Appetizing meals: fish-flavored eggplant, which can be easily made at home, sweet and sour, and a little non-greasy
Text/Aurora
Eggplant, I believe that everyone is not unfamiliar, especially for the people in the northeast, eggplant is an indispensable part of the autumn and winter dinner table, the most famous local three fresh in northeast cuisine, the oily roast eggplant in the northeast barbecue, the steamed eggplant in the northeast signature dipping pickles, and even the garlic eggplant in the northeast pickles, it can be said that eggplant has an extraordinary significance for the northeast people. Of course, in addition to the variety of methods and tastes of eggplant itself, its own nutritional value cannot be ignored. Eggplant is rich in protein and a variety of vitamins, can meet people's daily needs, more need to mention that the eggplant itself contains an important vitamin that can enhance the elasticity of blood vessels, is the gospel of the fragile blood vessels, not only that, the appropriate consumption of eggplant also has a certain anti-aging effect, which is probably also a big reason why northeast people like eggplant.
As mentioned above, the eggplant itself is thick and fatty, and there are different methods, and the thick eggplant meat is very suitable for placing garlic paste on a charcoal fire and grilled until it bubbles, sweet and spicy, and the lips and teeth are fragrant. But some people also have a very big misunderstanding of eggplant, because the eggplant itself is more oil-absorbing, so the people who like light taste will be far away from eggplant, in fact, as long as you master the method, eggplant can also be a refreshing next meal delicacy, today's approach can fully reduce the greasy feeling of eggplant, the taste is sour and sweet, I believe you will also have a certain change in eggplant after learning to do it.
Fish flavored eggplant stew
Ingredients: 3 eggplant, 100g minced pork, shallots, ginger slices, garlic, pixian bean paste 1 spoon, millet spicy 4, dark soy sauce 1/2 spoon, light soy sauce 2 spoons, aged vinegar 1 spoon, oyster sauce 1 spoon, white sugar 1 spoon, starch 1 spoon, water.
Cooking steps:
Step 1: Preparation: Remove the eggplant, wash it, cut into long strips and set aside. Chop shallots, sliced ginger, garlic cloves and millet spicy and set aside.
Step 2: Fish Sauce Seasoning: Prepare an empty bowl and mix well with dark soy sauce, soy sauce, aged vinegar, oyster sauce, sugar, starch and half a bowl of water in the bowl.
Step 3: Heat the oil, add the cut eggplant strips, fry for about two minutes, the eggplant strips turn slightly yellow and you can fish out the oil control and set aside.
Step 4: Start another pot, add a small amount of cooking oil to the pan, pour in the pork filling and stir-fry, stir-fry until the minced meat changes color.
Step 5: After the pork filling changes color, add the chopped shallots, minced garlic, minced ginger and millet spicy and continue to stir-fry evenly.
Step 6: Stir-fry the meat filling in the pot to bring out the aroma and add a spoonful of Pixian watercress sauce to continue stir-frying, and fry out the red oil.
Step 7: Stir-fry the bean paste in the red oil, pour in the fried eggplant strips and stir-fry until the eggplant strips are mixed with the minced meat.
Step 8: Stir-fry evenly, pour in the mixed fish sauce, simmer for a while until the soup is thicker and you can get out of the pot, after the pot can be sprinkled with some green onions and coriander according to your preference.
Tips:
1. Eggplant is best to choose the purple skin eggplant of the season, the taste is the best, very suitable for stir-frying.
2. Fry the eggplant in advance to prevent too much oil absorption when frying the eggplant later, and the oil in the eggplant will also be fried when stir-frying.
3. The taste of fish sauce is sour and sweet, if you prefer spicy taste, you can increase the amount of millet spicy.
4. Eggplant itself is very easy to cook, so the simmering time does not have to be too long.