How to make fish flavored eggplant? How do you make delicious fish flavored eggplant?

The first step is to clean the eggplant and cut it into 4 to 5 cm long sections, the second step is to put the cut eggplant into a basin, pour in starch, and wrap it in a layer of starch for later use, the third step, cut the green pepper into shreds, and the red pepper is also cut into shreds, and then cut the flower meat, chop the meat into meat foam, put it in a bowl, add light soy sauce, cooking wine, stir well, marinate for a while, the fourth step, cut a little green onion, crush the garlic, chop into minced garlic, then cut the ginger into shredded ginger, start to mix the fish sauce, pour sour vinegar, light soy sauce, salt, sugar, Then add a small amount of water, stir evenly, the fifth step, burn the oil to fifty percent hot, put in the eggplant and fry it for two minutes, take out the oil, pour in the minced meat after the oil is hot, fry the minced meat and put it into the green onion, fry the ginger and garlic until fragrant, put in the bean paste, fry the red oil and then put in the fried eggplant and quickly stir-fry evenly, the last step is to pour in the adjusted fish sauce, stir-fry evenly over high heat, put in the green and red peppers, put some green onions before the pot can be eaten.

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.

Fish-flavored eggplant is a dish that is one of the traditional specialties of Sichuan Province. It is a famous dish with a representative fish flavor in Sichuan cuisine. Sichuan cuisine of the fish-flavored series.

Ingredients: 1 eggplant.

3 cloves of garlic. 2 green onions.

Pixian bean paste 1 tablespoon.

Light soy sauce. 1 tablespoon sugar.

Starch 1 scoop.

1 scoop of vinegar. Fuel consumption: 1/2 scoop.

Preparation of fish-flavored eggplant.

Peel the eggplant and cut into strips.

Mix the sauce with a spoon of light soy sauce, 1 spoon of sugar, 1 spoon of vinegar, 1 spoon of starch, half a spoon of oil, half a bowl of water and hot oil is twice as much as that of stir-frying, and stir-fry until soft.

Bring out the remaining oil in the pot, stir-fry the minced garlic until fragrant, then pour in half a spoon of bean paste, stir-fry the red oil, pour in the eggplant and stir-fry, and pour in the soup.

After a minute, remove from the pan and add the chives.

Materials. 2 eggplants.

Minced meat is the size of 1 fist.

1 green onion. 4 cloves of garlic.

Step 1: Cut the eggplant into long strips and wash it for later use: long eggplant does not need to be peeled, and fat eggplant is best peeled.

Step 2: Put more oil in the pot to fry the eggplant until soft and take it out. 3. Kitchen paper absorbs the excess oil and only keeps the bottom to be lost, then put in the minced meat and fry until it is dry. Put a little cooking wine in advance and stir well, then fry in the pot!

4. Pour in the eggplant, add 1 tablespoon of chili sauce and stir-fry evenly 5. Add: 1 teaspoon chopped green onion + 1 teaspoon minced garlic + 1 teaspoon of shredded ginger (I don't like shredding, I like minced ginger) Stir-fry evenly 6, add the sauce, stir-fry for a while, and then you can put it on a plate. If it can't be long, the vinegar will volatilize [sauce:

1 tablespoon balsamic vinegar + 1 tablespoon sugar + 1 tablespoon water + 1 teaspoon light soy sauce + 1 2 teaspoons dark soy sauce + 1 teaspoon starch, mix well. 】

Material. 500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, Shao wine, salt, appropriate amount of sugar, 2 tablespoons of bean paste, soy sauce, vinegar, appropriate amount of wet starch.

Method. 1. Cut the eggplant into hob pieces; Remove the oil from the pan, put half a pot of oil in the pan, and wait until the oil is hot.

When 8 or 90% of the eggplant is put in, fry it until the eggplant turns from hard to soft, take it out, drain the oil and set aside.

2. Start another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the minced chives, ginger, garlic, bean paste, put in the eggplant, add Shao wine and soy sauce and stir well, then add a bowl of water, boil over high heat and then cook over low heat until the eggplant tastes, add sugar and vinegar to taste, and finally thicken with wet starch.

2 teaspoons Zhenjiang vinegar; 6 eggplants; 50 grams of minced meat; 1 2 teaspoons Pixian bean paste; June fragrant bean paste 1+1 2 tbsp; 1 2 tsp light soy sauce; 1 2 teaspoons dark soy sauce; 1 2 teaspoons of sesame oil; 1 4 teaspoons salt; 1 2 teaspoons sugar; 1 2 teaspoons of oil; 1 2 teaspoons cooking wine; 1 2 teaspoons cornstarch; 2 tablespoons of water; pepper to taste; half a red pepper; 10 cloves of garlic; 3 slices of ginger; 3 green onions, add seasonings to the minced pork and marinate for 20 minutes, seasoning: 1 2 teaspoons corn starch, 1 2 teaspoons light soy sauce, 1 4 teaspoons salt, 1 2 teaspoons cooking wine, pepper to taste.

Method. Cut the eggplant into 7cm long and 2cm square strips, shred the red pepper, mince the white parts of the garlic, ginger and green onion, and set aside.

Heat the bottom of the pan and stir-fry the minced meat until it changes color. Or this pot, pour some vegetable oil, put in the eggplant strips, fry the eggplant strips over medium-low heat until soft and fried, and press with a spoon when you take them out, you can control some oil.

