My family eats two eggplants and one tomato five times a week. They are so fragrant that I wouldn’t even replace them with the braised pork. The dish I will share with you below has been improved by me. The eggplant produced in this way is not greasy, sour and sweet, and is also suitable for children. It is bright in color and very appetizing. If I give you a bowl of rice, even the soup will be cooked. Eat it all, it will be very delicious.

Sichuan cuisine is mainly spicy and spicy. If our family goes to Sichuan to eat, it will be a challenge. Sichuan people love to eat rice, and fish-flavored eggplant is an indispensable dish, which goes very well with rice. This classic home-cooked dish of fish-flavored eggplant in a rich and fragrant sauce is called bibimbap. The reason why it is served with rice is because the fish-flavored sauce is so delicious. Make a bowl of sauce and pour it on the eggplant to complete the dish. soul. Fish flavor is one of the main traditional flavors of Sichuan cuisine. It is spicy and refreshing. Friends who don’t like spicy food don’t worry. As long as you make a fish flavor sauce that you like, you can make: fish flavor shredded pork, fish flavor eggplant , fish-flavored noodles, fish-flavored bibimbap.

Many people don’t like to eat eggplant because it’s not delicious. In fact, making eggplant is the easiest. Just make a delicious sauce and it will be successful. When frying the eggplant, coat it with eggs and starch, so that the fried eggplant is not greasy at all, and the tomatoes can relieve the greasiness, so you don’t have to worry about eating it. Long meat, this is a delicious dish to share with everyone.

Fish-flavored eggplant

Main ingredients: two eggplants, one tomato, one green pepper, appropriate amount of garlic, appropriate amount of onion, 2 spoons of light soy sauce, 2 spoons of oyster sauce, half a spoon of pepper, Appropriate amount of starch, appropriate amount of salt, a little chicken essence, appropriate amount of corn starch.

Detailed method:

Step 1: First, we peel and rinse the eggplants, wash the green peppers. If you like spicy food, you can add more green peppers, wash the tomatoes, and garlic. Peel and wash the onions and set aside.

Step 2: Cut the peeled eggplant into hob pieces, like this.

Step 3: Put the cut eggplants into a larger pot, sprinkle with cornstarch, and coat each piece of eggplant with starch.

Step 4: Pour oil into the pot, heat the oil to 70% hot, add the eggplant into the pot in two batches, and fry until the eggplant is light and fluffy when picked up.

Step 5: Fry the eggplant until golden brown, take it out, and fry the rest. The oil temperature reaches 170 degrees. The eggplant will be set quickly and will not absorb too much oil.

Step 6: Cut the tomatoes into small pieces, remove the seeds from the green peppers and cut them into diamond-shaped slices for later use.

Step 7: Next, we make a sauce. Add two spoons of light soy sauce, two spoons of oyster sauce, two spoons of balsamic vinegar, a small spoon of pepper, two spoons of sugar, and half a spoon of starch into the bowl and stir. Set aside evenly.

Step 8: Heat the pot and pour in a little oil. When the oil is smooth and hot, add the chopped garlic slices and green onion into the pot and stir-fry until fragrant.

Step 9: Put the tomatoes into the pot again and stir-fry the tomato soup.

Step 10: Add the eggplant and green pepper and stir-fry evenly.

Step 11: Pour in the prepared sauce and stir-fry evenly.

Step 12: After it is evenly reduced, add half a spoonful of chicken essence and a small spoonful of salt to taste. Before serving, sprinkle a small handful of chopped green onions for garnish, turn off the heat and serve on a plate.

The fragrant fish-flavored eggplant is ready. Put it on a plate and serve it to the table. The eggplant is very delicious and goes well with rice. I put peppers here, and children can also eat them, as well as tomatoes. It tastes sour and delicious.

It is also very delicious to eat rice mixed directly on top. If you like to eat it, try it.

Xiao Qi said:

When choosing eggplants, it is best to use long eggplants, which are particularly delicious when cut into irregular pieces. When frying eggplant, you can coat it in egg liquid and then coat it in starch. This way, the eggplant will not absorb oil during the frying process, and it will not waste oil. It will be soft and waxy and easy for children to digest.

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