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

The preparation of fish-flavored eggplant is as follows:

1. Mix the fish incense dish first. It can also be put directly into the pot without adjustment, but the requirements for heat and accuracy are relatively high.

2. Soak green onions, ginger and garlic slices in water, remove them after flavoring, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to use too much water, depending on the amount of eggplant. Generally, one bowl bottom is sufficient.

3. Cut the eggplant into strips (not too thin) and overoil them. It is better to fry 2 times, the first time to fry on low heat, fried soft and cooked. The second fire, colored. Fry the eggplant and set aside.

4. Put oil in the wok, don't be too hot in the pot, add the bean paste, after the red oil is out, add the ginger, green onion, garlic in the pot, minced meat, soy sauce and cooking wine. Fry the fried eggplant (you can put salted fish cubes), stir-fry a few times, peel off the eggplant after the oil comes out, let the oil flow back to the middle naturally, pour it into the prepared fish flavor dish (if you want to put oyster sauce, you can put it immediately), taste it after the flavor, and see if you need further seasoning. Simmer over low heat to let the eggplant absorb the flavor, add the starch, and stir-fry out of the pan.

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.

1. Cut the eggplant in half from top to bottom, and 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 put in the eggplant when the oil temperature is 6 hot, fry until it becomes soft and set aside (be careful not to be too soft, otherwise it will rot when fried). Finely chop the garlic and ginger and chop the green onion.

3. Eggplant is very absorbent, so you only need to put very little oil in the pot when frying, or even no oil. Then put the oil oozing out of the eggplant into the pot, wait for the pot to be hot to 5, pour in the Sichuan spicy bean sauce and stir-fry, wait until the oil turns red and the bean paste is about to dry up, add the chopped garlic and ginger. 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.

1. Dig off half of the eggplant and put it into the minced meat, put it in an oil pan with a temperature of 6 percent and fry it until it is cooked, and then remove it for later use.

2. Put 50 grams of boiling sauce, 25 grams of coriander, 3 star anise, a bay leaf, 40 grams of red wine, and 45 grams of sugar into the pot, then bring to a boil, thicken and pour on the eggplant just now.

500 grams of eggplant, 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, minced garlic, chopped green onion, dark soy sauce, sesame oil.

1. Choose a long eggplant melon batch and peel it, 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, simmer for a while, add a little cornstarch, and add the tail oil. Transfer to a clay pot, heat until boiling, add sesame oil and chopped green onions, cover and serve.

Fish-flavored eggplant, its method is actually very homely, you can easily make it in the home kitchen, and its flavor is full of flavor.

Ingredients: 1 sharp pepper, 1 red pepper, 2 eggplants.

Excipients, appropriate amount of Jiaxian bean paste, appropriate amount of salt, appropriate amount of starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil.

1 Prepare the materials.

2 Cut the eggplant into strips and soak in salted water for 10 minutes; Then remove and drain the water, sprinkle some dry starch and mix well (soak in salt water and then wrap some dry starch to make the eggplant absorb less oil during the frying process).

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

4 Leave a little base oil in the wok (the oil must be less, because the eggplant itself has oil), add ginger and garlic and stir-fry until fragrant.

5 Then add Pixian bean paste (the heat should be small, so as not to fry the sauce).

6 Add the green and red peppers and stir-fry.

7 Add the fried eggplant and stir-fry.

8 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 preparation of fish-flavored eggplant is as follows:

1. A purple eggplant, after cleaning, cut it into segments, then cut it into long strips with a knife, and put it in a pot.

2. A small piece of pork belly, chop into minced meat, don't chop the minced meat too much, and it can be finely granular.

3. Cut the ginger into minced ginger after patting it apart, cut a few garlic grains into minced garlic after patting it apart, chop 3 peppers, chop it into minced chili peppers, and put them together.

4. Half of the green and red peppers, cut into shredded peppers for color matching.

5. Put 10 grams of light soy sauce, 5 grams of balsamic vinegar, 2 grams of dark soy sauce, 5 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of sugar, 1 gram of pepper, 2 grams of starch and about 10 grams of water in a basin, and then stir well to dissolve the seasoning.

6. Heat the oil in the pot and coat the surface of the eggplant with a layer of starch while it is heating time.

7. When the oil temperature is heated to 6, put in the eggplant strips, fry the eggplant strips until golden brown, remove the oil control, and the eggplant strips are not easy to absorb oil when fried at high oil temperature.

8. Leave the bottom oil in the pan, pour in the minced meat, stir quickly and beat to disperse. Pour in minced ginger and garlic, stir-fry until fragrant, add 5 grams of bean paste, stir-fry the red oil of bean paste, and then pour in the prepared fish sauce, fried eggplant strips and shredded green and red peppers. Stir-fry quickly and evenly, and the soup is rich enough to remove from the pan and serve on a plate.

9. Okay, a special fish-flavored eggplant is ready, and friends who like it should try it quickly.