How to do the fish flavored eggplant, the practice of the eggplant dragon is homely

Material. Two long tender eggplants, half a pound of ground pork, an egg, chopped green onion and ginger cut into two parts, minced garlic, starch, cooking wine, soy sauce, sugar, peppercorn noodles, chili sauce.

Method. 1.For long and tender eggplants, cut at intervals of one centimeter with oblique knives, and do not cut off the bottom for later use.

2.Put the minced meat in a large bowl, add cooking wine, stir an egg, add a little soy sauce and minced green onion and ginger, and stir the peppercorn noodles into a filling.

3.Stuff the mixed ground meat filling into each slice of cut eggplant until every slice is finished, and it looks like a "long dragon".

5.Add some oil to a small pot, stir-fry a small spoon of chili sauce and minced green onions, ginger and garlic, add half a teaspoon of peppercorn noodles, two tablespoons of soy sauce, a tablespoon of cooking wine, a tablespoon of sugar, (if the mouth is heavy, you can add a little salt) two tablespoons of water, boil the fish juice, drizzle some wet starch to thicken, and pour it evenly on the eggplant dragon while it is hot.

Therefore, I would like to make a small suggestion that the next time you follow the recipe, you will find that the taste is much better. The ratio of ginger, shallot, garlic is 1:3:

2. Why? The principle is very simple, the ginger is thick, and the eggplant has no fishy smell, so ginger should be less than garlic. The amount of green onions accounts for the most, because it should be put in 2 times, the first time is to choke the pot out of the fragrance, and the second time is to put it out of the pot, the purpose is to decorate (if you don't want to look good, you can not put it).

The key is a seasoning. Bean paste? No, it's pickled peppers.

The pickled Erjing strips have a special flavor in themselves, and they are stir-fried in oil to produce a fresh fragrance, which is better than the fresh fragrance of fish. - The proportion of the sauce. In addition to the ingredients mentioned above, seasonings also play a big role.

Prepare an empty bowl and add two spoonfuls of light soy sauce to enhance the color and flavor of the soy sauce, and one spoonful of oyster sauce to enhance the freshness. Two spoonfuls of sugar, one spoonful of aged vinegar. These two seasonings are the standard for fish-flavored eggplant, and they are also one of the specialties of this dish, which can outline the faint sweet and sour taste in the mouth.

It needs to be reminded that there are so many types of vinegar, if it is less acidic, it will increase appropriately, and vice versa, it will decrease. You should also add a little cooking wine, no more, a little less than aged vinegar. Do you want to add pepper?

This is not forced, just put one or two grams if you like. Finally, add 3 grams of starch and stir all well to form a fish-flavored sauce. Fourth, the delicious method of fish-flavored eggplant Ingredients:

2 eggplants, 50 grams of pork belly. Ingredients: garlic, ginger, shallots, pickled chili.

Seasoning: bean paste, salt, light soy sauce, oyster sauce, aged vinegar, sugar, cooking wine, pepper, starch. 【Production process】1. Remove the stalk of the eggplant, cut the hob block of appropriate size, and of course cut the long strips, provided that the size is recommended to be as consistent as possible to facilitate subsequent operations.

2. Sprinkle the eggplant strips with an appropriate amount of salt and mix well, marinate for about 20 minutes, don't underestimate this step, it can change the perception that the roasted eggplant must be fried to be delicious. When the time is up, the eggplant kills a lot of water, pours it out, washes it, and dries it for later use. 3. Chop the pork belly into minced meat, mince the ginger and garlic, chop the shallots, and chop the chili pepper for later use.

Fish-flavored eggplant, is to make the eggplant like a long dragon-like shape, coupled with fish-flavored spices, not only looks very beautiful, but also smells the fragrance is very appetizing, the production method of eggplant dragon must pay attention to certain methods and skills, otherwise it will not be successful, let's explain what is the practice of fish-flavored eggplant?

Ingredients: long eggplant (1 root), seasoning: Pixian bean paste (appropriate amount), green onion, ginger, garlic (appropriate amount), minced pork (appropriate amount), sugar (appropriate amount), balsamic vinegar (appropriate amount), flour (appropriate amount), salt (appropriate amount), cooking wine (appropriate amount), monosodium glutamate (appropriate amount), dark soy sauce (appropriate amount), flour root (appropriate amount), egg (appropriate amount), kitchen utensils, wok.

Eggplant chopped with a flower knife.

Take a large bowl, add two handfuls of flour and flour, the ratio is 1:1, add an egg and a tablespoon of oil, let it rise for five minutes, make a crispy paste, and then put the eggplant in it to hang the pulp.

Add salt, sugar, cooking wine to the minced meat, marinate it, and taste it at the bottom.

Pixian bean paste is finely chopped, and the green onion, ginger and garlic are minced.

Put an appropriate amount of oil in the pot, fry the eggplant with a good paste when the oil temperature is 50%, and fry it when the oil temperature is 70% or 80%, then remove the drained oil and put it on the plate for later use.

