Eggplant casserole with fish flavor
Choose green and tender eggplants, so you don't need to peel them, which will not affect the taste. Eat them with confidence!
Recipe Recommendations
- eggplant 300 grams
- tomatoes one
- bean paste 20 grams
- garlic of 4
- Jiang appropriate amount
- onion a
- edible oil 200 grams
- white sugar 5 grams
- vinegar 1 tsp
- salt a little
- soy sauce few drops
- fish-flavored
- burn
- ten minutes
- ordinary
Steps for Eggplant casserole with fish flavor
1
Raw material map: (The eggplant does not need to be peeled), it is very tender.
2
Cut the eggplant into hob pieces and soak in salt water for 10 minutes.
3
Cut the tomatoes into slices, and foam the onions, ginger and garlic for use.
4
Put oil in the pan, heat and fry the eggplant until it changes color and becomes soft.
5
Remove the eggplant and leave a little base oil in the pan. Add the bean paste and fry it over low heat until the oil comes out.
6
Add green onions, ginger, and garlic and stir-fry until fragrant, add white sugar and vinegar.
7
Add the tomatoes and fried eggplant and stir fry.
8
Heat the casserole and put step 7 into the casserole!Eggplant casserole with fish flavor Make Tips
Bean paste is very salty, you can put less or no salt, be sure to remember that it is harmonious!