fish-flavored eggplant
When I first graduated and learned to cook, the first recipe I bought was the Sichuan cuisine series, and the first one I learned to cook was also fish-flavored eggplant, which was very good for rice. However, the book says to fry the eggplant first to make it more soft and delicious. However, the amount of oil was too much, so I improved it and marinated it with salt for a while. The eggplant made in this way was still soft, glutinous and delicious, and it served well with rice. If you want to eat Sichuan cuisine but are afraid of oil, you can try it.
Recipe Recommendations
- purple eggplant one
- Jiang 50 grams
- garlic cloves of 4
- dried red pepper of 5
- Pi County bean paste 3 tablespoons
- starch 2 tablespoons
- sesame oil a little
- salt appropriate amount
- sugar a little
- fish-flavored
- fried
- half an hour
- simple
Steps for fish-flavored eggplant
1
Cut the eggplant into long strips.
2
Sprinkle with appropriate salt and marinate for ten minutes.
3
Cut the garlic cloves, red pepper and ginger into the ground.
4
Put the oil on the bottom of the pot and saute the ginger and garlic until fragrant.
5
Squeeze out the water from the marinated eggplant, pour it into the pan, add the red peppers, stir fry well.
6
Take half a bowl of water, add in bean paste, sugar and starch, and stir well.
7
Pour the mixed juice into the eggplant, reduce the heat, and stir fry for two minutes. Drizzle with a little sesame oil when taking out the pan.fish-flavored eggplant Make Tips
Because there is salt when marinating the eggplant, and the bean paste is salty, this dish does not require extra salt.