Fish flavored shrimp balls and eggplant casserole

Fish flavored shrimp balls and eggplant casserole

Introduction:

Production steps:

Step 1: raw materials: long eggplant, fresh shrimp.

Step 2: remove the head and skin of the shrimp, clean the back, cut a knife and remove the shrimp thread.

Step 3: remove the shrimp line, add cooking wine, a little salt, and then a little egg white, finally put dry starch, and marinate for a while.

Step 4: treat the seasoning when marinating shrimp. Cut the onion, ginger, garlic and pickled pepper into small pieces.

Step 5: peel the eggplant and cut into strips. Don't make the eggplant pieces too small.

Step 6: put the frying pan on the fire, heat the oil to 80% heat, deep fry the eggplant and take it out.

Step 7: leave the bottom oil in the frying pan, put in the pickled shrimp and smooth it

Step 8: leave the bottom oil in the frying pan, put in the pickled fresh shrimps, smooth and cook, and serve.

Step 9: stir fry pickled pepper in warm oil.

Step 10: stir fry red oil with pickled peppers and stir fry with onion, ginger and garlic until fragrant.

Step 11: add sugar and vinegar. (this dish is sweet and sour, with more vinegar and sugar)

Step 12: cook the cooking wine.

Step 13: add a little water and salt,

Step 14: add the soy sauce to mix.

Step 15: put in shrimp balls and eggplant, cook for 3 minutes, turn a little in the middle.

Step 16: almost no juice, thicken with starch.

Step 17: stir fry the sauce well and turn off the heat.

Step 18: eat hard.

Materials required:

Eggplant: moderate

Fresh shrimp: right amount

Cooking wine: moderate

Old style: moderate

Sugar: right amount

Vinegar: right amount

Salt: right amount

Scallion: right amount

Pickled pepper: right amount

Ginger: right amount

Garlic: right amount

Note: pickled peppers taste better in many ways. In order to take care of children's taste, I put less pickled peppers.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor