Ingredients: 1. 4 eggplants (approximately 450 grams), 2 tablespoons of oil, 2 teaspoons of sesame oil, 1 teaspoon of cornstarch, 1 tablespoon of water, and chopped 2 coriander stalks.
2. 2 tsp minced garlic, 1 tsp minced ginger, diced 1 green onion 3. 2 tbsp each Zhenjiang vinegar, brown sugar, tsp Sichuan spicy bean paste (full), 1/2 tsp chicken powder (optional) 1 tbsp soy sauce.
Tool Making Method 1 Basic Preparation 1.
Wash the eggplant and remove the stems, peel off part of the skin alternately from top to bottom, cut into 5 cm (2 inch) sections, cut each section straight in half, and cut each half into 3 slices.
2.
Wrap each two cut eggplants with plastic film, place them on both sides of the turntable, and heat over high heat for 5 minutes.
Remove and leave for 5 minutes to remove the adhesive film and place in a colander to drain off excess water.
3．
Prepare fish spices, seasonings and cornstarch water.
General heating method: Place 2 liters of oil in a shallow pan and heat over high heat for 2 minutes.
Add fish spices and heat over high heat for 2 minutes.
Stir in the seasonings and cornstarch water and heat over high heat for 1 minute.
Carefully add the eggplant, pour the sauce on top, and heat over high heat for 1 minute more.
Drizzle in sesame oil, sprinkle with coriander and serve.
Method 2 Fish-flavored eggplant Fish-flavored eggplant baking pan method Preheat the baking pan over high heat for 5 minutes.
Add oil and fish spices and mix well, pour in the seasonings, carefully add the eggplant, cover, and heat over high heat for 2 minutes.
Arrange the eggplants on all sides of the plate, leaving a space in the middle, pour in the powdered water, stir and heat over high heat for 1 minute.
Mix the eggplant and juice, pour in sesame oil, sprinkle with coriander and serve on a plate.
Method 3: There are two ways to prepare eggplant, one is Cantonese style and the other is Sichuan style.
Cantonese style with oyster sauce and salted fish.
What I introduce is Sichuan style.
Of course, you can do it together.
Prepare the fish sauce first.
Of course, you can also put it directly into the pot without adjusting it, but that requires higher heat and accuracy, so it is suitable for professional masters or experts.
Soak the onion, ginger and garlic slices in water, remove them after the flavor is released, and add sugar, vinegar and MSG.
Adjust to the right taste.
Be careful not to add too much water, add it according to the amount of eggplant.
Usually the bottom of a bowl is enough.
Cut the eggplant into strips (not too thin), and fry it in oil like roasted eggplant (there are two ways to do it, one is to wrap it in bread and fry it, and the other is to fry it directly, it depends on your preference).
It is best to fry it twice, the first time on low heat to make it soft and cooked.
The second fire is for coloring.
Set aside the fried eggplant.
Put oil in the wok. Don't make the wok too hot. Add Pixian bean paste. After the red oil comes out, add ginger, onion and garlic to the wok. Add minced meat, soy sauce and cooking wine.
Add the fried eggplant (salted fish pellets can be added), stir-fry for a few times, peel the eggplant after the oil is released, let the oil flow back to the center naturally, and pour the prepared fish sauce into the dish (if you want to add oyster sauce, add it immediately)
, taste it after the flavor is released to see if further seasoning is needed.
Simmer over low heat to allow the eggplant to absorb the flavor, add water and starch, stir-fry and serve.
Method 4 Ingredients: 4 eggplants and green onions, Sichuan spicy bean paste, sweet chili sauce, salt, garlic, ginger (the amount is slightly less than garlic), minced pork, water starch Method: 1.
Cut the eggplant in half from top to bottom and use a knife to cut the surface of the eggplant into fish scales. Be careful not to cut off the eggplant.
First cut a series of thin slits on the surface of the eggplant in one direction, then change the direction and cut it down so that the surface of the eggplant becomes fish scale-like.
Cut the modified eggplant halves into four quarters.
2.
Heat oil in a pot and when the oil temperature reaches 60%, add in eggplant and fry until soft. Remove and set aside (be careful not to make it too soft or it will rot when fried). Cut garlic and ginger into fine pieces and cut green onion into flowers.
3．
Eggplant is very oil-absorbent, so when frying, you only need to put little or even no oil in the pot. Then add the oil that seeps out of the eggplant into the pot. When the pot is 50% hot, add Sichuan spicy bean paste.
Stir-fry until the oil turns red bean paste and the water is almost gone. When the aroma comes out, add minced garlic and ginger. Add minced pork and stir-fry. Add sweet chili sauce and stir-fry. Add fried eggplant and stir-fry with salt.
After mixing, add a little water.
Heat over high heat until the water is almost dry. Add MSG, then water starch to thicken the sauce. Finally, add chopped green onion, bring to the pot, and serve on a plate.
Experience: The fish flavor is mainly derived from the flavor of pickled chili bean paste and chopped green onion. It is difficult to get pickled chili abroad, so we use sweet chili sauce (main ingredient chili vinegar sugar) with a similar flavor instead.
When pouring the sweet chili sauce, you can taste it while pouring to avoid adding too little and the fish flavor will not come out, and adding too much will make it too sweet.
Onions are the finishing touch in fish-flavored dishes, especially the white ones.
The eggplant has become very fragile after the two processes of frying and roasting, so you don't need to use too much force when stir-frying.
Method 5: Teppanyaki fish-flavored eggplant 1. Scoop out half of the eggplant, add the meat and rice, and fry in an oil pan with 60% oil temperature until cooked, remove and set aside.
2. Put 50 grams of cooking sauce, 25 grams of coriander, 3 star anise, 1 bay leaf, 40 grams of red wine, and 45 grams of sugar into the pot, then bring to a boil, thicken the sauce and pour it over the eggplant.