Eggplant fish
By WestleyBlock
Eggplant has once been stir-fried as a magical ingredient to prevent and treat diseases. Although its true nutritional value is far less than that of some people say, as an ordinary and cheap vegetable, eggplant is worthy of praise in terms of nutrition. There are still many places. Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
Recipe Recommendations
- salty and sweet
- burn
- half an hour
- simple
Steps for Eggplant fish
1
Wash and peel the eggplant.
2
Cut the eggplant in the middle and divide it into two.
3
Make the shape of a fish, use a knife to draw crisscrossing texture on the eggplant, and then use chopsticks to make fish eyes.
4
Put the eggplant fish in water and soak for about ten minutes.
5
Remove the eggplant fish from the water, control the moisture, put appropriate amount of oil in the pan and heat to warm, and fry the eggplant in the oil until.
6
Fry slowly over low heat, fry thoroughly, remove and set aside.
7
Cut the onions, ginger and garlic into minced ground.
8
Put soy sauce, sugar, salt and cooking wine in a bowl, add water and stir to make soup.
9
Put a small amount of oil in the pan, add onions, ginger and garlic, and stir fry until fragrant.
10
Add the fried eggplant fish, pour in the mixed soup, bring to a boil over high heat and turn to low heat.
11
Add the fried eggplant fish, pour in the mixed soup, and bring to a boil over high heat and turn to low heat.
12
Add water to the starch and stir well.
13
Cook until the soup has become thinner, add starch water to thicken and serve.
14
Just load the plate.