Grilled Eggplant with Ginseng and Leaves
Overview
Previously, I introduced to you the pickled bone ginseng from the small streets of Chongming County, Kunming City, in a jar. Because this type of bone ginseng is made using modern industry, the bones are not only small but also thin, making it difficult to see the bone ginseng with the naked eye. Today I would like to introduce to you the bone ginseng made by local farmers. This kind of bone ginseng is usually made by farmers using a big knife to chop the bones, add local wine, chili, pepper, ginger, garlic, refined salt and other ingredients, mix well and marinate. Of course, the homemade ginseng will not pick the meat very clean, and you can see a lot of meat in it. Homemade bone ginseng is not pickled in jars but is wrapped with unique winter leaves from the mountains. It is usually wrapped in more than three layers. After wrapping, it is tied up with a rope and placed in a sealed container in a cool place. It is usually ready to eat after about half a month. Bone ginseng can be used to cook noodles, dishes, soups, etc. Bone ginseng contains calcium and a variety of rich nutrients. Regular consumption can promote the healthy growth of children and has the effect of treating rickets.
Tags
Ingredients
Steps
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Wash the eggplant and cut into small pieces.
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Prepare a package of leaf and bone ginseng, untie the rope and take some bone ginseng.
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Peel and mince ginger and garlic, cut chives into small pieces and set aside.
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Heat the wok over high heat, add the eggplant pieces and stir-fry until soft, then remove.
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Heat oil in a wok, add minced ginger and garlic and stir-fry until fragrant.
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Add some bone ginseng and stir-fry until cooked.
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Add the eggplant pieces and stir-fry for a while.
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Taste and add a spoonful of soy sauce and a pinch of salt and stir-fry evenly.
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Add the chives and stir-fry evenly, then turn off the heat and serve.
