Can you put ginger in fish flavored eggplant? What are the ingredients for the fish flavored eggplan

Fish-flavored eggplant can be put with ginger.

Method:1Ingredients: long eggplant, green onion, ginger and minced garlic.

Seasoning: 2 tablespoons of Pixian bean paste, 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar, 1 3 tablespoons of salt, 1 3 tablespoons of soy sauce, 1 tablespoon of starch, half a bowl of water.

2.Peel the washed eggplant and cut it into hob pieces.

3.Pour a little oil into the pan and sauté the eggplant cubes in the pan until soft.

4.Stir-fry until the eggplant becomes darker and some are smaller.

5.Mix the seasonings with starch and half a bowl of water to make a bowl of juice for later use.

6.Pour a little oil into the pot, add ginger and minced garlic to burst until fragrant.

7.Then pour in the bean paste and stir-fry until fragrant.

8.Pour in the already sautéed eggplant and stir-fry a few times.

9.Pour in the sauce and stir-fry.

10.Wait for the soup to thicken.

11.Features: Delicious and nutritious.

You can put ginger or a little chili pepper in the fish-flavored eggplant, which is very appetizing and tastes better.

Ginger can be put in the fish-flavored eggplant, and ginger can play a role in seasoning, and after putting ginger in the drink, the taste will be more delicious and tasty.

You can put an appropriate amount of minced ginger in fish-flavored eggplant, which can play a role in improving freshness and removing peculiar smells.

I think you can put it, because you just need to put some small ingredients to be delicious and flavorful.

When making fish-flavored eggplant, if you put some salted fish, it is best to put some ginger to remove the fish.

Fish-flavored eggplant clay pot is a dish, the general preparation method is to cut the eggplant into pieces, put it in a pot to fry dry, and add salted fish pieces, ginger, green onions and other seasonings, and fire it in a casserole.

Chinese name fish-flavored eggplant pot.

Classification. Cantonese cuisine.

The main ingredient of savory aroma.

Eggplant, chives, salted fish, ginger, coriander, peanut oil.

Fish-flavored eggplant pot.

Crafting materials. Ingredients: Eggplant (1 piece), salted fish with plum flavor (1 section).

Excipients: chives (1), coriander (1).

Seasoning: peanut oil (1/2 bowl), garlic cloves (3 cloves), cooking wine (1 4 tablespoons), sugar (1/2 tablespoon).

How to make it: Fish-flavored eggplant pot.

1 Wash the eggplant, cut it into several pieces (about 3 inches in pieces), cut each section in half and then vertically into four pieces.

2 Cut the salted fish into small pieces and soak them in water for about 20 minutes in advance. Drain the water and remove the intestines, and make an incision from the dorsal bone of the fish along the main bone towards the stomach.

3 Cut into small pieces the size of chopsticks and absorb as much excess water as possible.

4 Wash the green onion and cut it into about 2cm sections, leaving the white green onion segments.

5. After boiling the water droplets in the pot over high heat, pour in half a bowl of peanut oil, and turn to low heat after the oil rises quickly and the small bubbles rise.

6 Peel the garlic cloves, add them to the oil and stir until golden brown, remove from the pan and set aside.

7 Pour in the salted fish sticks, slowly turn the salted fish sticks in the oil with a spatula, and wait until they are golden brown and the bones are crispy, then strain them in a bowl and set aside.

8 Pour the eggplant strips into the oil pan, turn to medium heat and fry slowly, slowly turn with a spatula, about six or seven minutes, the skin of the eggplant strips turns yellow-brown and is dry and wilted, and pour them into a small casserole.

9 Pour the fried salted fish into the middle of the eggplant pile, pour a little water into the pot where the eggplant has just been fried (wash the pot), add a little sugar and cooking wine, then pour it on the eggplant pot, cover and cook over medium-low heat for five minutes (let the water seep into the eggplant meat, and then boil the water to dry and reduce the juice).

10.Sprinkle with coriander and green onion and bring to a small boil.

Tips. 1 If there is no long eggplant, it is okay to replace it with a tender round eggplant.

