Sichuan cuisine is mainly spicy. It will be a challenge if our family goes to Sichuan for dinner. Sichuanese love rice. Fish-flavored eggplant is an essential dish, so it is very delicious. Fish-flavored eggplant with Luzhou-flavor sauce is a classic home-cooked dish, known as bibimbap artifact. The reason for cooking is that the fish sauce is really delicious. Mixing a bowl of juice and pouring it on the eggplant is the soul of the whole dish. Fish flavor is one of the main traditional flavors of Sichuan cuisine. Hot and cool. Friends who don't like spicy food don't have to worry. As long as you take out your favorite fish-flavored sauce, you can make it: fish-flavored shredded pork, fish-flavored eggplant seeds, fish-flavored noodles and fish-flavored bibimbap.
Many people don't like eggplant because it's not delicious. Actually, making eggplant is the easiest. As long as the delicious juice is mixed together, it will be successful. Eggs and starch will be wrapped when the eggplant is fried, so that the fried eggplant is not greasy at all, and tomatoes can be greasy, so you don't have to worry about long meat after eating. This dish is shared with everyone.
Scrambled eggs with pork
Ingredients: two eggplants, one tomato, one green pepper, two tablespoons of garlic, onion, soy sauce, two tablespoons of oyster sauce, half a spoon of pepper, starch, salt, chicken essence and corn starch.
Detailed practice:
Step 1: First, we peel the eggplant and wash the green peppers. If you like spicy food, you can put more green peppers, wash tomatoes, peel garlic and wash onions for later use.
Step 2: Cut the peeled eggplant into hob blocks, like this.
Step 3: Put the cut eggplant into a large pot, sprinkle with corn starch, and wrap each eggplant with starch.
Step 4: Pour the oil into the pot, and the oil temperature is 70% hot. Put the eggplant into the pot twice and fry until the eggplant becomes light.
Step 5: fry the eggplant until golden brown, take it out, and then fry the rest. When the oil temperature reaches 170 degrees, the eggplant will be shaped quickly without absorbing too much oil.
Step 6: cut tomatoes into small pieces, and cut green peppers into diamond-shaped pieces for later use.
Step 7: Next, we mix a juice, add two spoonfuls of soy sauce, two spoonfuls of oyster sauce, two spoonfuls of balsamic vinegar, one spoonful of pepper, two spoonfuls of sugar and half a spoonful of starch into the bowl, and stir well for later use.
Step 8: pour a little oil into the hot pot, and it will be slippery and hot. Stir-fry the chopped garlic slices and onion segments in a pot to give a fragrance.
Step 9: Put the tomatoes into the pot again and stir-fry the tomato soup.
Step 10: Add eggplant and green pepper and stir well.
Step 11: Pour in the prepared juice and stir well.
Step 12: Add half a spoonful of chicken essence and a spoonful of salt to taste, sprinkle a handful of chopped green onion before taking out the pot, and turn off the heat.
The fragrant fish-flavored eggplant is ready, and you can eat it on a plate. Eggplant is delicious. I put pepper here so that the children can eat it. Tomatoes taste sour.
It is also delicious to eat rice and mix it directly on it. Try it if you like.
Small and pure said:
When choosing eggplant, it is best to use long eggplant and cut it into irregular pieces, which is especially tasty. When frying eggplant, you can wrap it with egg liquid first and then with starch, so that the eggplant will not absorb oil or waste oil when frying. It is soft and sticky and easy for children to digest.
Well, this is Xiaoqi's food, so I'll share it here today. Welcome to leave messages, comments and communicate with each other. Your support is my greatest creative motivation. Friends who like food quickly collect it, pay attention to me, and bring you different food every day!
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