Ingredients and methods of Pisces eggplant

Today I will tell you how to make Pisces Eggplant. It is very simple.

Food Labels

Recipe name: Double fish eggplant

Cuisine: Cantonese

Ingredients: 500g oblong eggplant

2 green cherries

50g shredded celery

500g rapeseed oil (or peanut oil) (about 150g)

10g soy sauce

50g dry starch

15g water starch

5g chopped green onion

5g minced garlic

100g fresh soup

Appropriate amount of refined salt and MSG.

Pisces Eggplant

Ingredients

1. Eggplant is an annual herb and a perennial shrub in tropical areas. It was called cheese and Kunlun melon in ancient times.

The young and tender fruit is edible. It is native to Southeast Asia and was introduced to China in the 4th or 5th century AD. It has a taproot system with a root depth of 50 cm and a horizontal extension of 120 cm. Most of it is distributed within the 30 cm tillage layer. Eggplant can be divided into three varieties: (1) Round eggplant: The plant is tall and the fruit is large. It is spherical, flat or elliptical. It is mostly cultivated in northern China. (2) Long eggplant: The plant grows at a medium speed and the fruit is slender and stick-shaped. It is widely cultivated in southern China. (3) Dwarf eggplant: The plant is short and the fruit is small. It is egg-shaped or has long eggs. Eggplant is also called dwarf melon. It contains vitamins A and B, protein and minerals. It can protect blood vessels, dispel wind and disperse blood stasis. It is available all year round and is one of the common vegetables in the family. Eggplant tastes sweet and is cool in nature. It enters the spleen, stomach and large intestine meridians. It has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain. It is used for heat-toxic carbuncle, skin ulcer, oral sores, hemorrhoid bleeding, blood in stool and epistaxis. Eggplant can be eaten with meat or vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup to create delicious dishes. This dish uses oblong eggplants.

2. Cherry is a deciduous tree of the Rosaceae family. When ripe, the cherry is bright red, exquisite, delicious, nutritious, and of high medical and health value. It is also known as "peach". There are four types of cherries cultivated as fruit trees in China: Chinese cherry, sweet cherry, sour cherry, and hairy cherry. The green cherries used here are not yet ripe.

3. Celery is a high-fiber food. It produces a substance called lignin or enterolactone through intestinal digestion. This substance is an antioxidant. Eating celery regularly, especially celery leaves, is very beneficial for preventing high blood pressure, arteriosclerosis, etc., and has an auxiliary therapeutic effect.

Pisces Eggplant

1. Wash the eggplant, peel it and cut it into the whole fish head, fish body, fish tail and fish scales, then

2. Place the pan on high heat, add oil and heat until 40% done, coat the "double fish" with dry starch and put them into the pan, fry until they are set, then remove them. When the oil temperature rises to 70% done, put the "double fish" into the pan and fry them again, remove them, drain the oil and put them into a plate.

3. Leave about 25 grams of oil in the pot, add onion and garlic and stir-fry until fragrant, add fresh soup, salt, soy sauce, MSG, and thicken, drizzle with oil and serve. Pour the soup on the "double fish" on the plate and garnish with green cherries and celery shreds.

Pisces Eggplant Production Instructions

1. Eggplant is suitable for cooking methods such as roasting, stewing, steaming, frying, and mixing, such as "Fish-flavored Eggplant" and "Fried Eggplant Box"

2. Old eggplants, especially those after autumn, contain more solanine, which is harmful to the human body and should not be eaten too much.

3. Fried eggplant will cause a large loss of vitamin P. Frying it in batter and then frying can reduce this loss.

4. There is a light-colored ring where the eggplant sepals connect to the fruit. The wider and more obvious this ring is, the faster the eggplant fruit grows and the less aging it has. If the ring is not obvious, it means that the eggplant has stopped growing when it was harvested, and the eggplant is already old and cannot be eaten.

5. Eggplant is easily oxidized when exposed to heat, and its color will turn black, affecting its appearance. If it is fried in a hot oil pan before cooking and then stir-fried with other ingredients, it will not change color easily.

6. After cutting the eggplant, fry it in oil immediately before it changes color. This will remove excess moisture from the eggplant, making it easier to absorb flavor when stewing.

7. When eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you soak the cut eggplant immediately in water and then drain it when cooking, you can avoid the eggplant changing color.