fish-flavored eggplant
Fish-flavored eggplant is a famous dish of Sichuan cuisine among the eight major cuisines in my country. The main ingredient is eggplant and is processed and fired with various auxiliary materials.
Recipe Recommendations
- long eggplant appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- Pi County bean paste 2 tablespoons
- white sugar 1 scoop
- balsamic vinegar 1 scoop
- salt 1/3 spoon
- soy sauce 1/3 spoon
- starch 1 scoop
- qingshui half a bowl
Steps for fish-flavored eggplant
1
Ingredients: Long eggplant, onion, ginger and garlic seasoning: 2 tablespoons of Pi County bean paste, 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar, 1/3 tablespoon of salt, 1/3 tablespoon of soy sauce, 1 tablespoon of starch, half a bowl of water.
2
Peel the washed eggplant and cut it into hob pieces.
3
Pour a little oil into the pan and stir-fry the eggplant pieces into the pan until soft.
4
Stir fry continuously until the eggplant becomes darker and some become thinner.
5
Seasonings, mix starch, add half a bowl of water to make a bowl of juice and set aside.
6
Pour a little oil into the pan, add shredded ginger and garlic to create the fragrance.
7
Pour in the bean paste and stir-fry until fragrant.
8
Pour in the stir-fried eggplant and stir fry a few times.
9
Pour in the sauce and stir fry.
10
Wait until the soup thickens.
11
Characteristics: Delicious taste and rich in nutrients.