Fish and cheese
By VicentaLakin
Remember when I first got to Chengdu a few years ago, I ate this dish, when I was sore and sour and sour, which was my favorite taste. It's probably because sugar is rarely used in Yunnan
Recipe Recommendations
- eggplant of 2
- sweet red pepper a little
- Erjingtiao one
- Jiang 1 small piece
- garlic 2 cloves
- shallots 1 piece
- dried chili of 3
- soy sauce 1 teaspoon
- vinegar 1 teaspoon
- white sugar 1 teaspoon
- chicken sauce 2 drops
- salt a little
- sweet and sour
- fried
- ten minutes
- simple
Steps for Fish and cheese
1
Chetin。
2
Sweet chili, two slices of cuttin; onion cut flowers; ginger garlic cut off; dry chili slashed sluice water; raw white sugar chicken juice with water and half a bowl to melt into sweet vinegar water。
3
The eggplant cut the water with a spoon of vinegar to prevent the eggplant from getting dark。
4
A little oily, hot and hot in the pot。
5
The eggplants were shoveled to the inside side of the pot, and the other side was put in the fatted tweed to the oiled yellow。
6
I'm going to join the skinny twig to change color。
7
Add the ginger garlic paste, and the twig for a moment。
8
Add the dry pepper part to the fried moment。
9
Add sweet Paprika for a second。
10
Put the fire in the right amount of salt, set it up, put onions on it。Fish and cheese Make Tips
1. The eggplant was cut a bit too thick this time, resulting in a slightly longer stir-frying time.
2. If you prefer it juicier, add a bit more water when preparing the sweet and sour sauce; adjust the flavor to your personal preference.
3. Use slightly more oil, as eggplants absorb oil easily; too little oil will cause it to stick to the pan and burn.