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Hello owner

Video:/pageFold/2007/05/28/ 28e168013098f2dfe4b200c1d3fb2da2.shtml

Directions:

Raw materials and condiments

4 eggplants about 450 kg, 2 tablespoons of oil, 2 teaspoons of sesame oil, 1 teaspoon of cornstarch, 1 tablespoon of water, 2 coriander chopped

Fish Spices

2 teaspoons of minced garlic, 1 teaspoon of minced ginger, 1 green onion. teaspoon, 1 green onion chopped

Seasoning

2 tablespoons each Zhenjiang vinegar, yellow granulated sugar, teaspoon Sichuan spicy bean paste (full), 1/2 teaspoon chicken broth mix (optional) 1 tablespoon soy sauce

Preparation

1. Wash and de-stem the eggplants and trim off some of the outer skin, from top to bottom, alternately, and slice into 5-centimeter (1-inch) segments, cut each segment straight in half, and slice 3 slices into each half.

2. Wrap each of the two cut eggplants in plastic wrap and place on each side of a turntable over high heat for 5 minutes. Remove from heat and set aside for 5 minutes. Unwrap the eggplants and drain off excess water.

3. Prepare fish spices, seasonings and cornstarch water.

Method (1)

General heating method?

Heat oil in a shallow 2-liter pot over high heat for 2 minutes. Add fish spices and heat over high heat for 2 minutes. Stir in seasoning and cornstarch water and heat over high heat for 1 minute. Carefully add the eggplant, pour the sauce over the top and heat over high heat for 1 minute more. Drizzle in sesame oil and remove coriander for serving.

Practice (2)

Grill pan method?

Preheat grill pan over high heat for 5 minutes. Spatula the oil and fish spices, pour down the seasoning, carefully put in the eggplant, cover and heat on high heat for 2 minutes. Pour the eggplant into the center of the pan, leaving a space in the middle. Pour the water with the baking powder, stir and heat on high heat for 1 minute. Toss the eggplant with the sauce, pour in the sesame oil, and serve with the coriander.

[edit]Directions (3)

There are 2 ways to make this eggplant, one Cantonese style and one Sichuan style. The Cantonese style puts oyster sauce and salted fish. The one I'm presenting is the Sichuan style. Of course, you can combine to make it together.?

First, adjust the fish flavor dish. Of course, you can not adjust, directly into the pot can also be, but that requires a higher degree of fire and accuracy, suitable for professional masters or experts.

Soak the onion, ginger and garlic slices in water, fish out after the flavor, put sugar, vinegar and monosodium glutamate. Adjust until the right flavor. Note that the water is not too much, according to the amount of eggplant to put. Usually the bottom of a bowl is enough.?

Cut the eggplant into strips (not too thin), and then fry it in oil like a roasted eggplant (there are 2 ways to do it, one is coated and fried, and the other is directly fried, depending on their own preferences). It's best to fry them twice, the first time on low heat to soften and cook them. The second high heat, the purpose is to color.

The eggplant was fried and put aside.

frying pan oil, the pot is not too hot, under the Pixian Douban, out of red oil, under the ginger, onion, garlic choking pot, under the meat foam, soy sauce, cooking wine. Under the fried eggplant (you can put salted fish particles), stir fry a few times, out of the oil after the eggplant steak, so that the oil naturally back to the middle, pour into the tuned fish dish (if you want to put oyster sauce can now put), after the taste taste to taste, to see if there is a need for further seasoning. Simmer for a while to let the eggplant flavor, under the water starch, stir fry out of the pan can be.

Practice (4)

Ingredients: eggplant onion 4 Sichuan spicy bean paste sweet chili sauce salt fine garlic a head of ginger (slightly less than the amount of garlic) minced pork water starch practice:

1, the eggplant from top to bottom cut in half and then cut the surface of the eggplant with a knife into a fishscale-like note do not cut off the eggplant. First in one direction in the eggplant surface cut out a thin slit and then change the direction and then a knife cut down so that the surface of the eggplant into a fish scale. The half of the eggplant will be changed into four.

2, the pot of boiling oil when the oil temperature of 6 into the heat into the eggplant deep-fried until softened and removed to be used? (Note that not too soft or a fried will be rotten)? Garlic and ginger cut into fine foam onion cut flowers?

3, the eggplant is very absorbent of oil so fry the pan only need to put a little oil or even no oil and then the eggplant seeped out of the oil into the pot to the pot to burn to 5 into the heat when to the Sichuan spicy bean paste stir fry to the oil turned red bean paste water almost dry when put into the chopped garlic and ginger froth aroma out of the pour into the minced pork stir fry and then pour into the sweet chili sauce stir fry and then pour into the eggplant fried salt stir fry and then add a little water. Add a little water. Large fire until the water is almost dry, add monosodium glutamate and then water starch thickening and finally add chopped green onions to start the pot on the plate.

experience: fish flavor is mainly from the pickled chili bean paste and scallion flavor mixed in between the foreign countries is difficult to get pickled chili, so it is similar to the taste of sweet chili sauce (the main ingredient of chili vinegar sugar) to replace. When pouring the sweet chili sauce, you can taste it while pouring so as not to add too little fish flavor and too much sweetness. Scallions are the finishing touch in fish-flavored dishes, and you can't go wrong with the amount of scallions, especially the white ones. Eggplants have become very fragile after two processes of frying and burning, so you don't need to be too vigorous when you stir fry.

The eggplants are also very good for the body, but they are not as good for the body as they could be.

Nutrition: energy: 759.72kj, water: 163.971g, protein: 31.467g, calories: 0kj, fat: 1.863g, dietary fiber: 0g, alcohol: 0%, carbohydrates: 10.005g, ash: 2.694g, vitamin A: 0μg, cucurbitacin: 0μg, schizandrin: 0μg, thiamin: 0.0414mg, Hoaxanthin: 0.0828mg, Niacin: 3.732mg, Vitamin C: 0mg, Vitamin E: 3.0843mg, Potassium: 828.06mg, Sodium: 342.645mg, Calcium: 31.23mg, Coal: 80.79mg, Iron: 2.076mg, Manganese: 0.2094mg, Zinc: 2.7759 mg, copper: 1.4289mg, phosphorus: 341.64mg, tin: 77.6778mg

Satisfied with the adoption, thank you.

suixindfen for your answer

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