Sichuan Cuisine: eggplant with fish flavored minced meat(chuan cai yu xiang rou mo qie zi )

Sichuan Cuisine: eggplant with fish flavored minced meat

Introduction:

"The fish flavor is not only the unique flavor of Sichuan cuisine, but also one of the main traditional flavor of Sichuan cuisine. The finished dish has fish flavor, but its flavor does not come from & quot; Fish & quot;, but is made by soaking red pepper, onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from Sichuan folk unique cooking fish seasoning method, and now it has been widely used in Sichuan cuisine. Later, this flavor type has been continuously improved and innovated by Sichuan chefs, and developed into one of the classic flavor types of Sichuan cuisine, and derived many special dishes with local flavor, such as fish flavored pig liver, fish flavored shredded pork, fish flavored eggplant and so on. With its unique taste, fish flavor dishes have conquered people all over the country and become popular all over the country. The fish flavor type has the characteristics of salty, fresh, sweet, sour, slightly spicy, strong ginger, onion, garlic flavor, bright red color, sweet and sour taste

Production steps:

Step 1: prepare the main ingredients: fried minced meat (made more before) < br > garlic, ginger < br > pickled pepper, pickled ginger < br > Pixian Douban sauce.

Step 2: cut separately.

Step 3: wash two pieces of eggplant.

Step 4: cut the hob block and soak it in light salt water immediately to prevent eggplant from oxidation and blackening.

Step 5: add oil in the pan and stir fry Pixian bean paste into red oil when it is 50% hot.

Step 6: pour the ingredients in Figure 2 into the pot and stir until fragrant.

Step 7: add a little salt and pepper, and then put a spoonful of soy sauce. Finally, pour in cooking wine and stir well.

Step 8: stir fry eggplant for a few minutes.

Step 9: add minced meat and stir well.

Step 10: add appropriate amount of sugar and vinegar and stir well.

Step 11: add some monosodium glutamate and start the pot.

Materials required:

Long eggplant: 500g

Ginger: right amount

Garlic: right amount

Pickled pepper: appropriate amount

Soak ginger: right amount

Pixian Douban sauce: right amount

Pepper: right amount

Salt: a little

Raw soy sauce: 1 teaspoon

Sugar: right amount

Vinegar: right amount

Minced meat: (fried) 100g

MSG: a little

Cooking wine: moderate

Notice: 1. When frying, take the eggplant out of the water and put it directly into the frying pan. In this way, it has a certain amount of water, greatly shortens the cooking time, and doesn't eat oil as usual. I hope it can be helpful to you. 2. When making this dish, we must pay attention to the salinity, because Pixian Douban sauce is already salty. If the taste is suitable, we can not put salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Chuan Cai Yu Xiang Rou Mo Qie Zi