Chinese Food
Fish flavored eggplant, the most addictive Sichuan dish
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Cooking ingredients
Cooking Steps
Step1:Wash eggplant and remove the base. Cut into long strips or hobs.
Step2:Do not put oil in the pot. Put the eggplant strips into the pot and stir fry over medium heat until the eggplant becomes soft and ready to use.
Step3:Cut the shallots, ginger and garlic. Cut the pickled chili.
Step4:Mix the salt, sugar, vinegar, soy sauce, broth and starch into the sauce for later use.
Step5:Heat the pot and put in the oil. Put in the pickled red pepper and stir fry until fragrant. Stir in the red oil.
Step6:Stir fry the chopped green onion, garlic and ginger together. Stir fry to taste.
Step7:Put in eggplant strips and stir well.
Step8:Stir in the sauce and stir well.
Cooking tips:Ordinary people I don't tell him - 1. Fry eggplant in a dry pot instead of frying to avoid greasy taste. 2. Fish sauce can also be used to cook shredded pork, tofu, poached eggs, yams, etc. Clearly eating - 1. Fish flavor is made of Sichuan salt, soy sauce, sugar, vinegar, pickled pepper, ginger, onion, garlic and other spices. It creates a salty, slightly spicy and a little sweet and sour taste. At first, these spices were used to cook fish, so it was named fish flavor. Later, it developed into a flavor type. There are several key points to make a good smell of fish: first of all, the pickled chili produced in Sichuan should be used. In the smell of fish, the most important thing is the taste of pickled vegetables. The taste of acid and spicy comes from pickled vegetables. So choosing high-quality pickled vegetables is the key to make a good smell of fish; secondly, ginger, onion and garlic are indispensable. Sichuan people pay attention to seasoning in cooking. When cooking fish, they will use enough ginger, onion and garlic because of deodorization; thirdly, vinegar The proportion of soy sauce and sugar. Vinegar should not be too much. Otherwise, the sour taste will suppress the flavor of pickles. 2. Eggplant - Nutrition
