Complete recipe for fish-flavored eggplant.
Because of the fish-flavored eggplant recipe collection, regardless of the method, it all has Sichuan cuisine characteristic fish-flavored flavor, so this dish is called Fish-flavored eggplant. In the complete collection of fish-flavored eggplant recipes, the eggplant is bright red and shiny, with a tender and smooth texture and a flavor of salty, sweet, slightly sour and spicy. Its outer appearance is juicy and oily, which can be eaten alone with rice or as a side dish in a banquet.
Complete collection of fish-flavored eggplant recipe - 1
Ingredients
300g eggplant. Green onions,Ginger, garlic, vegetable oil, dry red chili,, soy sauce,white sugar, water starch, salt to taste.Instructions 1. Wash and slice the eggplant into semi-circular pieces, then blanch in boiling water, drain and dry.
Chop green onions, ginger, and garlic.
Prepare dried red chili slices.2. Heat the wok over medium heat, add vegetable oil and heat to 70% hot, then stir-fry the eggplant slices.3. Add dried red chili slices, soy sauce, salt, ginger and a small amount of water, stir-fry evenly, then simmer for 2 minutes, add green onions, garlic and white sugar, and thicken with water starch.
How to make delicious fish-flavored eggplant
1. In the complete collection of fish-flavored eggplant recipes, it is best to choose long, thin eggplants. Ordinary round eggplants are not suitable for making this dish.
2. It is not advisable to choose eggplants with old texture and particularly obvious seeds.
It is better to choose long eggplants with fewer seeds, tender skin and thin flesh, so that the finished dish will have a soft and smooth texture.
Complete collection of fish-flavored eggplant recipe - 2Ingredients
500g eggplant.
50g ground meat,
green bell pepper, strips,red bell pepper, strips, 20g each.Green onion, chili powder, 5g each, ginger, garlic 3g each, Doubanjiang (fermented broad bean paste)sauce, 20g each,wine, white sugar 15g, starch, 10g water starch. Flavor enhancer a little.Instructions 1. Wash and cut the eggplant in half, peel and cut into 4cm long strips, then roll in starch.2. Heat oil in a pot to 60% hot, then fry the eggplant strips until golden brown and the center of the eggplant softens, then drain the oil. 3. Leave 25g of oil in the pot, then stir-fry the ground meat first, then add Doubanjiang, chili powder, garlic, stir-fry until the oil turns red, then add ginger, green onion and eggplant, and after frying, add green bell pepper strips, red bell pepper strips, white sugar, vinegar, and flavor enhancer, then cook and thicken with water starch.
How to make delicious fish-flavored eggplant
1. In the complete collection of fish-flavored eggplant recipes, the way to make this eggplant, the oil temperature should be higher, fry until golden and crispy on the outside and soft on the inside.
2. The sweet, sour, spicy and salty flavors should be uniform to achieve the fish-flavored taste.
3. When thickening, wrap the eggplant, so that the sauce is tight, which makes the dish have a richer flavor.
4. Use a small amount of oil for this dish, and the excess oil will seep out from the dish after it is placed in the dish.
5. Place this dish in a
onion
sliced
sand pot
and heat it up and serve it on the table, which is very effective.Complete collection of fish-flavored eggplant recipe - 3 Ingredients 450g eggplant, 1 teaspoon of starch and sesame oil. 1/4 teaspoon of black pepper, 1/2 cup of oil.
A: 120g minced meat, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, 1 root of green onion (cut into flowers), 1 teaspoon of chili paste.
1/2 teaspoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of vinegar, 1 tablespoon of wine, 1 tablespoon of soy sauce.
High-quality broth (or water) 1/4 cup. Instructions1. Wash and cut the eggplant into 5cm long segments. Mix A ingredients.Mix the seasonings, then set aside. 2. Heat oil in a wok, add eggplant, stir-fry until softened (about 5 minutes), then set aside.
3. Heat 1 tablespoon of oil in the wok, add A ingredients and stir-fry until the meat turns color, then add the seasonings and eggplant, then cover the pot and simmer for 1 minute.
Add water starch, sesame oil and black pepper, and serve. Mix ingredient A;Prepare the sauce mixture.
2. Heat oil in a pan, add eggplant and stir-fry until softened (about 5 minutes), then set aside.
3. Heat 1 tablespoon of oil in the pan, add ingredient A and stir-fry until Pork turns color, then add the sauce mixture and eggplant, bring to a boil and then reduce heat to medium, cover and simmer for 1 minute. Add cornstarch slurry and sesame oil and pepper to serve. Mix cornstarch with water to create a slurry, then add peanut oil and white pepper.
