There is no fish in kung pao chicken, and there is no fish in the eggplant. But this kind of behavior makes eggplant more delicious, and it is not easy to get tired, so that everyone can enjoy the food easily and gain weight at the same time. There is only one problem that has been affecting everyone, that is, how can we make fish-flavored eggplant with perfect taste in the restaurant? Why don't our fish-flavored eggplant have Sichuan flavor?
The food to share with you today is our special delicious fish-flavored eggplant. Friends who like this special food should come and see it. When cooking fish-flavored eggplant, remember not to fry it in the pan. Take a few more steps Eggplant is fresh but not greasy, and it is more delicious.
Step 1: Prepare two long aubergines (preferably purple aubergines) in advance, clean the aubergines, cut them into strips, then prepare a small basin of clear water, soak the aubergines in the clear water for a while, then pick them up and drain them. When the water is controlled to be dry, sprinkle a small amount of cassava starch and stir them evenly, and then set them aside.
Reminder: soak the eggplant in clear water, which will make the fish-flavored eggplant less oily and make it more delicious. Remember to make an extra one when cooking fish-flavored eggplant, so as to make eggplant that is not greasy.
Step 2: Prepare a small plate, add one teaspoon of sugar, one teaspoon of vinegar and two teaspoons of tapioca starch to the bowl, and finally add a little water and mix well, then set aside.
Reminder: In fact, the most important thing to make fish-flavored eggplant is the sauce. Everyone must calculate the seasoning juice according to this ratio, so as to make the perfect fish-flavored eggplant.
Step 3: Take a small piece of lean meat, clean it and cut it into the shape of pork paste, then add a spoonful of soy sauce, a spoonful of water starch, a spoonful of oil, a third of chicken essence powder and two spoonfuls of spicy bean paste to the pork paste, and then set it aside for 3 minutes. Cut a little onion, ginger foam and garlic for later use.
Reminder: This step can chop up the real idle fish, so there is no need for marinated meat sauce.
Step 4: Heat the oil in a hot pot, add the chopped onions and garlic, stir-fry until the color fades, and then add the eggplant and stir-fry.
Add a tablespoon of rice wine (the color of eggplant is medium ripe) after the eggplant is seven ripe, and then stir-fry the eggplant over medium heat to make it loose.
Step 5: Add a teaspoon of spicy bean paste, a little soy sauce and salt into the pot, stir well, stir the seeds of Solanum lyratum until brown, then pour a proper amount of vinegar along the edge of the pot, stir again and take out the pot.
The above is the specific method of fish-flavored eggplant that I share with you today. Although this is inconvenient, the fish-flavored eggplant is really delicious. Fish-flavored eggplant doesn't have much oil, so people won't feel greasy when they eat it.