Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"Fish flavor" is one of the main traditional flavors of Sichuan cuisine. As a result, it is called "fish flavor". There is no fish in the seasoning, but it is made by adding garlic, scallion leaves, dried pepper, sugar, vinegar, soy sauce and bean paste. The taste of fish flavored eggplant is salty, sour, sweet, spicy, fragrant and fresh. It is a very popular and appetizing dish

Production steps:

Step 1: wash the eggplant and cut it into 1cm wide strips.

Step 2: soak the cut eggplant in light salt water.

Step 3: smash the garlic, cut the dried pepper well.

Step 4: cut the scallion leaves into silk with a knife.

Step 5: soak in water and curl naturally. This kind of shredded green onion looks better.

Step 6: hot pot, put more oil than usual, fry eggplant.

Step 7: when it turns yellow and soft, it can be fished out.

Step 8: add pepper and scallion to the bottom oil. Add three teaspoons of bean paste and stir fry until fragrant. If it's too dry, add a little hot water.

Step 9: stir fry eggplant.

Step 10: add garlic.

Step 11: add a spoonful of sugar.

Step 12: add 1.5 tbsp oyster sauce and stir well.

Step 13: pour in two teaspoons of vinegar.

Step 14: start the pot and put it on the plate. Sprinkle shredded green onion.

Materials required:

Eggplant: 1

Garlic: 2 cloves

Dried pepper: 2

Shallot: 1

Olive oil: right amount

Sugar: 1 teaspoon

Vinegar: 2 teaspoons

Bean paste: 3 teaspoons

Oyster sauce: 1.5 tbsp

Salt: small amount

Note: eggplant is easy to oxidize and turn black, so cut eggplant must be soaked in water, and then drain water before frying. In the process of frying sauce, the oil temperature should not be high, so that the sauce is not easy to paste. If it is too dry, you can add a little water. All sauces have salty taste, unless the taste is very strong, there is no need to add salt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy