Northerners are generally familiar with the dish of mixed tomato paste. To make mixed eggplant paste, you can use large round aubergines or long aubergines. Round eggplant has thick skin and less moisture in the meat. It is not easy to produce too much soup after steaming the eggplant paste, but it is necessary to peel off the eggplant skin to taste delicious. The skin of long eggplant is tender after steaming, so it is best to steam it with the skin without peeling it. In fact, eggplant skin is the most nutritious, I suggest you, cut off the eggplant skin do not discard, available string up to dry storage, eat, with warm water to dry eggplant skin bubble hair and meat with burn, taste very good.
Today, with tender long eggplant, do this Beijing people often eat "sesame sauce garlic mixed eggplant mud", this dish is done, you can eat when stirring into mud, you can also eat whole, taste great!
Sesame sauce and garlic mixed with tomato paste
By RickieJohns
Recipe Recommendations
- long eggplant 500 grams
- garlic 30 grams
- Hangzhou pepper 5 grams
- sesame paste 30 grams
- balsamic vinegar 25 grams
- white sugar 15 grams
- salt 3 grams
- fresh soy sauce 10 grams
- sesame oil 5 grams
Steps for Sesame sauce and garlic mixed with tomato paste
1
Main raw materials.
2
Wash the eggplant and cut it into sections, about two centimeters thick, and then stack it into the steamer.
3
Steam over high heat for 10 minutes.
4
To prepare the seasoning, first beat the garlic with a knife and place it in a bowl, and sprinkle with a little salt.
5
Use a rolling pin to crush the garlic into paste.
6
After crushing the garlic, add a little sesame oil and mix well.
7
Pour rice vinegar into sesame paste bowl and mix well.
8
Then pour fresh soy sauce into the sesame paste bowl and mix well.
9
Then add 15 grams of white sugar and mix well.
10
Finally, add the right amount of salt and stir well with a little cold boiled water. Make it slightly thicker.
11
At this time, the eggplant has been steamed for 10 minutes. Use a chopstick to insert it and feel that you can gently insert it to the end. The eggplant is very soft, which proves that the eggplant has been steamed.
12
Remove the steamed eggplant and place it neatly on a plate.
13
Pour on the prepared sesame paste.
14
Then use a small spoon to scoop up an appropriate amount of minced garlic on each eggplant section sprinkled with sesame paste, and garnish with a red pepper grain to finish it. You can mix well when eating, or you can eat directly with chopsticks.
15
Characteristics of this dish: beautiful shape, rich taste, soft, glutinous and delicious, salty, fresh and sour.Sesame sauce and garlic mixed with tomato paste Make Tips
1. When preparing, choose long eggplants of a suitable thickness; tender young eggplants do not need to be peeled.
2. The cut eggplant segments should not be too large; a bite-sized portion is best. Arranging them on the plate in this way creates a beautiful presentation, allowing the dish to be served directly to guests.
3. For the sauce, a savory, slightly sour, and slightly sweet flavor is most suitable. It should not be too sweet or too sour; a balanced taste is best.
Da Chao Shao's home-style summer side dish, "Mashed Eggplant with Sesame Paste and Garlic," is now ready for friends who enjoy this flavor to try! You can also adjust the seasoning to your own preference, such as adding a spicy or mustard flavor.