need to pay attention to during the production process have been summarized at the end, so don't miss it.)
[Step 1].Flowering beans bought, first remove the top and tail, and then pinch off the eye parts of the insects wash, cut into five centimeters or so long sections aside, eggplant first thinly sliced and then cut into long strips, pour the water inside the rinse to prevent the surface of the eggplant oxidation black, in addition to prepare some pork and lean meat.
After the lean meat is cut, add oyster sauce and soy sauce and mix well, set aside to marinate to taste, red pepper cut into small dice, then we first put the eggplant into the steamer.
Let it steam for 10 minutes through the water, this way you steam the eggplant beforehand, and then cook it to prevent it from inhaling too much fat and oil, this method is much better than blanching the eggplant, or frying it in oil.
[Step 2].The wok was washed and heated, put a little cooking oil, first put the pork in the wok stir-fried, the pork stir-fried until golden and crispy, then pour in the marinated lean meat, stir-fried until the lean meat changed color and then served out.
【Step 3】.The pan left the bottom oil into the onion, ginger, garlic and stir fry a fragrant, next the beans into the pan inside stir fry a little hot oil, pour in a little water.
Let the beans sit for about 5 minutes, when that time is up open the lid.
By this time the beans are almost stewed, next pour the pork and lean meat into the pot, then pour in the steamed eggplant.
[Step 4].Then it is seasoned, put salt and soy sauce and mix well again, finally the beetroot pepper into the pot inside stir-fry until broken, sprinkle onion can be served out, our delicious home-style stir-fry practice is simple and fast, but also retain the original taste of the ingredients, sell is also quite good, than directly with the beans and eggplant stew is to look good and much tastier, of course we do this dish when it, but also with a little loofah in, that way to do out of the taste will be more sweet.
Pleasant Making Caution: (Caution)
1. No matter whether it is green bean carob or flower bean carob, when picking, it is best to pick evenly coarse, the inside of the bean has not obviously bulged out. The most tender beans are the ones that are not too tender.
2. When buying an eggplant, learn to look at the "eye", which is the place where the sepals of the eggplant connect to the fruit. The larger the "eye", the more likely it is that the eggplant has just grown and is of a light greenish color. The smaller the "eyes" of an eggplant, the more tender it is; the smaller the "eyes" of an eggplant, the longer it has been ripe, the older its texture, and the younger its skin. The flesh of the eggplant inside will be rough and cracked, and the seeds will become hard and black. The most important thing to do is to make sure that you have a good understanding of the product and that you are able to find the right product.
The first thing that you need to do is to get your hands on an eggplant, and then you'll be able to get your hands on it. That kind of stir fry out fragrant but not spicy, can add a lot of flavor to the other ingredients.
Conclusion: this was originally a northeastern dish, but in Hunan changed a practice, did not expect to become a special signature dish, ate people praised delicious, nutritious taste, family love to eat I often do!
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