How to make fish-flavored eggplant

Today I would like to introduce a very delicious dish to you, Matsutake Vegetarian Cod Roll with Vegetarian Fish-flavored Eggplant

Introduction of Fish-flavored Eggplant

The texture of eggplant after cooking is dense and soft, so the acceptance varies. Some people like it very much, while others don't like its soft chewy texture, especially children. You can cut the vegetarian meat into small cubes, add vinegar, sugar, and Sichuan chili sauce to stir-fry, and children will be more accepting of it.

But eggplant is actually very healthy. It contains a variety of vitamins and minerals, especially vitamin P, which can enhance the body's resistance, and rich dietary fiber can reduce blood cholesterol and high blood pressure. Many people peel eggplants for taste and appearance, but vitamin P is in the eggplant's skin, so it is better to eat it with the skin. The cut of the eggplant is easy to change color after cutting, so please cook it as soon as possible to prevent discoloration.

To bring out the characteristics of eggplant, you need to pair it with acidic ingredients to highlight the characteristics of eggplant. The sour taste creates a distinct flavor for eggplant and makes my dishes popular. Eggplant with tomatoes has a bit of sourness, otherwise the flavor will be bland. This is a matter of preference. Some people like sourness, and some people like braised. There is nothing right or wrong. To make vegetarian fish-flavored eggplant, you only need a little bit of balsamic vinegar to stimulate the flavor of eggplant, and you must use Sichuan chili sauce to highlight the flavor. Today, I changed the traditional method and used Sichuan pickled pepper instead of Sichuan chili sauce, a new attempt.

My cupboard is full of seasonings, dry goods, and tableware! No matter which food culture, these are used in the same way, hoping to add flavor to the food. Today's dish is full of fantasy and magic. It is incredible that it comes from a vegetarian dish, and it tastes very different. "Matsutake Vegetarian Cod Roll" is wrapped with pine mushroom grains and vegetarian cod paste, marinated with spices and seasonings, and finally baked in the oven. It is served with vegetarian fish-flavored eggplant. It is a banquet dish suitable for any occasion. Vegetarian dishes can also complete elegant banquet dishes, playful and flavorful cuisine, rich aroma and diverse mix and match soaked in a happy taste.

Cook for life, season for hope.

Fish-flavored eggplant

Vegetarian Cod Paste with Matsutake

Eggplant Sichuan Pickled Peppers

Black pepper carrot steak

Rosemary Thyme

Coriander

How to cook fish-flavored eggplant

1. Do not wash fresh matsutake mushrooms. Peel off the outer skin of the stem with your hands and cut off the root. Use a clean wet towel to wipe the cap and stem, then cut into small pieces.

2. Pour a little water into the pot, add 5 grams of agar (agar powder) and boil, add the matsutake cubes and stir-fry, turn off the heat and let cool

3. Take a stainless steel bowl, put in the thawed vegetarian cod paste, the matsutake cubes from step 2, and the mushroom essence, stir until it becomes a paste and set aside

4. Open the plastic wrap, put in the ingredients in step 3, roll into a thick round strip, and tie two plastic wraps tightly. Then wrap it with aluminum foil, steam it in a steamer, take it out, and cool it down for later use.

5. Pour a little water into the pot, add a little dark soy sauce, sugar, mushroom essence, Maggi soy sauce, carrot cubes, rosemary, thyme, bay leaves, celery, cook for a while and pour into the baking tray

6. Open the plastic wrap of the Matsutake Vegetarian Cod Roll from step 4, marinate it in the ingredients from step 5 for 1 hour, then add the coriander and the sauce and bake it in the oven (250℃).

7. Wash the eggplant and cut it into cubes

8. Chop Sichuan pickled pepper into fine pieces

9. Black pepper steak, cut into small pieces

10. Chop ginger into small pieces

11. Pour a little camellia oil into the pot, add the eggplant cubes and stir-fry. Do not use too high a heat when frying. Stir-fry slowly over low heat without adding water. Stir-fry until the eggplant is soft. Add the black pepper cubes and continue to stir-fry for a while. Pour out

12. In another pot, add a little camellia oil, add ginger powder and stir-fry until fragrant, then add Sichuan pickled pepper powder and continue to stir-fry, add a little water, seasoning salt, mushroom essence, sugar, Zhenjiang vinegar, add a little thin starch, pour in the eggplant cubes from step 11, mix well and place in the middle of the plate. Cut a section of the matsutake vegetarian cod roll from step 6 and place it on top of the eggplant. Use fruit granules to decorate the top of the matsutake vegetarian cod roll, and a piece of bitter leaf to decorate it next to it. Use basil pesto to draw a straight line on the edge of the plate to decorate it.