How to make delicious fish flavored eggplant?

The delicious fish-flavored eggplant is simple to make, soft and glutinous in taste, and the meat is not changed!

Prepare two eggplants, one green and one red pepper, remove the roots, peel the eggplant, and cut into hob pieces. Cut the green and red peppers into triangular slices, then chop a little ginger and garlic and set aside. Sprinkle the sliced eggplant with a little water to make it stick to the breading better.

Then add a large spoonful of cornstarch and mix evenly so that the surface of the eggplant is evenly coated with starch, so as to avoid the eggplant inhaling too much oil during frying. Heat the oil, the oil temperature is 60% hot, pour in the eggplant, fry it over high heat for about 30 seconds, fry it until it is set, and then use a colander to break up the sticky ones, remove the fallen debris, turn to medium-low heat, fry until the surface is golden, remove the oil and set aside the green and red pepper slices into the pot for about 10 seconds, pick them up, and put them together with the eggplant.

Next, let's make a fish sauce.

Put a spoonful of cooking wine, two spoons of light soy sauce, three spoons of aged vinegar, one spoonful of dark soy sauce, two spoons of sugar, half a spoon of starch, three spoons of water, a little salt, a little chicken essence, stir well and set aside.

Leave the bottom oil in the pot, add the ginger and garlic and stir-fry until fragrant, add half a spoon of Pixian bean paste, fry the red oil, pour in the fish sauce, stir quickly, boil over high heat until thick, pour in the eggplant and stir-fry quickly, so that the sauce is evenly wrapped on the eggplant.

Finally, pour in a little oil, stir-fry a few times, and then remove from the pan and serve on the plate.

Fish-flavored eggplant.

Ingredients: eggplant, shallots, garlic, sugar, light soy sauce, rice vinegar, starch, cooking oil, salt [Method and steps].

1. First of all, we need to prepare a long eggplant, remove the head and tail of the eggplant, and cut it into long strips with a knife, and then put it into the prepared water and let it soak for about 10 minutes. (During the process of soaking the eggplant, we need to change the water of the eggplant every few minutes to prevent the eggplant from blackening due to oxidation.) After soaking, you need to drain the eggplant, remove it and put it in a bowl for later use.

2. Prepare a few shallots and cut them into minced green onions for later use, then prepare a few cloves of garlic, chop them into minced garlic for later use, and then prepare a small bowl, add a spoonful of sugar, an appropriate amount of salt, light soy sauce, rice vinegar and a spoonful of starch, stir it evenly to make sweet and sour sauce for later use. Then heat the oil, add more cooking oil to the pot, wait until the oil temperature is 6 hot, put the drained eggplant into the pot, turn on low heat and fry it. (When frying the eggplant, use chopsticks to stir it constantly to prevent the eggplant from burning, and when the eggplant is completely fried and soft, you need to dry the oil and set aside.)

3. Leave a little base oil in the pot, then add the prepared green onion and garlic to the pot and stir-fry it to bring out the fragrance. Then add two spoons of bean paste to the pot, stir-fry it to the red oil, and finally only need to put the fried eggplant into the pot, stir-fry it evenly over medium-low heat, add the prepared seasoning sauce to the pot, continue to stir-fry it over medium-low heat, and wait until the soup is fried to thick, you can put the eggplant out of the pot and put it on a plate for eating.

Step 1: Cut the eggplant in half from top to bottom, then use a knife to cut the surface of the eggplant into fish scales. Be careful not to cut off the eggplant. First, cut thin slits on the surface of the eggplant in one direction, and then cut it in another direction with a knife, so that the surface of the eggplant will become a fish scale.

Divide the modified half of the eggplant into four.

Step 2: Heat the oil in the pot and put in the eggplant when the oil temperature is 6 hot, fry until it becomes soft and set aside (be careful not to be too soft, otherwise it will rot when fried). Finely chop the garlic and ginger and chop the green onion.

Step 3 Eggplant is very absorbent, so you only need to put very little or no oil in the pan when stir-frying. Then pour the oil oozing out of the eggplant into the pot, when the pot is hot to 5, pour in the Sichuan spicy bean sauce and stir-fry, wait until the oil turns red and the bean paste is about to dry up, add the chopped garlic and ginger. After the fragrance comes out, pour in the minced pork, pour in the sweet chili sauce after stir-frying, pour in the fried eggplant and salt after stir-frying, and add a little water after stir-frying.

