The chef taught you some tips on antioxidant blackening of eggplant. How to adjust the fish juice? What is the sugar-to-cool ratio?

Fish-flavored eggplant is a traditional Sichuan cuisine feature, which belongs to a representative fish flavor type in Sichuan cuisine. There is a meaningful legend of mir about fish flavor, saying that there is a family in Sichuan who trades with others, and the heroine is good at stewing fish. Once, after cooking the fish, she was afraid of wasting the raw materials of the stewed fish, and fried the seasoning used in this stewed fish with another dish. As a result, she found the taste was shocking and delicious. This is the fish-flavored legend of mir, also known as Xiangpiao, which has a lingering fragrance after eating. Later, it developed into a traditional Sichuan cuisine and became a popular network. Production process of fish-flavored eggplant seeds

1. Choose 1g of pork belly, cut it into powder, and cut it into fine winter shavings or chopped green onions, extra fine ginger flakes and minced garlic.

2. Sour peppers are the most important seasoning, and 6-7 sour peppers are selected.

3. Be sure to chop up the sour pepper, which will not only help to release the aroma, but also make the color and color look good and air-friendly.

4. To make this dish, it is recommended to choose long eggplant or tender round eggplant. After peeling, cut it into strips with a size of 1.5 cm and a length of about 6-7 cm. If it is too small, it will easily burn and break, which will damage the color of the dish.

5. Fully prepare a pot of cold water, add about 3g of salt, and mix it into salt solution for embedding. Quickly put the sliced eggplant strips into salt water and soak for 5min minutes. It can play a certain role in preventing the gas oxidation and blackening of long eggplant, and can also "kill" the water in eggplant to make the eggplant strip material more compact, which can also play a certain role in preventing the long eggplant from absorbing oil.

6. Take out the eggplant strips, control the surface moisture, evenly sprinkle about 3 grams of dry starch, and stir to make the surface of each long eggplant evenly wrapped with dry starch by chromatography. That way, it can better prevent the oil from being removed in the frying process of eggplant, and also facilitate the shaping of eggplant strips.

7. Mix a fish sauce (thicken): take a bowl, add 1g of salt, 2g of sugar, a little white pepper, 3g of soy sauce, 3g of soy sauce, 2g of white rice vinegar and 3g of water starch to make a fish-flavored sauce (thicken).

8. Pour a certain amount of vegetable oil into the pot, and boil at an ambient temperature of 5% to 6%, about 16℃. Add eggplant strips, fry until the golden surfaces on both sides are light golden, and then remove them for moisturizing and hydrating.

9. When cooking this dish at home, everyone pays attention to "frying shredded chicken in one pot". Pour 3g of vegetable oil or other vegetable oil into the pot. When the ambient temperature is 3% to 4% hot, add finely chopped pork belly, stir-fry until fragrant and crisp, and stir-fry until the meat is partially transparent. Put the fried pork belly powder to one side of the pot, tilt the pot and control the oil out. Add finely chopped sour pepper, which is popular and fragrant. Stir-fry the oil in chili pepper, put it in Jiang Mo, and stir-fry the fragrance. Mix with minced pork belly, stir-fry again, pour 1 grams of wine, and the fragrance is overflowing.

1. Add 7g of bone soup or cold water, put in the fried eggplant strips, stir-fry until red, and bake to taste. Thicken the seasoning juice, pour in the fried fish juice (thicken), don't worry about turning it over first, wait until the starch in the fish juice "melts" and the seasoning juice is thick, and stir well quickly. Pour 5 grams of pepper oil or bright oil to improve taste, color and taste. Cease fire, sprinkle fine winter shavings or chopped green onions.

11. Put a small amount of chopped green onion on the surface of the dish, and decorate it slightly. It is sour, sweet, spicy and salty, and the fragrant fish-flavored eggplant can be served and enjoyed. The chef taught you the tips of antioxidant blackening of eggplant, how to adjust the fish juice, and what is the sugar-to-cool ratio.

12. Characteristics of dishes: the color is tender and white, fragrant and lingering, sweet and sour, spicy and salty, with all four flavors, mellow and mellow, mellow and pleasant, with a long aftertaste.