How to cook fish flavored eggplant, how to cook fish flavored eggplant delicious

Speaking of eggplant, there are many ways to do it. It can be fried, burned, steamed, boiled, fried, cold dressed, and made into soup. Today I will tell you about the fish-flavored eggplant that is very popular among people.

As a very famous Sichuan and Chongqing dish, fish-flavored eggplant is delicious, and later widely spread to all over the world, and various places make "fish-flavored eggplant" that meets the local taste according to local tastes. It has become a common dish on people's dinner tables. But in short, fish-flavored eggplant has multiple flavors such as sweet, sour, salty and spicy sauce at the same time, and has been widely popular.

Today I will share the practice of fish-flavored eggplant with you:

1.First, wash the eggplant, then remove the stem, cut it into long strips, cut the green onion and garlic into small foam, and cut the dried chili pepper into small pieces;

2.Take a small bowl, add light soy sauce, oyster sauce, dark soy sauce, vinegar, sugar, salt, vinegar, add water, mix thoroughly, add a teaspoon of starch to make bowl juice;

3.Add oil to the pot, the amount of oil should be twice as much as the usual stir-fry, after the oil temperature is 7 into the heat, put in the eggplant strips and fry softly, control the oil and remove it;

4.Pour out the excess oil in the pot, after the oil is hot, add the green onion, garlic, ginger and dried chili, then add a spoonful of Qixian bean paste and stir-fry until fragrant, then add the eggplant strips;

5.After stir-frying evenly, add the prepared bowl juice, stir-fry well, add chopped green onion and minced garlic to remove from the pot.

First of all, eggplant should not be eaten raw, raw eggplant contains solanine, which can cause food poisoning when eaten raw. And it is best to choose fresh eggplant, eat less old eggplant, especially after autumn, old eggplant contains a lot of solanine, eating more is harmful to the human body. After reading the article, if you think it's practical, don't forget to collect it!

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.

Do you know how to make home-cooked fish-flavored eggplant?

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.

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.

You can go to a regular chef school and there will be professional teachers to guide you.

Fish-flavored eggplant] 1First of all, after removing the stems of the two eggplants, cut them into about 5 cm pieces, each straight cut in half, and each half of the slice diagonally cut into 3 slices.

A small piece of fat and thin pork belly is cut into small pieces, the ginger is first cut into slices, then chopped into minced pieces, the green onions are cut into rings, and the garlic is flattened and chopped into minced pieces.

2.Next, we fry the eggplant in oil, pour vegetable oil into the pot, when the oil temperature is heated to 6, pour in the eggplant to fry the eggplant soft and thoroughly, fry it until it changes color, and then pour out the oil control, push the camera closer to see that the eggplant poured out is golden and not deformed.

3.Leave the bottom oil in the pot, pour in the meat and stir-fry a few times, pour in the green onion, ginger and garlic to stir-fry the fragrance, add a little bean paste and quickly stir-fry the red oil, pour in 5 grams of cooking wine and stir-fry a few times, pour a little water from the side of the pot and boil until boiling.

4.Add 15 grams of sugar, 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, pour in 10 grams of balsamic vinegar, 3 grams of dark soy sauce, and stir-fry the color of the dark soy sauce evenly, pour in the eggplant with good oil control and stir-fry quickly to make the soup evenly wrap the eggplant.

A delicious way to cook fish-flavored eggplant

Preparation: eggplant 300g, minced meat 100g, minced ginger 10g, minced ginger 10g, water starch 60ml, chopped green onion, appropriate amount of salt, appropriate amount of beans, 1 tablespoon of sauce, 1 teaspoon of white sugar, 1 teaspoon of light soy sauce, 1 tablespoon of balsamic vinegar, a little pepper, a little chicken essence, a little.

Step 1: Wash the eggplant and remove the head and tail, cut it in half, cut it into long strips of the same size, and then cut it into strips about 5cm long and put them in a pot for later use.

Step 2: Add an appropriate amount of salt and marinate for 10 minutes, pour out the eggplant pieces, wash and drain.

Step 3: Add balsamic vinegar and light soy sauce to the bowl, then add chicken essence, salt and sugar, then add pepper, add two spoons of water and stir well to form a fish-flavored sauce for later use.

Step 4: Fry the eggplant in an oil pan until it is fully cooked, and then remove and drain the oil after frying.

Step 5: Leave the bottom oil in the pot, fry the minced meat until it changes color, fry the red oil with the bean paste, and then fry the minced ginger and garlic until it is fragrant.

Step 6: If it is too dry, add a little water to dilute it, then pour in the eggplant, add the fish sauce and water starch and continue to stir-fry evenly.

