Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei, there are more home cooking for your reference.
Fish-flavored eggplant is a representative fish-flavored dish in Sichuan cuisine, which has won people's hearts because of its delicious taste, soft and moist aroma, sweet and sour taste. The fish sauce is well adjusted to achieve the effect of only smelling the fish and not seeing the fish.
How to make eggplant without absorbing oil? The head chef teaches you the right way, the steps are simple, and you will see it at a glance
Today I will share with you the method of fish fragrant eggplant stew. Explain in detail how to adjust the fish sauce, how can the eggplant not absorb oil and not blacken?
【Fish eggplant stew】
1. Prepare ingredients: a purple eggplant, after cleaning, first cut into small pieces of the same size, and then change the knife to cut into long strips, put in the basin for later.
A small piece of pork belly, chopped into minced meat. Don't chop the minced meat too much, it is finely granular.
A small piece of ginger, pat and cut into minced ginger; a few garlic, pat and cut into minced garlic; chop 3 peppers, cut into minced peppers, all put together.
Half a green and red pepper, cut into shredded peppers and use to match the color.
2. Mix fish sauce: put 10 grams of soy sauce, 5 grams of balsamic vinegar, 2 grams of dark soy sauce, 5 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of sugar, 1 gram of pepper, 2 grams of starch, about 10 grams of water in the basin, stir well and dissolve the seasoning.
3. Fry eggplant: burn oil in the pan, the time to burn the oil, we wrap the eggplant with a layer of starch. Starch can prevent eggplant from direct contact with oil, avoid large oil absorption, and can be fried eggplant crispy on the outside and tender on the inside.
When the oil is heated to 60%, put the eggplant into the pot, and when the surface of the eggplant is golden brown, fish out the oil control.
Note: When frying eggplant, the oil temperature should be slightly higher, so that the surface will be quickly shaped and it is not easy to absorb oil.
4. Cooking plate: leave the bottom oil in the pot, pour in the minced meat, stir quickly and beat
Pour in the minced ginger and garlic and sauté to taste; add 5 grams of watercress sauce and fry the red oil of the bean paste;
Then pour in the prepared bowl and pour the fried eggplant strips and shredded green and red peppers into the pan
Stir-fry quickly, until the soup is rich, and then it can be put out of the pot and plated.
Well, this so-called "rice killer" fish-flavored eggplant pot is ready. The taste is moderately salty and fragrant, and the outside is crisp and tender at all.
I am Ah Fei, thank you for your support of the first cuisine, if you like to cook, don't forget to pay attention to Ah Fei, we have a lot of home cooking for your reference.