Fish flavored eggplant(yu xiang qie tiao )

Fish flavored eggplant

Introduction:

"It's the first time that I've served my own dishes, and it's also the first time that I've cooked this dish. There are many deficiencies in it. I'd like to share my experience with you. I hope you can give me more advice!"

Production steps:

Step 1: wash and peel two fresh eggplants

Step 2: cut into segments

Step 3: mix eggs with starch

Step 4: blow it up bit by bit

Step 5: I don't know what's wrong with the sticky egg on the chopsticks. It seems that Cheng happy originally wanted to make a vegetarian eggplant for her husband, but she put too much oil

Step 6: drain the oil. Anyway, I didn't drain it. The spoon is a little small

Step 7: deep fry once more. The oil should be hotter than the last time (⊙ o ⊙)

Step 8: what it looks like after re blasting

Step 9: because I was busy, I didn't take a picture of the middle part. I left the fried oil, put the onion, ginger and garlic powder, and then added the bean paste, soy sauce and other materials. The amount of lira depends on the feeling. Finally, I had to use starch to hang the paste. But after I fried it, it was already paste like, and the oil was also put in a lot

Step 10: the kitchen was in a mess last night. Only my husband cleaned up the mess for me

Materials required:

Eggplant: 2

Onion: a handful

Dried pepper: one

Egg: one and a half

Starch: 2 teaspoons

Cooking oil: Several teaspoons

Garlic: a handful

Jiang: a handful

Salt: a spoonful

Sugar: three teaspoons

Vinegar: right amount

Bean paste: right amount

Soy sauce: right amount

Note: this dish is thrown away after it is finished. It's so greasy in hot weather. It's a failure. My mother doesn't put Douban sauce. It's sour and sweet, but it's delicious. I think this dish is very difficult for me. I hope you can give me more suggestions. This dish is oily. Thank you

Production difficulty: Advanced

Process: slip

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Yu Xiang Qie Tiao