Every day is busy, three meals are casual and simple, everyone is pursuing their own life, everyone is working hard for themselves or for a family. Although these are a way of life, you must learn to adjust appropriately when you are busy, and do not let busyness interrupt the rhythm of life. When you are free, paint yourself an exquisite makeup, cook a delicious meal for your family, and quietly savor every detail of life. Only then will your life be full of happiness.

It’s another happy weekend. I got up early and finished cleaning up, and then started thinking about lunch. When I went to the market, I saw how big and juicy the eggplants were. I picked out the most beautiful one and weighed it almost 2 pounds. I bought 2 more tomatoes and went home to make my son’s favorite fish-flavored eggplant.

Fish-flavored eggplant

Ingredients: 1 purple round eggplant, 2 medium-sized tomatoes, half a green pepper, 1 tablespoon chopped chili, appropriate amount of chopped green onion, minced garlic, and minced ginger, eat Appropriate amount of oil, 1 spoon of salt, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1 small spoon of corn starch and chicken powder

Preparation steps: 1. Prepare all ingredients . First, remove the skin from the round eggplants, cut them into sloped pieces, put them in a larger basin, add an appropriate amount of salt, stir evenly, and marinate for 1 hour. Stir occasionally twice in between.

2. While the eggplant is marinating, let’s prepare a bowl of juice. Put light soy sauce, dark soy sauce, oyster sauce, sugar, chicken powder, and corn starch into a small bowl. Mix well and set aside.

3. Squeeze out the water from the pickled eggplants with your hands. The eggplants processed in this way are very soft and tender and do not absorb oil.

4. Heat the wok, pour in an appropriate amount of cooking oil, put the marinated eggplants with the water out of them into the pan, stir-fry them until soft, take them out and put them on a plate for later use.

5. Clean the pot, add a little oil, add 1 tablespoon of chopped chili, turn to low heat, and stir-fry until fragrant. Be sure not to use high heat, otherwise the chopped chili will become burnt. The amount of chopped chili can be increased or decreased according to your own taste.

6. Then add chopped green onion, minced ginger, and then add half of the minced garlic and stir-fry until fragrant. Put the washed and cut tomato cubes into the pot and stir-fry the tomato soup.

7. Pour in the prepared sauce, stir-fry evenly, then put the eggplant into the pot, add 1 tablespoon of salt, and the remaining half of the minced garlic, and stir-fry until fragrant.

8. Stir fry evenly. Before serving, add green pepper cubes. Stir well and then remove from the pan and serve. If the soup has a lot of juice, you can add a little water starch to adjust.

9. This plate of fish-flavored eggplant is really fragrant, soft and goes very well with rice. My son praised me for making it even more delicious than the restaurant chef, but he also thought I cooked too little.

Yimo’s tips for sharing recipes: 1. Be sure to stir the eggplant a few more times during pickling, and add salt to fully blend with the eggplant. 2. It is necessary to squeeze out the water from the eggplant. First, pass the oil through the eggplant, but don't worry, the eggplant that has been salted and squeezed out of the water will no longer eat oil. 3. Add the sauce to the eggplant and fry until thickened. If there is too much soup, be sure to add a little water starch to let the soup wrap around the eggplant, so that the eggplant can be more delicious. 4. Add the minced garlic in two parts. The first time is to saute the bottom of the pot until fragrant. After the eggplant is fried, add the remaining half of the minced garlic and stir-fry evenly. The fish-flavored eggplant made this way is stronger and more fragrant.