Add a little base oil to the pot, and fry the red oil with bean paste when the oil is warm.

Add the green onion, ginger and garlic and stir-fry until fragrant.

Add minced pork and stir-fry until cooked.

Add dark soy sauce, balsamic vinegar, sugar to set the taste, and then add an appropriate amount of water.

Thicken with water starch.

Pour over the eggplant.

Rice is a good partner.

This is an eggplant dragon that was made before without sticky, but in fact, as long as it is fish-flavored, it tastes good.

The above is the practice of the fish-flavored eggplant dragon, don't underestimate the eggplant dragon, that is, when cutting, it is often cut by everyone, cut into a paragraph, we all know that the eggplant dragon is continuous, so friends with bad knife skills still need to practice more. Secondly, when making it, the fish-flavored seasoning must be fully prepared, so that you can make a delicious fish-flavored eggplant.

Let's share the home-cooked recipe for a fish-flavored eggplant casserole.

12I want to go on a trip.

Concern. In a fish-flavored eggplant pot, the eggplant is usually cut into pieces and fried in the pan, and the salted fish meat and ginger and garlic are added to the casserole. Eggplant is also rich in nutrition, containing protein, fat, and carbohydrates, which can help prevent and treat high blood pressure, coronary heart disease, and arteriosclerosis.

The saltiness of salted fish captures the flavor of the eggplant better. The ordinary delicacy whets the appetite. If you like it, remember to share it with your friends!

1) Soak the dried salted fish in warm water, slice the garlic, shred the ginger, cut the onion into sections, cut the chili pepper into sections, and cut the eggplant into strips. Soak in salt water to prevent the eggplant from oxidizing and blackening. Clenbuterol diced.

2: Fry the eggplant in a pan until soft.

3) Sauté the salted fish in a pan of hot oil, add the clenbuterol, sauté slightly, add the onion, ginger, garlic and pepper. Stir-fry well. Be sure to add sliced ginger to get rid of the salty fishy smell!

4: Add the eggplant, add water to level the eggplant, grease the bottom of the pan, then put the eggplant in the casserole, add half a spoon of light soy sauce and half a spoon of dark soy sauce, and mix well with the oyster sauce. Seal for about ten minutes. Put the car in.

The homely recipe of the eggplant dragon is as follows:1.Ingredients: long eggplant, meat stuffing, bean paste, green onion, ginger, garlic, oil, salt, dark soy sauce, sugar, white vinegar, chicken essence.

2.Wash the eggplant and cut it into a spiral using the coat knife method.

3.Put flour, cornstarch, baking powder, oil, water, and eggs in a bowl and mix well, then put the eggplant into the paste, so that the eggplant can be fully hung on the inside and outside. Heat the oil in a hot pan, put in the eggplant and fry it until it is set, then fry it over high heat, fry it until golden brown, remove it and put it on a plate for later use.

Heat the oil, add the minced meat, green onion, ginger and garlic and stir-fry, add the bean paste, water, dark soy sauce, salt, sugar, white vinegar, and hook in the water starch after boiling. Pour the sauce evenly over the eggplant and sprinkle with chopped green onions.

Method.

1) Wash the eggplant, remove the stem, peel off the skin, and cut it into long pieces about the size of a little finger.

3) Prepare fish spices, salt, monosodium glutamate, and cornstarch water in advance.

4) Add a small amount of oil to the pan, stir-fry the prepared fish spices until the fragrance appears, and add a small amount of cornstarch water.

Method.

Use the baking tray method to make fish-flavored eggplant, which is not only convenient and delicious, but also has a good beauty and health care effect.

1) Preheat the baking sheet over high heat for 5 minutes.

2) Add oil to a baking dish, add fish spices and a small amount of seasoning when the oil is hot.

3) Wash the eggplant, cut it into small pieces, and place the eggplant in a baking dish.

4) Cover a baking sheet and heat over high heat for a few minutes.

5) Open the lid of the baking tray and push the eggplant around the baking sheet, leaving an empty space in the middle and pouring cornstarch water into the middle empty space.

6) Stir well and heat over high heat for a few minutes.

7) Open the lid of the baking tray, add a little sesame oil and sprinkle with coriander.

Method.

Make fish-flavored eggplant on an iron plate.

1) After washing the eggplant, scoop off half with a spoon and add the minced meat.

2) Add oil to the pan, put in the processed eggplant after the oil is hot, fry it until it is cooked, and then remove it for later use.

3) Put the sauce, coriander, star anise, bay leaves, red wine, and sugar in a pot.

4) After boiling, add cornstarch water to thicken, and pour the soup on the processed eggplant after success.

Nutritional value of fish-flavored eggplant

1) Eggplant contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2) Eggplant can reduce people's cholesterol, and the cholesterol content in the human body can be reduced by 10% after eating eggplant.

3) Eggplant has the effect of preventing cancer and alleviating cancer. Because eggplant is rich in nutrients, it has a system that improves human immunity.

For patients with stomach, lip, cheek, and cervical cancers, eating more eggplant is beneficial to alleviate the condition.

