梅菜茄子 | Eggplants with Preserved Vegetables

 
Between Remembering and Forgetting.png

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梅菜茄子 x 在記憶與遺忘之間

祖父母的記憶力幾乎每日都受考驗。小如最近的生活習慣，或將東西放到哪裡去；大如昔日所愛的地方和人的名字。

不過，他們的記憶尚未算差。煮食方面，我外婆工多藝熟，基本上不用思索。她經常煮這道菜，大概因為她喜歡熟悉的味道，又或許對此很有把握吧。

這道菜我每週至少享用一次，但直到現在才從她身上學會烹調的方法。我們使用來自Eat Fresh的本地有機蔬菜，既對身體和大地有益，又讓務農的人得到回報。外婆成長年代時的食材也是這樣的。

份量： 4-6

所需時間：45-60 分鐘

材料：

梅菜 一小束
茄子 2 個（切粗塊）
蒜 4 瓣（切碎）
蔥頭 2 顆（切碎）
蔬菜高湯或有適量調味的水（如菇粉、鹽和胡椒）

步驟：

  1. 將梅菜洗淨，浸10分鐘，切碎。

  2. 用平底鍋燒熱一點油。用慢火煎茄子外皮，大概2分鐘，直至茄子開始熟，但仍然主要呈白色。

  3. 把一個沒有油的鑊燒熱，放入梅菜，炒2分鐘左右。盛起備用。

  4. 在同一個鑊裡加油，放入蒜頭、蔥頭。加入梅菜。加大概5茶匙糖。

  5. 加入茄子。倒入適量的高湯或已經調味的水，大概蓋過最底層的茄子便可。拌勻，把鑊蓋上，煮5-6分鐘。如茄子看來乾身，可以加水。

  6. 當茄子呈啡色，而大部份水份已被吸收時，熄火，盛起。灑上辣椒或芫荽即成。

你做過這道菜嗎？在下面留言，分享你的回憶吧！


 

Eggplants with Preserved Vegetables x Between Remembering and Forgetting

For our grandparents, every day can be a struggle with memory. Sometimes it’s the small stuff: they forget recent routines or where things are placed. Other times it’s bigger, heavier: they lose the names of people and places they used to love.

But often they don’t forget completely. My grandmother’s knowledge of food stays with her as a form of bodily memory. This is one of the dishes she keeps making - perhaps because of its comforting taste of tradition, or simply because it’s one of the things she remembers well. 

I have this dish at least once a week, but it’s only now that I finally learned how to make it with her. We made it with local organic vegetables sourced from Eat Fresh, who in many ways embody what my grandmother remembers food to be - good for the body, the soil, and the people working the land.

Serves: 4-6

Total cooking time: 45-60 mins

Ingredients:

A small bunch of Chinese preserved vegetables
2 eggplants, chopped into thick pieces
4 cloves garlic, minced
2 shallots, minced
Vegetable stock or water with seasoning (e.g. mushroom powder or salt and pepper to taste)

Steps:

  1.  Wash and soak the preserved vegetables for 10 mins. Chop finely.

  2. Heat a pan with oil. On low heat, pan-fry the skin of the eggplants for about 2 mins until the flesh is semi-cooked but still mostly white.

  3. In a heated wok with no oil, fry the preserved vegetables for around 2 mins. Remove from heat and set aside.

  4. In the same wok, add oil. Add garlic. Add the preserved vegetables back in. Add around 5 tsp of sugar.

  5. Add the eggplants. Pour in just enough stock or seasoned water to cover the bottom layer of eggplants. Mix well. Cover and cook for 5-6 mins. If the eggplants look dry at any point, add water. 

  6. The eggplants are done when they are browned and most of the stock/water has been absorbed. Garnish with chili or coriander. Serve!

Did you make this dish? Share your memory about it in the comment box below!

 
45-60 minsThe Shared Meal HKEast Asian, Vegan, EggplantComment