Stir-fry ginger, green onions, and minced garlic with the remaining oil in the pot, then pour in the prepared seasonings and continue to stir-fry, the seasonings are: 1 2 teaspoons Pixian bean paste, 1 + 1 2 tablespoons of June fragrant bean paste, 1 2 teaspoons of light soy sauce, 1 2 teaspoons of dark soy sauce, 1 2 teaspoons of oil, 2 teaspoons of Zhenjiang vinegar, 1 2 teaspoons of sugar.

Stir-fry the sauce well, add minced meat, eggplant strips, and shredded red pepper and stir-fry together, then pour in half a bowl of boiling water, cover and simmer for 3 minutes.

After opening the lid, pour in the water starch, stir-fry over high heat to reduce the juice, until the soup is thick, do not need to collect too dry.

Heat the small clay pot, pour in the fried fish-flavored eggplant, sprinkle with chopped green onions, add sesame oil, cover the lid, and the casserole can play a role in keeping warm.

1. Wash the eggplant, remove the stems and cut into pieces, and wrap evenly in starch. 2. Shred the green and red peppers, cut the meat into a bowl and marinate with salt, cooking wine and soy sauce. 3. Chop some chopped green onion and minced garlic and set aside.

4. Pour vinegar, light soy sauce, salt, sugar and water into a bowl and stir well. 5. Fry the eggplant in the oil until golden brown, leave the bottom oil in the pot, put the minced garlic into the pot to fry the fragrance, then put in the meat foam and fry until fragrant, then put in the watercress to fry the red oil, add the eggplant and sauce and stir-fry evenly, then add the green and red pepper shreds and stir-fry evenly, you can put some green onions out of the pot and finally put some green onions.

1.After the eggplant is washed, cut into long strips, put it in hot oil and fry it thoroughly, remove and drain the oil;

2.minced pork belly, minced garlic and ginger;

3.Heat oil in a pan, add ginger and minced garlic and stir-fry until fragrant;

4.Dig a tablespoon of Pixian bean paste, fry the red oil over low heat, turn to high heat, add minced meat and stir-fry until it changes color;

5.Add the fried eggplant and stir-fry;

6.Pour in the prepared fish sauce and stir well.

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

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!

"Fish flavor" is a familiar Chinese flavor that everyone is familiar with, so what exactly is fish flavor? First of all, there are no fish in it, haha. This is one of the most famous flavors in Sichuan cuisine, with multiple layers of sweet, sour, spicy, salty and fresh, strong but appetizing, of which "sour" is a key role, from the sour and spicy Sichuan pickled pepper, and then seasoned with ginger, onion and garlic, soy sauce, bean paste, sugar and so on.

Most people don't always have Sichuan pickled peppers in their homes, and I skipped this one, but I can achieve a similar effect by using chili pepper and vinegar directly, and I have been making this taste for many years. The point is to find the taste of your dreams, which can be easily achieved at home without oil.

Ingredients: 2 eggplants, about 100 grams of ground pork, appropriate amount of rice wine, appropriate amount of minced garlic, half a large chili flakes, 1 tablespoon of soy sauce, 1 teaspoon of sugar, about half a bowl of water, and an appropriate amount of nine-story tower.

1. Eggplant cut equal length for later use, chili pepper garlic is also minced for later use, there are many ways to do eggplant so that it will not be fried black, because it is the first time to cook eggplant, I tried to marinate it with salt a little, but I feel that the effect is not great, next time I try to soak in salt water, turn on medium heat and add oil to the hot pot.

2. Pour in the ground pork and stir-fry, add an appropriate amount of rice wine to remove the smell after it is roughly cooked, add minced garlic and stir-fry until fragrant, add chili flakes, if you are afraid of spicy, you can add it at the end, add eggplant and stir-fry evenly.

3. After the eggplant has eaten the oil, add soy sauce and fry the sauce fragrant, then add a teaspoon of sugar, add about half a bowl of water and simmer after stir-frying evenly, add the nine-layer tower and stir-fry when the juice is almost collected, and the fish-flavored eggplant for rice is completed.

Step 1: Prepare two long strips of eggplant (preferably purple eggplant), wash the eggplant and cut it into a small shape of long strips, then prepare a small basin of water, soak the eggplant in clean water, soak it for a while and then take it out and drain the water, and wait until the water is drained and sprinkle a small amount of starch and stir evenly for later use. Hint:

Soaking the eggplant in water will make the fish-flavored eggplant less absorbent, and the fish-flavored eggplant will become more delicious. When making fish-flavored eggplant, remember to add this extra step so that you can make a non-greasy eggplant.

The most important thing we make fish-flavored eggplant is the sauce, and we must season the sauce according to this ratio, so as to make the perfect fish-flavored eggplant.

Step 3: Take a small piece of lean meat, wash the lean meat and cut it into the shape of a meat puree, then add a spoonful of light soy sauce, a spoonful of cornstarch, half a spoon of oil, one-third of chicken powder and two spoons of spicy bean paste to the meat puree, stir them all evenly and set aside to marinate for about 3 minutes. Chop a little chopped green onion, ginger and garlic and set aside.

Step 4: Heat the oil in a hot pan, add the chopped green onions, ginger and garlic, stir-fry until fragrant, then add the meat puree and stir-fry until it changes color, then add the previous eggplant and stir-fry until it is seven ripe (the eggplant is seven ripe), then add a large spoon of cooking wine, and continue to stir-fry the eggplant over medium heat until it becomes soft. Step 5:

Continue to add half a spoon of spicy bean paste, a small amount of light soy sauce and edible salt to the pot, stir well, pour an appropriate amount of vinegar along the edge of the pot after collecting the juice of the fish-flavored eggplant on high heat, and continue to stir-fry evenly before you can get out of the pot to bring out the fish-flavored eggplant.