We all know that fish-flavored eggplant is a more popular home cooking, it has more practices and richer flavors, and the taste and texture of each person is different. There are certain precautions to be taken to make fish-flavored eggplant, especially the eggplant out. Then do fish-flavored eggplant to deep fry? Let's look at it specifically below!

Fish-scented eggplant eggplant to deep fry

can be deep fried, can not be deep fried, mainly depends on personal taste and practice.

Eggplants are easy to loosen after frying, so the process of frying gently turn to avoid the eggplant are fried rotten.

If you are afraid of oil can not be fried, directly on the pot to steam the eggplant strip soft or first coated with a little bit of cornstarch and then fried, and then fried.

Because there are soy sauce, bean curd and pickled peppers, so the amount of salt to pay attention to, if you can not grasp the amount, you can not add to the sauce inside, and finally tasted really not enough flavor to add, to avoid frying salty.

Where is the fish-flavored eggplant dish

Fish-flavored eggplant should belong to the Sichuan series from the point of view of flavor, because the fish-flavored type of typical Sichuan cuisine flavor, such as the familiar fish-flavored shredded pork. Fish flavor flavor characteristics of the balance of sweet, salty, spicy and sour, this flavor from the production of fish flavor dishes in the ingredients, it can be clearly seen, fish flavor modulation using sugar, salt, red pepper and vinegar and other seasonings. The whole dish has a reddish appearance and the smell of fish without seeing the fish is its magic.

The authentic way to make fish-flavored eggplant is to use Szechuan seasonings to make Szechuan-flavored fish-flavored eggplant. Now there are many places to make fish dishes, like to put a little red oil bean paste to improve the brightness and color of the dishes, and even some places simply red hot pepper directly into the bean paste to fry, so can not be considered authentic. In addition, there is the use of starch, Sichuan cuisine production will often use water bean flour and does not apply corn starch, sweet potato starch. Therefore, the authentic cooking chef's skill and experience is one aspect, the choice of ingredients and proportion is also one aspect, which is what I think of as "authentic".

Fish Scented Eggplant home practices

Preparation of ingredients: 1 long eggplant, pork stuffing 50g, 3 cloves of garlic, ginger foam moderate, Pixi County Bean paste 1 spoon, 1 spoon of cooking wine, 1 tsp of salt, 2 spoons of sugar, 4 spoons of vinegar, 2 spoons of soy sauce, 1 tsp of chicken essence, 2 drops of sesame oil, 1 spoon of cornstarch, cooking oil moderate

Specific method:

1. Eggplants cleaned, cleaned, you can add a small amount of salt, can be cleaned. You can add a small amount of salt, you can clean more clean. Then cut into long strips and spare. Of course, you can also peel. Then add a little salt to marinate. Then use your hands to clench off the excess water. Then add 1 tablespoon of starch and mix well with your hands.

2. Cut the pork into mincemeat, add 1 spoon of cooking wine and marinate it.

3. Garlic shoot halo, cut into crushed foam standby.

4. In a bowl, add 2 tablespoons of water, the right amount of cornstarch, sugar, chicken essence, soy sauce, vinegar, mix into gravy.

5. Add the appropriate amount of cooking oil in the pot, the oil temperature to eighty percent hot, into the eggplant, fried until the eggplant brown, fish out of the oil standby.

6. pot to stay in the amount of oil, will cut the meat into the pot, stir fry until brown, add Pixian bean paste, garlic, ginger, stir fry the flavor, will be fried eggplant into the pot, pour into the thickening of the sauce and stir fry until the taste of the juice can be.

Fish Scented Eggplant tips

1, pickled eggplant salt, can not be a big deal it, generally 4 grams of salt is enough, and then pickled time is not fixed, depending on the size of the eggplant, freshness, so the eggplant to the water, and become soft as a benchmark.

2, marinated eggplant should be cleaned once, and try to clutch the water dry, to avoid the subsequent burning too salty.

3, frying eggplant when the fire can not be too large, in order to fry the eggplant through, and further evaporate the internal moisture, the eggplant will not absorb oil.

4, adjust the sauce without salt, because the marinated eggplant has a bottom flavor, plus pickled peppers and soy sauce are salty.

5, if you use bean paste instead of pickled chili peppers, you need to stir fry the bean paste out of red oil, otherwise there is a "water smell".

6, the reason why the onion is not out of the pot and then sprinkled together, the reason is that the first part of the onion choking pot can enhance the flavor hierarchy.

7, collect the juice, do not use a spatula to turn the eggplant, but to take the shaking of the pot, or upside down the pot, to avoid the eggplant scattered rotten.