First, fish-flavored eggplant seeds
Ingredients: a round and tender eggplant is about 500g, and the meat stuffing is about 100g.
Ingredients: pickled pepper, green pepper, ginger, garlic, onion, chives, a little starch.
Seasoning: rapeseed oil, cooking wine, soy sauce, soy sauce, oil consumption, salt, sugar and vinegar.
manufacturing process
1. Peel eggplant, wash and cut into strips. Soak, dry and take out for later use. Slice green and red peppers, shred pickled peppers, slice garlic, mince onion and ginger, and chop shallots. Make another sauce: take a small bowl and add one teaspoon of cooking wine, two teaspoons of soy sauce, one teaspoon of oil consumption, three teaspoons of vinegar, three teaspoons of sugar, four teaspoons of water, a little starch and a little salt.
2. Sprinkle a little starch on the dried eggplant. The purpose of starch coating is to reduce the oil absorption of eggplant during frying. Start cooking oil in the pot. Eggplant is discolored by frying in 60% oil, softened and taken out for later use. Don't fry it too soft.
3. Leave the bottom oil in the pot and heat it. Add the meat and stir well.
Add a teaspoon of bean paste, onion, ginger, garlic and shredded pickled pepper and stir-fry until fragrant, then add eggplant and stir-fry.
Pour in the prepared juice, stir well and taste. When the soup thickens, take it out of the pot and put it on a plate. Sprinkle with chopped green onion.
2. shredded eggplant with garlic
1. Prepare three long eggplants. After washing, cut each eggplant into three pieces with two knives. Do not cut them off.
Then put it on the steamer grate, boil for six or seven minutes, and steam until cooked. It shouldn't be too bad. Let it cool and tear it into long strips by hand.
2. Put garlic into garlic mortar, add proper amount of salt, mash with monosodium glutamate, add a little white vinegar and grind sesame oil.
If you like spicy food, you can put some Chili oil, pour the prepared garlic juice on the eggplant, add some shallots and chopped red peppers.
This dish is ready.
Tips: 1. The key to fish-flavored eggplant is sweet and sour juice. If the salt is well mastered, the proportion of sugar and vinegar is basically the same, not too much difference.
2. When making mashed garlic eggplant, don't cut the eggplant strips too thin, which is easy to rot and inconvenient to tear by hand.
The practice of eggplant is shared here today, please give us more opinions!
Congsao kitchen
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