Are fish flavored eggplant and minced eggplant the same dish

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 pour the oil oozing out of the eggplant into the pot, when the pot is 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 melon, 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, garlic, chopped green onions, 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 and 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.

No. It's not the same.

Fish-flavored eggplant is a traditional Han dish in Sichuan Province. It is a famous dish with a representative fish flavor type in Sichuan cuisine.

Raw material. 1.4 eggplants about 45 0 grams, 2 tablespoons of oil, 2 teaspoons of sesame oil, 1 teaspoon of cornstarch, 1 tablespoon of decana, 2 coriander chopped.

2.2 teaspoons minced garlic, 1 teaspoon minced ginger, 1 green onion, diced.

3.2 tablespoons of Zhenjiang vinegar and yellow sugar, 1 2 teaspoons of Sichuan spicy bean paste (full), 1 2 teaspoons of chicken broth (optional) and 1 tablespoon of soy sauce.

Basic preparation. 1 Wash and remove the stems of the eggplant, peel off some of the outer skin from top to bottom, alternately and cut into 5 cm (2 inch) pieces, each straight cut in half, 3 slices in each half.

2 Wrap every two cut eggplants in plastic film, place them on both sides of the turntable, and heat for 5 minutes. Remove it, let it sit for 5 minutes, remove the adhesive film, and drain the excess water in the dustpan.

3 Prepare fish spices, seasonings and cornstarch water.

General heating method.

Heat 2 litres in a shallow pan over high heat for 2 minutes. Add the fish spices and heat over high heat for 2 minutes. Stir in seasoning and cornstarch water and heat for 1 minute. Carefully add the eggplant, pour the juice over top and heat over high heat for 1 more minute. Pour in sesame oil and sprinkle with coriander.

Minced eggplant method:

1.Eggplant (round or long) cut into 1 cm slices;

2.Pour an appropriate amount of oil into the pot and heat it, put in the eggplant and simmer over low heat until soft and set aside;

3.Pour a small amount of oil into the pot, add diced green onion and ginger to burst the fragrance, add the meat filling and stir-fry, and you can also put in diced green and red peppers according to your preference;

4.After stir-frying to a certain extent, add minced garlic and stir-fry until fragrant 5 minutes before cooking.

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 can be used for diseases such as hot carbuncles, ** ulcers, mouth and tongue sores, hemorrhoids and blood, blood in the stool and hemorrhage. I didn't do it well before, and before I did it last weekend, I asked my mother about it, and I carefully asked the steps clearly, and all of them were written down in my "food book". According to the 1909 book "Chengdu Overview", there is no "fish flavor" in the names of more than 1,300 flavors of Sichuan cuisine in the book, so by extension, the fish flavor type should have been created after 1909.

<> 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.

Try to sprinkle salt quickly after cutting and grasp well, otherwise the eggplant will oxidize and change color, and it will not look good. Fish-flavored eggplant is a traditional specialty dish in Sichuan cuisine. 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.

Handling eggplant:EggplantWash and cut into strips, then put in and add a little bitWhite vinegarSoak in water for more than 5 minutes before usingSaltGrasp and marinate for a while, squeeze out the excess water, the eggplant is thereStarchGrasp well and set aside. In this way, the eggplant is not easy to turn black, and the oil absorption is not so strong, which is slightly healthier.

oil, after preparation, wash the eggplant and cut it into long strips, cut the ginger and garlic into minced pieces, cut the green and red peppers into strips, prepare the container and put it in salted water, put it in the eggplant strips and soak them for ten minutes, then remove and drain them, sprinkle dry starch to coat the eggplant strips with a layer of starch, prepare a wok, heat them with oil, and put them in the wrap.

Peppers, green onions, ginger, garlic, oil, starch, shallots. Seasoning: salt, flavor, sugar, vinegar, cooking wine, light soy sauce, bean paste (mix well in advance, add pickled pepper to grind and boil together), sesame oil Step 1:

Eggplant peeled and changed into strips, onions eat fish, and they are also very particular about seasoning, so they have to put some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the smell and enhance the flavor when they cook the fish. One night, when the hostess of the house was stir-frying another dish, she put it on so as not to waste the ingredients.

