Eggplant and Bean Pot Cake (Authentic Mother’s Cuisine)
Overview
How to cook Eggplant and Bean Pot Cake (Authentic Mother’s Cuisine) at home
Tags
Ingredients
Steps
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Ingredients are prepared, green onion, ginger, purple eggplant, long beans, meat (optional, according to personal preference, it is delicious without it!), noodles (I made pumpkin noodles yesterday, if you don’t have it, you can mix it with white noodles, white noodles are strong, pumpkin noodles are not so strong, but they will be a little sweet) Hehe...
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Cut off the ends of the beans, then break them into sections and wash them. Cut the eggplant into pieces, about 1cm thick, and cut the meat, onion and ginger into pieces. Reserved
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Sauté onions and ginger until fragrant
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If there is meat, add the meat first. If it is not pulled out, then add the beans and eggplant. Stir-fry and stir-fry~... Stir-fry and stir-fry~...
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Add an appropriate amount of salt, about two teaspoons of soy sauce, add boiling water (cold water is OK), cover the vegetables, not too much, leave space on the edge to stick the pot cake.
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Scoop this much bean paste into the water, stir and stir, then turn on the high heat and bring the water to a boil.
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While the water is boiling, prepare noodles and a bowl of cold water, wash your hands, and get ready to make pancakes!
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Just grab a piece of dough and flatten it with your hands. The thickness should be as uniform as the palm of your hand. The thinner the pot cake, the easier it is to cook, but it is too thin and difficult to stick. It should be thicker, about 5 mm
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Use a shovel to gather the vegetables together, leaving some space on the edge. It is best to put part of the pot cake in the soup and part on the pot. Use your hands to stick the pot cake to the edge of the pot. Now comes the problem! The pancake keeps sticking to my hands and not sticking to the pan, what should I do? It doesn’t matter, just dip your hands in cold water and stick them on so it won’t stick to your hands!
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Just stick it in purple! If you have enough noodles, put it on the middle dish. Make sure the pancake sticks to the pan as much as possible, otherwise it will fall off and turn into a pot pancake! (Unless, of course, you like eating that kind of thing.)
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Cover the pot and turn on high heat for 10 minutes! Put away the soup, stew the eggplant until tender, stew the beans until soft, and cut the pot cake with a spatula. If it's very crisp, it means it's ready. The finished product is purple!
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This is a typical hometown dish that doesn’t look good but tastes delicious. My mother made it for me. I seem to have learned it from my grandma. I don’t think I’ve seen it much in other places, so I’d like to share it with you. This is a new post, please forgive me for any inappropriateness. If you are not sure, please feel free to ask! Hit the board! It's over!
