How to make fish flavored eggplant for home cooked dishes

Fish-flavored dishes are salty, sweet, fragrant, spicy, umami, and prominent onion, ginger, and garlic flavors to form a fish-flavored dish. The key to cooking such dishes to achieve a rich fish flavor without fish is to rely on people to make good use of seasonings, so that various seasonings can be skillfully and organically combined. Next, I will tell you how to make fish-flavored eggplant.

Put the washed wok on the hot fire, put the oil to burn until it is hot, put the eggplant into the pot and fry it, then put in the ginger, garlic, soaked red pepper and fry until fragrant, and then put in the bean paste to fry the red oil and fragrance, then put the soy sauce, fresh soup and a little salt to boil, and then add the minced chives, sugar, monosodium glutamate, balsamic vinegar, starch to collect the juice, and then pour a little sesame oil, and get out of the pot. The fish-flavored eggplant produced in this way has the characteristics of fresh and delicious, with fish aroma, juice and flavor.

Fish-flavored eggplant is a dish cooked with the main ingredient eggplant with Pixian bean paste, pickled pepper, pickled ginger, and the rest of the seasonings, sweet and sour, garlic and onions. Remove the stuttering of the eggplant, wash it, cut it into long strips, and soak it in water with a little salt. Pickled pepper and ginger finely chopped.

Finely chop the green onions. Finely chop the shallots. Finely chop the ginger.

Mince the garlic. 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of tomato paste, add an appropriate amount of starch and an appropriate amount of water, stir well to make a sauce. Put an appropriate amount of cooking oil in a hot pan and fry the eggplant!

If you are worried that fried eggplant will be unhealthy, you can also put it in a steamer and steam it for two minutes. Remove the eggplant strips and control off the excess oil. Put a little cooking oil in a hot pan, add Pixian bean paste, pickled pepper, pickled ginger and stir-fry until fragrant, and put a few peppercorns and stir-fry until fragrant.

Then add minced green onions, ginger and garlic and stir-fry until fragrant, add eggplant and stir-fry well. Add the sweet and sour sauce and stir-fry evenly, add a little chicken essence, reduce the juice, remove from the pot and sprinkle chopped green onions. ‍‍

I have been working in the kitchen for more than 10 years, and I like to study all kinds of food recipes, main ingredients: 3 eggplants, 30 grams of lean meat. Seasoning:

3 kg of salad oil, ginger, vinegar, salt, starch, chicken essence, bean paste, minced garlic, sugar. Chop the lean meat into minced meat, wash the eggplant and remove the head, cut into strips and set aside. Remove from heat and pour in salad oil.

After the oil is heated to 6, pour in the cut eggplant strips and fry them, fry them for about 3 minutes. Then turn on the fire to burn the oil 8 into heat, pour in the eggplant again, fry it for the second time, the purpose of this frying is to force out the oil in the eggplant, and the eggplant is easy to fry through, and it can be fished out after about 50 seconds. Let the pot start, pour in an appropriate amount of salad oil, after the oil is slightly hot, add the minced ginger and garlic and stir-fry until fragrant, then add a spoonful of bean paste, and stir-fry the red oil flavor and fragrance.

Then add a small half bowl of water, sugar, and vinegar to mix the sauce. When the soup is boiling, pour in the fried eggplant. Add salt, chicken essence, stir-fry on high heat for about 1 minute, add starch to thicken, so that the fish-flavored eggplant is ready. ‍‍

The production process of fish-flavored eggplant: 3 eggplants, a tablespoon of bean paste, 50 grams of lean meat, 2 red peppers, 1 garlic, and a green onion. (A tablespoon of corn starch is mixed with water and finally thickened), the lean meat is chopped into meat foam, marinated evenly with cornstarch and light soy sauce for 5 minutes and set aside, the eggplant is cut into sections first, and then cut in half, the hot pan relaxes the oil and heats it, put the eggplant into the pot and fry it for 10 seconds, so that the brightness of the eggplant skin can be retained, and the eggplant will not be soft and rotten, leave the bottom oil in the pot, put the ingredients into the garlic slices, lean meat, chili pepper, and bean paste and stir-fry together, and then put in the fried eggplant.

