Chinese Food
Fish flavored eggplant with less oil
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Sausages and bacon are the most common food in Sichuan. They have to go back to their hometown to eat. They haven't made it by themselves. Next is chicken, duck and fish. But I don't think we can have less appetizers except big fish and big meat. It's another way to offer fish eggplant with less oil. It doesn't need frying. The process is simple and healthy. Non Sichuan relatives can also try fresh o (∩∩∩∩∩∩∩∩∩∩∩∩∩) O~-
Cooking ingredients
Cooking Steps
Step1:Chop the onion, ginger and garlic.
Step2:Peel the eggplant and cut it into strips of thumb.
Step3:Boil the water in the pot. Boil the eggplant for a minute or two. Don't take too long.
Step4:The eggplant is boiled soft. It shrinks obviously. Remove and filter the water.
Step5:Find a bowl. Add all the ingredients except ginger and garlic. Add a little water to make fish sauce.
Step6:Put oil in the pot. First, stir fry the onion, ginger, garlic and bean.
Step7:Stir fry the dried eggplant for a while.
Step8:Add the fish sauce mixed in step 5 and stir fry for a while. Collect the sauce.
Step9:Have a taste. If the salt is not enough, you can add some to make the pot boil.
Cooking tips:1. The purpose of boiling is to reduce the oil absorption characteristics of eggplant. The cooking time should not be too long. It can be seen that eggplant becomes soft and shrinks. 2. Pixian bean paste has high salt content. It needs to be careful when adding salt. It's safer to taste it while adding it. There are skills in making delicious dishes.
