Yu-Shiang Eggplant(yu xiang qie zi )

Fish flavored eggplant

Raw materials for making fish flavored eggplant:

Eggplant 500g, soy sauce 15g, vinegar 10g, sugar 10g, starch 3G, cooking wine 5g, scallion 5g, ginger 3G, garlic 3G, Douban chili sauce 4G, oil 50g, monosodium glutamate 1g.

Processing steps of fish flavored eggplant:

1. Peel and cut the eggplant into small pieces. Cut onion, ginger and garlic into small pieces.

2. Put soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, green onion, ginger and garlic into a bowl to make a sauce.

3. Heat the oil in the frying pan, then add the eggplant pieces and bean paste, stir fry continuously. When the eggplant pieces are soft and mature, put the juice in the bowl, stir quickly to make the juice mix well and then out of the pot.

Yu-Shiang Eggplant

Fish flavored eggplant is a dish, which is one of the traditional special dishes in Sichuan Province. It belongs to the representative fish flavor type of Sichuan cuisine.

Fish series of Sichuan cuisine, the main ingredient Pixian Douban. The main ingredients are Pixian Douban and other seasonings. The dishes have a long and thick flavor, and the aftertaste is endless. So it is called aftertaste. Before the 1970s, the restaurant menu had the name of "Yuxiang eggplant".

History of dishes

It is said that a long time ago, there was a business family in Sichuan. Their family liked fish very much, and they were also very particular about seasoning. So when they cooked fish, they always put some seasonings such as onion, ginger, garlic, wine, vinegar, soy sauce and so on.

One night, when the hostess of the family was frying another dish, in order not to let the ingredients waste, she put all the leftover ingredients in this dish. At that time, she thought that this dish might not taste very good. Maybe the man in the family was not easy to explain when he came back. When she was in a daze, her husband went home to do business.

The husband didn't know whether he was hungry or felt that the dish was special. He grabbed it and swallowed it in his mouth before the meal was ready. Before a minute, he couldn't wait to ask his wife what the dish was made of. When she stammered, she unexpectedly found that her husband praised the delicacy of the dish again and again. When her husband saw that she didn't answer, he asked, "what's so delicious?" My wife told him all about it.

And this dish is fried with the ingredients of Shaoyu and other dishes, it will have endless aftertaste, so it is named Yuxiang fried, hence the name.

Later, this dish has been improved by Sichuan people for several years, and has been included in Sichuan cuisine for a long time, such as fish flavored pork liver, fish flavored shredded pork, fish flavored eggplant and fish flavored three shredded pork.

Cooking recipe

raw material

1. 4 eggplant, about 450g, 2 tbsp oil, 2 tbsp sesame oil, 1 tbsp cornstarch, 1 tbsp water and 2 chopped coriander.

2. 2 tsp minced garlic, 1 tsp minced ginger and 1 green onion

3. 2 tbsp Zhenjiang vinegar, 2 tbsp yellow granulated sugar, 1 tbsp Sichuan spicy bean paste (full), 1 / 2 tbsp chicken powder (optional), 1 tbsp soy sauce.

Practice 1

Basic preparation

1. Wash the eggplant and remove the pedicels. Peel the eggplant from top to bottom and cut it into 5 cm (2 inch) sections. Cut each section into two parts. Cut each part into three pieces.

2. Wrap each two cut eggplant in plastic film and place them on both sides of the turntable. Heat them for 5 minutes. Remove and set aside for 5 minutes to remove the glue film and drain the excess water in the dustpan.

3. Prepare fish spices, seasonings and raw powder water.

General heating method

Add oil in a 2-liter shallow pan and heat for 2 minutes. Add fish spices and heat for 2 minutes. Stir in seasoning and water, heat for 1 minute. Add the eggplant carefully, pour the juice on the top, and heat for 1 minute. Pour in sesame oil and sprinkle with coriander.

Practice 2

Baking dish method

Preheat the pan over high heat for 5 minutes. Shovel the oil and fish spices together, sprinkle the seasoning, put the eggplant carefully, cover and heat for 2 minutes. Stir the eggplant around the plate, leave a space in the middle, pour in the flour water, stir and heat for 1 minute. Mix eggplant and juice, pour in sesame oil, sprinkle with coriander and serve on a plate.

Practice 3

Make the fish dish first. It can also be put directly into the pot without adjustment, but it has high requirements for the heat and accuracy, which is suitable for professional masters or experts.

Soak onion, ginger and garlic slices in water, remove after taste, put sugar, vinegar and monosodium glutamate. Adjust to the right taste. Pay attention, don't use too much water, put it according to the amount of eggplant. Generally, a bowl bottom is enough.

Cut the eggplant into strips (not too thin) and oil it. It's better to fry twice. The first time, it's better to fry in low heat, soft and cooked. Second fire, coloring. Fry the eggplant and set it aside.

