Method for making sauced eggplants

Abstract

The invention discloses a method for making sauced eggplants. The method comprises the following specific steps: (1), selecting 500 g of tender eggplants, preferably uprooted eggplants, cleanly washing, and removing stalks; (2), cutting each eggplant to form 1 cm pieces from top to bottom, wherein the bottom is not cut thoroughly; and the thickness of a bottom connection part is proper, so that the pieces at the upper part can be connected together; (3), boiling in boiling water in a pot for 8 min, cooling for 5 h in a natural environment, or, putting on a chopping board having a certain inclination angle, and putting a heavy on the chopping board till the surface moisture of the eggplants is removed by pressing, wherein the eggplants need to be stacked regularly when being cooled by airing or extruded, so that the drying effect is ensured; (4), tearing the connected eggplant pieces to form separated pieces, frying in a pan or an ordinary pot with oil for immersing the eggplant pieces preferably, frying the eggplant pieces by using low fire till the two surfaces of the eggplants are dry and yellowish, and cooling by airing after taking out, for later use; (5), mixing sauce with water according to the weight proportion of 1:1, making 1000 g of sauce soup, adding scallion, ginger, garlic, pepper, aniseed and cinnamon with a certain weight ratio according to tastes, boiling up by using high-temperature fire, boiling by using slow fire for about 1 h, and putting 20-30 g of salt according to the mouth feel; and (6), after cooling the soup by standing, pickling by putting the cooled eggplant pieces after being fried with oil for 4 h till the eggplant pieces are tasty.

Description

technical field [0001] The invention relates to a food preparation method. Specifically relate to the present invention relates to a kind of method of making sauced eggplant. Background technique [0002] In traditional food preparation methods, sauce system various meats and pickle various vegetables are two kinds of foods that are widely welcomed by the masses. Among them, the sauce is mostly used in the processing and production of various meats, and the pickling is suitable for some vegetables, but not all vegetables can be pickled. Seasonal vegetables can be prepared into side dishes that can be stored for a long time by pickling. Its characteristics are mainly salty, supplemented by the taste and flavor of the original vegetables. Because the preparation method is single and the process is simple, the taste of pickled vegetables is poor. Taste is indistinguishable and lacks a distinctive flavor profile. Contents of the invention [0003] The object of the present ...

AI Technical Summary

Problems solved by technology

Seasonal vegetables can be prepared into side dishes that can be stored for a long time by pickling. Its characteristics are mainly salty, supplemented by the taste and flavor of the original vegetables. Because the preparation method is single and the process is simple, the taste of pickled vegetables is poor. Taste indistinguishable, lacking a distinctive flavor profile