Mashed garlic mixes eggplant [maigre appointment]
Maigre today activity was about to end, feel the food that still has a lot of was not done, but do not have time. Take this dish to end this my activity.
This dish is my home ” ancestral close dish ” , via what I hand down in old Mom hand. Taste is good, the way is simple, very good do.
Material: Aubergine, flour half bowls, egg, garlic valve 3, 4 valve, caraway is right amount
Practice:
1, infiltrate the egg in flour, add right amount water and panada.
2, aubergine is abluent change a knife, cut 3 — 4mm controls piece
3, eggplant piece in putting panada, boil, even ground is stuck on burnt.
4, pan is entered a few oily, decoct is wrapped above burnt eggplant piece.
5, the eggplant with good decoct piece booth is smooth, air is cool.
6, the eggplant with cool air piece two, put 3 pieces one case, fast knife chop is become. Not too fine, the panada that wraps otherwise is met.
7, caraway cuts end, garlic to be pressed into mud (to do this, my pound garlic implement discarded as useless)
8, the container that takes big a little bit, the eggplant that has cut, caraway, mashed garlic is put in, join condiment: Unripe smoke, the salt of gourmet powder, a few mixes divide evenly can.
When should when making this food, notice:
It is panada rare thick want appropriate, too rare do not hang. Too deep simmer in water is good from the back the skin is thick.
The 2 eggplant that are decoct piece must fully cool change a knife again, otherwise face skin is met, and mouthfeel not beautiful.
The 3 highest states that become play of this dish level are: Cortical decoct gets brown crisp, the aubergine inside is soft sodden without hard heart, mix the aubergine that go out tastes elephantine fat, but fat however and not the mouthfeel of be bored with.
The N that this is aubergine is planted practice. Eating dirt after aubergine of the daily life of a family, might as well try, style another garlic mix eggplant.
Tags: , appointment, eggplant, garlic, maigre, mashed, mixes
