Braised eggplant with garlic and sesame oil
By VicentaLakin
Recipe Recommendations
- eggplant 2 only
- dried bean curd 3 pieces
- mushrooms of 4
- carrots appropriate amount
- onion appropriate amount
- chicken breast appropriate amount
- ham appropriate amount
- duck leg 2 only
- chestnuts appropriate amount
- white lentils appropriate amount
- baiguo appropriate amount
- soybean appropriate amount
- garlic appropriate amount
- red dates appropriate amount
- wolfberry appropriate amount
- Astragalus appropriate amount
- chrysanthemum appropriate amount
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white granulated sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- June fresh appropriate amount
- clove appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- Fresh spicy powder appropriate amount
- sesame oil appropriate amount
- olive oil appropriate amount
- chicken essence appropriate amount
- slightly spicy
- braised
- ten minutes
- ordinary
Steps for Braised eggplant with garlic and sesame oil
1
Wash and slice the eggplant, place it in a steaming plate,
2
Wash the chicken breast and shred it.
3
Wash fresh mushrooms and shred them.
4
Wash and shred fragrant dried fruits.
5
Wash the onions and shred them.
6
Place the shredded fragrant dried silk on the bottom of the steaming plate first.
7
Place shredded mushrooms and appropriate amount of shredded ham on top of fragrant dried water.
8
Place shredded chicken breast and pork on top of shredded mushrooms, and cover with shredded onions.
9
Place a layer of shredded carrots on top of shredded onions, and then pour in salt, chicken essence, fresh chili powder, stock, and chrysanthemum tea.
10
Wash duck legs and cut into pieces.
11
Wash the onions and cut them into slices.
12
Wash the mushrooms and cut them into pieces.
13
Remove the shells and wash the chestnuts for later use.
14
After peeling and washing the ginkgo seeds, soak in boiling water and peel off the outer coat for later use.
15
Soak white lentils in water overnight, wash and set aside.
16
Soak soybeans in clear water overnight, wash and set aside.
17
Soak red dates in warm water and wash them for later use.
18
Soak the wolfberry in warm water and wash it for later use.
19
Place the processed ingredients on the side dish for later use.
20
Pour the duck leg meat into the green onion, ginger, and cooking wine into the paste for a while.
21
Pour oil in a saucepan without heat, add spring onions and ginger and stir-fry until fragrant, then add the processed ingredients and stir-fry for a while, pour in the soy sauce and add appropriate amount of water.
22
Cover the lid, bring to a boil over high heat, and turn to low heat and simmer for about 10 minutes.
23
Season appropriately after 10 minutes, then add the steaming plate of "Yangzhou Dried Silk Steamed Chrysanthemum" and the steaming plate of "Stewed Eggplant with Garlic and Sesame Oil", and cover the insulating pot lid.
24
Bring to a boil over high heat and then turn to slow fire and simmer for about 10 minutes.
25
After simmering on slow fire, place the non-heat re-cooking pan into the insulating liner.
26
Then put it into a thermos bag and leave it off the heat and simmer for a while.
27
Cook the pan again without heat, remove the pan and open the insulating lid, let the glass lid inside cool for a while, then take out the steaming plate. Recook delicious delicacies in one pot without heat: 1."Braised Eggplant with Garlic and Sesame Oil" 2."Steamed Chrysanthemum with Yangzhou Dried Silk" 3."Cloves and Eight Treasures Duck Legs Stewed"
28
Renderings of the finished product of "Braised Eggplant with Garlic and Sesame Oil".
29
Renderings of the finished product of "Yangzhou Dried Silk Steamed Chrysanthemum".
30
Renderings of the finished product of "Clove Eight Treasures Duck Legs Stewed".