Traditional Culture Encyclopedia - Almanac inquiry - The practice of salted egg eggplant
The practice of salted egg eggplant
Four pieces of cooked salted egg yolk (the boiled salted egg is deproteinized and the protein is reserved, which is needed for other dishes).
Ginger rice (ginger is cut into granules. Eggplant must be seasoned with ginger)
A green pepper and a red pepper (seeded and diced)
Chopped green onion (chopped green onion)
Working procedure:
Pour about 300 grams of peanut oil into the pot and take out the eggplant strips to drain the water. When the oil temperature is 50% hot, pour in eggplant (in fact, it is best to fry it, but it will waste oil, and peanut oil is expensive). After the eggplant is cooked and fried, take it out of the pot, pour the cooked oil into another bowl, leaving a little oil in the pot. Add the boiled salt, squeeze the egg butter for a while, add the green pepper and ginger rice, stir-fry for a while, then add the fried eggplant, add a little salt, add a little soy sauce to the chicken essence (the chicken essence is salty, so the salt should be put less) and color it (or not). Sprinkle chopped green onion when cooking.
Taste characteristics: the taste is crisp and smooth, not oily or greasy.
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