Cuisine and Benefits: Yunnan-Guizhou cuisine, Private household cuisine, Anti-aging recipe, Spleen-strengthening and appetite-stimulating recipe, Improving nutrition deficiency recipe
Flavor: Spicy and fragrant     Technique: Other
Yunnan flavorEggplantThe ingredients are:
Main ingredient: Eggplant, 600 grams
Side ingredient:Chili(Red, pointed), 60 grams, Rice, 15 grams
Seasoning:Star anise, 15 grams,Chinese prickly ash, 15 grams,Fennel seeds [small fennel seeds] 15 grams, Salt, 3 grams, Shaoxing wine, 5 gramsTeach you YunnanFlavorful eggplantHow to make it, how to cook delicious Yunnan flavor eggplant
1. Roast the rice, star anise, Sichuan pepper, and fennel seeds until cooked, then crush them and mix evenly, forming cooked crushed seasoned rice powder;2. Wash the eggplants, remove the stems, cut into strips that are 0.5 cm thick and 4 to 5 cm long, and air-dry them until they are about 70% dry;3. Rinse the chili peppers and dry off any moisture before use;

4. Steam the dried eggplants in a steamer until cooked;Rice5. Place the cooked eggplants in a clean container, mix while still hot with salt to absorb steam allowing the eggplant to become slightly moist again, sprinkle with a little Shaoxing wine and stir evenly, then cool;6. Mix the cooled eggplant paste with chopped chili peppers and seasoned rice powder from step 1, pack into a double-sealed container tightly;7. After such preparation, the fragrant and spicy eggplant is ready to be served on the same day by stir-frying it;8. Heat a wok over high heat, add plant oil, once heated pour in the eggplants and stir fry until evenly coated;
Let some water evaporate for a moment, then stir fry a few more times; a plate of fragrant and tender eggplant can be served.
Yunnan flavor eggplant cooking tips:
1. When mixing salt with cooked dried eggplants to absorb moisture, if the quantity is large, use more salt to prevent it from becoming sour over time;
2. This dish should not use animal fat as cold animal oil can become greasy and unsatisfying;3. Before step 2, you could also steam the eggplant first before stir-frying it;4. The amount of seasonings in the seasoned rice powder can be adjusted according to personal taste.
Rice: Tang•Meng Shen:"Do not eat glutinous rice with horse meat, it may cause tumor disease."
"Do not eat glutinous rice with thistle, it may cause sudden heart pain."
Add a little water, cover and steam until dry, then stir-fry a few times.
Cooking tips for Yunnan-style eggplant:
1. After the first step to make dried eggplants, steam them with salt to rehydrate; if you have a large amount of eggplants, use more salt to avoid sourness over time;

2. This dish is not suitable for animal oil as it becomes greasy and unappetizing when cooled;

3. You can also steam the eggplant before stir-frying in the second step;

4. The amount of seasoning powder used in the steamed meat can be adjusted according to personal preference.
Food pairing tips:
Rice: Tang Dynasty•Meng Shen said:Glutinous RiceDo not eat with horse meat, as it may cause swollen sores.Do not eat with thistle, as it may cause sudden heart pain.”

Qing Dynasty•Wang Mengying said: Although stir-fried rice is fragrant, its dryness can add heat to the body; those with cold or diarrhea should avoid it.”