When the water is almost dry, add monosodium glutamate, then thicken the water starch, and finally add the chopped green onion and put it on a plate.

Put the eggplant cut into strips into the steamer and steam it softly, and then adjust a sauce: put some salt, light soy sauce, a small half spoon of aged vinegar, a little white sugar, a little corn starch and stir well, put oil in the pot, add side dishes and meat foam and stir-fry until fragrant, pour in the eggplant and the seasoned sauce, stir-fry evenly and cook for two minutes.

How to make fish-flavored eggplant?Clean and cut the eggplant into pieces, fry it in the pan with bare starch, then remove it, then pour it into the pot and add green peppers, stir-fry again and add seasonings.

Sweet and sour, delicious fish-flavored eggplant is here!

I'm reasonable, there is fish in the fish-flavored eggplant!

Teach you the simple and easy-to-learn home-cooked recipe of fish-flavored eggplant.

Homemade fish-flavored eggplant.

1.Cut the eggplant into sections, chop the pickled pepper, add cooking wine to the minced meat, add light soy sauce, vinegar, dark soy sauce and sugar to the container to prepare the fish sauce.

2.Put oil in the hot pan and put in the ginger and garlic foam, add the chopped pickled pepper and stir-fry until fragrant, an appropriate amount of bean paste, boil out the red oil, put in the minced meat and stir-fry, put in the Hangzhou eggplant, stir-fry and color, pour in the fish sauce, pour in the water starch and continue to stir-fry.

3.Put oil in the casserole, pour the fried eggplant into the casserole and simmer for a while, sprinkle with coriander.

Ingredients: Eggplant.

300g pork belly as an adjunct.

Appropriate amount of Pixian bean paste, appropriate amount of green onions.

Light soy sauce to taste, vinegar to taste.

Sugar to taste. Starch in moderation.

Appropriate steps. 1.Wash the eggplant, but the section.

2.Cut the grid above.

3.Pat on with dry starch.

4.Heat the pan, add the oil, put the eggplant in and fry the yellow.

5.Heat another pot, add a little oil, and add the pork belly.

6.Sauté the pork belly until the oil comes out.

7.Add chopped green onion and stir-fry.

8.Pour in the red oil bean paste and stir-fry.

9.Add the fried eggplant flowers.

10.Pour in the fish sauce and stir-fry.

11.When the soup is thick, remove from the pan.

Put the rice in a bowl, put it upside down on a plate, and pour the fish-flavored eggplant over it. Tips:

Ingredients: 2 eggplants, 1 bell pepper, 1 red pepper, 1 teaspoon salt, appropriate amount of salad oil, 10 grams of green onion, ginger and garlic, 10 grams of pickled red pepper.

Fish sauce: 15 grams of soy sauce, 10 grams of vinegar, 10 grams of cooking wine, 20 grams of sugar, 10 grams of chicken essence, 10 grams of water starch.

Step 1: Slice the eggplant, add a little salt and mix well, marinate the eggplant for about 10 minutes, and squeeze out the waterStep 2

Dice green and red peppers.

Step 3Put oil in a pan, fry the eggplant and remove it.

Step 4Leave the bottom oil in the pot, stir-fry the green onion, garlic and ginger until fragrant, then add the soaked chili flakes to stir-fry until fragrant, and then add the eggplant Step 5

Stir-fry evenly and add the fish sauce.

Step 6 Stir-fry until the eggplant is flavorful, add diced green and red peppers, stir-fry evenly, and then remove from the pot to add points.

Knorr Essence Chicken has the effect of enhancing freshness, and it is added before it is out of the pot to bring a fresh and fragrant taste and a sweet experience.

I'm reasonable, there is fish in the fish-flavored eggplant!

Teach you the simple and easy-to-learn home-cooked recipe of fish-flavored eggplant.

Eggplant is really nutritious to do this. Super meal.

Fish-flavored eggplant is a famous dish of Sichuan cuisine, one of the eight major cuisines in China.

Main ingredients: eggplant, meat ingredients: starch, green onion, garlic, ginger, green and red pepper seasoning: vinegar, light soy sauce, salt, sugar, cooking wine, bean paste.

