Fish-flavored eggplant dragon is a very popular home-cooked dish in our daily life and a famous dish of Han nationality. Eggplant is the main material, with auxiliary materials, and it is made by processing and firing. Although there are differences in different regions, the production method is basically the same. The main difference between the fish-flavored eggplant dragon and the fish-flavored eggplant seed is actually the appearance, but the taste is the same, but the fish-flavored eggplant dragon has more visual impact and looks more upscale.
Let's share it with you in detail. This nutritious fish-flavored eggplant dragon is a common practice. Like friends, learn quickly.
Fish-flavored eggplant dragon
1. Cut the eggplant with purple stripes at a 45-degree angle, don't cut it thoroughly, and turn it over. When you cut the eggplant perpendicular to it, you can put a thick chopstick first to avoid accidentally cutting it through.
2. Cut the green onion into chopped green onion, pat the garlic flat and slice it, and chop the pickled pepper. A small piece of pork, cut into pieces, two spoonfuls of bean paste (Pixian) and one spoonful of tomato sauce.
3. Two eggs, a handful of flour, add water, stir into batter, then add eggplant, and wrap the seams of eggplant in the batter, taking care not to break them.
4. Cook in a pot. When the oil is heated to 50%, fry the eggplant in the oil pan until it is cooked. Dish carefully and fry slowly. This process takes about 5 minutes. Finally, when it is golden brown, you can take out the oil control.
Now let's mix fish sauce, two tablespoons of sugar, two tablespoons of aged vinegar, one tablespoon of soy sauce and one tablespoon of pepper. After stirring well, add a few drops of soy sauce as the background color and stir well for later use.
6. Heat oil in a pan, put cold oil in a hot pan, pour minced meat, stir-fry until it changes color, pour chopped green onion and pickled pepper, stir-fry garlic, and then pour bean paste and tomato sauce.
7. Stir-fry the red oil in the bean paste, pour in a little water, then pour in the fish-flavored juice just now, add cooking wine, stir the soup evenly, add water starch, add a spoonful of vegetable oil before taking out the pot to make the soup brighter, and then pour the soup on the eggplant.
Technical summary:
1. When cutting eggplant, put chopsticks on it to avoid cutting it all at once.
There is no need to add salt in it, but the salty taste of soy sauce and soy sauce is enough.