Fish flavored eggplant(yu xiang qie tiao )

Fish flavored eggplant

Introduction:

"Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P, which is beyond the reach of many fruits and vegetables. Vitamin P can keep the elasticity and physiological function of blood vessel wall and prevent hardening and rupture. Therefore, eating eggplant often helps to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. "

Production steps:

Step 1: wash the eggplant and tear it into strips

Step 2: pour in the right amount of salt and grab it with your hands to remove the moisture

Step 3: pour salt, sugar, soy sauce, vinegar and oyster sauce into a bowl, and then add appropriate amount of water to mix well

Step 4: squeeze the eggplant dry and cut the onion and garlic

Step 5: heat up the oil, add scallion and half garlic, and saute until fragrant

Step 6: pour in and stir fry evenly

Step 7: pour in the juice and stir well

Step 8: cover and cook over medium heat for about 10 minutes

Step 9: when the soup is almost finished, add the remaining half of the garlic and the right amount of monosodium glutamate and stir well

Materials required:

Eggplant: moderate

Oil: right amount

Salt: right amount

Scallion: right amount

Oyster sauce: right amount

Soy sauce: right amount

Sugar: right amount

MSG: right amount

Vinegar: right amount

Garlic: right amount

Notice: marinate eggplant in advance, which can reduce the oil absorption of Eggplant and make it taste better.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Yu Xiang Qie Tiao