fish-flavored eggplant
By RethaStanton
The eggplant is crispy and light and palatable.
Recipe Recommendations
- eggplant 400 grams
- soy sauce 20 grams
- white sugar 5 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper a little
- MSG a little
- sesame oil a little
- green pepper a little
- starch 20 grams
- spaghetti sauce 5 grams
- soybean oil 75 grams
Steps for fish-flavored eggplant
1
Remove the stems and clean the eggplant, cut it into hob pieces, and plate it for later use.
2
Chop the dry red peppers, cut the green peppers into pieces, and chop the green onions, ginger and garlic into pieces and place them on a plate for later use.
3
Put the oil in a spoon and cook until it is 60% hot. Add in the eggplant pieces and fry.
4
Fry until golden brown, remove, control the oil, and serve on a plate for later use.
5
Leave a little base oil in the spoon, add dried red pepper minced, pepper powder, onion, ginger and garlic minced in order and stir-fry until fragrant, add green pepper pieces, monosodium glutamate, soy sauce, flour paste, Shaoxing wine, white sugar, add clear soup, bring to a boil over high heat.
6
After boiling over high heat, pour in the fried eggplant pieces, change to low heat and simmer slowly for about 15 minutes.
7
Thrust with water starch and pour in sesame oil.
8
Stir evenly, remove from the pan and plate and serve.