Fish sauce with garlic and eggplant(suan rong yu lu qie zi )

Fish sauce with garlic and eggplant

Introduction:

"Seeing that eggplant is about to leave the peak season, I can't help buying a little while while there are still a few eggplant sales in the market. In fact, eggplant can be seen all year round, but vegetables that are not in season feel strange to eat. After all, it is man-made that has changed its growing environment. Is it delicious? Usually try to buy seasonal vegetables to eat. If you are really greedy, just buy a little to relieve your craving. Eggplant is a vegetable with a high consumption rate on our family table, and it's a dish that the family all like to eat. When they often struggle about what to buy, eggplant will be the first choice... Garlic fish sauce eggplant, is worth recommending to you, healthy, less oil, and delicious food

Production steps:

Step 1: remove the head and tail of Eggplant and wash.

Step 2: remove skin at intervals, cut in half, and then cut off. (peeling at intervals is to keep the eggplant intact, pull each other and not form a paste)

Step 3: peel the garlic and chop it into minced garlic.

Step 4: mix sauce with bowl, put fish sauce, oyster sauce, chicken powder, soy sauce, Laoganma spicy Douchi, stir well with chopsticks and set aside.

Step 5: cut eggplant, soak in water for a while, (remove astringency) take it up and squeeze it dry.

Step 6: heat a little oil in the pan, put down the eggplant and fry it over medium heat.

Step 7: use chopsticks to pick up the eggplant and turn it back and forth, fry until both sides of the eggplant are brown, add some water.

Step 8: cover and simmer for 10 minutes.

Step 9: until the eggplant is soft and crisp, shovel it up and put it in a basin.

Step 10: heat the pot again, add a few drops of oil, pour garlic and saute until fragrant.

Step 11: pour down the sauce and bring to a boil.

Step 12: scoop up the sauce and pour it on the eggplant.

Materials required:

Eggplant: 1

Garlic cloves: 3

Oil: right amount

Fish sauce: 2 tbsp

Soy sauce: a little

Oyster sauce: 1 tbsp

Laoganma spicy Douchi: 1 tbsp

Chicken powder: a little

Note: fish sauce and soy sauce are salty, do not put salt cooking. The function of interval peeling is to make use of the pulling force of eggplant peel to keep eggplant from breaking after frying.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Rong Yu Lu Qie Zi