Flavored Eggplant

Overview

Do you still remember when you were a child and studied "Nostalgia" by Yu Guangzhong? At that time, you didn't know what it felt like to be homesick. You couldn't relate to that kind of melancholy and those thoughts. The reason was that you didn't know the true face of Mount Lu, just because you were in this mountain. When you grow up, you don’t know the feeling of homesickness until you leave your hometown. When you are lonely, homesickness is a song, a folk song from your hometown. The lyrics that others cannot understand and the emotions that others cannot understand are the taste of hometown. That kind of simplicity can heal the lonely heart; when you are hungry, homesickness is a dish, a dish that makes people appetizing and relieved. When the tea is no longer fragrant and the rice is not fragrant, this dish is a taste that cannot be compared with any delicacies from the mountains and seas. The childhood in my memory is very happy. Compared with children in big cities, my childhood was colorful. There are not so many fashionable dolls, but I have a bunch of countless clay dolls of different shapes; there are not so many delicious candies, and seasonal fruits such as plums, oranges, and grapefruits are everywhere in the mountains; there are not all kinds of tedious hobby classes, fields, trees, and rooftops are my favorite playgrounds. Today’s eggplant recipe is the eggplant I grew up eating. The eggplant hasn't changed, but the taste has. In the past, my mother's favorite way to cook eggplant was to stir-fry it, with eggplant slices and eggplant cubes, a few garlic cloves, and chopped green onions to make a dish. Today’s eggplant dish is also home-cooked, but home-cooked also adds a different flavor. The outside is crispy, the inside is soft and tender, and the fragrance of sesame makes the eggplant gorgeously transformed.

Tags

• hot dishes
• home cooking
• cooked sesame seeds
• coriander
• cornstarch
• dried chili pepper
• eggplant
• pepper noodles
• sesame oil
• vinegar
• white sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Cut the coriander into sections; chop the garlic; chop the dried chili pepper and set aside

   

3. 3 Pour an appropriate amount of vinegar, sugar, salt, soy sauce, and garlic into a bowl, stir well and set aside

   

4. 4 Cut the eggplants into 4-5cm long and 1cm wide strips, soak them in water, drain the water and pat them into cornstarch. Pour oil into the pot and heat it to 70%. Fry the eggplant strips until both sides are golden. Drain the oil and set aside

   

5. 5 Leave a little base oil in the pot, add pepper noodles and crushed dried chili peppers and sauté until fragrant, add the prepared sauce, add an appropriate amount of water to form a gravy naturally, then add the fried eggplant strips and stir-fry evenly, sprinkle with coriander segments and cooked sesame seeds

   

6. 6 Drizzle with sesame oil before serving