Yu-Shiang Eggplant

Yu-Shiang Eggplant

Introduction:

"I always wanted to try the method of pouring fish flavor, but I didn't have the confidence to do it well. It's hard to do everything. There must be a first try. I don't have much to say. The construction has started! Generally speaking, it's a little bit of a failure. The juice is not well adjusted, the vinegar is a little strong, and the smell of fish becomes sour and spicy. "

Production steps:

Step 1: wash the eggplant, cut it into small pieces and put it on the plate. Add some salt and marinate for 15 minutes. Because the eggplant skin is nutritious, there is no peeling

Step 2: cut the ingredients into powder and put them into a bowl for reserve. In addition to salt and starch, mix them into juice for reserve. Make starch into water powder and set aside.

Step 3: start the oil pan, put the ingredients into the pan and saute until fragrant.

Step 4: squeeze out the water from the pickled eggplant and stir fry it in the pot.

Step 5: pour the sauce into the pot and stir fry with eggplant. Stir fry for three minutes, add the starch and dry the soup.

Step 6: put some scallions in the pot.

Step 7: OK, out of the pot! Serve.

Materials required:

Eggplant: three

Garlic: some

Ginger: several slices

Pepper: some

Shallot: some

Rice vinegar: 4 teaspoons

Cooking wine: 2 teaspoons

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Sugar: 2 teaspoons

Salt: 2 teaspoons

Starch: 1 teaspoon

Note: 1. Salting eggplant is also a good way to learn from the gourmet world. It's very simple. You can make other dishes when you marinate. It doesn't waste time. For the first time, the smell of fish is still a little challenging, although the final taste is a little bit biased and becomes sour and spicy, so continue to work hard next time. Come on!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: fish flavor