Gastronomy production
A home-cooked recipe for fish-flavored eggplant
Fish-flavored eggplant, a classic of Sichuan cuisine with good color and flavor, is deeply loved by people for its unique fish flavor and soft and glutinous taste. Today, let's step into the kitchen and discover how to make this delicious dish at home.
1. Material selection and ingredients.
1. Eggplant: Choose fresh, purple-black, and glossy eggplant, which has a softer and more waxy taste and a more delicious taste.
2. Seasoning: bean paste, ginger, garlic, green and red pepper, vinegar, sugar, light soy sauce, starch, salt, chicken essence, Sichuan pepper powder, edible oil, etc.
2. Handle the ingredients.
1. Eggplant treatment: Wash the eggplant, cut it into strips, and soak it in lightly salted water for 10 minutes, which can not only prevent the eggplant from oxidation and discoloration, but also make the eggplant more flavorful during the cooking process.
2. Seasoning treatment: mince ginger and garlic, cut green and red pepper into small pieces and set aside.
3. Cooking steps.
1. Stir-fry eggplant: Pour an appropriate amount of cooking oil into the pot, put in the eggplant after the oil is hot, stir-fry over medium-low heat until the surface of the eggplant is slightly yellow, and then put it out for later use.
2. Stir-fry the seasoning: Leave the bottom oil in the pot, add the bean paste, minced ginger and minced garlic, and fry the red oil over low heat. Then add the green and red pepper segments and continue to stir-fry until fragrant.
3. Seasoning and stir-frying: Pour in the fried eggplant, add an appropriate amount of salt, sugar, light soy sauce, vinegar, chicken essence, Sichuan pepper powder, and stir-fry evenly. Then add a small amount of water, cover the pot and simmer for a while to make the eggplant more flavorful.
4. Thicken and collect the juice: After the eggplant is flavored, thicken it with starch water and stir-fry evenly to make the soup thick. This can not only make the eggplant more flavorful, but also increase the flavor of the fish.
5. Remove from the pot and serve: Put the fried fish-flavored eggplant on a plate, sprinkle with a little green onion to garnish, and serve.
4. Tips.
1. Soak the eggplant in light salted water after cutting into strips: this can not only prevent the eggplant from oxidizing and discoloring, but also make the eggplant more flavorful during the cooking process.
2. When frying eggplant, stir-fry over medium-low heat: this can avoid fried eggplant paste and maintain the soft and glutinous taste of eggplant.
3. Adjust the appropriate amount of seasoning according to personal taste: if you like to be more sour, you can increase the amount of vinegar appropriately;If you like it to be sweeter, you can increase the amount of white sugar appropriately.
4. Pay attention to the heat when thickening: too much heat will cause the soup to be too thick and affect the taste. It is recommended to slowly thicken the eggplant over low heat after it has absorbed the flavor to make the soup moderately thick.
Following the above steps and tips to make fish-flavored eggplant is not only good in color and flavor, but also rich in nutrition, making it a rare home-cooked delicacy. Whether it's with rice or with wine, it's an excellent choice. Why not try this delicious dish in your spare time on the weekend and enjoy the fun of cooking and the taste of food!