Speaking of eggplant, many people's favorites are delicious and cheap, especially in the summer, eggplant is eaten more. In the past, Bao Mom loved to eat fish fragrant eggplant, she couldn't make that flavor at home, she could only go out to eat when she was hungry, and it was still a bit painful after eating, wasn't it two eggplants, and it was so expensive. A chance, met a relative who had been a chef in a large hotel, told me about the unpopular fish and eggplant method, especially the preparation of fish sauce, according to the way too authentic, catch the super hotel, this time there is a mouthful of blessings, when you want to eat what to do, three or two dollars to get it done, too relieved! Bao Mom does not hide privately, hurry up and get the method out, happy and happy to share!
【Fish flavored tomato】
Ingredients: 320 grams of eggplant, 1.5 Sichuan pickled peppers, minced shallots, ginger and garlic, flour, vegetable oil
Fish sauce: 2 spoonfuls of very fresh soy sauce, 1.5 spoons of sugar, 1 spoon of rice vinegar, 1 spoonful of starch, salt to taste, a little water
method:
1 Prepare the ingredients. Wash the eggplant
2 Cut all four cloves of eggplant into sections, mix well with flour, chop Sichuan pickled chili peppers, put the extremely fresh soy sauce, sugar, rice vinegar, starch and salt into a small bowl, add a little water and stir well to make fish sauce for later
3 Put vegetable oil in a wok, heat the oil at 70% temperature, fry the eggplant until the surface is slightly yellow, then remove the oil and set aside
4 In a wok with oil, add minced Sichuan pickled chili peppers and sauté in red oil, then sauté the green onion, ginger and garlic until fragrant
5 Add the fried eggplant and stir-fry well
6 Pour in the mixed fish sauce, stir-fry well and turn off the heat and serve
Mom Tips:
1 The eggplant is very tender, just fry it slightly, not more than 1 minute
2 Eggplant wrapped in flour to prevent eggplant from eating oil to the greatest extent
3 In addition to the importance of fish sauce, there is also an indispensable Sichuan pickled pepper, less of this is really bad so little taste, it is not recommended to omit
Do you like the recipe of fish-flavored eggplant?
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