Sichuan style eggplant--original new method
Overview
How to cook Sichuan style eggplant--original new method at home
Tags
Ingredients
Steps
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First of all, it is very important to choose the variety of eggplant. There are many varieties of eggplant, and I personally prefer the soft-skinned ones, so for this dish, I must choose soft-skinned ones, and not too thick, so that they can be steamed easily
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Boil the eggplant whole in boiling water for about 10 minutes. If it feels soft when you poke it with chopsticks, you can also steam it directly (if it is hard-skinned, it will not be easy to cook, and this method will not be delicious)
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After cooking, remove and drain and wait to cool
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When it is cool enough that it is not hot to the touch, use a chopstick to split the eggplant into long strips from the root as shown in the picture, then open it again and let it cool down
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After that, cut the eggplant into large sections with a knife (one eggplant can be cut into three or four sections). Put the root and six pieces of eggplant flesh together for decoration. At the same time, you can scald a tomato in boiling water and peel it, then make a "rice" in the middle. Don't cut off the root, put it in the middle of the plate. Then put the cut eggplant meat around in sequence, and put the remaining eggplant handles on one end of the plate
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The most important thing about this dish is the seasoning. You need to prepare some green chili peppers, ginger, garlic, and green onions. Chop them into fine pieces. Also prepare some dried chili noodles. Put them into a small bowl in a ratio of 2:1:1:1:1 and set aside
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Then heat the oil in the pot, you can use a little more. When the oil smokes, pour it directly into a small bowl
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Then add soy sauce, white sugar and vinegar, salt, monosodium glutamate, and pepper powder, stir together evenly
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Finally, pour the prepared condiments on the eggplant. This half-cooked green chili has a unique taste
