Northeastern Cuisine: Cold-Mixed Eggplant and Potato Mash
Main ingredients: 2 long eggplants (purple skin), 1 potato;
Auxiliary ingredients: 2 hot peppers;
Seasonings: 1 tsp salt, 30g soy sauce, 1/2 head of garlic, 10g aromatic vinegar, 3g sesame oil, 2 cilantro plants, 2 green onions, 30g vegetable oil, 1/2 tsp sugar, 1 tsp white pepper.
Cold-Mixed Eggplant and Potato Mash
Cold-Mixed Eggplant and Potato Mash
1. Peel and wash the potato, then cut it into thick slices. Wash the eggplant and remove the stem, then cut it into irregular chunks. Wash the hot peppers and remove the stems. Place the potato chunks, eggplant chunks, and hot peppers in a steamer. Steam for 8-10 minutes after the water comes to a boil, until cooked through.
2. While the vegetables are steaming, prepare the sauce. Crush the garlic into a paste and chop the green onions into small pieces, then place them in a bowl.
3. Add soy sauce, aromatic vinegar, sugar, sesame oil, and white pepper to the bowl and mix well to create the seasoning sauce.
4. Remove the steamed vegetables from the pot and place them in a basin. While they are still hot, add cooking oil (do not use raw vegetable oil; it is best to use seasoning oil fried with Sichuan peppercorns and star anise, or lard is even more delicious. The lard doesn't need to be melted beforehand; it will melt on its own when added to the hot vegetables). Use a soup spoon to mash and stir the vegetables until they form a slightly chunky mash.
5. Pour the prepared seasoning sauce into the vegetable mash and mix well. Taste it and adjust the saltiness if needed.
6. Add chopped cilantro and mix well before serving.
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