Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside. Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes. In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes. Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside. Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It’s crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain. Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet. Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed. Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.
INGREDIENTS 1pound boneless lamb shoulder, trimmed and cut into 2-inch cubes1heaping teaspoon ground turmericFine sea salt and freshly ground black pepper6 to 8Japanese eggplants (about 2 pounds)5tablespoons plus 1/4 cup olive oil1large yellow onion, thinly sliced4small or 2 medium tomatoes (about 2 pounds)3tablespoons tomato paste¼teaspoon crumbled saffron threads¼ to ½cup freshly squeezed lime juice (from 2 to 4 limes)?cup fresh or frozen unripe grapes (ghooreh)Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)Mast-o Khiar (see recipe) or plain yogurt, for servingPersian liteh or garlic pickles, for serving (optional)Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
一小杯去皮绿豆，清水泡过夜。二分之一杯白米，清水泡过夜。
将浸泡好的去皮绿豆和米，一起用适量的水打成米浆，备用。
二杯糯米，清水泡过夜。在笼屉上蒸熟之后打撒备用。
瘦肉切丁，用大蒜、生姜末、酱油、生粉拌匀。用油炒熟之后备用。
冬笋切丁，用水加少量的盐煮15分钟，备用。
豆腐干，过水，备用。
少量榨菜丁，备用。
绿豆白米浆，在平底锅里摊成薄饼。薄饼成形后打个鸡蛋，在薄饼上抹均匀后翻面。
在翻面后的薄饼上放蒸熟的糯米，糯米上放肉丁，豆腐干丁，少量榨菜丁。用锅铲把糯米和菜压结实了。
此时要用小火，煎几分钟之后，切成小方块。
起锅，开吃。
伊朗的，也挺费事的。看着真不错。
https://cooking.nytimes.com/recipes/1020210-khoresh-e-bademjoon-persian-eggplant-and-tomato-stew?te=1&nl=cooking&emc=edit_ck_20200216&campaign_id=58&instance_id=16014&segment_id=21337&user_id=9dbe5a1c4747a0a3626e9961127feb13®i_id=8142415320200216
这么多工序的豆皮，太小资了！
方子存下来了，谢谢！冬笋哪有卖？
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside. Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes. In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes. Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour. In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside. Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It’s crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain. Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet. Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed. Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.他们家也在武汉呀，都好吧？
INGREDIENTS 1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes 1 heaping teaspoon ground turmeric Fine sea salt and freshly ground black pepper 6 to 8 Japanese eggplants (about 2 pounds) 5 tablespoons plus 1/4 cup olive oil 1 large yellow onion, thinly sliced 4 small or 2 medium tomatoes (about 2 pounds) 3 tablespoons tomato paste ¼ teaspoon crumbled saffron threads ¼ to ½ cup freshly squeezed lime juice (from 2 to 4 limes) ? cup fresh or frozen unripe grapes (ghooreh) Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe) Mast-o Khiar (see recipe) or plain yogurt, for serving Persian liteh or garlic pickles, for serving (optional) Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
把肉汁浇在糯米上，让糯米有了肉的鲜美。
这次，只要家里人没人被感染，也没有其他需要去医院才能治疗的病，就都还行。
只是隔离时间太长了，就难说了。多保重！！
还是点个赞！
我们的豆皮肯定跟你这个不一样，我记得是象熏过的豆腐就是特别薄的馄钝皮那样，我出国就没见过了，反正我们孩子也不会吃。