A dish that goes well with rice -------【Fish-flavored eggplant】

Overview

This is my first time trying to make fish-flavored eggplant. I have a natural fear of making eggplant dishes. I am always afraid of not doing it well. It’s not that I don’t like eating eggplant, but I’m just not sure that it will be delicious. At best, it is steamed and cold, or stewed with beans and potatoes. I never dare to try other methods. Two days ago, my friend said he wanted to eat eggplant, but what should I do if I said he couldn't make it? He said: You are so smart, but you still don’t know how to make eggplant. Who would believe it? After listening to his deception, I thought to myself, I have to try it. Without the first try, there is no success. I went to the supermarket and bought 4 eggplants. I started cooking them yesterday afternoon, cutting them, adding ingredients, making sauces, and frying them. When the finished product came out of the pan, I took a bite first. I didn’t expect it to taste very good. I can’t say it was authentic. At least the two people at home liked it very much. It was a great meal!

Tags

• hot dishes
• balsamic vinegar
• clear water
• corn oil
• corn starch
• ginger powder
• homemade chopped pepper
• hot pepper
• long eggplant
• minced green onions
• old soy sauce
• pixian doubanjiang
• sauce
• very fresh soy sauce
• white sugar
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials;

   

2. 2 Wash the eggplant and cut into pieces;

   

3. 3 Put it into a basin, add water and a little salt and soak for 10 minutes;

   

4. 4 Put it into a basin, add water and a little salt and soak for 10 minutes;

   

5. 5 Wash the peppers and cut into pieces;

   

6. 6 Prepare the ingredients, wash, peel and chop the ginger, peel and chop the garlic, wash and chop the green onions, put Pixian watercress and chopped chili peppers into a small bowl;

   

7. 7 Take another bowl, add light soy sauce, dark soy sauce, balsamic vinegar, sugar, corn starch, water, seasoning, half of the onion, ginger and garlic, stir well into a bowl of juice;

   

8. 8 Take another bowl, add light soy sauce, dark soy sauce, balsamic vinegar, sugar, corn starch, water, seasoning, half of the onion, ginger and garlic, stir well into a bowl of juice;

   

9. 9 Remove the eggplant and drain it, sprinkle some dry starch and mix well;

   

10. 10 Put an appropriate amount of oil in the pot, heat it to 70-80% heat, put in the eggplant and fry until the eggplant becomes soft, remove it to control the oil (when removing, you can press the eggplant with a spatula to control the excess oil);

    

11. 11 Leave a little base oil in the pot, add onion, ginger and garlic over low heat and stir-fry until fragrant, add Pixian watercress and chopped pepper and stir-fry until red oil appears;

    

12. 12 Add green pepper and stir-fry evenly;

    

13. 13 Add the fried eggplant and stir-fry evenly;

    

14. 14 Pour in the pre-mixed sauce;

    

15. 15 Slightly reduce the juice;

    

16. 16 Pour into bowls and enjoy!