salty and fresh Recipe
ElwinRolfson
I originally wanted to make a simple braised pork ribs with potatoes, but when I saw that the eggplant had been left for several days, the skin became a little wilted. If it wasn't cooked badly, it would be wasted. Thinking about the high price now, the price of the eggplant I bought that day was not cheap either, so I temporarily changed the recipe and added this eggplant. Wash it and cut it into pieces, and put it into the pan. Unexpectedly, I cut the eggplant a little small. After boiling it in the pan, there was no shape. It couldn't be picked up with chopsticks. It turned into eggplant sauce after a little stirring. The stewed eggplant really didn't look very good. I quietly used my chopsticks to stick a little sauce and put it in my mouth. The eggplant absorbed enough of the aroma of the ribs, and the taste became particularly strong and delicious. It was really delicious. Potatoes have also become more layered because of the aroma of eggplant, and the taste of ribs has become richer and fuller. The selling appearance of this dish is actually a bit different from the expected effect, but the taste is absolutely unexpected. It is not a boasting. If you mix the eggplant sauce that melts in your mouth into the rice, you will definitely eat an extra bowl.
VivienneKulas
Steaming vegetables is one of the representative dishes in Hubei cuisine. The traditional method is generally "three steams", namely "steaming fish, steaming meat, and steaming vegetables." In traditional steamed vegetables, the fish is generally grass carp, the meat is generally five-flower with skin, and the vegetables are generally pumpkin, jar beans, potatoes, taro, shredded white radish or chrysanthemum. There are fewer varieties and a single taste. In the practice of the new Hubei cuisine, many improvements have been made to steamed vegetables. In addition to having a wider variety of varieties, many characteristics of other cuisines have also been added, such as chopped pepper and bacon from Hunan cuisine, red oil and pepper from Sichuan cuisine, and seafood and drum oil from Cantonese cuisine, thus bringing the Hubei style steamed vegetables to a higher level! <br /><br />Today's steamed catfish with chopped pepper powder is a combination of Hunan style chopped pepper juice and Hubei cuisine powder steaming. It tastes salty, fresh and sour, and will definitely give you an unusual feeling!
