What are the steps to make delicious fish flavored eggplant in the restaurant?

Fish-flavored eggplant is a famous dish of Sichuan cuisine among the eight major cuisines in China. Its taste is delicious, soft and fragrant, fresh and salty, delicious and nutritious.

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. Before cooking, put some chopped green onions, so that 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. 2. It is recommended not to peel eggplant, its value is in the skin, eggplant skin contains vitamin B, but it must be washed, otherwise pesticides will be residue, endangering the health of the body, and the intake of sufficient vitamin C, the metabolism of vitamin C needs the support of vitamin B.

1. Prepare raw materials

2. Prepare to stir-fry in the pot

This dish is not only delicious, but also has a high nutritional value. Eggplant is rich in nutritional value, containing protein, fat, and carbohydrates, which meet the body's needs for three major nutrients. Therefore, this dish is a delicacy that appears on the table of many families every day.

Choose the eggplant, cut the eggplant into thin strips, you can add salt to it for marinating, take a bowl in it, put in the chicken essence, sugar, starch, light soy sauce, vinegar, put in some water, add oil to the pot, put the eggplant in for frying, after frying, take it out in the pot, put in the meat for stir-frying, and then put the eggplant in, put the prepared juice in.

First of all, you should prepare fresh ingredients, heat oil from the pot, pour in green onions, ginger and garlic and stir-fry until fragrant, then put the chopped eggplant potatoes and green peppers into the pot, stir-fry evenly, add an appropriate amount of water, and then add sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, and fry to get out of the pot.

Peel the eggplant and cut it into strips, put in an appropriate amount of oil, pour the eggplant into the pot and stir-fry until soft, then put it aside for later use, put garlic and green onions in the pot for stir-frying, pour in half a bowl of water starch after stir-frying, and then pour the eggplant into the pot and stir-fry, when the soup becomes thick, it can be served.

The most common method is to cut the eggplant into pieces, then add some sauce, then heat the oil, put the eggplant in the pot, then pour the sauce into the pot and stir-fry, and finally pour in some oyster sauce, pour in some dark soy sauce, and stir-fry evenly.

We need to wash the eggplant, chop the green onion, ginger and garlic into minced pieces, then cut it into pieces and then heat the oil, add the green onion and ginger, then add a small amount of bean paste, and then put in the eggplant.

Fish-flavored eggplant.

1. Ingredients: 1 eggplant, 1 tablespoon of Pixian bean paste, 2 chives, 3 cloves of garlic, appropriate amount of starch, appropriate amount of salt, appropriate amount of white sugar, 1 tablespoon of light soy sauce, a little white rice vinegar, and sufficient amount of cooking oil.

Second, the practice of fish-flavored eggplant:

1.Start by preparing all the ingredients, clean the eggplant, and remove the stems. Cut into 3 sections, then into thick slices, and then change the knife into thick strips.

After cutting, prepare a bowl of water, put the cut eggplant strips in it, and soak it in water for 10 minutes to prevent oxidation and discoloration. If the color of the water becomes darker in the middle, you can change it appropriately, so as not to affect the taste of the fish-flavored eggplant.

2.Now it's time to prepare the ingredients, clean the chives and chop them into chopped green onions. Once the garlic is cleaned, chop it into minced garlic.

Now let's start to mix a sweet and sour sauce, prepare a bowl, put a small half bowl of water in it, then add 1 spoon of starch, a little salt, 1 teaspoon of white sugar to improve freshness, 1 spoon of light soy sauce, a little white rice vinegar, and then stir well with chopsticks, and the sweet and sour sauce is ready. If you don't have white rice vinegar, a little old vinegar is fine.

3.After soaking the eggplant strips, put in 2 spoons of starch, grasp and mix evenly with your hands, so that each eggplant can be evenly coated with a layer of starch, which can lock in the nutrients and moisture of the eggplant is not easy to lose, and it can also make the eggplant not easy to absorb oil. Put a pot of cooking oil in it, heat it until it is 5 percent hot, then put the starched eggplant strips in it, turn on low heat and fry slowly.

Fry until the eggplant strips start to turn golden brown, then control the oil and remove them for later use. To make authentic fish-flavored eggplant, the eggplant strips must be fried to make it feel good. There are also people who don't fry it in order to pursue a healthy diet, and the taste will be very different.

4.Then start a pot, put an appropriate amount of cooking oil in it, after the oil is hot, pour the onion and garlic into the pot together, and burst the fragrance first. At this time, add 1 tablespoon of Pixian bean paste and stir-fry the red oil.

At this time, put the fried eggplant strips in and continue to stir-fry evenly. Remember to be gentle when stir-frying, not too hard, otherwise it is easy to fry the eggplant strips and affect the appearance.

5.After the eggplant strips are stir-fried evenly, pour in the sweet and sour sauce that has just been prepared, cook it slightly, and then continue to stir-fry evenly, and wait until the soup becomes thicker, then you can turn off the heat. Finally, the stir-fry time should not be too long, put it on a plate, sprinkle some green onions to decorate, and the delicious fish-flavored eggplant is ready.

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 on low heat 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.

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.

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.

Ingredients: 4 eggplant and green onions, Sichuan spicy bean paste, sweet chili sauce, salt, garlic, ginger (the dosage is slightly less than garlic), minced pork, water starch.

1. Cut the eggplant in half from top to bottom, and 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 be in the shape of fish scales. Divide the modified half of the eggplant into four.

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.

3. Eggplant is very absorbent, so you only need to put very little oil in the pot when frying, or even no oil.

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.

1. Dig off half of the eggplant and put it into the minced meat, put it in an oil pan with a temperature of 6 percent and fry it until it is cooked, and then remove it for later use.

2. Put 50 grams of boiling sauce, 25 grams of coriander, 3 star anise, a bay leaf, 40 grams of red wine, and 45 grams of sugar into the pot, then bring to a boil, thicken and pour on the eggplant just now.

500 grams of eggplant melon, 100 grams of chicken, 10 grams of fried salted fish, 30 grams of claypot sauce, 50 grams of celery, 20 grams of green and red peppers, 1 cup of soup, Shao wine, garlic, chopped green onions, dark soy sauce, sesame oil.

1. Choose a long eggplant melon batch and peel it, remove the head and tail, and open it into 4 pieces, about 12 cm long.

2. Heat the pan, add oil, boil until about 60% boils, put in the eggplant melon strips and fry for about 1 minute until cooked, pour up and filter out the oil.

3. Take advantage of the remaining oil in the pot, add minced garlic, celery, pepper and baozi sauce and stir-fry until fragrant, then stir-fry the chicken grains, add Shao wine, soup and eggplant melon strips and the above seasonings and fried salted fish minced fish, simmer for a while, add a little cornstarch, and add the tail oil. Transfer to a clay pot, heat until boiling, add sesame oil and chopped green onions, cover and serve.

1 eggplant, 1 green pepper, appropriate amount of minced garlic, green onion, minced ginger, 1 spoonful of Pixian hot sauce, 1 spoonful of cooking wine, 1 tablespoon of vinegar, 1 2 tablespoons of soy sauce, 1 2 tablespoons of sugar, 1 2 tablespoons of starch. (Put 1 spoonful of sweeter human sugar).

1. Finely chop the green onion and ginger, divide it into two halves, half of it is used in a boiling pot, and half of it is put into the fish-flavored sauce later, and put the raw materials of the fish-flavored sauce into a small bowl to adjust and set aside. Pat a few cloves of garlic, mince them and cut them into cubes.

2. Remove from the pot, pour in an appropriate amount of oil when the pot is not hot. When the oil temperature is 50% hot, put in the Pixian hot sauce and fry the red oil at low temperature. The oil temperature must not be high, otherwise the Pixian hot sauce will be fried.

3. After the red oil is fried in Pixian hot sauce, add the minced ginger and green onion in the boiling pot, fry the fragrant eggplant, stir-fry for three to four minutes, and then add the green pepper.

4. After adding the green pepper, pour in the pre-adjusted fish sauce and stir-fry for a while, and add the minced garlic before leaving the pot.

Ingredients: eggplant, green pepper, minced garlic, minced green onion, minced ginger.

Excipients: Pixian hot sauce, vinegar, soy sauce, sugar, starch, cooking wine.

1. Wash the eggplant and peel off the skin. Cut the eggplant into the shape you want.

2. Sprinkle a spoonful of salt on top of the eggplant.

3. Stir the salt and diced eggplant well. Leave for half an hour and then squeeze out the water with your hands.

4. Finely chop the green onion and ginger, divide it into two halves, half for the boiling pot, and put the other half into the fish-flavored sauce later.

5. Put the raw materials of the fish sauce (1 tablespoon of vinegar, 1 2 tablespoons of soy sauce, 1 2 tablespoons of sugar, 1 2 tablespoons of starch, 1 tablespoon of cooking wine) into a small bowl and set aside.

6. Pat a few cloves of garlic and chop them into minced pieces. Cut the green pepper into cubes.

7. Remove from the pot and pour in an appropriate amount of oil when the pot is not hot. When the oil temperature is 50% hot, put in Pixian hot sauce and fry the red oil at low temperature. The oil temperature must not be high, otherwise the Pixian hot sauce will be fried.

8. After the red oil is fried in Pixian hot sauce, add minced ginger and minced green onion to the pot, fry the fragrant and then put in the processed eggplant.

9. Stir-fry for 3-4 minutes and add the green peppers.

10. After adding the green peppers, pour in the pre-adjusted fish sauce and stir-fry for a while.

11. Add minced garlic before leaving the pot.