Fish-flavored eggplant is a kind of Sichuan cuisine and one of the traditional specialties. Fish-flavored eggplant is homophonic to Yuxiang, and there is also the term Yuxiang eggplant. However, there is no fish in fish-flavored eggplant. Its main raw materials are eggplant, cornstarch, and Sichuan spicy bean paste. It is made with vinegar and sugar. It has a sweet taste. of gourmet food. When making fish-flavored eggplants, you should pay attention to choosing high-quality, plump eggplants; wrap the eggplants in cornstarch before frying them; it is best not to peel them, because the main nutrients are in the skin, which is rich in vitamin B, and other It also has the effect of reducing fire and clearing away heat. Let’s introduce the home cooking method of fish-flavored eggplant.

Practice 1

Basic preparation

1. Wash the eggplant and remove the stems, peel off a portion 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 sliced ??eggplants with plastic wrap, 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

Put oil in a 2-liter shallow pot 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

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 cornstarch 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

First adjust the fish sauce. You can also put it directly into the pot without adjusting it, but the heat and accuracy requirements are relatively high, so it is suitable for professional masters or experts.

Soak the onions, ginger, and garlic slices in water, remove them after the flavor develops, 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 in oil. It is better to fry it twice. The first time is to fry it on low heat until it is soft and cooked. Second fire, color. Set aside the fried eggplant.

Put oil in the wok. Don’t make the wok too hot. Add Pixian Douban. After the red oil comes out, add ginger, green onion and garlic to the pan. 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, then use a knife to cut the surface of the eggplant into fish scales. Be careful not to cut 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 half of the eggplant into four quarters.

2． Heat oil in a pot and when the oil temperature reaches 60%, add eggplant and fry until