How to make fish flavored eggplant noodles, how to make fish flavored eggplant noodles

Ingredients: Eggplant.

Tomato noodles.

Green onion, ginger, minced garlic, salt, light soy sauce, vinegar.

Sugar Preparation of fish-flavored eggplant noodles.

Cut the eggplant into strips, blanch the water for about two minutes, the eggplant strips are soft, not too soft. Remove the water control. Sit in a pot and heat the oil (more oil), pour in the green onion, ginger and garlic and stir-fry until fragrant (you should put Pixian bean paste to fry the red oil, and don't put it if you don't eat spicy.)

Pour in the chopped tomatoes, season with salt, light soy sauce, chicken essence, appropriate amount of sugar, a little vinegar, pour in the eggplant strips after the soup is thick, stir-fry evenly, you can put a little water starch, you can leave it out. Remove from the pan and pour sesame oil on the plate! Then pour it into the noodles and mix well.

It's delicious! <>

1.Prepare the ingredients, noodles, lean meat, 1 eggplant, 1/2 carrot, 2 green onions and garlic sprouts.

2.Lean meat diced, marinated in cooking wine, salt, soy sauce, starch. Dice the carrots and chop the green onions and garlic sprouts. Peel and dice the eggplant.

3.Put oil in a pan, pour in the diced eggplant and stir-fry. (A little more oil, eggplant absorbs oil) 4Stir-fry until the eggplant is yellow and soft, and set aside.

5.Pour oil into the pot, add Sichuan peppercorns, and spice.

6.Add the diced meat.

7.Add the carrots.

8.Stir-fry the carrots for a while, add the diced eggplant and stir-fry, add salt, and put the five-spice powder.

9.Pour in the chopped green onions.

10.Stir-fry evenly and remove from the pan.

11.Boil water in a pot and bring the water to a boil and add the noodles.

12.Noodles are boiled and removed.

13.Pour the stir-fried vegetables over the noodles and stir well.

1. Warm water to open the yeast, add flour to knead into a dough, and ferment until it is twice as large.

2. Cut the eggplant into cubes, add two spoons of salt to marinate the water, knead the pickled eggplant into a ball and squeeze out the water.

3. Pour oil into the pot, pour in the green onion and garlic and fry until fragrant, pour in the eggplant, put bean paste, oyster sauce, soy sauce, sugar and vinegar and stir-fry evenly.

4. Take out the fermented dough and knead it, divide it into small dough, roll it out into a skin, and put in the filling.

5. Coat a thin layer of oil in the steamer, put the buns evenly into the steamer, boil the water in the pot, put the steamer on high heat and steam for 15 minutes.

6. After turning off the heat, don't be in a hurry to open the lid, wait for 2 or 3 minutes, and the buns can be out of the cage!

Fish-flavored eggplant method

Fish-flavored eggplant method

Ingredients: [Ingredients] 500 grams of eggplant (purple skin, long).

Excipients] 50 grams of pork belly.

Seasoning] a little chicken powder, 5 grams of ginger, 5 grams of garlic, 10 ml of light soy sauce, 5 ml of dark soy sauce, 15 ml of rice vinegar, 15 grams of Pixian bean paste, 10 grams of sugar, appropriate amount of vegetable oil.

Preparation of fish-flavored eggplant.

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 one tablespoon (15 grams) of Pixian bean paste, stir-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, stir well, and you can do it;

Cooking tips for fish-flavored eggplant.

1. Fried eggplant is indeed the most delicious, of course, there are many eggplant free frying methods, you can also make this fish-flavored eggplant, as long as you mix the bowl of fish sauce, it will be good;

2. The so-called fish flavor sauce is that it is necessary to add an appropriate proportion of salty and fresh flavors on the basis of sweet and sour, and match the garlic and spicy flavor in the ingredients to match the flavor of fish.

As follows:

Ingredients: 500 grams of eggplant.

Excipients: 20 grams of chopped chili pepper, a little minced spring onion, ginger and garlic, 2 grams of salt, half a spoon of chicken essence, 2 spoons of cooking wine, 8 grams of white sugar, 1 spoon of water starch, 500 grams of oil.

