Sichuan food, sour and sweet, is also good for strengthening the spleen and appetizing. Even this meat dish cooked today can swallow three bowls of rice. Compared with iron pan cooking, fish-flavored eggplant is a dish that can be cooked very quickly. Just make the fish-flavored sauce in advance, prepare the necessary condiments, and then fry the eggplant strips and wrap them in juice. With this powerful Sichuan dish, you can enjoy it well by going Aauto a faster dish such as garlic, oil and wheat, braised eggplant and so on. Natural white rice must be steamed more!
Prepare the food in the fish-flavored eggplant sub-pot in advance: 2 pieces of long eggplant with chopped green onion and appropriate amount of fish sauce with minced garlic in Jiang Mo: soy sauce for 3 times, oil 1 tablespoon, rice vinegar for 2 tablespoons, sugar 1 tablespoon, corn flour 1 tablespoon, mineral water bean paste for half a small dish, vegetable oil 1 tablespoon, rice wine/kloc.
Step 1: Wash and cut two long eggplants into large sections, then make them into strips, soak them in cold water for five minutes, then take them out and drain them. Cut the chopped green onion and leave the minced garlic in Jiang Mo. Fish sauce should be prepared first. Here, if you like sweetness, put more sugar, if you like sour rice vinegar, put more sugar. Remember to stir the cassava starch well before pouring it into the wok in the future. It will be saved after a while now.
In the second step, only a spoonful of chopped pepper bean paste is needed, and no salt is added in the fish-flavored juice, so the overall taste will be very balanced. Pour a little vegetable oil into the wok, don't wait for the wok to boil, put the tomato strips into the cold oil and continue to fry for 4 minutes. In that case, the oil will not easily spill out. If the tomato strips are fried, remove them with a colander when they turn golden.
In the third step, the fried oil of tomato strips is still very clean, so it is no problem to fry it again with a colander. Leave a little oil in the pot, pour in the bean paste and chopped pepper, add a spoonful of rice wine, and stir-fry quickly for fragrance. Then pour in chopped green onion, Jiang Mo and minced garlic, then pour in the prepared fish sauce and stir-fry over medium heat.
The fourth step is less than 30 seconds, and the juice can be thicker and thicker. Now pour in the fried tomato strips and quickly wrap the juice. Just cut the shallots and stir-fry the shallots. At this time, put the remaining green parts in. It doesn't have to be long. After the tomato strips are evenly coated with juice, stir twice and then turn off the heat and serve. Some fishy eggplant seeds are minced meat. Personally, as long as the fish-flavored sauce is prepared in time, no matter the combination of meat and vegetables, the taste is rich. Let's have a try.