Specific steps: 1. Clean the eggplant first, remove the stems of the eggplant, cut it into 4-5 cm long sections, and then change the knife to cut it into long strips.

2. Put the cut eggplant into a pot, pour in starch, and wrap a layer of starch for later use.

3. Remove the head and seeds of the green pepper and cut it into shreds. Red peppers are also shredded; Cut some pork belly. Chop the meat into minced pieces and put it in a bowl, pour some light soy sauce and cooking wine, stir well and marinate for a while.

4. Cut some chopped green onions, crush the garlic, and chop into minced pieces; Ginger is flattened and chopped into pieces for later use.

5. Adjust the fish sauce, pour two spoons of vinegar, one spoonful of light soy sauce, a small amount of salt, then add sugar, then add a small amount of water, stir evenly and set aside.

6. Boil the oil until it is 50% hot, and add the eggplant strips. Fry for two minutes, then remove the oil, leave the bottom oil in the pot, pour in the minced meat after the oil is hot, fry the minced meat white, add the green onions, ginger and garlic, fry until fragrant, add a spoonful of bean paste, and fry the red oil. Then add the fried eggplant and stir-fry quickly and evenly.

7. Pour in the seasoned sauce and stir-fry evenly over high heat. Add the green and red peppers. Put some chopped green onions before cooking, and the fish-flavored eggplant is ready.

Tips] 1. After the eggplant is cut, pour in the starch and wrap it with a layer of starch first, so that it will not absorb oil and the taste will not be greasy when frying.

Fish-flavored eggplant.

Ingredients: Purple eggplant, lean meat, ginger, garlic, green onion, chopped pepper, pepper, corn starch, salt, chicken essence, light soy sauce, oyster sauce, dark soy sauce, balsamic vinegar.

Steps: Step 1, cut the lean meat into small cubes, add some light soy sauce, pepper, peanut oil and chop into minced meat Step 2, ginger, garlic, and green onion respectively minced, chop a spoonful of pepper for backup Step 3, take a small bowl, add light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, salt, chicken essence, corn starch, and water to make fish sauce.

Step 4: Cut the eggplant into about 5cm pieces.

Step 5: Heat the oil in the pan and fry the eggplant over high heat.

Step 6: Remove the fried eggplant from the oil.

Step 7: Leave the bottom oil in the pot, and fry the minced meat until fragrant.

Step 8: Add ginger, garlic, green onions, and chopped pepper to stir-fry to create a spicy smellStep 9: Pour the fried eggplant into the pot.

Step 10: Add an appropriate amount of fish sauce and simmer for two or three minutes.

Tips: 1. After the eggplant is put into the pot, it should be fried over high heat, and the fried eggplant should be controlled again, so that the eggplant will not be too greasy 2.

Hello! Delicious fish-flavored eggplant to do this, the following is the specific method, please refer to, thank you!

Ingredients: 600 grams of eggplant, 50 grams of pork filling, 15 grams of rice wine, 15 grams of soybean soy sauce, 20 grams of rice vinegar, 20 grams of sugar, appropriate amount of starch, 20 grams of green onions, 15 grams of ginger, 15 grams of garlic, appropriate amount of pickled chili.

Specific methods: 1. Prepare all the required ingredients.

2. After peeling the eggplant, cut it into long strips for later use.

3. Finely chop the green onion, ginger and garlic, and chop the chili pepper.

4. Take a bowl, add rice wine, rice vinegar, soy sauce, sugar and starch, stir evenly 5. Pour oil into the pot, heat it, put in the cut eggplant, fry it on high heat for two minutes, the surface is slightly charred, and then you can remove it.

6. Leave an appropriate amount of base oil in the pot, add minced meat, and stir-fry.

7. Add the chopped pickled chili peppers, stir-fry slowly over low heat, until the red oil is fried 8, turn to high heat, and add half of the minced green onions, ginger and garlic.

9. Add the fried eggplant and stir-fry.

10. Pour in the sauce that has been adjusted before, stir-fry well, then pour in the remaining minced green onions, ginger and garlic, and stir-fry out of the pot.

Teach you the simple and easy-to-learn home-cooked recipe of fish-flavored eggplant.

I'm reasonable, there is fish in the fish-flavored eggplant!