Steps: 1. Prepare the ingredients, mince the green onions, ginger and garlic, chop the chili pepper slightly, if there is no source to disturb the chopped chili, you can replace it with pickled pepper.

2. Remove the stems of the eggplant and wash it and cut it into long strips 7 cm long and 1 cm thick.

3. Remove the stems and seeds of the green peppers, rinse them, cut them into the same strips as the eggplant, and burn the oil pan until 5 percent is hot, that is, when the palm of the hand is obviously hot above, put the eggplant Jane Nai Zi in.

4. After frying over medium heat until the surface is golden brown, remove it and drain the oil for later use.

5. Mix salt, chicken essence, light soy sauce, white vinegar, cooking wine, white sugar and water starch into a fish-flavored sauce.

6. Leave a little oil in the pot, add the chopped green onion, ginger and garlic, and stir-fry until fragrant.

7. Add chopped chili peppers and stir-fry a few times.

8. Add the green peppers and eggplant and stir-fry over medium heat for about 2 minutes.

9. Pour in the fish-flavored sauce and stir-fry frequently.

10. Serve until evenly and the juice is thickened.

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.

Method: 1 Cut the eggplant in half from top to bottom, 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 wait for the oil temperature to be 6 hot, add the eggplant, fry until soft, remove 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.

3 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.

Experience: The flavor of fish is mainly mixed by the flavor of pickled chili, bean paste and chopped green onions, and it is difficult to get pickled chili peppers abroad, so sweet chili sauce (the main ingredient chili vinegar sugar) with a similar taste is used instead. When pouring sweet chili sauce, you can taste the flavor while pouring it, so as not to add less fish flavor and too sweet.

Green onions play the role of the finishing touch in fish-flavored dishes, and the dosage cannot be less, especially the white onions. In addition, the eggplant has become very fragile after the two processes of frying and roasting, so you don't need to stir-fry too vigorously.

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

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.

I'm reasonable, there is fish in the fish-flavored eggplant!

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

Fish-flavored eggplant method

Fish-flavored eggplant pot.

Ingredients: 2 eggplants, appropriate amount of ground pork, 1 chives, minced ginger, appropriate amount of minced garlic, 1 tablespoon bean paste.

Fish sauce: 1 tbsp light soy sauce, 1 2 tsp dark soy sauce, 1 2 tbsp balsamic vinegar, 1 tsp sugar, chopped chives.

Water starch: The ratio is 3 teaspoons starch + 3 tablespoons of water.

Method 1: Prepare the ingredients: cut the eggplant into long strips, slice the green and red peppers, grind the ginger and garlic into minced pieces, and cut the chives into small pieces.

2. Ground pork can be marinated with a small amount of cooking wine for a while (no need to add seasoning to marinate, otherwise it will be salty). Combine all the ingredients of the fish sauce in a bowl and let the sugar dissolve.

3. Heat the oil in two large rice bowls in the pot and fry the eggplant strips.

4. Fry until the eggplant strips are soft.

5. Remove the eggplant and drain the oil.

6. Pour out the remaining oil from frying, leaving only a little base oil. Stir-fry the minced ginger and garlic in cold oil until fragrant.

7. Add a tablespoon of bean paste and stir-fry until the color is red and bright. The bean paste is very salty, so be sure to control the amount.

8. Add ground pork and stir-fry until cooked.

9. Pour the chives, fish sauce, a glass of water or stock and cook until the water boils.

10. Add the fried eggplant strips and cook until the water is almost dry.

11. Pour in water starch to thicken. Don't collect the water too dry, because you will have to boil it in a casserole for a while, and it will be too dry and the bottom will be mushy.

12. Put the boiled eggplant into the casserole, boil until the water boils (that is, the casserole can be heated), and finally sprinkle the chives on the table.

The restaurant's practice, the eggplant is fried in oil, the pepper bean paste is chopped with green onion and garlic slices, a small amount of water, aged vinegar, sugar, monosodium glutamate, dark soy sauce and color adjustment, if the bean paste is not salty, add a little salt, not too light, put in the fried eggplant, do the wet starch thickening, and drizzle a little red oil.

Do you want to buy tiger skin green peppers with the same tiger?

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.