Really northeastern people, this duty is to teach cooking, hello everyone I am the northeast chef Dapeng.
Fish and eggplant are delicious, but do you know how he came to be?
Legend has it that a long time ago there was a businessman in Sichuan, and their family liked to eat fish, and they were also very particular about seasoning, so they would put some roasted fish seasonings (including onion, ginger, garlic wine, vinegar, soy sauce and other fishy spices) when they cooked fish. One night, when the hostess of the family was cooking another dish, in order not to waste the remaining seasoning of the first dish of grilled fish, she put the seasoning in the second dish, and she was not sure whether this dish was delicious, and she was very worried about her husband's imminent return. To the surprise of the hostess, the husband did not know whether it was hungry, or felt that this dish was special, and the man did not wait for the meal to grab it with his hand and stuff it into his mouth, he also couldn't wait to ask his wife how this dish was made, the stuttering hostess found that her husband was praising its unique taste, the husband saw that he did not answer, and asked a sentence "What is such a delicious dish made of", so the hostess said the ingredients for cooking vegetables one by one. And this dish is to use the ingredients of grilled fish to fry other dishes, will have endless flavor, so it is named fish stir-fry. As the name suggests, stir-fry uses some roasted fish to receive the effect of eating fish aroma, and named fish eggplant, fish flavored meat shredded and the like.
Today, I might as well try making my fish-flavored eggplant. Add Enoki mushrooms, so that you have unexpected surprises, the key is simple, easy to operate.
<h3 class="pgc-h-arrow-right" > the full text is divided into the following parts:</h3>
1. How to pick eggplant
2. Preparation of raw materials
3. Production process
4. Precautions
5. Who is not suitable for eating eggplant
<h3 class="pgc-h-arrow-right" > how to pick eggplant:</h3>
1. We have to look at the color. Generally, the color of eggplant is purple red or purple-black, if the surface color of eggplant begins to dim, do not buy it
2. Look at the calyx Calyx is the white area where the eggplant stem and the eggplant meat are connected, the larger the calyx, the fresher the eggplant, on the contrary, it is older. The vegetable farmer said that this is called the eye of the eggplant, and the old and tender of the eggplant can be distinguished by the eyes of the eggplant
3. Look at the appearance When we pick eggplant, we have to see if the appearance is smooth. If there are already wrinkles on the surface, the eggplant is no longer fresh
4. Touch the softness and hardness of eggplant When you touch the general tender eggplant, there will be a sticky feeling that will be softer; and the old eggplant will be harder, so the eggplant is older
< h3 class="pgc-h-arrow-right" raw material >:</h3>
1. Eggplant
2. Pepper, Thai pepper, fungus
3. Pixian Douban (minced) homemade ketchup Recipe of the well-known fast food restaurant "Ketchup"
4. Shallots, ginger, garlic, nine degrees rice vinegar, aged vinegar, sugar and other home-cooked spices
<h3 class="pgc-h-arrow-right" > tutorial:</h3>
1. Cut the eggplant into even strips, not too thin, put in water and soak in two spoonfuls of salt for 10 minutes.
2. Cut some pepper strips, Thai peppers, wood ear fungus to tear small flowers
3. The golden needle mushroom is torn open and thinned.
4. Mince pixian bean paste and add two spoonfuls of homemade tomato sauce.
5. Soak the eggplant strips and dry the water.
6. Cut the green onion, ginger and garlic, and prepare the raw materials to complete.
7. Eggplant strips shake potato starch, peculiar flavor eggplant soaked in water, the moisture is relatively large, when shaking powder, must be shaken to the surface of a layer of dry powder, before the pot must be like this, otherwise it is very easy to stick.
8. The oil temperature is 60% hot, and the eggplant strips are good, (under a piece of eggplant, quickly and evenly bubbling in the oil around, so as to prove that the oil temperature is just right.
9. Fry for about 30 seconds, gently beat with a leak, and knock the eggplant with some sticky oil and break it up.
10. Fry for about two minutes, fish out the eggplant to control the oil,
11. Under the enoki mushroom, be sure to put a small number of times under the pot, do not put too much at one time, easy to overflow the pot danger, the enoki mushroom fried until slightly yellow fished out of the oil control.
12. When the oil temperature rises to 60% heat again, put the eggplant and enoki mushrooms into the pan again and fry them again.
13. Fry until the mushrooms are golden brown, dry, pour the ingredients into the pan and pour out the oil for two seconds.
14. Leave a little bottom oil in the pot, add green onion, ginger and garlic foam and fry until fragrant.
15. After sautéing the red oil with Pixian bean paste and tomato sauce, add half a spoonful of water.
16. Add nine degrees of rice vinegar and aged vinegar, sugar and chicken essence to the mouth. (Because pixian bean paste is salty, so do not put salt)
17. Beat a little watercress, do not beat the sticky strips. (Because the eggplant hangs powder, it will also absorb a lot of water, so if the juice is viscous, after the eggplant strips are added, it will be more viscous, resulting in a lump of vegetables, which is very ugly) If you don't master it well, you can also not beat it.
18. Drizzle with sesame oil and red oil.
19. Pour in the eggplant strips and stir-fry evenly, then out of the pan.
Rattling, enoki mushrooms are very tasty, much more delicious than eggplant strips.
<h3 class="pgc-h-arrow-right" > notes:</h3>
1. The eggplant should be soaked in salt water so that the eggplant will taste good.
2. Shake the powder must be shaken to see dry powder.
3. When frying enoki mushrooms, do not lay too much at a time, and put them down a little bit, so that they are not prone to danger.
4. Do not put salt, because the soaking water has salt, Pixian bean paste also has salt, and then put it salty, stir-fry this dish this dish salty no one to eat.
Detailed operation process, welcome to watch the synchronous video→ "Fish Fragrant Eggplant Strips" into the delicious secret, eggplant strips soaked in water is very critical
<h3 class= "pgc-h-arrow-right" > those who can't eat eggplant:</h3>
1. People with frequent diarrhea are not recommended to eat eggplant, because the eggplant itself is cold and cold, if you eat more, there will be diarrhea, and serious diarrhea may be aggravated.
2, pregnant women in the eggplant when eating is recommended not to eat some older eggplant, especially some autumn fruit of the eggplant contains too much solanine, too much consumption will bring burden to the human body. There is also a pregnant woman who has symptoms of loose stools and is not suitable for eating eggplant, which will make her symptoms worse.
3, there are many people's spleen and stomach are relatively weak and cold at this time is not recommended to eat eggplant, eat more will increase the burden on the spleen and stomach.
4. Although diabetics can eat eggplant in general, if it is before surgery, do not eat eggplant back, because eggplant has too much solanine and a certain toxin, which will bring harm to the body.
5, people with tuberculosis are not suitable for eating eggplant, it is likely that there will be facial flushing, skin itching and other phenomena, if the phenomenon is not obvious, you can eat some allergy drugs to alleviate, if the allergy phenomenon is more serious, then you should answer the doctor in time.
6. Patients with asthma cannot eat eggplant, which is likely to aggravate the symptoms of asthma.
Thank you for reading, want to see more food making video articles, welcome to pay attention to "Northeast Chef Dapeng" to give you unexpected surprises, so that the home table is rich, hearty and healthy.