How to make fish flavored eggplant delicious?

Fish-flavored eggplant. Ingredients].

Eggplant, shallots, garlic, sugar, light soy sauce, rice vinegar, starch, cooking oil, salt.

Methods 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.)

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.

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

Today, I will share with you the specific steps and details of this fish-flavored eggplant, I will express it in the simplest and easy-to-understand words, so that everyone can understand and understand, and you friends will read it with me.

Preparation. Ingredients: 2 eggplants.

Accessories: 80 grams of pork belly, a little ginger and green onion, 15 grams of Pixian bean paste, 10 grams of light soy sauce, 3 grams of dark soy sauce, 15 grams of sugar, 15 grams of balsamic vinegar, 10 grams of cooking wine, and 2 grams of chicken essence and monosodium glutamate.

Steps of fish-flavored eggplant.

Steps. First, first prepare the eggplant to clean and cut into strips, rinse with flowing water for a while and rinse (many people will peel it, but I think it will be more fragrant when burned with the skin), and then remove the stem, change the knife and cut it into thick strips, we try to choose the tender eggplant, the more white parts around the eggplant stalk, the more tender the eggplant, so that the entrance will be more fragrant.

Steps. 2. Then prepare pickled ginger, pickled pepper, and bean paste minced into a small bowl, add ginger and garlic, and pork belly minced into minced (it is best to choose three points of fat and seven points of thin pork belly), and then prepare a small bowl, add an appropriate amount of water, a little starch, light soy sauce, dark soy sauce, cooking wine, chicken essence, sugar, balsamic vinegar and stir evenly for later use (salt does not need to be put in, because bean paste and various seasonings contain salt).

Steps. 3. Open the furnace and ignite the fire, put the oil in the pan, the oil temperature is 6 into the heat, and fry the prepared eggplant strips to fry soft and remove them (this step must fry the eggplant soft, otherwise it will be a little embarrassing if it is not cooked out of the pot), and put it next to it to control the oil (you can also wrap a layer of cornstarch before frying).

Steps. Fourth, start another pot with a little bottom oil, put in the ginger and garlic in the boiling pot, wait for the nose to smell the fragrance, put in the minced pork belly and stir the oil (this step must fry the pork belly out of the fragrance), soak ginger, pickled pepper, bean paste, stir-fry until fragrant and fry the red oil color (bean paste is the soul seasoning of this dish, be sure to put it in), put in the fried soft eggplant, add an appropriate amount of water, boil for one minute, put in the adjusted fish fragrant sauce, collect the juice on high heat, sprinkle with chopped green onions to get out of the pot, very simple, very delicious.

Tips: 1. Dry the starch of eggplant in advance, which can effectively prevent too much oil absorption, and the taste is better.

2. The proportion of fish flavor sauce can also be changed according to personal preference, and Shuangshuang also knows that he likes this taste more after trying it.

3. The red oil Pixian bean paste is the key to this dish, and the color depends on him. Chopping in advance is also fine.

4. The seasoning has Pixian bean paste and light soy sauce in the fish flavor, so there is no need to add extra salt, so do not do it.

Ingredients: eggplant, Mayou moldy salted fish (middle), Guangdong casserole.

Ingredients: garlic, green onion, Guangdong freshly squeezed peanut oil (must be used for Cantonese cuisine).

1. Cut the eggplant (which can be peeled) into relatively large eggplant strips, and remove the skin and bones of the moldy mackerel salted fish (horse friend). Finely cut (not too fine).

2. Heat the peanut oil in the pan, put the eggplant into the hot oil pan, put the eggplant strips into the fried until they are almost golden brown and then scoop them up, the purpose is to let the eggplant fully absorb the oil, the eggplant that absorbs the oil will soon be soft, pick it up and then pour out the eggplant and put it aside for later use.

3. Chop the chopped pork and salted fish together. Spare.

4. Heat the peanut oil in the pan, put the garlic into the pot and stir-fry, then add the minced pork and stir-fry until it changes color, put the minced salted fish into the stir-fry to make it fragrant, and put the eggplant into the stir-fry.

5. To prepare a bowl of potato, first put raw water, light soy sauce, oyster sauce and starch and stir well to make a mixed sauce, pour it into the pot, and simmer the eggplant.

6. Put the casserole, put the eggplant and minced meat into the casserole, cover with a lid over medium heat and simmer for 5 minutes, and put chopped green onions on the noodles.

Put the eggplant cut into strips into the steamer and steam it until soft, 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.

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.

To make fish-flavored eggplant, you first need to shred and coat it with starch. Slip in hot oil on the summer solstice. This will make the meat more tender. Add the green onion and ginger. Thirteen incense. Add shredded eggplant and stir-fry. Add dark soy sauce, light soy sauce and oyster sauce. Stir-fry well.

How to cook 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 pan and add green peppers, stir-fry again and add seasonings.

To make fish-flavored eggplant, you must cut the eggplant into pieces and tie it up in an oil pan later. Then use the oil pan to return to the pan. The eggplant that results from this is very delicious.