2 The water starch must not be too thick, otherwise it will be easy to stick to the pan when boiling on low heat.

Key features: The eggplant pot is mostly made of long strips of eggplant, which has a smooth taste and fragrant fish, which makes people have an endless aftertaste.

Ingredients: Purple eggplant (to taste).

Seasoning: Green and Red Pepper (Appropriate Amount), Ginger (Appropriate Amount), Green Onion (Appropriate Amount), Garlic (Appropriate Amount), Pixian Bean Paste (Appropriate Amount), Oil (Appropriate Amount), Salt (Appropriate Amount), Starch (Appropriate Amount), Light Soy Sauce (Appropriate Amount), Dark Soy Sauce (Appropriate Amount), Oyster Sauce (Appropriate Amount), Vinegar (Appropriate Amount), Sugar (Appropriate Amount), Sesame Oil (Appropriate Amount), Water (Appropriate Amount).

Steps: Cut the eggplant into strips and soak in salted water for ten minutes; Then remove and drain the water, sprinkle some dry starch and mix well; (Soaking in salted water and then coating with some dry starch can make the eggplant absorb less oil during the frying process).

Put an appropriate amount of oil in the pot, heat 7 into heat, put the eggplant into the fry, pay attention to keep the medium heat and keep turning to avoid frying; When scooping, press the fried eggplant with a spoon to control some oil.

Leave a little bottom oil in the wok (the oil must be less, because the eggplant itself has oil), add ginger and garlic and stir-fry until fragrant, then add bean paste and stir-fry;

Add green and red peppers and stir-fry;

Add the fried eggplant and stir-fry; Finally, pour in the pre-mixed sauce (salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) and stir-fry evenly.

The practice of not putting fish-flavored eggplant.

Ingredients: eggplant, 4 green onions, Sichuan spicy bean paste, sweet chili paste, salt, unrefined, 1 head of garlic, ginger (slightly less than garlic), minced pork, water starch.

Method:1Cut the eggplant in half from top to bottom, then use a knife to cut the surface of the eggplant into fish scales, taking care not to cut off the eggplant. Cut thin slits on the surface of the eggplant in one direction, then change the direction, and then cut it with a knife, so that the surface of the eggplant becomes a fish scale.

Divide the modified half of the eggplant into four.

2.Heat the oil in the pot, when the oil temperature is 6 hot, add the eggplant and fry it until it becomes soft and set aside (note, not too soft, otherwise it will rot when fried) Garlic, ginger cut into fine foam, green onion cut into flowers.

3.Eggplant is very absorbent, so when frying, you only need to put a little or no oil in the pot, and then put the oil oozing out of the eggplant into the pot, when the pot is hot to 5, then add the Sichuan spicy bean sauce and stir-fry, wait until the oil turns red, and when 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 frying, pour in the fried eggplant after stir-frying, salt, and add a little water after stir-frying. When the water is almost dry, add monosodium glutamate, then thicken with water starch, and finally add chopped green onions, remove from the pot and put on a plate.

Experience: The flavor of fish is mainly mixed by the flavor of pickled chili, bean paste and chopped green onion, and it is difficult to get pickled chili pepper in foreign countries, so sweet chili sauce (main ingredients, chili, vinegar, sugar) with a similar taste is used instead. When pouring sweet chili sauce, you can taste it while pouring it, so as not to add too little, the fish flavor will not come out, and the addition of too much will be too sweet.

Green onion is the finishing touch in fish-flavored dishes, and the amount should not be less, especially the white onion.

After frying and burning, the eggplant has become very fragile, so you don't need to stir-fry it too vigorously.

Fish-flavored eggplant.

Ingredients: 250 grams of eggplant, 50 grams of Pixian watercress.

Operation: Peel the eggplant and cut it with knife lines, cut it into pieces and fry it in oil until soft; Stir-fry the bean paste in the bottom oil of another pot, add the minced green onion, ginger and garlic after stir-frying until fragrant, put sugar, soy sauce, vinegar and clear soup, put in the fried eggplant, drain the juice, and thicken it with water starch.

Ingredients: eggplant, 4 green onions, Sichuan spicy bean paste, sweet chili paste, salt, unrefined, 1 head of garlic, ginger (slightly less than garlic), minced pork, water starch.

