Sichuan cuisine family healthy version with less oil: eggplant with fish flavor(chuan cai jia ting shao you jian kang ban yu xiang qie zi )

Sichuan cuisine family healthy version with less oil: eggplant with fish flavor

Introduction:

"Yuxiang eggplant is a famous Sichuan dish among the eight major cuisines in China. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary materials. There are many different ways to make it. It tastes delicious and nutritious. 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 contains vitamin E, which has the function of preventing bleeding and anti-aging.eating eggplant often can reduce the cholesterol level in the blood Eggplant contains solanine, which can inhibit the proliferation of digestive system tumor, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant has the function of clearing away cancer fever. It is especially suitable for those who are prone to heat rash and boils, but it is not suitable for those with spleen stomach deficiency and asthma. After autumn, eggplant is bitter in taste, cool in nature, cold in spleen and stomach, weak in body and loose stool. If you eat eggplant before operation, anesthetics may not be decomposed normally, which will delay the recovery time of patients and affect the recovery speed of patients. "

Production steps:

Step 1: wash eggplant and cut into long hob pieces.

Step 2: dry the cut eggplant surface and coat it with a layer of dry starch (which is the key to less oil and health).

Step 3: cut the onion and garlic. Green pepper cutting hob block.

Step 4: do not stick pot, add a little more oil than usual, add eggplant.

Step 5: fry until the eggplant is golden, soften and serve.

Step 6: continue to heat the frying pan, add in the scallion, garlic, and a proper amount of Pixian Douban sauce, and stir fry out the red oil.

Step 7: add green pepper and stir fry.

Step 8: add the fried eggplant and stir fry.

Step 9: mix proper amount of soy sauce, oyster sauce, water lake powder, sugar, vinegar, pepper powder and ginger powder into a bowl of sauce, sprinkle with proper amount of salt and chicken essence.

Materials required:

Eggplant: moderate

Green pepper: right amount

Scallion: right amount

Garlic: right amount

Bean paste: right amount

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

Vinegar: moderate

Dry starch: appropriate amount

Starch: appropriate amount

Pepper powder: right amount

Ginger powder: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, eggplant surface should be dry and waterless. 2. The eggplant is coated with a layer of dry starch, so as to reduce the amount of oil absorption during frying (countless experiments, it's really good). 3. People who like spicy flavor can add more Pixian Douban sauce.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chuan Cai Jia Ting Shao You Jian Kang Ban Yu Xiang Qie Zi