Hand-shredded fish-flavored eggplant
Overview
Stir-frying eggplant is the most common method, but if the cooking oil for cooking eggplant is too little, the taste will be bad. Using too much oil will make the food taste better, but excessive intake of oil is unhealthy for the body. At this time, using the cold method to make eggplant dishes is the best way. The reason why dishes are delicious is not only due to the vegetables themselves, but more to the ingredients and processing techniques. To put it bluntly, it is the skill of the cook. There are also some tips for steaming eggplants. When steaming eggplants, place them directly on the basket. The steamed eggplant juices will leak into the pot, and the eggplants will not have a bitter taste. Steam the eggplant until it can be easily penetrated with chopsticks and is not soft, so that it tastes soft and tender. When preparing the sauce, white sugar can neutralize the sourness of the vinegar, light soy sauce can enhance the freshness, and some garlic can remove the greasiness.
Tags
Ingredients
Steps
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Wash the eggplant, cut the red pepper into diagonal sections, cut the green onion into long sections, and mince the garlic cloves.
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Cut off both ends of the eggplant and split it into large pieces from the middle.
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Place the sliced eggplants in a basket and steam them over high heat for about 5 minutes until they can be easily penetrated with chopsticks and let them cool down.
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Mix light soy sauce, sugar, refined salt, and balsamic vinegar into a sweet and sour sauce.
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After the eggplant is dry, tear it into strips by hand.
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Arrange the cilantro segments and sprinkle garlic on top of the cilantro segments.
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Pour oil into the wok, add red pepper, Sichuan peppercorns, and scallions and stir-fry over low heat until they become spicy oil.
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Take out the Sichuan peppercorns, scallions, and red peppers, and pour the fried spicy oil on the garlic while it's hot to bring out the aroma.
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Pour in the sweet and sour sauce and mix well.
