squirrel fish
By MyrtleKlein
Ingredients: ketchup,long eggplant,eggs,water starch,flour,guozhen
Recipe Recommendations
- long eggplant a
- eggs of 2
- flour appropriate amount
- guozhen appropriate amount
- ketchup appropriate amount
- water starch appropriate amount
- sweet and sour
- sneak
- ten minutes
- ordinary
Steps for squirrel fish
1
Choose long eggplant for eggplant (isn't this nonsense? Round eggplants from the north are basically not seen in Sichuan), wash them, cut them at the waist into about 4 cm sections, cut off the three sides, and keep one side.
2
Use a 4/5-degree knife, and the depth must be about 4/5 of the eggplant. After cutting in one direction, cut in the other direction. It should be noted that the smaller the movement range of the knife, the better. The larger the horizontal movement range, it will be very easy to cut the flowers. Be careful, this step is more critical.
3
After cutting, cool the moisture slightly, otherwise it will be easy to break. Beat the egg liquid and prepare the flour. Drag some egg liquid to the eggplant and hang the flour.
4
Remove the oil from the oil and fry it in the pan when the oil is about 60% hot.
5
Prepare the bowl juice in advance: appropriate amount of fruit essence, a little ketchup, monosodium glutamate, starch, etc., start another oil pan, add onions, ginger, and garlic to stir-fry slightly, add the mixed bowl juice, adjust the concentration of the sauce (second-rate), pour it on the "fish" on the plate, ready!!
6
Doesn't it look good?