fish-flavored eggplant

Hui family rarely makes eggplants because they think that eggplants taste best when they are fried, but they don't like fried food, so they rarely make them. Occasionally when I miss the soft taste of the eggplant, I still reward myself. I fry it first and then stir-fry it slightly. Not only does it look good, it tastes good, and it tastes very well. However, fried food is not healthy. It is okay to satisfy your cravings occasionally, but it is inappropriate to eat more.
This time, although the eggplant was fried, it was soaked in salt water in advance and wrapped in starch. In this way, the cells in the eggplant absorbed enough water and added a layer of coating. Even if it was fried, it absorbed less oil than the eggplant that had not been treated in this way. In fact, there are several ways to make eggplants absorb less oil, and this is just one of them. I'll share other tips with you next time.

Those who like eggplant, it is not a crime to fry it occasionally ~~

Recipe Recommendations

green and red pepper appropriate amount
Jiang appropriate amount
onion appropriate amount
garlic appropriate amount
Pi County bean paste appropriate amount
oil appropriate amount
salt appropriate amount
starch appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
vinegar appropriate amount
sugar appropriate amount
sesame oil appropriate amount
water appropriate amount

fish-flavored
fried
ten minutes
ordinary

Steps for fish-flavored eggplant

Ingredients: purple-skinned eggplant, green and red pepper, ginger, garlic, onion Ingredients: Pi County bean paste, oil, salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil, water

Cut the eggplant into strips and soak in salt water for ten minutes; remove and drain the water, sprinkle with some dry starch and mix well;(Soak in salt water and then wrap with some dry starch can make the eggplant absorb less oil during frying)

Put appropriate amount of oil in the pan, heat it to 70% heat, and put the eggplant in deep frying. Pay attention to maintaining medium heat and constantly turning to avoid frying; when fishing, use a spoon to press the fried eggplant to control some oil.

Leave a little base oil in the wok (the oil must be less because the eggplant itself has oil), add ginger and garlic and saute until fragrant, add bean paste and stir fry;

Add green and red peppers and stir fry;

Add the fried eggplant and stir-fry; finally add in the pre-mixed seasoning (salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil, water), stir fry well.