How to make fragrant eggplant (Sichuan cuisine) Fish-flavored eggplant:

Fish-flavored eggplant is a fish-flavored roasted eggplant. Fish-flavored eggplant is a well-known flavor type in Sichuan cuisine. The representative dish is Fish-flavored shredded pork, fish-flavored shredded pork is said to be the No. 1 dish in restaurants, which shows its popularity.

The fish flavor is made from Sichuan salt, soy sauce, sugar, vinegar, pickled peppers, ginger, onions, garlic and other seasonings to create a salty, slightly spicy and slightly sweet and sour taste, because these seasonings were originally made with Lai Shaoyu is named after the fish flavor, and later developed into a flavor type. It uses seasonings to create a taste imagination. This level is really high.

Many friends think that the flavor of fish is not easy to master. It is not the same if it is sweeter or sour. In fact, there are several key points to make a good fish flavor. First, you must use red peppers produced in Sichuan. The most important thing in the flavor of fish is the flavor of kimchi. The sour and spicy flavors come from kimchi, so choosing high-quality kimchi is the key to making the flavor of fish good. Secondly, ginger, onion and garlic are indispensable. Sichuan people pay attention to seasoning when cooking. When making fish, I use enough ginger, onions, and garlic to remove the fishy smell. Then there is the ratio of vinegar, soy sauce, and sugar. Don’t have too much vinegar, otherwise the sourness will overwhelm the aroma of the kimchi. The specific ratio is in the recipe. It is noted in the materials.

Ingredients:

2 long eggplants, about 500 grams

25 grams of onions, 15 grams of garlic (about 3 cloves), 10 grams of ginger, soaked red pepper 25g, 1/4 teaspoon salt (1g), 1 tablespoon sugar (15ml), 1 teaspoon vinegar (5ml), half teaspoon soy sauce (2.5ml), 4 tablespoons broth (or water) (60ml), 1 teaspoon starch (5ml), 2 tablespoons of cooking oil (30ml)

Method:

1. Wash the eggplant, remove the stems, and cut into long strips or hob pieces.

2. Without adding oil to the pot, put the eggplant strips into the pot and stir-fry over medium heat until the eggplant becomes soft. Remove and set aside.

3. Chop onion, ginger, garlic, and soak red pepper into mince.

4. Mix salt, sugar, vinegar, soy sauce, broth and starch thoroughly to make gravy and set aside.

5. Heat the pot, add oil, add the minced red pepper and stir-fry until fragrant, and stir-fry the red oil.

6. Add minced onion, minced garlic, and minced ginger and stir-fry until fragrant.

7. Add eggplant strips and stir-fry evenly.

8. Pour in the gravy and stir-fry evenly.

The eggplant is fried without oil first so that it tastes fresh and not greasy. You can also use a microwave or fry it first.

Ingredients for making fish-flavored eggplant stew: two eggplants, an appropriate amount of minced pork, one chive, minced ginger, an appropriate amount of minced garlic, 1 tablespoon of Pixian red bean paste

Fish flavor sauce preparation: 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/2 tablespoon balsamic vinegar, 1 teaspoon sugar, appropriate amount of chopped chives

The ratio of water to starch: 3 teaspoons Starch + 3 tablespoons of water

1. Material preparation: Cut eggplant into long strips, slice green and red peppers, grind ginger and garlic into minced pieces, and cut chives into small pieces.

2. The minced pork can be marinated for a while with a small amount of cooking wine (no need to add seasoning, otherwise it will be salty). Mix all the ingredients for the fish flavor

sauce in a bowl inside and let the sugar dissolve.

3. Heat two large rice bowls of oil in a pot and fry the eggplant strips.

4. Fry the eggplant strips until soft.

5. Take out the eggplant and drain the oil.

6. Pour out the remaining oil for frying, leaving only a little base oil. Sauté minced ginger and minced garlic in cold oil until fragrant.

7. Add a tablespoon of red bean paste and stir-fry until bright red in color. (Doubanjiang is very salty, so be sure to control the amount)

8. Add minced pork and stir-fry until cooked.

9. Pour diced chives, fish sauce, a cup of water or stock and cook until the water boils.

10. Add the fried eggplant strips and cook until the water is almost gone.

11. Pour in water starch to thicken it. (Don’t make the water too dry, because it will be cooked for a while after being put into the casserole. If it is too dry, the bottom will be mushy)

12. Put the cooked eggplant into the casserole and cook until it becomes watery. Turn it on (that is, just heat the casserole) and finally sprinkle with diced chives and serve.