Ruyi Panlong Grilled Eggplant
Overview
I ate grilled eggplant once at Luzhou BBQ restaurant in Sichuan, and I immediately fell in love with the garlic flavor. There is no way that if you want to eat delicious food in Xinjiang now, you have to rely on yourself. I can make general dishes after eating them once. I will copy them today based on the impression in my memory. I have slightly improved them based on my personal taste. I made 6 eggplants today and 2 people ate them all at noon. You can imagine how delicious they are
Tags
Ingredients
Steps
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Kulan [white, we in Sichuan like to use it for eggplant], bean drumsticks, green onions, pork belly, eggplant
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Cooked oil, sea pepper noodles, Sichuan peppercorns, pepper
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Used for stir-fry soup. Bean paste, sea pepper noodles, garlic, ginger, pepper, star anise, kaempferol
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Cut the eggplant with a slightly angled knife and cut into 6 mm slices without cutting them off. [If you put the chopsticks down, you won’t be able to cut anymore]
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Turn the uncut part over and continue cutting
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The angle here is wider, cut at 45 degrees
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Cut it out and soak it in salt water for 10 minutes
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Drain the soaked eggplant; brush oil on the baking sheet; add sea pepper noodles, salt, and peppercorn noodles to the eggplant noodles; 2] Place the baking sheet on the top and bottom. I used 200 degrees for both the top and bottom tubes, and bake for 8 minutes
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Roasted eggplant
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Cut the pork belly into pieces, add a small amount of bean paste, and make the bean paste. Stir-fry to bring out the dry aroma
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Stir-fried pork belly cubes and pour over the eggplant. Bake for 2 minutes
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Chop the bean paste, sea pepper noodles, ginger, garlic, star anise, and kaempferol into fine pieces and fry until the color is bright red
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Pour a small bowl of soup down and knock off the base. Just red soup
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Pour over the eggplant. Fry the red sea pepper dices, shallots, and minced soybeans with a little spicy oil; add a little bit of ginger oil
