Raw materials and condiments

450g eggplant, 2 tbsps oil, 2 tsps sesame oil, cornflour 1 tsp, decahydrate 1 tsp, and 2 chopped coriander.

Fish spice

2 teaspoons of minced garlic, Jiang Mo 1 teaspoon, diced onion 1.

condiment

Brown sugar 2 tablespoons of Zhenjiang balsamic vinegar, 2 tablespoons of Sichuan spicy bean paste (full amount), 1/2 tablespoons of chicken powder (optional), 1 tablespoon soy sauce.

prepare

1. Wash the eggplant and remove the pedicle. From top to bottom, alternately cut off a part of the outer skin and cut it into 5cm (1 inch) sections. Each part is cut in half, with 3 pieces in each half.

2. Wrap every two cut eggplant in plastic film, put them on both sides of the turntable respectively, and leave them hot for 5 minutes. Take it out, let it stand for 5 minutes, remove the film, and drain the excess water with a dustpan.

3. Prepare fish spices, seasonings and raw powder water.

Exercise (1)

General heating method

Put the oil in a 2-liter shallow pot and heat it for 2 minutes. Add fish flavor and heat for 2 minutes. Add seasoning and corn starch water and heat for 1 min. Carefully add the eggplant and pour the juice on the table. The fire will be hot 1 min. Pour in sesame oil and take out coriander to eat.

Exercise (2)

Baking tray method

Preheat the baking tray for 5 minutes. Shovel the oil and fish spices evenly, pour in the seasoning, carefully put in the eggplant, cover and heat for 2 minutes. Put the eggplant around the plate, leaving a space in the middle, pour in powdered water and stir for 1 min. Mix eggplant and juice well, pour in sesame oil, remove coriander and serve.

Exercise (3)

There are two ways to make this kind of eggplant, one is Cantonese style and the other is Sichuan style. Salted fish in cantonese oyster sauce. I introduced Sichuan style. Sure, you can do it together.

Adjust the fish plate first. Of course, it can also be put directly into the pot, but that requires high temperature and precision, which is suitable for professional masters or masters.

Soak onion, ginger and garlic slices in water, take them out after tasting, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to use too much water, and put it according to the amount of eggplant. Generally, a bowl bottom is enough.

Cut the eggplant into strips (not too thin), and then fry it like boiled eggplant (there are two ways, one is to wrap the noodles, and the other is to fry it directly, depending on your preference). It is best to fry it twice, the first time with a small fire, in order to fry it soft and cooked. The second fire, the purpose is to draw.

Put aside the fried eggplant.

Put the oil in the pot. Not too hot. Add Pixian watercress. After the red oil comes out, add ginger, onion and garlic and choke the pot. Add meat foam, soy sauce and cooking wine. Add the fried eggplant (salted fish can also be added), stir-fry for a few times, peel off the eggplant after the oil comes out, let the oil naturally flow back to the middle, pour it into the prepared fish coriander (if you want to put oyster sauce, you can put it now), and taste it after the taste comes out to see if it needs further seasoning. Stew the eggplant over low heat, add the starch, stir-fry and take out the pan.

Exercise (4)

Ingredients: eggplant and onion, 4 Sichuan spicy bean paste, sweet Chili paste, salt powder, refined garlic, ginger (slightly less than garlic), minced meat and water starch.

1. Cut the eggplant in half from top to bottom, and then cut the surface of the eggplant into scales with a knife. Be careful not to cut the eggplant. First, cut a serial port on the surface of eggplant in one direction, and then cut it off in the other direction with a knife, so that the surface of eggplant becomes scales. Divide the improved half eggplant into four parts.

2. Cook the oil in the pot. When the oil temperature is 60% hot, add eggplant and fry until soft. Pick it up for use (be careful not to be too soft or it will rot when fried). Cut garlic and ginger into foam-like onion cut flowers.

3. Eggplant is very oil-absorbing, so when frying, you only need to put less or no oil in the pot, then put the oil oozing from eggplant into the pot until the pot is 50% hot, stir-fry in Sichuan spicy bean paste until the oil turns red and the water in the bean paste is almost dry, add minced garlic and ginger foam, stir-fry minced meat, stir-fry in sweet Chili sauce, stir-fry in fried eggplant salt, and add a little.

Experience: Fish flavor is mainly mixed with pickled pepper bean paste and chopped green onion. Pickled peppers abroad are more difficult to get, so sweet Chili sauce (the main component of Chili vinegar and sugar) with similar taste is used instead. When pouring sweet and spicy sauce, you can taste it while pouring it, so as to avoid adding less fish flavor and being too sweet. Onions are the crowning touch in fish-flavored dishes, especially chopped green onion. Eggplant has become very brittle after frying, so it doesn't need to be stirred too hard.