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Our Chinese New Year, when the family is reunited, the most important thing is the food first, and now the New Year's taste is less than when we were young, although there is less fireworks and firecrackers, the table is much more hearty, large fish and large pieces of meat and exquisite and delicious vegetarian dishes, home cooking and specialties.
At this time when we can show our hands, both men and women will learn a few special dishes, so how can such a simple ingredient as eggplant occupy a place on the table where we Chinese New Year's Eve, and today we will share a fish and eggplant cube.
This is a simple delicacy, so let's collect it first. Eggplant is not easy to spoil, and it is easier to store...
First of all, let's prepare the ingredients: a purple eggplant, cut into hob pieces and put in the basin, add 2 grams of white vinegar,
Tip: Adding white vinegar can prevent eggplant from being oxidized and blackened in the air.
Add 5 grams of corn starch, stir well by hand, add starch to form a protective layer on the surface of the eggplant, and the fried eggplant is crispy.
50 g pork, minced meat. Mince 20 grams of pepper, chop into pepper foam, crack the green onion and cut into green onion foam.
Cut ginger into ginger foam, garlic pat flattened into garlic foam, and spring onion into small pieces.
Let's start mixing the sauce: add 2 grams of salt, 2 grams of chicken powder, 10 grams of sugar, 8 grams of white vinegar, 5 grams of light soy sauce, 3 grams of dark soy sauce in a small basin, add a small amount of water, and stir well with chopsticks.
Fry the eggplant pieces in oil: when the oil is 70% hot in the pan, put the eggplant cubes on medium heat and fry for about two minutes, fry until the eggplant changes from hard to soft and slightly discolored, and then the control dry oil can be poured out.
Burn the oil in the pot, fully slide the pan after pouring out the hot oil, and then pour in the cold oil, the hot pan cool oil is to prevent the meat foam from sticking to the pan, put in the minced meat and stir-fry, then put in the minced pepper foam and onion ginger garlic foam together to stir-fry, stir-fry evenly, pour in the sauce just now to continue stir-frying.
Stir in the sauce and stir-fry the eggplant cubes to make even.
Then pour in some water starch, drizzle with water starch to make the seasoning and ingredients better blend together, making it more flavorful.
Then pour in 3 grams of chili oil, drizzle with chili oil to make the color of the dish more red and shiny, and you can go out of the pot and plate.
Finally, sprinkle with spring onions and sesame seeds as a garnish, and the fish and eggplant pieces are ready, and the Spring Festival feast is stored.
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To watch the detailed video, please click: Fish flavored eggplant blocks do this, eggplant less oil absorption does not blacken, the recipe is simple, you can understand it at a glance