Hello everyone
I am Ajian
Take advantage of the good weather today
We use eggplant to cook our authentic Jiangxi cuisine
Let's take a look
As the saying goes, eat loofah in summer
Eggplant in autumn
Eggplant in autumn is good
Today the supermarket has a special
Bought a lot for five dollars
After washing
We cut off the head
Then split in half
Like this, all cut up, it's fine
After the water boils in the pot, put the eggplant
Steam on high heat for 15 minutes
The eggplant is steamed
Very beautiful
This eggplant is a bit hot
We use a clamp to clamp it on the bamboo mat
We will separate the eggplant with a knife
No need to cut off
After cutting, put it on the bamboo mat
Then put it in the sun and let it explode for a day
This is the dried eggplant that I dried yesterday
It's already 80% dry
We give it a layer of soy sauce
Let it add the bottom flavor
Give it a thin layer
After brushing all
We put it aside
Next we stir some garlic
Next we start to make, add garlic to fry it
After frying
Add chili powder
Stir fry slowly
Stir fry
Continue to add the right amount of rice wine and glutinous rice
Next, start seasoning
.
Pour in the right amount of salt
Chicken Essence
Add some sugar
Add a little soy sauce
Let's add more oil halfway
Then add a spoonful of glutinous rice flour
Stir it evenly
Stir-fry until transparent
Like this, it's ok
We turn off the fire
We put it into the bowl
Our seasoning is ready
Like to eat stickier
You can add more glutinous rice flour
And then spread it on the eggplant
Spread it evenly
After everything is done
Under the sun
Let it dry for a day
This is the dried eggplant paste
The surface is a bit hard
The glutinous rice inside is still chewy
Next we are ready for the next step
After boiling the water in the pot, add the eggplant sauce to dry
Turn it on high heat and steam for 12 minutes
Time is up
We turn off the fire
Wow
smell good
A little hot
We use a clip to clip it out
Without being hot
Superimpose the two pieces
Just like this
And put it under the sun
Dry for another six hours
Already dried
With a little bit of moisture
Already very fragrant
We cut it into small pieces
Our eggplant sauce is ready
Guests from far away
Make a plate for it as a gift
Especially popular
Its taste is salty, sweet and spicy
Endless aftertaste
It’s a local specialty from Jiangxi
.
You won’t forget it last time
It just takes a little longer, you must try it if you like it
After cutting
We put it on the disk
Use it as a snack
Take a bite and leave your mouth fragrant
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