Old Beijing Cake
By VicentaLakin
It's said you can't eat it in a normal restaurant
Recipe Recommendations
- round eggplant Medium size 1
- soybean 1 handful
- coriander 1 two
- green onions 1 tree
- soy sauce
- salt appropriate amount
- pepper 10 capsules
- salty and fresh
- mix
- half an hour
- simple
Steps for Old Beijing Cake
1
Tunnels: No skin wash - small pieces of equal size with your hands - tan in the sun for at least 2 hours2
Soybeans: a bowl of cold water in the pot, an eight-point-one full - soybean water washes directly into the pot - boiled open and sent to medium fire to continue cooking for 10 minutes
3
Cooking soybeans: Put sunburned eggplant directly into a soypot that's been boiled for 10 minutes -- add cold water until it happens to have no eggplant -- boil the pot and then move to the medium fire for 10 minutes -- When half of the water is left in the pot, it's filled with caviar, a little salt -- it's boiled until the soup is ready to run out but not dry
4
Queue: Onion chords and fragrances in small pieces on the soybeans
5
A different pot of pepper oil -- two spoons of olive oil -- when 10 peppers are blown up to start black smoke -- when fire is turned away from the peppers -- when sages of onion oil are poured on -- evenly mixedOld Beijing Cake Make Tips
1. If the eggplant is sun-dried on cloudy days, you can dry it in the shade outdoors for about a day
2. The process taught on TV is to cut the eggplant into hob pieces with a knife. I still stick to my habit of never cutting it with a knife if I can break it with my hands.
3. I think many people will have the same reaction as my husband: Why are these soybeans a little hard? Discrimination is one of the biggest characteristics of this dish. It is not hard, but strong. I never knew that soybeans could be so fragrant, strong and chewy. Especially after cooking with big ingredients, it has a meaty aroma!
2. The process taught on TV is to cut the eggplant into hob pieces with a knife. I still stick to my habit of never cutting it with a knife if I can break it with my hands.
3. I think many people will have the same reaction as my husband: Why are these soybeans a little hard? Discrimination is one of the biggest characteristics of this dish. It is not hard, but strong. I never knew that soybeans could be so fragrant, strong and chewy. Especially after cooking with big ingredients, it has a meaty aroma!