Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"When I just graduated and learned to cook, the first recipe I bought was Sichuan cuisine series, and the first one I learned to cook was fish flavored eggplant, which was very delicious. But the book says that we should fry the eggplant first, which is more soft and delicious. However, the amount of oil is too large, so I improved it and salted it for a while. The eggplant made in this way is still soft and glutinous. If you want to eat Sichuan food and are afraid of oil, you can have a try. "

Production steps:

Step 1: cut the eggplant into strips.

Step 2: Sprinkle with salt and marinate for 10 minutes.

Step 3: cut garlic, red pepper and ginger into small pieces.

Step 4: add oil to the bottom of the pot and saute the minced ginger and garlic until fragrant.

Step 5: squeeze out water from pickled eggplant, pour it into the pot, add red pepper and stir fry evenly.

Step 6: take half a bowl of water, pour in bean paste, sugar and starch, stir well.

Step 7: pour the juice into the eggplant, reduce the heat and stir fry for two minutes. Pour a little sesame oil on the pan.

Materials required:

Purple eggplant: one

Ginger: 50g

Garlic cloves: 4

Dried red pepper: 5

Pixian bean paste: 3 tablespoons

Starch: 2 teaspoons

Sesame oil: a little

Salt: right amount

Sugar: a little

Note: because there is salt when marinating eggplant, and the bean paste is salty, there is no need to add extra salt to this dish.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: fish flavor