Step 7: Sprinkle chopped green onions before cooking, put it on a plate, and the fish-flavored eggplant can be eaten as an appetizer.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

The eggplant sails are peeled and drawn into fish scale flowers, wrapped in starch and fried in oil, fried until yellow, fished out, and must be oiled first.

Put a small amount of oil, put the bean paste and fry until fragrant, put the green onion, ginger and garlic (it is best to have pickled ginger and sea pepper), stir-fry until fragrant, put a little sugar and vinegar, pour the eggplant into it, put water to boil well, put the green onion and a little chicken essence before the pot can be put out of the pot and put on the plate.

Fish-flavored eggplant ingredients:

Sauce: 300g eggplant 150ml lean meat 100g sugar 1 teaspoon dried shrimp 10g corn flour 1 teaspoon? 1 kuay dark soy sauce 1 teaspoon garlic 2 cloves oyster sauce 1 tbsp spicy bean paste 1 2 tbsp pork seasoning:

Sugar 1 4 teaspoons corn flour 1 4 teaspoons light soy sauce 1 2 teaspoons water 1 teaspoon pepper a pinch of sesame oil a little.

Method: 1Macerate the dried shrimp.

2.Prepare the sauce. 3.

Wash and dry the pork, chop the portable shrine and season it. 4.Remove the garlic and crush it into minced garlic;

Wash and cut into pellets; Mince the dried shrimp. 5.After washing the eggplant, cut it into strips about 1 cm thick and 5 cm long.

6.Heat 2 tablespoons of oil, sauté the eggplant for 2 minutes, serve on a saucer and set aside. 7.

Heat 1 tablespoon of oil and stir-fry the minced garlic, dried shrimp, etcand spicy bean paste, add pork, stir-fry for 2 minutes, add eggplant and sauce. Bring to a boil and simmer for a while until the sauce thickens and serves.

Ingredients: Ingredients: eggplant, green pepper, hot sauce, accessories: minced garlic, minced green onion, minced ginger, cooking wine, vinegar, soy sauce, sugar, starch.

Main steps: Finely chop the green onion and ginger, divide it into two halves, half for the pot and half for the fish sauce later.

Put all the ingredients of the fish sauce and seasoning into a small bowl and set aside.

Pat a few cloves of garlic, mince them and cut them into cubes.

Remove from the pan and pour in the appropriate amount of oil when the pan is not hot. When the oil temperature is 50% hot, add the hot sauce and stir-fry the red oil at low temperature. The oil temperature must not be high, otherwise the hot sauce will be fried.

After the red oil is stir-fried in the spicy sauce, add the minced ginger and minced green onion to the boiling pot, and then add the processed eggplant after the fragrance is stir-fried.

Stir-fry for 3 to 4 minutes, then add the green peppers, then pour in the pre-prepared fish sauce and stir-fry for a while.

Add minced garlic just before removing from the pan.

3.Tips:

Fuel-saving tips for burning eggplant:

1.Wash the eggplant.

2.Peel off the skin.

3.Cut the eggplant into the shape you want.

4.Sprinkle a spoonful of salt over the eggplant.

5.Whisk the salt and diced eggplant together.

6.After waiting for about half an hour, the eggplant will seep out a lot of water.

7.Squeeze out the exuded water by hand.

8.One fresh eggplant can squeeze out half a bowl of water.

9.The eggplant that has been squeezed through the water has obviously wilted a lot.

Fish-flavored eggplant is a famous dish of Sichuan cuisine, one of the eight major cuisines in China, which is delicious and nutritious. Not only is the color beautiful, but the taste is also a blend of fragrant and salty, which is very delicious. Here's a quick rundown of how to make fish-flavored eggplant.

Ingredients for fish-flavored eggplant: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.

Preparation of fish-flavored eggplant:

1. Choose a long-bodied eggplant, 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, eggplant melon strips and the above seasonings and fried salted fish minced fish, and simmer for a while.

4. Add a little corn starch and add the tail oil. Transfer to a clay pot, heat until boiling, add sesame oil and chopped green onions, cover and serve.

Edible value:

The eggplant in the fish-flavored eggplant has a high nutritional value, containing protein, fat, carbohydrates, and a variety of vitamins, which can enhance the elasticity of capillaries, prevent bleeding from fine blood vessels, and prevent the occurrence of blood clots. It can reduce swelling and relieve pain, assist chronic gastritis, dysmenorrhea and other diseases, and also have the best effect on nephritis edema. It contains vitamin C, which can prevent scurvy and promote wound healing, and vitamin E, which has antioxidant effects, can promote the metabolism of cells, improve the body's immunity, and delay aging.

Method 1 ingredients: 500 grams of eggplant, 15 grams of soy sauce, l0 grams of vinegar, l0 grams of sugar, 3 grams of starch, 5 grams of cooking wine, 5 grams of green onions, 3 grams of ginger, 3 grams of garlic, 4 grams of bean paste hot sauce, 50 grams of oil, 1 gram of monosodium glutamate.

Method: 1. Peel and remove the stems of the eggplant, cut it into small pieces, and cut the green onion, ginger and garlic into minced pieces;

2. Put soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, green onion, ginger and garlic into a bowl and mix into juice;

3. Put the oil in the wok and heat it, put in the eggplant pieces and bean paste hot sauce, stir-fry constantly, until the eggplant pieces are soft and mature, put in the bowl juice, quickly stir-fry to make the juice hang evenly and then take it out of the pot.

Method 2 ingredients: eggplant, pepper, coriander, Pixian bean paste, garlic slices, ginger slices, sugar, vinegar, salt, chicken essence, cooking wine, soy sauce, water starch.

Method: 1. Put oil in the pot, put in the eggplant strips (cold eggplant to eat oil) when the oil temperature is 5 hot, and remove it when it is fried until golden brown;

2. Mix sugar, vinegar, salt, chicken essence, cooking wine, soy sauce and water starch into a sauce for later use;

3. Put the bottom oil in the pot, and stir-fry the bean paste, garlic slices and ginger slices when the oil temperature is 7 to the pot, then pour in the eggplant and pepper, and then pour in the prepared sauce and quickly stir-fry out of the pot (just sprinkle some coriander before leaving the pot).

Method 3 ingredients: eggplant, egg yolk liquid, ginger, green onion, garlic, green and red peppers, sea rice grains, clear soup, pepper, soy sauce, sugar, monosodium glutamate, salt, oil, dry starch.

Method: 1. Peel and wash the long eggplant, cut it into thick slices and then draw a cross knife, marinate it with salt, pat it with dry starch, and dip it in egg yolk liquid;

2. Put the pot on the fire, put in the oil and cook until it is hot, put in the eggplant slices and fry them until golden brown and remove them;

3. Leave the bottom oil in the pot, add ginger, green onion and garlic and stir-fry until fragrant, then add green and red peppers, sea rice grains, clear soup, eggplant slices, salt, pepper, soy sauce, sugar, monosodium glutamate, burn until the eggplant is soft and flavorful, thicken with water starch and stir-fry well.

Ingredients for method 4: 250 grams of eggplant, 50 grams of Pixian bean paste, minced green onion, ginger and garlic, sugar, soy sauce, vinegar, oil.

Method: 1. Peel the eggplant and cut it with knife lines, cut it into pieces and fry it in oil to soften;

2. Stir-fry the bean paste with the bottom oil in another pot, add the minced green onion, ginger and garlic after frying until fragrant, put sugar, soy sauce, vinegar and clear soup, put in the fried eggplant, dry the juice, and thicken it with water starch.

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!

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

The ingredients are: eggplant, green and red pepper, salt, soy sauce, vinegar, chicken essence, green onion, ginger, garlic, cooking wine, water starch, bean paste hot sauce, sugar.

Cut the eggplant into cubes, sprinkle with salt, marinate for about 10 minutes, then squeeze out the water.

Cut the green and red peppers into small cubes. Pour more oil into the pan, and then fry the pickled eggplant until the surface is golden brown (because it is at home, too much oil is wasted).

Then pour a little oil into the pot, add green onions, ginger, minced garlic and stir-fry until fragrant, and then add a little bean paste spicy sauce. Stir-fry until fragrant and pour in the eggplant. Add soy sauce, cooking wine, sugar, vinegar (the ratio of sugar to vinegar is 1:2), chicken essence.

After stir-frying until flavorful, add some water starch to thicken. Then pour in the diced green and red peppers and stir-fry them to get out of the pan.

Fish-flavored eggplant is a famous dish of Han nationality, belonging to the eight major cuisines of China, the main ingredient is eggplant, with a variety of auxiliary materials processed and fired. There are many different ways to prepare it, and it is delicious and nutritious. Fish-flavored eggplant is as popular as Sichuan dishes such as fish-flavored pork liver, fish-flavored shredded pork and fish-flavored three silks.

"Fish fragrance" is homophonic with "aftertaste", and the correct writing should be yuxiang eggplant. The main adjunct of the Sichuan cuisine of the Yuxiang series is Sichuan spicy bean paste. The main ingredient is accompanied by Sichuan spicy bean paste and other seasonings to burn out the dishes, its flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called aftertaste.

Before the 70s, restaurant menus were filled with eggplant.