Delicious and tasty - fish-flavored eggplant cake
When it comes to eggplant, the first reaction of most people is the grilled eggplant in the barbecue store, which is one of the most popular late-night snacks on hot summer nights. However, the home practice is relatively single, mostly stir-fried or steamed and then cold.
But today Xiaohe brings you a new way to eat eggplant - "fish-scented eggplant cake"
Sichuan people are good at using ingredients to season, no matter what ingredients can cook a variety of flavors.
"Fish flavor" is the most well-known flavor in Sichuan cuisine. Learn to modulate the fish flavor, every bite is a sense of satisfaction, can be said to be a classic home cooking, no matter who's stomach will be firmly tied to you.
In the previous tweets, we teach you to do most of the fish-flavored food, Dao Dao captured the hearts of foodies, especially the fish-flavored shredded pork, which occupies the fish-flavored C position, but also people love it!
Today is also to recommend a fish-flavored dishes, to ensure that you are satisfied ~
Everything is ready, start work!
Ingredients
Ingredients: 1 long eggplant 150g;
Ingredients: 100g pork mince, 1 egg;
Accessories: 10g ginger, 15g garlic, 20g chopped green onion, 30g red chili pepper;
Seasoning: 3g salt, 2g pepper, 5g wine, 30g sugar, 30g vinegar, 3g soy sauce, 25g fresh broth, 3g cornstarch.
- Eggplants -
Peel the purple eggplants and slice them into 0.3cm thick slices.
Step 2
- Flavor the pork -
Add minced ginger, minced garlic, chopped green onion, pepper, egg, salt, cooking wine, and cornstarch to the ground pork and stir in one direction.
Step 3
- Make the eggplant cake -
Use chopsticks to clip the pork into the cut eggplant slices, set aside on a plate .
Step 4
- Make Crispy Batter -
Stir together the flour, cornstarch, custard powder, yeast, baking powder, baking soda, water and oil.
Step 5
- Secondary frying of the eggplant patties - Pour oil into a pan and at the same time coat the meat-filled eggplant patties with the crunchy batter and place them in the frying pan for deep frying (make sure to do it with one wrap and one fry). Fry all the eggplant patties until they are set and lightly browned. Bring the oil back up to 60% heat, add all the eggplant patties to the pan, and fry at high temperature, then remove from the pan. Step 6 - Make Fish Sauce - Combine the salt, sugar, soy sauce, vinegar, cooking wine, and cornstarch in a bowl to make a gravy (the ratio of sugar to vinegar is 1:1). Step 7 - Stir fry the fish sauce - Pour oil into the pan, pour in the minced ginger and garlic, a little chopped green onion, chopped pickled chili peppers, and stir fry for a while to get a good color and then pour in the prepared gravy, and then sprinkle in the green onion after the pot is quickly tightened and then sprinkle in the eggplant cake. Eggplant is rich in nutrients, often eat eggplant, helps to prevent hypertension, coronary heart disease, arteriosclerosis and so on. If you want to change the daily taste, try this approach, guaranteed to make you and your family appetite Oh. Those once brilliant traditional Sichuan cuisine, because practice complicated , or ingredients difficult to obtain and gradually faded out of our sight. Some of these old dishes have been passed down to the present day, from which we can vaguely find the roots and veins of Chinese cuisine; Some of them are dusty in the old menus, and have become the slowly yellowing photographs in the books and flavors in the memories. ..... Traditional cuisine is dying, Showcasing the "dying traditional Sichuan cuisine" We are based on tradition and embrace culture, not letting the traditional Sichuan cuisine become a thing of the past, documenting and preserving the traditions with our cameras, and showing the heritage of the old-school traditional Sichuan cuisine, turning your perception of Sichuan cuisine upside down. We know that both good looking and good tasting can make Sichuan food last longer, and that the food that has been stacked up by the layers of time will be more flavorful. We insist on reproducing the classics so that the classics are no longer rumors To pass on the culinary craftsmanship and preserve the essence of Sichuan cuisine is the mission of the craftsman and us. Whenever and wherever you are, remember to pass on the Sichuan flavor, which is the craftsmanship that belongs to Sichuan cuisine chefs.