Üzerime Gerçekten Tanımam Adana Usulü Patlıcan Tava Tarifi 🍆

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[Music] Silent vlog. Should we do it like this? Hello everyone. How are you? What is Fatoş doing? What am I doing, for example? What does it look like? What were the ingredients? Oh, I didn’t show that, but. If you don’t show this, it didn’t work. I didn’t show the eggplant. Wait a minute. When the eggplant wasn’t visible, sorry, it didn’t work. If the ingredients weren’t there, we would have known. Yes, list our ingredients. Look, I soaked our eggplant in salt water. You can see its color from here . We definitely get that bitterness out. It’s delicious. It’s sweet as honey, but Adana eggplant is still delicious. Yes. What do we have? We have 7-8 cloves of garlic. I chopped them. We have one onion. That’s the trick. That’s the trick. All else being equal. We have 67 tomatoes. We have 5 peppers. A must-have. Adana pepper paste. Yes. There are disagreements about something like this, about onions . Sometimes they say it’s not good in an Adana pan . That’s my mother’s trick. Yes. Mommy’s tip. Let’s mince you again. Mommy, I used to do it. I wouldn’t do the traditional thing. I wouldn’t put onions. My mom always warned her. When I made it, my daughter would always say, “I’m chopping an onion into the meat.” That meat is so, so, so, so, what do these chefs do with it, Nuran? Before, they’d marinate it, or they’d marinate the onions. It’s practically gone. Marinating is their specialty. I recommend you try it . Let me do both. I make both delicious because of my hand. They’re delicious. I’m not saying it myself, I swear, others say it. Everyone cooks, but the taste of their hands is something else. Because my mom had a saying. She said, “Everyone makes spoons.” You know, what did you do back in the day, girls? They used to carve spoons out of wood so they had to use them. Everyone made spoons, and they said the important thing was to get the handle centered, to make it even. Of course, that ‘s art, too. It’s art in cooking, too. You’ll love it. Oh, I’m checking it out right now. It’s been sitting in salt water for half an hour, an hour . Pickling salt. Its specialty actually needs to be explained. That salt, you know, the ones with iodine, and some people use that too. Exactly. It’s impossible. This will be this salt. How do we pickle with this salt? Look, Nuran, you can show me the water. Okay. So, you see , you just wash it and it can be salty, right ? I add salt because I usually soak it in plenty of salt. That way, the salt can remain. Let’s get right to it. By the way, I’ve been putting our meat in for about 10-15 minutes. I was going to mention that from the beginning, but I forgot. Of course, an Adana pan doesn’t come out like that every now and then. It’s because it’s fresh meat. I make sure to say this every time I make a pan. This meat comes straight from the freezer. My mother used to send it to us from the butcher shop. We’d buy it. The fresh meat would be put on top. The eggplant, tomatoes, peppers, tomato paste, and garlic would be placed flat, and the stove would be lit. Everything was original. So what do I do? I immediately add our onions. This is marinating time. This is the marinade , of course. I add the oil. It usually cooks in 5 minutes. Just do the prep. Can you smell the onion the moment it’s added? It creates that aroma. It’s amazing, it gives a different meaning to meat. Those who don’t like meat very much will see the difference when you do this . Most people don’t like meat much, and some love it . And then there are those who don’t like what to eat? Simple Yes. By the way, you too, but they miss your voice so much. Oh, I’ve been reading your comments . Thank you. I have a lot of work to do. And I take a lot of mornings. Oh, and I take a lot of mornings. We can’t stand it right now because of the hot weather. How many times do you change clothes, Nuran? That laundry every day, I mean, every day. It never ends. It’s just Nuran’s. Look, it’s weird, the atmosphere is so big. Is it good here? Should we turn the stove on? Let me get it there quickly. Let me get it there quickly, if you want. Look, I’ve plastered it. What do you call it, not plastered ? We’ve plastered it already. Like we’re plasterers. Yes. Why did it make that noise? Yes. Something must have happened while we were mopping. It’s like that here. Fatoş probably gets up early, too. I made it early, what a mess we usually make at dinner, Nuran, in the heat. We do it by running away, don’t we? We come out crying, saying, “Oh my God, I’m gone, I’m burned, you keep going.” We wash the dishes so terribly anyway. I put the tomato paste like this. By the way, I put a little bit in the pan. I want you to smell it. It’s very good. It will take a little more in the pan. Put it like this. Tell those who ask why our pot is like this. What’s in our pot? It looks pitch black. Look. Of course, since I’m cooking over fire , it never goes away. That last one didn’t go away. Anyway. It doesn’t go