Fish-flavored eggplant is a classic Han traditional dish, and fish-flavored eggplant is one of the main traditional flavors of Sichuan cuisine. Fish-flavored eggplant is certainly delicious, but fish-flavored shredded pork is also delicious. The method is the same, the fish flavor sauce "dark soy sauce, light soy sauce, aged vinegar, sugar, a little salt, starch, half a bowl of water".

Ingredients Eggplant, lean meat, green onions, ginger, garlic, and chili peppers are required. After ten minutes, the eggplant is cleaned and squeezed dry, then the oil is boiled, the eggplant is cooked thoroughly, and the fish is taken out for later use, the bottom oil is left in the pot, the minced meat is added to the bean paste, the ginger and garlic are colored, the ginger and garlic are fried, and half a bowl of water is poured in, the eggplant and the fish-flavored soup are boiled for another minute, and finally sprinkled with chopped green onions.

In fact, the method is similar, and the taste is more soft and delicate, in fact, the texture is more delicious than the fish-flavored shredded meat, and it is more flavorful.

It's similar to the practice of fish-flavored shredded pork. It is made by cutting the eggplant into strips and spreading salt to taste. Add starch.

Fry in an oil pan at 70% oil temperature. Stir-fry minced meat until fragrant. Stir-fry minced garlic and shallots until fragrant.

Add the fish-flavored shredded pork sauce. Add the eggplant and stir-fry. That's it.

Basically, the eggplant will taste very good if it is fried in advance, the cutting method of the ingredients is different, and the fish-flavored eggplant is mainly based on strips, which is a relatively big difference.

Ingredients: 4 long eggplants, 50 grams of meat filling, 20 grams of Pixian hot sauce, 10 grams of yellow sauce, 10 grams of sugar

15 ml of vinegar, 10 ml of cooking wine, 40 ml of oil, appropriate amount of garlic, appropriate amount of ginger.

Step 1) Wash the eggplant; Cut diagonally with a knife, cut to a third of the way, and slice it all by one;

2) Reverse the eggplant, on the back, and also cut into slices;

3) Heat the pot in Michi, pour the oil, put the eggplant in, and fry the eggplant over low heat;

4) Remove the oil control for later use;

5) 1 tablespoon of 1/2 Pixian hot sauce and 1 tablespoon of yellow sauce, a small amount of sugar, vinegar mixture;

6) Dilute with an appropriate amount of water;

7) Finely chopped ginger and garlic;

8) Spare oil in a wok, stir the minced ginger in Zhenzhou, pour in the minced meat, pour in the cooking wine and stir until it changes color;

9) Add the fried eggplant;

10) Pour the sauce into the pan; The fire boiled;

11) Reduce the juice over low heat, add minced garlic and remove from the pot;

12 ) Prepare a bowl full of rice and eat!

Tips The eggplant with a flower cutter can be salted in advance, so that it will not oxidize too quickly, and it can also avoid a lot of oil absorption;

The saltiness of the sauce is enough, so you don't need to put salt in it.

Ingredients: 2 eggplants, 100 grams of minced meat, 1 chives, 1 ginger, 3 cloves of garlic, 1 spoonful of light soy sauce, 1 spoonful of cooking wine

1 spoonful of oyster sauce, 1 spoonful of sugar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of salt, appropriate amount of cooking oil, 1 spoonful of bean paste.

Steps: Cut the eggplant into long strips;

Steam the eggplant until soft;

Finely chopped garlic, ginger, chives;

Put the meat foam in cooking wine and mix well;

Fish sauce: 1 spoonful of sugar, 1 spoonful of light soy sauce, 1 spoonful of balsamic vinegar, 1 spoonful of oyster sauce, 3 spoons of water, mix well;

Put oil in the pot, add garlic and ginger to stir-fry until fragrant, and put a spoonful of bean paste to fry the red oil;

Add the minced meat, add the steamed soft eggplant, put an appropriate amount of salt, and stir-fry;

Pour the fish sauce, pepper and chicken essence;

Sprinkle with chives and the fish-flavored eggplant is ready!

