[Zhejiang cuisine] - Fish flavored eggplant strips(zhe cai yu xiang qie tiao )

[Zhejiang cuisine] - Fish flavored eggplant strips

Introduction:

"Fish flavored eggplant strips: [cuisine] Zhejiang cuisine [Characteristics] red and bright color, spicy and refreshing, soft and Runxiang, suitable for fresh and salty."

Production steps:

Step 1: wash the eggplant first.

Step 2: cut into strips 2 cm wide and 5 cm long.

Step 3: put the eggs in a bowl, add starch and mix well.

Step 4: wrap the eggplant strips with egg paste and deep fry them in the pan until they are set.

Step 5: fish while frying, until the end of frying.

Step 6: take it out to control the oil.

Step 7: heat the oil in the pot to 70% heat, put the eggplant into the pot and fry it again.

Step 8: when the crispy eggplant skin is golden yellow, remove and drain the oil.

Step 9: put oil in the pot, add onion, ginger, garlic, red pepper and stir fry until fragrant.

Step 10: stir fry with bean paste, add a small amount of water, chicken essence, soy sauce, sugar, vinegar and salt to form fish flavor.

Step 11: thicken with starch, put the fried eggplant strips into the pot and mix well.

Step 12: serve on a plate and enjoy.

Materials required:

Eggplant: 2

Egg: 1

Starch: 60g

Scallion: 10g

Ginger: 5g

Garlic: 3 cloves

Soy sauce: 10g

Cooking wine: 15g

Vinegar: 20g

Sugar: 30g

Salt: 2G

Bean paste: 20g

Chicken essence: 2G

Peanut oil: 500g

Precautions: 1. Please put some salt to avoid being too salty. 2. The eggplant should be cooked and rotten without losing its shape.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Zhe Cai Yu Xiang Qie Tiao