Chinese Food
Fish flavored eggplant without oil or fire
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Cooking ingredients
Cooking Steps
Step1:Wash and cut eggplant into about 5cm long and thin strips and put them into a special bowl for microwave ove
Step2:Put the lid on and put it in the microwave for 3 minutes at high hea
Step3:One tablespoon of raw soy sauce, one teaspoon of old soy sauce, two teaspoons of aged vinegar, one teaspoon of white sugar, and a proper amount of chopped pepper sauce, pepper, a little starch. Add a small amount of water as appropriate to make the sauce and mix well
Step4:Take out the heated eggplant. Add the sauce. Mix wel
Step5:Use the time when eggplant is heated in microwave oven. Wash and chop the green and red peppers. Pat and chop the garlic
Step6:Put it into microwave oven and heat it for 40-50 seconds with high fir
Step7:Put it into the microwave oven and heat it for 30 seconds to take it ou
Step8:Take it out. Add chopped green and red peppers and garlic and mix wel
Cooking tips:1. The best choice for eggplant is the long eggplant that is tender. When cutting, it should be a little thin. Or it can be cut into thin slices to taste better. If sliced, the first microwave heating time should be shortened accordingly. 2. When using microwave oven to heat eggplant, you can add a little water to the bowl. A little water is good. It can prevent eggplant from becoming too dry during the heating process. The heating time should be adjusted according to the power of each microwave oven. Heat the eggplant until it is a little wrinkled and soft. 3. The seasoning of fish sauce can be adjusted according to personal taste. If there is salty taste in old soy sauce and raw soy sauce, do not put salt in it. If there is steamed fish soy sauce at home, it will be better to use steamed fish soy sauce instead of raw soy sauce. Laodou plays the role of coloring. If not, you can keep it. If you have oyster sauce, you can add a little to make it fresh. 4. This eggplant doesn't put oil. And it doesn't need to be fired. So if you want to make it tasty, thin and seasoned, it's the key. There's one more thing