Tips: The eggplant should not be steamed for too long, and it can be steamed slightly until soft.

In our daily life, eggplant is a very common ingredient, can make a lot of delicious food, usually my favorite is fish-flavored eggplant, as well as barbecued grilled eggplant, are particularly delicious, fish-flavored eggplant is a delicious dish, the method is simple, and does not use many ingredients. Fish-flavored eggplant is a home-cooked dish, how to make fish-flavored eggplant without being greasy? When we make fish-flavored eggplant, don't put the eggplant through an oil, because the fish-flavored eggplant is more greasy, and we are now advocating a green and healthy lifestyle, so less oil and less salt is very suitable for us.

Let's take a look at how to make delicious and non-greasy fish-flavored eggplant! <>

One. To make fish-flavored eggplant, you need the ingredients and preparation work.

If you want to make this delicious home-cooked dish at home, first we need to prepare the ingredients eggplant, green onions, garlic, pork, etc., we will peel the prepared eggplant first, and then put it in a large bowl, add the right amount of salt for pickling, at this time add salt, and you don't need to add salt when you fry the eggplant later. Cut the pork into minced meat, the green onion into chopped green onions, and the garlic into minced garlic, so that the preparation is done. <>

Two. The specific steps to make fish-flavored eggplant.

First of all, we put a small amount of oil in the pot, and then pour the marinated eggplant into it and stir-fry, fry until golden on both sides, at this time we can pour out these eggplants, or shovel to the edge of the pot, and then add some vegetable oil in the middle, put in the minced meat to stir-fry, at this time add minced garlic, after the minced meat is fried, we can stir-fry the minced meat and eggplant together, at this time we can add a sauce, and add light soy sauce, dark soy sauce, wet starch, sugar, rice vinegar in a bowl and stir well, Then pour it into the pot and stir, pour it out and sprinkle a layer of chopped green onion on top, so that the fish-flavored eggplant is ready, without being too oily and not greasy. <>

The above is just your favorite fish-flavored eggplant method, how do you think the fish-flavored eggplant is more delicious?

Do this: chop the pickled pepper into minced pieces, prepare a little minced green onion, ginger and garlic, pour oil into the pot, then add the minced pickled pepper, green onion, ginger and garlic to stir-fry together, add a little water after frying the red oil, add salt, sugar and steamed eggplant, burn for 1 minute, thicken with water starch, and finally pour in a little vinegar to get out of the pot.

Wash the eggplant and cut it into eggplant strips, coat the eggplant strips with starch, and set them aside for later use. Prepare some white sugar, then prepare some vinegar, boil oil, put in some dried chili peppers, after the dried peppercorns are fried to make the fragrance, add white sugar and fry into sugar, put the eggplant strips covered with starch, stir-fry evenly, then add some vinegar, add some starch water, stir-fry for about 15 minutes, the fish-flavored eggplant is very delicious, and it will not be greasy.

Put the green peppers. Because green peppers can improve the greasy taste, when making fish-flavored shredded pork, put some green peppers to make them not greasy.

If you want fish-flavored eggplant to be non-greasy, the juice is the most important, use four spoons of water, one spoonful of light soy sauce, two spoons of vinegar, one tablespoon of sugar, a little pepper, one spoonful of starch, and half a spoon of dark soy sauce to make the juice and pour it into the fried eggplant.

The fish-flavored eggplant is not greasy, first cut the eggplant into small cubes, sprinkle salt and marinate for five minutes, then put it in the pot and stir-fry, put a little less oil, add the green onions, green pepper shreds, and the fragrant eggplant fried in this way is not greasy at all.