Put oil in the frying pan. Don't heat the pan too hot. Add Pixian Douban. After the red oil comes out, add ginger, onion and garlic to the frying pan. Add meat foam, soy sauce and cooking wine. Next fried eggplant (can put salted fish), stir fry a few times, oil after the eggplant grilled, let the oil return to the middle of the natural, pour into the fish dish (if you want to put oyster sauce can immediately put), taste after taste, see if you need further seasoning. Simmer for a while, let eggplant taste, water starch, stir fry out of the pot.

Practice 4

Raw materials: 4 eggplants and green onions, Sichuan spicy bean paste, sweet pepper paste, salt, garlic, ginger (less than garlic), minced pork, water lake powder.

Method:

1. Cut the eggplant in half from top to bottom, and then cut the eggplant surface into fish scales with a knife. Be careful not to cut off the eggplant. First along a direction in the eggplant surface cut a slit, and then change the direction again knife cut down, so that the eggplant surface into a fish scale. Divide the half eggplant into four parts.

2. Burn the oil in the pot. When the oil is 60% hot, put in the eggplant and fry it until it is soft. Take it out for use (be careful not to be too soft, otherwise it will rot when you fry it). Cut garlic and ginger into fine powder and cut green onion into flowers.

3. Eggplant is very oil-absorbing, so when frying, you only need to put a little oil in the pot, or even no oil. Then pour the oil from the eggplant into the pot. When the pot is 50% hot, pour in Sichuan spicy soybean paste and stir fry. When the oil turns red and the water in the bean paste is nearly dry, put in the garlic and ginger foam. After the flavor comes out, pour in the minced pork, stir fry until done, pour in the sweet pepper sauce, stir fry and pour in the fried eggplant and salt, stir well and add a little water. Heat over high heat until the water is almost dry, add monosodium glutamate, then thicken the flour with water, and finally put the scallions into the pot and put them on the plate.

Experience: the flavor of fish is mainly mixed with the flavor of pickled pepper, Douban sauce and scallion. It is difficult to get pickled pepper in foreign countries, so it is replaced by sweet pepper sauce (the main ingredient is chili vinegar sugar). When pouring the sweet pepper sauce, you can taste it while pouring, so as not to add less fish flavor and too much sweet. Scallion plays the role of finishing touch in fish flavor dishes, and the dosage should not be less, especially the scallion white. In addition, eggplant has become very fragile after two processes of frying, so you don't need to stir fry it too hard.

Practice 5

Eggplant flavored with fish

1. Dig out half of the eggplant and put it into minced meat. Fry it in a 60% oil temperature oil pan until it's cooked. Remove and set aside.

2. Put 50 grams of sauce, 25 grams of coriander, 3 star anise, a piece of fragrant leaves, 40 grams of red wine and 45 grams of sugar into the pot, bring to a boil, thicken and pour on the eggplant.

Practice 6

Ingredients: 500g eggplant melon, 100g chicken, 10g fried salted fish, 30g casserole sauce, 50g celery, 20g green pepper, 1 cup soup, proper amount of Shaojiu, garlic, scallion, dark soy sauce and sesame oil.

make:

① Choose long body eggplant melon batch, peel, turn around, tail, open into 4 pieces, about 12 cm long.

② Heat up the pan, add oil, bring to about 60% boil, fry the eggplant and melon strips for about 1 minute until cooked, drain and separate the oil.

③ Take advantage of the remaining oil in the pot, saute minced garlic, celery, pepper and baozi sauce until fragrant, then saute chicken, add Shaojiu, Shangtang, eggplant and melon sticks, the above seasonings and saute minced salted fish, simmer for a while, mix in a little bit of raw powder, and add tail oil. Transfer to a earthen casserole, heat to a boil, add sesame oil and scallion, cover and serve.

This dish uses "fish flavor" to process the common vegetables, which makes full use of the advantages of eggplant, which is suitable for absorbing seasoning taste.

Practice 7

Ingredients: 1 eggplant, 1 green pepper, garlic, onion, ginger, 1 spoonful of Pixian chili sauce, 1 spoonful of cooking wine, 1 spoonful of vinegar, 1 / 2 spoonful of soy sauce, 1 / 2 spoonful of sugar, 1 / 2 spoonful of starch. (1 spoonful of sweet candy)

Method:

1. Cut the onion and ginger into two parts. Half of them are used in the pan. Half of them are put into the fish sauce later. Put all the ingredients of the fish sauce in a small bowl and set aside. Pat a few garlic, cut into powder, green pepper cut into pieces.

2. Remove from the pan and pour in the right amount of oil when the pan is not hot. When the oil temperature reaches 50%, add Pixian chili sauce and stir fry the red oil at low temperature. The oil temperature must not be high, otherwise it will stir fry Pixian chili sauce.

3. After stir frying the red oil in Pixian chili sauce, add the minced ginger and green onion into the pan. After stir frying, add the processed eggplant, stir fry for three to four minutes, and then add the green pepper.

4. Add the green pepper, then pour in the fish sauce seasoning, stir fry for a while, and put in the garlic before leaving the pot.

Practice 8

Main materials

Chinese PinYin : Yu Xiang Qie Zi