[fish flavored eggplant] - the home-made way also brings you endless aftertaste(yu xiang qie zi jia chang zuo fa tong yang rang ni hui wei wu qiong )

[fish flavored eggplant] - the home-made way also brings you endless aftertaste

Introduction:

"Yuxiang eggplant is a famous Sichuan dish among the eight major cuisines in China. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary materials. There are many ways to make fish flavored eggplant. It's not important how to make it. What's important is that the dishes are delicious, and let the family eat the taste of becoming a monk. This is the most important thing! The history of fish flavored eggplant: it is said that a long time ago, there was a family in Sichuan who liked fish very much, especially the seasoning, so they often put some wine, vinegar, onion, ginger, garlic, soy sauce and other seasonings to remove the fishy smell and increase the flavor. The hostess of this family once fried another dish in the evening. In order not to waste the seasoning, she put all the remaining ingredients in this dish. At that time, she was worried that the taste of this dish would be bad. This is the man of this family. When he came home and saw the dish on the table, she felt that the dish with the remaining seasoning was very special She thought her husband would say that she fried it badly. After a while, he couldn't wait to ask his wife how to make the dish and what kind of seasoning was added? His husband repeatedly praised the taste of the dish, so the hostess told him all about it. This dish is stir fried with the ingredients of Shaoyu and other dishes, so it's named Yuxiang stir fried. I like eggplant very much. This home style fish flavored eggplant is very simple and delicious. "

Production steps:

Step 1: wash the eggplant.

Step 2: cut into your favorite shape.

Step 3: put in a clean basin and add some salt.

Step 4: grab well and marinate aside.

Step 5: squeeze the eggplant out of water after 20 minutes. 7. Cut green pepper and red pepper into pieces.

Step 6: cut the onion, ginger and garlic into a small bowl. Cut more garlic into another small bowl.

Step 7: cut green pepper and red pepper into pieces.

Step 8: pour raw soy sauce (seasoning), old soy sauce (toning), cooking wine, vinegar, sugar, salt (appropriate amount) and a small amount of water into a bowl to make fish sauce. Like to eat sweet mouth can add a little more sugar.

Step 9: add oil in the pot, heat up, add onion, ginger and garlic, and stir fry until fragrant.

Step 10: add eggplant and stir fry for 2 or 3 minutes.

Step 11: pour in the seasoned fish sauce, stir fry well, cover and simmer for a while.

Step 12: add green pepper and red pepper when the water is dry.

Step 13: add minced garlic, thicken with starch and stir fry well.

Step 14: production is complete.

Materials required:

Eggplant: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: right amount

Soy sauce: moderate

Old style: moderate

Apple vinegar: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: 1, like to eat spicy can put Pixian Douban sauce, with rice more rice. I don't eat spicy food, so I didn't put it. 2. After autumn, eggplant tastes bitter, and it's cool, so it's not easy to eat more. 3. Eggplant should not be peeled because the nutrition is all in the skin. 4. The amount of fish spice juice should be added according to the amount of eggplant.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Qie Zi Jia Chang Zuo Fa Tong Yang Rang Ni Hui Wei Wu Qiong