The first stuffed eggplant can also be called steamed eggplant.

The method is to wash and peel a door eggplant, and then cut off the top of the eggplant into round slices, about one finger thick.

Then cut three finger-shaped strips around the eggplant and fry them separately until browned.

Then put the fried round slices on the bottom of the bowl, and the other fried eggplant strips in two layers along the edge of the bowl to form a basin shape.

At this time, stir-fry pork shreds, yellow flowers, fungus, and eggs together, which is equivalent to a plate of sweet-scented osmanthus meat.

Pour the fried eggplant strips into a bowl and steam them in a large steamer over high heat for ten minutes.

Finally, put the steamed eggplant into a large plate, pound the garlic paste and pour it on top of the eggplant, and serve.

Mix well when eating, and the aroma of eggplant, garlic, meat, and egg will be integrated into one. It has a special taste and is particularly appetizing.

Because it is osmanthus meat wrapped in an eggplant, it is called stuffed eggplant.

From Ning Weimin's perspective, this dish is almost as beautiful as the eggplant in "A Dream of Red Mansions".

At least it can be said that they have similar approaches but similar effects.

The second dish is fried bergamot pimples with shredded pork.

According to Zhang Dashao, the method is very simple.

Cut the pork and bergamot into thin strips and stir-fry with mung bean sprouts.

Originally, this was a common dish in Shandong cuisine, equivalent to shredded pork and stir-fried pickled mustard.

It's delicious because the sauced bergamot pimples have a unique taste.

But the problem is that bergamot is a high-end pickle that was relatively expensive in the past, and ordinary people cannot afford it.

Now, neither Liubiju nor Tianyuanhao has to be sold.

These bergamot pimples are marinated by Zhang Dashao himself with a special sauce.

Therefore, it is not only chewy but also fragrant, making it a great meal.

This luxurious and upgraded version of this dish is naturally extraordinary.

The third dish is the most amazing, which is called poached crucian carp, also known as crucian carp stuffed with stuffing.

The method is to use a few live crucian carp weighing three to four ounces, cut open and wash them, stab them with a flower knife on both sides, and fry them in an oil pan.

In addition, prepare the prepared pork filling, or shrimp paste with water chestnuts, and various condiments to make a paste, and then stuff the fillings into the crucian carp cavity.

Then boil the Sichuan peppercorns in a pot, add onions, ginger, garlic, Sichuan pepper aniseed, cumin, sugar, vinegar, soy sauce, cooking wine and more than a dozen seasonings.

Bring to a boil over medium heat, put the fish into the casserole, simmer over high heat for half an hour, then simmer over low heat, then add salt when it is almost cooked.

The crucian carp made in this way is really crispy. You don’t even need to pick the fish bones, you can eat it directly and it tastes extremely delicious.

Especially because there are many changes inside the fish, and there are two kinds of fillings, it is even more amazing.

But the best part lies precisely in the original intention of this dish that Zhang Dashao thought about.

Because it was originally a gimmick dish that he had thought about opening a river seafood restaurant on the shore of Shichahai for the sake of celebrities and literati.

The original plan was to sell two pieces in one, not a big pot dish with several pieces put together.

So the real name has two more characters. It is actually called "Yuanyang Pouch Crucian Carp".

Such a fashionable and romantic creation will still be stunning even after thirty years, and will never be out of date.

According to Ning Weimin, this dish is even enough to become as perfect and delicious as "Yuanyang Kou", a classic dish that is indispensable at wedding banquets.
Chapter completed!