away. We eat it. We eat it. It would normally go so well, Nuran. Yes. Well, there’s nothing wrong with the other one. So, it’s on par with that . Our meat is roasted beautifully. How many minutes? I roasted it for 15-20 minutes over low heat. I bought 2.5 kilos of eggplant. Adana eggplant doesn’t look like 2.5 kilos. Why? It looks like 2 kilos, doesn’t it? My God. Did I buy 2 kilos? You know how they sometimes make it just to fit the pot ? My dear. I used to fill the bag and buy it. Oh. We don’t know how much it is. Yes. I bought my eggplant for the first time at a bit of a high price. I paid 50 lira. Did I pay 40 ? I’m confused. I bought it for 20 lira per kilo for the first time. It was quite difficult for me. It’s good compared to beans. Of course, of course. Nuran wanted beans. Right? You’ve been wanting beans for a while. We put our tomatoes in. We’re continuing the work of art. The dance of colors. A must-have, I swear, I went for peppers and eggplant. And black pepper. But don’t say we don’t have black pepper, girl, don’t say that. If we didn’t have it, I’d probably buy that too. 250 lira for a package. When you say a package, do you mean 250 grams? Half a kilo? I swear. Could it be half a kilo? It’s half a kilo for 250. But the smallest one says 50 grams. They cost more. It’s that simple. What’s the big deal about cooking? Right? Have you done the preparation? But you’ve been working on it for a long time. I ‘ve done the preparation. You’ve probably been working on it for an hour. I chopped it up. I did. So, let’s make our garlic look equally stylish, right? Let’s please both the stomach and the eye. There’s no doubt about its deliciousness, though. There’s no such thing as that. Thank God, if you always make the same minimal amount, our meat will also be accepted a thousand times over from Eid al-Adha. Sometimes, people come up and say, “Adana eggplant pancakes shouldn’t be like that, they’ll put something else.” I know it’s very good. My mother used to make it very good. Besides, my mother’s hand was delicious. Of course, you can’t be modest about this. I mean, you’ve taken my mother’s hand. My mother always used to say, “You’ve taken my hand, my daughter.” She used to say the same thing about prayers. Yes. Yes. Absolutely. You saw it when I recited the evil eye prayers and such. It’s that simple. I don’t add salt. I’ll check the moment it gets watery. Because we salted our eggplant. Yes. Yes. I cover it like this. I’ll come back in 5 minutes and check. Did you boil the tomato skins too? Yes. Yes. I boiled them. I chopped what we had for breakfast this morning. Well, Nurcladı. When it’s time to cook, you’ll get a tomato paste. Hopefully, we’ll get it. Actually, if we’d made it for a few days , it would have been quite a bit. Because we threw the peels away, didn’t we? If we’d saved them every day, that’s what we should have done. You ‘ll have to boil them all. It’s hard to do it separately. It’s better when there’s less and you make a meal or something. These are just my dishes, I mean. I have this on the floor, too. Let me get this. I’ve chopped meat. Let me get up, there’s a lighting problem. Yes. Let’s look at our eggplant in 5 minutes. Yes. Yes. It’s been 10 minutes. We turned the heat down to a simmer, of course. Let’s see if it’s watered down? Just a little. We didn’t use any water, accompanied by a wonderful aroma . Let’s make it light, just with the flavor of our tomatoes. Let’s make it light, just a little with the tomatoes, so that the water seeps down . We don’t use any spices. We just sprinkle it on the black pepper . I can’t throw it in, but I will. I will this time. And why have I become so smitten with black pepper? My mom used to love it. She used to add a lot. Then my mother, because of her stomach ailments , refused to let it. She never let it in. She’d say it didn’t work at all. I eat hot peppers. They do, but black pepper doesn’t. It’s finally just right. Let’s take a taster and check the salt. Because we salted the eggplant, it’s perfectly fine. It’s just right. Because I lightly salted my meat while it was roasting. Yes. I close the lid. Let’s say it sits for 15 minutes anyway. Another 20 minutes will be enough. It’ll be more than enough. Because it’s in our steel pot. It will rest. It tastes delicious right now, the flavor of the meat is already in everything. Here’s what I do. I reduce the heat again. How? Look at the moon color? Our dish is cooked. How many minutes did it cook? 35-40 minutes is enough. Look, it’s soft. We’re just letting it rest now. Bon appetit. Thank you. Adana fried eggplant. I hope you like it . See you soon. Now we’ll let it rest. If we close the lid and don’t open it for at least an hour, that flavor explosion will appear. Yes. Goodbye . We made a mistake on the minute. 30 minutes. Nuran says it’s been 30 minutes. I’m confused because our meat is roasted beautifully. Eggplant is so soft. 30 minutes is completely cooked. Now we turn it off. We have no misinformation. Yes. See you later. See you later. Goodbye .

KAYNAK