Detailed recipe for making "Yu Xiang" eggplant.

Use Eggplant The most famous and unforgettable dish made with eggplant is Fish-flavored eggplantStewed Finished. Fish-flavored eggplant stew has evolved into many varieties, besides the authentic Cantonese fish-flavored eggplant stew, the Sichuan-style eggplant stew also has its own characteristics. Fish-flavored eggplant stew is fresh and savory, many people use it to accompany rice. Here is a comprehensive recipe for fish-flavored eggplant stew!

Sichuan-style fish-flavored eggplant stew recipe

Ingredients Preparation

500g eggplant,soybeans, pork five-spice meat each 50g, sea thread, minced garlic each 15g, soaked chili, chopped green onions,ginger minced,fermented bean paste, red oil each 5g, cooking wine, soy sauce , cornstarch each 10g, salt 2g, chicken powder 3g, white sugar 18g, white vinegar 8g, vegetable oil 800g. Steps

1. Pick and wash the soybeans, soak in warm water until they swell.

Wash and cut the pork five-spice meat into dicing. Wash the sea thread. Peel the eggplant, wash it, and cut it into long strips. Chop the dried chili diagonally into small segments. Chop the fermented bean paste.2. Heat vegetable oil in the pot to 70% hot, add the eggplant and fry until cooked, remove and drain, then add to

pot In the pot, leave 20g oil, add chopped dried chili, fermented bean paste, chopped green onions, minced ginger, minced garlic, and stir-fry until fragrant, add porkdiced, and stir-fry until cooked, add cooking wine and soy sauce, cook until cooked.3. Transfer to a pot with eggplant, add salt, sugar, vinegar

, and soybeans, cover and cook for 20 minutes until cooked.Strain the remaining soup into a clean pot, add chicken powder and cook, use cornstarch to thicken, drizzle in red oil and stir-fry, and then pour into the pot. Cantonese fish-flavored eggplant stew recipeIngredients preparation

long eggplant

2, pork 60g.

green, red peppera little, chopped green onions 15g, minced garlic 15g, minced ginger 10g, sesame oil,broth to suit.soy sauce, old soy sauce, salt each 7g, fermented bean paste 15g, white sugar 15g, water starch, vegetable oil to suit.Steps 1. Cut the eggplant into long strips, cut the pork into small pieces, add salt and soy sauce to marinate for a while.

2. Heat half a pot of vegetable oil to 70% hot, add the eggplant and stir-fry until cooked, keep it on medium heat and flip it until it is golden and crispy, remove.

3. Heat up the pot with oil, add minced garlic, chopped green onions, minced ginger and fermented bean paste and stir-fry, add the pork and stir-fry until cooked, add green and red pepper, add old soy sauce, salt, soy sauce, and white sugar, then add the eggplant and cook until fully cooked, add broth and use cornstarch to thicken, drizzle with sesame oil.

4. Transfer to a small clay pot, cover with a lid, and simmer over low heat for 5 minutes, and serve immediately.

Home-style fish-flavored eggplant stew recipe

Ingredients preparation

eggplant 500g, dried chili peppers to suit, salt, chicken powder, white sugar, soy sauce, chopped green onions to suit.

Steps

1. Peel and cut the eggplant into strips;

chop the dried chili peppers.

2. Heat oil in the pot, add chopped dried chili peppers and stir-fry until fragrant, then add the eggplant and stir-fry until cooked, add white sugar and soy sauce to taste.3. Add a little water to the pot, and cook until the soup is concentrated, add salt and chicken powder, and finally garnish with chopped green onions.

Tips

Eggplant contains various vitamins, fats,

proteins

and sugars, as well as minerals, and most of them are in the eggplant skin, so when eating eggplant, it is best to eat it with the skin.Precautions when eating eggplant Eggplant is a cold food, so people with sensitive stomachs should eat less.

Do not eat eggplant before surgery, as it will prolong the patient's recovery time, which is not conducive to health.

If the eggplant is too old, it is best not to eat, because old eggplant contains a lot of nicotine, which is harmful to the human body. After cutting the eggplant, it is easy to discolor, so before cooking, you can first fry the eggplant, then cook it with other ingredients, and it will not discolor easily. If the eggplant is too old, it's best not to eat it because old eggplants contain a lot of solanine, which is harmful to the human body. After cutting, eggplants are prone to discoloration. Before cooking, you can first fry the eggplant and then cook it with other ingredients, which will prevent it from discoloring easily.