trait

Soft, tender, crisp, fragrant, salty and fresh.

Materials:

Salted duck egg yolk 50g (I used five egg yolks), eggplant 400g, minced garlic 25g, chopped green onion 15g, Jiang Mo 15g.

Salt 3g, 65438+ monosodium glutamate 0.5g, wet starch 8g, soup 50g, sesame oil 10g and oil 300g. A small amount of sugar and balsamic vinegar was added to the original recipe, and I also added it when I made it, but I don't think it tastes like Hunan. We seldom put sugar and vinegar in Hunan cuisine, and I have only tasted salty but not sweet at home. )

Production method:

0 1. Slice eggplant, cut green pepper into small pieces, chop shallots, and grind ginger and garlic into paste. The eggplant in this dish can't be soaked in water, just fry it.

02. Heat the oil in the pot to 70% heat, stir-fry the tomato strips thoroughly, and pour into the colander to drain the oil (the oil must be drained, otherwise it will be very greasy).

I don't like fried things. I usually use a small amount of oil to fry things, so I can save some oil by using a small deep-bottomed pot.

03. Chop the salted egg yolk. . It's easier to chop after steaming, and I will lump when frying now. )

04. Heat a small amount of oil in the pan, pour the salted egg yolk into a small fire and stir-fry slowly until fragrant. Put it aside.

05. Heat a small amount of oil in the pot, pour in ginger and garlic, and stir-fry green and red peppers.

06. Add the pre-fried egg yolk.

07. Add the fried tomato strips.

08. Add a small amount of water, refined salt, stir fry, add monosodium glutamate, thicken with wet starch, and drizzle with sesame oil, and serve.