Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"When it comes to the smell of fish, the strong taste of sour, spicy, sweet, fresh and fragrant will bounce on the tip of the tongue. The smell of fish is really a wonderful taste. Put chopped pepper and pickled pepper in the material, which are two kinds of peppers with similar but different taste. Putting them together can make the spicy taste stronger, but not lonely and monotonous

Production steps:

Step 1: make sauce: put 1 tbsp sugar in a clean bowl, appropriate amount of vinegar, cooking wine, refined salt, a little soy sauce, and mix the starch.

Step 2: Seasoning: fish spice juice, pickled peppers, chopped peppers, garlic, ginger.

Step 3: cut the eggplant into two pieces, cut it into Bergamot shape, and spread it with dry starch.

Step 4: pour the oil into the pot, heat the oil, deep fry the eggplant thoroughly, remove and drain the oil.

Step 5: leave the bottom oil in the pot, add ginger powder and saute until fragrant.

Step 6: add chopped pepper and pickled pepper to saute until fragrant.

Step 7: add the fried eggplant and turn it over.

Step 8: pour in the seasoned fish juice and stir fry over high heat.

Step 9: finally sprinkle in the garlic powder, stir well, then put it into the pan. If you don't like the strong garlic flavor, you can add the minced garlic, pickled pepper and chopped pepper together in the sixth step.

Materials required:

Eggplant: moderate

Oil: right amount

Refined salt: right amount

Sugar: right amount

Vinegar: moderate

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Pickled pepper: right amount

Chopped pepper: right amount

Garlic: right amount

Ginger: moderate

Note: 1, eggplant wrapped in starch fried and not too long, can prevent being fried dehydration too soft. 2. Chopped pickled peppers can improve the spiciness.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy