Tibetan style Metuo roasted eggplant
Recently, reading Tibetan codes makes me feel like I'm rushing to Xizang ~ But now it's not realistic ~ I can't go to Xizang, so let's make Tibetan food at home and enjoy it.
Recipe Recommendations
- long eggplant 两个600G
- chaotianjiao 50G
- color pepper 50G
- garlic About 10 petals
- white vinegar 15ML
- mature vinegar 30ML
- soy sauce 15ML
- salt 5G
- sugar 10G
- super spicy
- roast
- three-quarters of an hour
- simple
Steps for Tibetan style Metuo roasted eggplant
1
Remove the handle from the head of the eggplant first, and then wash it.
2
Cut it into large pieces with an oblique knife, not too thick ~ otherwise it will not be easy to bake thoroughly when roasting.
3
The red Chaotianjiao made its debut.
4
Everyone weigh on the scale.
5
Then chop the material. The red, yellow and green are beautiful.
6
Cut the garlic into shredded garlic or crush it with a garlic press.
7
Start making sauces ~ Prepare 15ML of white vinegar.
8
Aged vinegar 30ML.
9
Light soy sauce 15ML.
10
Small ground sesame oil 10ML. (It turns out that it's a little too much ~ everyone can put it down a little bit)
11
Then add shredded pepper, shredded garlic, white sugar and salt to mix well to make a sauce.
12
Prepare 30ML of oil ~ the olive oil I use.
13
Take out our non-stick pan and pour the oil. It's best to add it in equal portions. The eggplant absorbs oil more, and if you put too much, it will also absorb it. So everyone should pay attention to this.
14
Bake the eggplant until both sides are browned and with a little batter, and serve.
15
Finally, pour the sauce evenly on the eggplant. After about 5 or 6 minutes, let the hot eggplant absorb the juice. Our Medog roasted eggplant is served.
16
Look from above.
17
Zoom in and see.
18
Get closer, I can't do it. Serve it with white rice and rub it.