How to Make Fish-flavored Eggplant
Fish-fragrant Eggplant This is a relatively common Cuisine，Fish-fragrant eggplant It has the aroma of fish, but it is not derived from fish, but from other seasonings, originating from Sichuan folk's unique method of preparing fish, which is now widely used in Sichuan cuisine.
How to make authentic fish-fragrant eggplant
Ingredients Preparation
Eggplant 500g Lemon 1, dry red chili Chili 3, 30g chopped chili, 10g minced garlic, 5g scallions, 15ml oyster sauce Soy sauce 15ml, 5g white sugar, 2g salt, 300ml oil
Steps
1. Wash the eggplant thoroughly, cut into 5cm long and 2cm wide strips, cut the lemon in half Lemon juice and chop the dry red chili.
2. Heat the pot with oil, cook over high heat until 70% hot, add the cut eggplant, fry for about 4 minutes until the eggplant strips are soft and then remove, drain the oil. 3. Leave a little oil in the pot, heat to 60% hot.
4. Add chopped dry red chili, chopped chili and soy sauce to make a fragrance.
5. Pour the fried eggplant into the pot, stir-fry evenly, add minced garlic, white sugar, salt and oyster sauce, stir-fry until the soup thickens, turn off the heat, pour in lemon juice and stir-fry evenly.
6. Serve the stir-fried eggplant, sprinkle with scallions.
Tips
1. The eggplant is light and tender when held in hand. If it feels heavy, it is usually old and has a lot of seeds, which is not easy to eat.
Eggplant's acidity can easily oxidize and turn black, after cutting, the eggplant can be soaked in water, and then remove before cooking.2. Use lemon juice instead
Vinegar The taste is fresher and more natural. 3. When making this dish, you don't need to add additional starch. Oyster sauce can make the soup thicken and act as a starch.
How to make delicious fish-fragrant eggplant
Ingredients
Eggplant
Doubanjiang Sauce Scallions Ginger Garlic, Shaoxing wine, White sugar Vinegar, salt, soy sauce. Steps
1. Wash and cut the eggplant into 4cm long segments, use salt to soften the eggplant, which can save time.
2. Chop scallions, ginger, garlic, and Sichuan Doubanjiang into minced pieces.
3. Add a little oil to the pot, add the cut eggplant and stir-fry quickly until the eggplant strips are soft, then remove.
4. Heat the pot, add oil, sauté ginger and garlic, then add
Pork Filling, stir-fry until the filling is broken, add scallions. 5. Add chopped Doubanjiang, stir-fry until fragrant and red, then add Shaoxing wine, stir-fry.
6. Add the fried eggplant strips, add white sugar, soy sauce and seasonings, stir-fry evenly.
7. Use a small amount of water starch, add minced garlic, add a little vinegar, stir-fry evenly and serve.
Tips
1. Soaking in salt water and then coating with dry starch can help reduce the oil absorption of the eggplant during frying.
2. The most important thing when making fish-fragrant flavor is the balance of sugar, vinegar and Sichuan Doubanjiang, because Doubanjiang contains salt, so when adding salt, pay attention to the amount.
How to choose quality eggplant
There are many ways to make eggplant, the age and freshness of the eggplant have a significant impact on the quality. Now let's see how to choose quality eggplant.
2. Generally, eggplant with a shiny appearance indicates high freshness, while eggplant with wrinkled and dull surface indicates that it is not fresh.
3. The best consumption period for eggplant is May and June, in areas with higher temperatures such as Lingnan, the best consumption period is also earlier.
The best time to consume tomatoes is from May to June, and this is especially true in regions like Guangdong and Guangxi, where the temperatures are higher.
