Steamed eggplant with fish flavor(qing zheng yu xiang qie zi )

Steamed eggplant with fish flavor

Introduction:

"Today, I'd like to introduce eggplant to my friends. It is recommended not to peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. We have enough vitamin C, which needs vitamin B support in the process of vitamin C metabolism. Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant can also protect cardiovascular, ascorbic acid, prevention and treatment of gastric cancer. Anti aging, eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level will not increase, to delay human aging has positive significance. In summer, eggplant can also clear away heat and relieve summer heat, especially for those who are easy to grow prickly heat. The efficacy of Eggplant in medical books is evaluated as follows: it tastes sweet and cool, enters the spleen, stomach and large intestine meridians; it has the efficacy of clearing away heat, stopping bleeding, detumescence and relieving pain; it is used for heat toxin carbuncle, skin ulcer, sore in mouth and tongue, blood under hemorrhoids, hematochezia and bleeding. The value of eggplant has long been recognized by the medical profession. It is not only a vegetable but also a medicine. Eating it often is very beneficial to the human body. Ha ha, I can't stop it! Well, let's talk about the benefits of eggplant first. This is a simple way to eat eggplant, which is "steamed eggplant with fish flavor", ha ha! Strange! If we don't burn it, we'll save the smoke and fire. If we burn eggplant in sweat, we'll choose the simple and easy way to do it. "

Production steps:

Step 1: chop the bean paste with a knife.

Step 2: cut the eggplant into coir raincoat knife. The method is to arrange it on one side of the eggplant first, cut the edge two-thirds deep with the oblique knife, leave one-third of the edge not to cut through, and the thickness of each piece is 8 mm.

Step 3: turn the eggplant over after cutting one side, and then cut the other side in turn.

Step 4: after cutting, lift the eggplant and keep it in the shape of coir raincoat. Pay attention to hold the eggplant while cutting. Don't let it roll. Don't cut it hard. Ha ha!

Step 5: put the cut eggplant into the drawer.

Step 6: steam the eggplant over high heat for 10-12 minutes. Steam the big eggplant for a while until it's cooked. I've steamed the eggplant for 12 minutes and it's very rotten, ha ha.

Step 7: during the eggplant steaming period, fry the fish flavor juice in advance and stir fry the spicy bean paste first.

Step 8: add onion, ginger and garlic to stir up the fragrance.

Step 9: pour in the soy sauce to break the raw, color, aroma.

Step 10: add yellow rice wine and stir well.

Step 11: season with a little chicken powder.

Step 12: add some water and bring to a boil.

Step 13: ladle in 2 tbsp sugar and stir well.

Step 14: pour in the vinegar to make the fish smell.

Step 15: add a little garlic powder to the pot to improve the taste.

Step 16: thicken with starch and mix well.

Step 17: finally add the garnishing ingredients of color pepper, at this time the fish flavor is very strong.

Step 18: take the steamed eggplant out of the drawer, drizzle it with fish flavored juice, and the production is finished. It takes 13 minutes.

Materials required:

Eggplant: two 450 grams

Minced garlic: 30g

Minced green onion: 15g

Ginger powder: 10g

Color pepper: 30g

Pixian bean paste: 20g

Fresh soy sauce: 5g

Vinegar: 20g

Sugar: 15g

Shaoxing yellow rice wine: 5g

Chicken powder: 2G

Peanut oil: 15g

Starch: appropriate amount

Note: 1, bean paste must be chopped to make. When cutting eggplant, if you are not sure, you can use the method of raising the tip of the knife with the back knife to touch the anvil, so that there is always a distance of 1.5cm between the edge of the knife and the cutting board, so that you will not cut through. 2. The fish flavor is mainly due to the proper ratio of bean paste, garlic, sugar and vinegar. Finally, less garlic is added to enhance the flavor. Northerners don't like spicy food. They can put less bean paste. In addition, they can adjust other flavors, such as eggplant with seafood sauce, eggplant with sesame sauce, eggplant with barbecue sauce and eggplant with black pepper sauce. They are all great! 3. Steamed eggplant should be steamed thoroughly, but it should not be too rotten. It can be clamped thoroughly with chopsticks.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: fish flavor

Chinese PinYin : Qing Zheng Yu Xiang Qie Zi