fish-flavored eggplant

Fish-flavored eggplant is a famous dish of Sichuan cuisine among the eight major cuisines in my country. The main ingredient is eggplant and is processed and fired with various auxiliary materials. There are many different recipes, which are delicious and nutritious.
It is recommended not to peel the skin when eating eggplant. Its value lies in the skin. The eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. We have ingested enough vitamin C. The metabolic process of this vitamin C requires the support of vitamin B; eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the cholesterol level in the blood from increasing, which has positive significance in delaying human aging; Eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.
It is especially suitable for people who are prone to prickly heat and sores and furils; but people with spleen and stomach deficiency and asthma should not eat more. Moreover, eggplants taste bitter and cool after autumn. People with spleen and stomach deficiency and cold, frail, and loose stools should not eat more; if they eat eggplants before surgery, the anesthetic may not be able to be decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed.

Recipe Recommendations

eggplant appropriate amount
green pepper appropriate amount
green onion appropriate amount
garlic cloves appropriate amount
bean paste appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
white sugar appropriate amount
balsamic vinegar appropriate amount
dry starch appropriate amount
water starch appropriate amount
pepper powder appropriate amount
ginger powder appropriate amount
salt appropriate amount
chicken essence appropriate amount

salty and fresh
fried
ten minutes
simple

Steps for fish-flavored eggplant

Wash the eggplant and cut it into long hob pieces.

Dry the surface of the cut eggplant and wrap it with a layer of dry starch (this is the key to low oil and health).

Cut chopped green onion and garlic cloves. Cut green peppers into hob pieces.

Add a little more oil to the non-stick pan than usual when cooking, and add the eggplant.

Fry the eggplant until the surface is golden brown, soft, and set aside.

Continue to heat the wok, add chopped green onion, garlic cloves, and appropriate amount of Pi County bean paste, and stir-fry the red oil.

Add in green peppers and stir fry.

Add in the fried eggplant and stir fry.

Use appropriate amount of soy sauce, oyster sauce, water starch, white sugar, balsamic vinegar pepper powder, and ginger powder to make a bowl of sauce and pour into it, sprinkle with appropriate amount of salt, and season with chicken essence.