Method:1Cut the eggplant in half from top to bottom, then use a knife to cut the surface of the eggplant into fish scales, taking care not to cut off the eggplant. Cut thin slits on the surface of the eggplant in one direction, then change the direction, and then cut it with a knife, so that the surface of the eggplant becomes a fish scale.

Divide the modified half of the eggplant into four.

2.Heat the oil in the pot, when the oil temperature is 6 hot, add the eggplant and fry it until it becomes soft and set aside (note, not too soft, otherwise it will rot when fried) Garlic, ginger cut into fine foam, green onion cut into flowers.

3.Eggplant is very absorbent, so when frying, you only need to put a little or no oil in the pot, and then put the oil oozing out of the eggplant into the pot, when the pot is hot to 5, then add the Sichuan spicy bean sauce and stir-fry, wait until the oil turns red, and when 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 frying, pour in the fried eggplant after stir-frying, salt, and add a little water after stir-frying. When the water is almost dry, add monosodium glutamate, then thicken with water starch, and finally add chopped green onions, remove from the pot and put on a plate.

Experience: The flavor of fish is mainly mixed by the flavor of pickled chili, bean paste and chopped green onion, and it is difficult to get pickled chili pepper in foreign countries, so sweet chili sauce (main ingredients, chili, vinegar, sugar) with a similar taste is used instead. When pouring sweet chili sauce, you can taste it while pouring it, so as not to add too little, the fish flavor will not come out, and the addition of too much will be too sweet.

Green onion is the finishing touch in fish-flavored dishes, and the amount should not be less, especially the white onion.

After frying and burning, the eggplant has become very fragile, so you don't need to stir-fry it too vigorously.

1.Raw material.

2.Seasoning. 3.Slice the eggplant, put a little salt and mix well, marinate the eggplant for about 0 minutes, and squeeze out the water 4Dice green and red peppers.

5.Put oil in a pan, fry the eggplant and remove it.

6.Leave the bottom oil in the pot, fry the green onion, garlic and ginger until fragrant, and then add the chili flakes to fry the fragrance 7Add the eggplant.

8.Stir-fry evenly and add the fish sauce.

9.Stir-fry until the eggplant is flavorful, add diced green and red peppers, stir-fry evenly, and remove from the pan [7].

Cut the eggplant into hob pieces, heat the pot and put 1 kg of oil, put the eggplant at a temperature of about 200, fry it and take it out, leave a little oil in the pot about half a tael, put in the Pixian bean paste, minced pork, green onion, ginger and garlic stir-fry fragrant rice wine, put in the fried eggplant, add a little water, then add sugar, soy sauce and vinegar to burn through, add a little monosodium glutamate. Keep the sour, spicy and sweet balance, and finally drizzle some sesame oil. Be careful not to have too much soy sauce because the bean paste has a salty taste.

Fish-flavored eggplant pot.

Ingredients: 2 3 eggplants, 250 grams of minced pork, 1 teaspoon salted fish (pre-steamed and set aside).

Seasoning: 1/2 tsp bean paste, 1 2 tsp light soy sauce and 1 2 tsp dark soy sauce, 2 tsp minced garlic, a pinch of leeks, 1 tsp oyster sauce, 1/2 tsp shredded red pepper.

Method: 1. Fry the eggplant thoroughly in cooking oil (about 4 minutes), then drain the oil and set aside. 2. Stir-fry with minced garlic, add minced pork and stir-fry until fragrant, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and then fry until dry.

3. Add eggplant and 1 bowl of soup or water to thicken, and finally add oyster sauce, sugar, light soy sauce and dark soy sauce to taste. 4. Cook for another 2 minutes, put in the pre-redned clay pot, and put in the leek cover for 3 minutes.

Tips: 1. The hard-bodied, plump eggplant is fresh and genuine. 2. The eggplant must be fried thoroughly, and the umami of the pork and the aroma of salted fish will be infiltrated when it is boiled in the soup.

3. In addition to the quality assurance, the selection of expensive plum-flavored salted fish is more prominent in taste, and the salty and fragrant umami gushes in the entrance, and the saltiness is moderate.

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.