Fish-flavored coir raincoat eggplant

Overview

The eggplants grown in my father's field have a good harvest, and I eat eggplants in a fancy way every day. Fish-flavored coir raincoat eggplant is easy to make, looks great and tastes delicious. The key to making coir raincoat eggplant is: the preparation of fish flavor sauce. How to prepare classic fish-flavor sauce. Based on the above recipe and proportions, here are some more classic ways to prepare fish-flavor sauce. The fish flavor is super strong and goes well with the meal. Preparation method 1: Take 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of pure rice vinegar, 2 tablespoons of white sugar, 2 tablespoons of rice wine, 1 tablespoon of water starch and an appropriate amount of salt in a bowl, mix well and serve. Preparation method two: Take 1 tablespoon of sugar, 1 tablespoon of cornstarch, 1 tablespoon of vinegar, 2 tablespoons of soy sauce, 1 teaspoon of chicken essence and 3 tablespoons of water and mix them together. Preparation method three: Take 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of white sugar, 2 spoons of mature vinegar, 4 spoons of starch water, 3 spoons of water, 1 teaspoon of salt and 1 teaspoon of sesame oil and mix them together. Fish-flavored sauce is a commonly used cooking method. As long as you master the mixing formula and the proportion of ingredients, everyone can easily make authentic fish-flavored sauce. Whether it is fish-flavored shredded pork, fish-flavored eggplant, fish-flavored bean fins or fish-flavored pork ribs, you can easily make it and add a bright style to the table.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• balsamic vinegar
• eggplant
• garlic
• light soy sauce
• onions
• pickled pepper
• starch
• ginger
• water

Ingredients

Steps

1. 1 I should have chosen long eggplants that are as thick as the head and tail, but the long eggplants my dad planted had a good harvest. Although the finished dish is not perfect, it is still possible to make it at home.

   

2. 2 Coir raincoat knife technique: press the tip of the knife down and cut vertically until 2/3 of the eggplant is reached and stop. Every time you make a cut, the tip of the knife touches the ground first, and the angle between the rear blade and the chopping board is about 35 degrees. Each eggplant slice is about 0.7 or 0.8 centimeters, not too thin, otherwise it will break when steamed. The slices are too thick and don't taste good.

   

3. 3 After cutting with a vertical knife, turn the eggplant over. Now start cutting at an angle. The tip of the knife is tilted to the left, where the obtuse angle is approximately 125 degrees. Cut into 0.7 or 0.8 cm thick slices. Just keep the back edge of the knife 35 degrees away from the chopping board. Just cut it boldly and the eggplant won't break.

   

4. 4 After cutting the eggplant, you feel a sense of accomplishment.

   

5. 5 Place the sliced coir raincoat eggplants on a plate, cover with boiling water, and steam over high heat for 7 minutes, never exceed eight minutes.

   

6. 6 Start preparing ingredients and making fish sauce. A spoonful of Pixian bean paste, three pickled peppers chopped into small pieces, onions, ginger, garlic and red peppers minced. Fish flavor sauce: Take 1 spoon of light soy sauce, half spoon of dark soy sauce, 1 spoon of white sugar, 2 spoons of balsamic vinegar, 4 spoons of water starch (half spoon of starch mixed with 4 spoons of water to dissolve), 3 spoons of water and 1 teaspoon of sesame oil and mix them together. Add salt to the taste of the soup. The key to preparing fish sauce is to master the ratio of soy sauce, vinegar and sugar. Soy sauce: vinegar: sugar = 2:2:1. Other seasonings can be increased or decreased according to personal taste.

   

7. 7 Put a spoonful of oil in the wok, sauté the minced onions, ginger, garlic, and pickled peppers, and add a spoonful of Pixian bean paste (it is highly recommended to stir-fry some diced pork belly to increase the rich flavor of the dish).

   

8. 8 Add the soup, bring to a boil over low heat, taste the soup for saltiness, and add salt as appropriate.

   

9. 9 Take out the steamed eggplant. Gently push it into the pot along the edge of the plate, and use a small spoon to pour the soup over the eggplant. Shake the pan in the middle to prevent sticking. Simmer for one minute.

   

10. 10 There is a lot of soup, so find a plate with a rim and carefully serve it out. Garnish with diced chives on top.