Fish flavored eggplant(chuan cai yu xiang qie zi )

Fish flavored eggplant

Introduction:

"Yuxiang eggplant is a famous dish of Sichuan cuisine. 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. "

Production steps:

Step 1: cut the eggplant into hob pieces or strips.

Step 2: soak eggplant in salt water for 10 minutes.

Step 3: wrap the eggplant strips with starch for frying.

Step 4: put half a pot of oil into the pan (at least the eggplant can be fried in batches). When the oil is hot to 80%, put the eggplant covered with starch, < br > deep fry until the eggplant becomes soft and hard, remove the oil and drain it for use.

Step 5: mix starch, salt, sugar, vinegar, soy sauce, soy sauce and a small amount of water into sauce.

Step 6: cut green onion, garlic and ginger.

Step 7: heat the bottom oil in the pan and add Pixian bean paste, onion, ginger and garlic to saute until fragrant.

Step 8: add fried eggplant and stir fry.

Step 9: pour in the sauce and stir well. Too much soy sauce, Wuwu.

Step 10: pour sesame oil out of the pot.

Materials required:

Eggplant: moderate

Scallion: right amount

Garlic: right amount

Ginger: right amount

Pixian Douban sauce: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Soy sauce: moderate

Starch: right amount

Oil: right amount

Note: 1, eat eggplant is not recommended to peel, its value is in the skin, eggplant skin contains vitamin B, vitamin B and vitamin C is a good partner, we intake sufficient vitamin C, the vitamin C metabolism process is the need for vitamin B support. 2. After the eggplant is cut, soak it in water for a while to prevent discoloration.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Chuan Cai Yu Xiang Qie Zi