Eggplant is a very common vegetable, its flesh is tender, the taste is delicious, the nutrition is rich, and it has a good edible value. Fish-flavored eggplant is a classic dish in Sichuan cuisine, which is loved by people for its unique fishy flavor and soft and glutinous taste.
Here's a common practice of fish-flavored eggplant for your reference:
Materials Required:
Long eggplant. Minced green onions, ginger and garlic.
Pixian bean paste.
Sugar. Balsamic vinegar. Salt. Soy sauce.
Starch. Water.
Steps:
Peel the washed eggplant and cut it into hob pieces.
Pour a little oil into the pan and sauté the eggplant cubes in the pan until tender.
Stir-fry until the eggplant becomes darker and some are smaller.
Mix the seasonings with starch and half a bowl of water to make a bowl of juice for later use.
Pour a little oil into the pot, add ginger and minced garlic to burst until fragrant.
Then pour in the bean paste and stir-fry until fragrant.
Add the eggplant, pour in the bowl and cook for a minute or two, the soup is rich and ready to come out of the pot.
Precautions:
After the eggplant is cut, pour in the starch and coat it with a layer of starch first, so that it does not absorb oil and the taste is not greasy when frying.
It is recommended not to peel eggplant, its value is in the skin, eggplant skin contains vitamin B, but it must be washed, otherwise pesticides will remain and endanger the health of the body.