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1. Fish-flavored eggplant is a dish and is one of the traditional specialties of Sichuan Province. It belongs to the sichuan cuisine family, which is a representative fish flavor type.
2, today Lao Liu will come to share the "fish fragrant eggplant" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
2 eggplant 600 grams, large red pepper, 5 grams of minced pepper sauce, Pixian bean paste 5 grams, garlic, shallots
4: First chop the shallots, flatten the garlic and chop into minced garlic, remove the seeds and cut the seeds into one centimeter wide. 3 cm long chili strips, then remove the eggplant stems and shave off the eggplant skin, and then one cm wide and three cm long eggplant strips
5, then put the eggplant strips into the basin, and then put two spoons of corn starch, stir well, so that the eggplant strips are evenly wrapped with a layer of corn starch, so that when the oil will pass, it will not absorb too much cooking oil, because eggplant is one of the ingredients that absorb oil very much
6: After the pan is dry, pour in 800 grams of soybean oil, and when the oil temperature is 70% hot, put in the eggplant strips and fry the surface golden brown
【Old Liu Tips】
When frying eggplant strips, the oil temperature must be high, otherwise the corn starch on the surface of the eggplant strips will easily fall off
7, leave a little bottom oil in the pot, first put in the minced garlic and stir-fry, then add minced pepper sauce, Pixian bean paste to fry out the red oil, then put in 5 grams of soy sauce, 2 grams of soy sauce, and then put in the fried eggplant strips and red pepper strips to stir-fry evenly, then add a spoonful of sugar to freshen, half a spoon of salt stir-fried into the flavor
8: Drizzle with a little water starch and sprinkle with chopped green onion on a plate
9, fragrant series of Sichuan cuisine, the most important accessories Pixian watercress. The main ingredient is paired with Pixian watercress plus other spices to cook the dishes, its taste is thick and long, the aftertaste is swirling, and the aftertaste is endless, so it is called aftertaste. Before the 1970s, restaurant menus had the name "Afterscent Eggplant" written on their menus
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