Eggplant with fish sauce(liang ban yu xiang qie zi )

Eggplant with fish sauce

Introduction:

"The word" fish "is in the first place, and there is no fish shadow. The fragrance is in it. There is the smell of fish, and the juice of fish fragrance is also in it. As long as this small bowl of fish sauce, you can make delicious fish dishes, so that you have no fish is better than fish. The proportion of fish flavor juice is: cooking wine 10g, rice vinegar 15g, sugar 20g, salt 2G, soy sauce 20g, wet starch 10g, you can increase or decrease with the amount of materials and your own taste. No matter what dish this bowl of fish sauce is mixed with, the spicy flavor of the dish is relatively heavy. Because the spicy flavor is neutralized by sweet and sour, the taste is not spicy, but the aftertaste is spicy, and the aroma is attractive, and the spicy flavor is very palatable. It's a beautiful meal that no one loves

Production steps:

Materials required:

Eggplant: 2

Pickled pepper: 10 g

Scallion: 15g

Ginger: 10g

Garlic: 10g

Sugar: right amount

Vinegar: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Yu Xiang Qie Zi