The private secret of classic Sichuan Cuisine: fish flavored eggplant(jing dian chuan cai de si fang mi ji yu xiang qie zi )

The private secret of classic Sichuan Cuisine: fish flavored eggplant

Introduction:

"The smell of fish is the traditional flavor of Sichuan cuisine. The finished dish has the smell of fish, but the taste does not come from" fish ". Instead, it is made of 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 has been widely used in Sichuan cooked dishes, with salty, sour, sweet, spicy, fragrant, fresh and strong onion, ginger, garlic flavor characteristics. The typical representatives of fish coriander are fish flavored shredded meat, fish flavored eggplant, etc. The main ingredient of fish flavored eggplant is eggplant. Although it is a vegetable, it is delicious and nutritious. It is popular all over the country. To make eggplant, many people like to peel. In fact, eggplant skin is rich in nutrition, which is a pity to go. Eggplant skin contains vitamin B, vitamin B and vitamin C is a good partner, we intake enough vitamin C, the vitamin C metabolism process is the need for vitamin B support. In addition, eggplant is rich in vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level does not increase, has a positive significance for delaying human aging. Therefore, eggplant is very suitable for the elderly to eat vegetables! Eggplant whole cooking, surface carved fish scale shape, excellent appearance, in the fish flavor on the basis of more similar! Although it's a vegetarian dish, it's not inferior to fish in taste or appearance. It's a good meal to eat

Production steps:

Step 1: buy long eggplant and wash it.

Step 2: use a knife to cut obliquely to one third.

Step 3: use a knife to cut it obliquely to one third.

Step 4: soak the cut eggplant in light salt water for 10 minutes to remove astringency.

Step 5: remove the eggplant and squeeze out the water. Heat the pan, pour the oil and put the eggplant in.

Step 6: fry both sides until soft, then remove.

Step 7: Chop green onion, ginger and garlic. Pixian bean paste is chopped with scissors. A spoonful of soy sauce, two spoonfuls of vinegar, two spoonfuls of sugar, a little water into the bowl, add a little ginger, garlic. Add a little water and starch.

Step 8: heat the pan, pour the oil, add onion, garlic and ginger, stir fry the flavor.

Step 9: add Pixian Douban sauce and stir fry the red oil.

Step 10: add eggplant.

Step 11: pour in the fish sauce.

Step 12: after stewing for a while, pour in the starch.

Step 13: Boil the soup until thick, turn off the heat.

Step 14: take the eggplant out of the pot and put the coriander on the plate.

Materials required:

Eggplant: 2

Scallion: right amount

Ginger: right amount

Garlic: right amount

Raw soy sauce: a spoonful

Sugar: 2 teaspoons

Vinegar: 2 teaspoons

Starch: right amount

Pixian bean paste: 1 tablespoon

Note: 1, eggplant with light salt water soaking in advance, can remove astringency. 2. If you don't want to do this, cut the eggplant into pieces. Cut both sides of eggplant into scales, but be careful not to cut them off. 3. Fish flavor juice is processed in advance, which is simple and convenient to make. 4. The starch can make the soup thick and more attractive. 5. The taste of fish sauce can be adjusted according to personal preference.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jing Dian Chuan Cai De Si Fang Mi Ji Yu Xiang Qie Zi