Add seasoning, light soy sauce, salt, chicken essence, cooking wine and stir-fry evenly, and finally pour the prepared starch into the pot and hook the starch, sprinkle with chopped green onions.

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. Cut the eggplant in half from top to bottom, then use a knife to cut the surface of the eggplant into scales.

Heat the oil in the pot and put the eggplant when the oil temperature is 6 hot, fry until soft, pick up and set aside (be careful not to be too soft, otherwise it will rot when fried). Finely chop the garlic and ginger into finely chopped green onions. Eggplant is very absorbent, so you only need to put very little or no oil in the pan when stir-frying.

Then put the oil oozing out of the eggplant into the pot, wait for the pot to burn to 5 hot, pour in the Sichuan spicy bean sauce and stir-fry, wait until the oil turns red and the bean paste is about to dry, put in the chopped garlic and ginger foam. 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.

This dish is not difficult to say, the key is the processing of the eggplant. Wash the two eggplants. Cut into strips.

Try not to be too coarse, otherwise the oil will take a long time and it will be difficult to grasp. Pickled. This step is to force out the water in the eggplant, and the effect will be better after oiling.

Sprinkle with 1 tablespoon of salt and marinate the water. Prepare ingredients for the fish-flavored meat sauce. A spoonful of minced meat is grasped with a little cornstarch and cooking wine, and a clove of garlic is finely chopped.

Heat a pan of oil and add the eggplant only when the oil temperature rises. Stir-fried fish with meat sauce. Next, stir-fry the minced pork.

Heat the pan, cold oil, hot minced garlic. When the meat foam is almost cooked, add 1 4 seasoned sauce and stir well. Sauté the eggplant.

Then stir-fry the eggplant and the rest of the sauce together and stir-fry well. Pour into a casserole, sprinkle with chopped green onions and heat over low heat. If there is too little juice at this time, add some water and oil.

If it's too dry, the casserole will tend to stick to the bottom. Then wait for the eggplant in the casserole to start bubbling, and then you can serve it while it's hot, that's what you want.

It is a healthy vegetarian dish that goes well with rice, and its flavor is fragrant, soft and glutinous, and it is particularly delicious. Wash the eggplant, cut the hob pieces, put them in a basin, add an appropriate amount of salt and mix evenly for half an hour until soft, grab the water, add an appropriate amount of cornstarch and mix evenly. Add more oil to the hot pan, after the oil is hot, pour in the eggplant and fry until golden brown, remove from the pan and control the oil and put on the plate.

Take a bowl and add 1 tablespoon of balsamic vinegar, half a tablespoon of sugar, half a tablespoon of starch, half a tablespoon of light soy sauce, 1 tablespoon of cooking wine, chopped green onion, minced garlic, minced ginger, and an appropriate amount of salt to mix into a seasoning. Put a little oil in the hot pan, after the oil is hot, scoop in a spoonful of bean paste, fry the red oil, add the dried chili peppers and stir-fry until fragrant, pour in the fried eggplant and stir-fry for a while. Pour in the seasoning and bring to a slight boil, stir-fry to reduce the juice, turn off the heat, and serve the plate.

The orthodox fish-flavored type does not put bean paste. Use only pickled peppers. Cut the eggplant into strips or thick slices of a dollar coin, moisten it with cold water and coat it with cornstarch.

Fry in a pan and fry it to set, remove it and fry it again. Frying until the eggplant has a hard and crunchy sound after it is on the plate. Put salad oil in the pot, add green onions, ginger, garlic, pickled peppers, stir-fry the red oil, stir-fry the fragrance, cook cooking wine, soy sauce, sugar, vinegar, and monosodium glutamate.

Then add an appropriate amount of water starch, make a rice soup and add oiled eggplant. Stir-fry evenly and remove from the pan. It can be appropriately mixed with bell pepper and fungus.

The finished dish is standard, not piled up or scattered, and only red oil is left in the plate after eating, and no vegetable soup is seen. The sweetness is greater than the acidity, and the main saltiness of this dish is pickled pepper and soy sauce, without additional salt. The fish-flavored type must have sugar, soy sauce, green onions, ginger, garlic, and pickled peppers.

