fish-flavored eggplant
By VicentaLakin
Recipe Recommendations
- sour and salty
- burn
- an hour
- ordinary
Steps for fish-flavored eggplant
1
Chop 1 onion, ginger and garlic, then mix together, dice the other onion, and set aside;
2
Cut the eggplant in half, then cut it into strips, and place it in pulp water mixed with corn starch and water, about half a bowl of water and a few tablespoons (forget to count accurately, just add flour until it can be slurried) corn starch;
3
Dip the eggplant into the paste and fry it until light yellow over medium and low heat, and the paste basically forms a thin film;
4
Use another rice bowl to place the juice materials in a bowl and mix into a bowl of juice;
5
Pour the bowl juice into the pan, constantly use a spoon or spatula to stir in circles (otherwise the juice will cake unevenly), and burn on high heat until it has a big bubble, giving the feeling of "air on top of the spoon";
6
Quickly pour in the fried eggplant strips, stir well, and then serve on the plate, sprinkle with the remaining bowl juice in the pan, and sprinkle with chopped green onions on the surface. OK.fish-flavored eggplant Make Tips
1. The eggplant is starched and fried in order to give it a layer of film, not to absorb too much oil, and to maintain the color of the skin.
2. If you like a little spicy taste, you can add a suitable amount of chili oil or pepper to the bowl juice. It is not recommended to be too spicy, as if you are too spicy, you will lose its original flavor. This dish is not a spicy style category.
2. If you like a little spicy taste, you can add a suitable amount of chili oil or pepper to the bowl juice. It is not recommended to be too spicy, as if you are too spicy, you will lose its original flavor. This dish is not a spicy style category.