Fish-flavored eggplant, a very classic Sichuan dish, is very easy to eat, in fact, it is not difficult to make, but it is a little oil-intensive.

Ingredients: long eggplant (this dish must be long eggplant to be delicious, round eggplant is suitable for roasted eggplant), minced meat, onion, green and red pepper, green onion, ginger, garlic, oil, starch.

Shallots. Seasoning: salt, flavor, sugar, vinegar, cooking wine, light soy sauce, bean paste (good ratio in advance, Liyin shouting noodles are added to pickled pepper and ground and boiled together), sesame oil.

Step 1: Peel the eggplant and change it into strips, peel and shred the onion, wash the green and red peppers, remove the seeds and cut into small pieces for later use.

Change the green onion into chopped green onion, mince the ginger, peel the garlic and chop the shallots.

Step 2: Add oil to the pot and burn until it is 60% hot, the surface of the eggplant strips is evenly coated with a layer of starch and fried into yellow and then the oil continues to heat up, and then the eggplant is re-fried in the pot until golden brown and removed, (the oil temperature is too cold, the eggplant will absorb a lot of oil in the pot, so the oil temperature of the eggplant must be high) pour out the oil and leave a little Youbomin bottom oil, stir-fry the minced meat with bean paste, stir-fry the red oil, then add green onions, ginger and garlic, and then cook the pot with cooking wine and vinegar and add light soy sauce to adjust the color, and finally add water to boil the fried eggplant, salt, sugar, Seasoning, simmer over high heat for about 2 minutes, put the green and red pepper grains in the pot, thicken them with a little starch, and then sprinkle a handful of minced raw garlic, drizzle sesame oil, and sprinkle shallots out of the pot before cooking.

Precautions: First, the eggplant is very absorbent, so shoot the starch dry in advance, so that you can effectively prevent the eggplant from absorbing too much oil, and the taste of the finished product will be better. Second, the proportion of fish sauce, this is not a certain ratio, you can try to change it according to personal preference, and after trying it, you will know that the taste you like is a little sour.

It's still a little sweeter. Pixian bean paste is the key to this dish, the color depends on it, you need to add pickled peppers to stir up and fry in advance (the specific method is to add the bean paste and pickled peppers together in a one-to-one ratio and put them in the crusher to break them into minced pieces, and then add an appropriate amount of oil to the pot to put the two sauces in the pot, turn off the pot on high heat, turn off the low heat, and slowly boil for about 20 minutes until the red oil comes out), there is salt in the Pixian bean paste, and the light soy sauce in the fish flavor sauce is also salty, so you don't need to add too much salt, this must be avoided.

Ingredients: 1 large eggplant.

Excipients: 50 grams of minced meat.

Seasoning: 5 grams of green onion, garlic and rice, 25 grams of pickled pepper foam, 10 grams of salt, 10 grams of chicken pieces, 1 gram of pepper, 4 grams of chopped green onion.

Method: 1. Wash the eggplant first, add eggs, salt and water to the flower knife, dip it in corn starch 2, pour 150 grams of oil (100 grams practically) into the pot and burn it into heat, fry the eggplant until golden brown and put it on a plate.

3. Add 100 grams of pickled pepper oil to the pot, add garlic, minced meat, pickled pepper foam and stir-fry until fragrant, add a little water, season and thicken.

4. Add balsamic vinegar and chopped green onion and pour it over the eggplant.

Characteristics: salty, sweet, sour and spicy, ginger and shallot flavor, this dish is very innovative, in line with the characteristics of Sichuan cuisine.

Ingredients: 250 grams of eggplant, 50 grams of Pixian watercress.

Operation 1: Peel the eggplant and add knife lines, cut into pieces and fry in oil until soft; Stir-fry the bean paste in the bottom oil of another pot, add the minced green onion, ginger and garlic after stir-frying until fragrant, put sugar, soy sauce, vinegar and clear soup, put in the fried eggplant, drain the juice, and thicken it with water starch.

Operation 2: Soak green onions, ginger and garlic slices in water, remove them after flavoring, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to have too much water, and put it according to the amount of eggplant. Generally, one bowl bottom is sufficient.

The eggplant is cut and fried in oil like roasted eggplant (there are two methods, one is to fry the dough and the other is to fry it directly, depending on your preference). It is best to fry 2 times, the first time on low heat, the purpose is to fry soft and cooked. The second fire, the purpose of which is to color.

Fry the eggplant and set aside.

Put oil in the wok, don't be too hot in the pot, put down the Pixian bean paste, after the red oil comes out, choke the pot with ginger, green onion and garlic, and add meat foam, soy sauce and cooking wine. Fry the fried eggplant (you can put salted fish cubes), stir-fry a few times, peel off the eggplant after the oil comes out, let the oil flow back to the middle naturally, pour it into the prepared fish flavor dish (if you want to put oyster sauce, you can put it now), taste it after the flavor, and see if you need further seasoning. Simmer over low heat to let the eggplant absorb the flavor, add the starch, and stir-fry out of the pan.