How to make fish-flavored eggplant seeds:
Materials:
One eggplant, one spoonful of bean paste, one green pepper, one spoonful of vinegar, one spoonful of cooking wine, sugar, soy sauce and starch? Spoon.
Practice:
1. Cut the eggplant in half from top to bottom, and then cut the eggplant surface into fish scales with a knife. Be careful not to cut off the eggplant. Slits are cut on the surface of eggplant in one direction, and then cut in another direction, so that the surface of eggplant becomes fish scales. Divide the modified half eggplant into four parts.
2. Heat the oil in the pan until the oil temperature is 6% hot, add eggplant, fry until it becomes soft, and take it out for use (be careful not to be too soft or it will rot if fried). Garlic and ginger are cut into finely chopped shallots and cut flowers.
3. Eggplant is very oil-absorbing, so when frying, only a little or no oil is needed in the pan. Then put the oil oozing from the eggplant into the pot. When the pot is heated to 5%, pour in the bean paste and stir fry. When the oil turns red and the water in the bean paste is almost dry, add the chopped garlic and ginger foam. After the fragrance comes out, pour in the minced pork, stir-fry it and pour in the sweet Chili sauce, stir-fry it and pour in the fried eggplant and salt, stir well and add a little water. When the water is almost dry, add monosodium glutamate, then thicken the water starch, and finally add chopped green onion.
The flavor of fish is mainly mixed with the flavor of pickled peppers, bean paste and chopped green onion. As pickled peppers are difficult to get abroad, sweet Chili sauce (the main ingredient of Chili vinegar and sugar) with similar taste is used instead. When pouring sweet Chili sauce, you can taste it while pouring it, so as not to add less fish flavor, but too much is too sweet. Onion plays the role of finishing touch in fish-flavored dishes, and the dosage should not be less, especially scallion. In addition, eggplant has become very fragile after two processes of frying and burning, so you don't have to use too much force when frying.