Indispensable.

Fish-flavored eggplant is very common in the Sichuan-Chongqing region, and almost any restaurant will have this dish. Ingredients: eggplant, green onion, garlic, ginger, Pixian bean paste, soy sauce, vinegar, sugar, broth, water starch, salt, chicken essence, shallot, sesame oil.

Put a little oil in the pot and heat it, then put in the eggplant and fry until it changes color, then leave it for later use (to make the eggplant easier to taste and more beautiful) put the oil in the pot and burn it until it is 60% hot, then put it in Pixian bean paste over low heat to fry the fragrance, then add the ginger, garlic and green onion and fry until fragrant, put in the eggplant and continue to fry it until it is soft and flavorful, put in the seasoning prepared before, and add sesame oil and chopped green onion after stir-frying evenly.

Home-cooked method: 3 eggplants, 4 cloves of garlic, 2 red peppers, a pinch of chives, 2 teaspoons of soybean paste, 1 teaspoon of dark soy sauce of straw mushrooms, and an appropriate amount of oil. Cut the eggplant into sections, put it in a pot and steam it, then take it out to cool and set aside.

Flatten and peel the garlic and chop it into minced garlic, and cut the red pepper and chives into pieces for later use. Pour the oil into a pot and heat it, add the soybean paste, stir-fry until fragrant, and then add the steamed eggplant segments and stir-fry together. After the eggplant segments are flavored, add the minced garlic, red pepper segments and straw mushroom soy sauce, and finally sprinkle with the chives segments.

Ingredients required: Eggplant (short) 5

Ground pork 150g

Garlic 4 cloves.

2 dried red peppers.

1 spoonful of bean paste (chili oil).

Salt to taste. Two tablespoons of sugar.

Light soy sauce: 2 scoops.

Essence of chicken 1 scoop.

Sesame oil to taste.

Cornstarch to taste.

Steps. Cut the eggplant into small strips and set aware, chop the dried chili peppers and garlic.

Taste the sliced eggplant with two spoons of salt, and then mix it with sugar, vinegar, light soy sauce, chicken essence, sesame oil, corn starch, and water.

Heat the oil, put the eggplant in the oil and oil it, and wait until the eggplant is soaked in oil and softened, then take it out and set aside.

Stir-fry the minced meat in oil, then add the minced garlic and chili peppers and add a spoonful of bean paste to sauté the minced meat.

When the meat sauce is cooked, add the eggplant and stir-fry, then cover with the soup that has been prepared before.

Extended information: Fish-flavored eggplant is a dish, which is one of the traditional specialties of Sichuan Province. It is a famous dish with a representative fish flavor in Sichuan cuisine.

The Sichuan cuisine of the fish-flavored series, the main auxiliary material Pixian Douban. The main ingredient is accompanied by Pixian 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 the aftertaste. Before the 70s of the last century, the restaurant menu had the name of the dish "Eggplant with Fragrance".

It is recommended not to peel eggplant, its value is in the skin, but it must be washed, otherwise pesticides will have residues, endangering the health of the body, eggplant skin contains vitamin B, vitamin B and vitamin C is a good partner for a roommate, we have taken in sufficient vitamin C, the metabolism of vitamin C is supported by vitamin B.

Eggplant is sweet in taste, cool in nature, and enters the spleen, stomach, and large intestine meridian; It has the effect of clearing heat and stopping bleeding, reducing swelling and relieving pain; It is used for hot carbuncles, ulcers, mouth and tongue sores, hemorrhoids, blood in the stool, blood in the stool, and so on.

Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains grams of protein, grams of fat, grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, mg of iron, mg of carotene, mg of thiamine, mg of riboflavin, mg of niacin, 3 mg of ascorbic acid.

Protects the heart and blood, ascorbic acid.

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing scurvy and promoting the healing of wounds.

Prevention and treatment of stomach cancer. Eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.

Anti-aging. Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging, and eating eggplant often can prevent the blood cholesterol level from increasing, which has a positive significance for delaying human aging.

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.

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.

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.