Ingredients and steps for making fish-flavored eggplant

We all eat fish-flavored eggplant often, so how should we cook it? Let me tell you today:

Ingredients for fish-flavored eggplant:

eggplant;

Ingredients for fish-flavored eggplant:

Green and red peppers, ginger, garlic and onions;

Fish-flavored eggplant seasoning:

Bean paste, oil, salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar and sesame oil.

Fish-flavored eggplant recipe:

1. Prepare materials;

2. Cut the eggplant into strips and soak them in salt water for ten minutes; then take them out and drain the water, sprinkle some dry starch and mix well; (soaking in salt water and then coating with some dry starch can make the eggplant absorb less oil during frying)

3. Put a proper amount of oil in the pot, heat it to 70%, put the eggplant in and fry it. Keep the heat at medium and stir constantly to avoid burning it. When scooping it out, press the fried eggplant with a spoon to drain out some oil.

4. Leave a little oil in the wok (the oil must be small because the eggplant itself has oil), add ginger and garlic and sauté until fragrant;

6. Add green and red peppers and stir-fry;

7. Add the fried eggplant and stir-fry together;

8. Finally, pour in the prepared sauce (salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) and stir-fry evenly.

Kind tips:

1. Soaking the eggplant in salt water and then coating it with dry starch can reduce the amount of oil absorbed during frying.

2. The most important thing to make fish-flavored dishes is to control the amount of sugar, vinegar and Pixian bean paste. Because bean paste contains salt, pay attention to the amount of salt when adding;

3. Don’t put too much bean paste, otherwise the taste will overwhelm the flavor.

Eat healthy:

1. Purple eggplant is rich in vitamin P, which can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous bleeding, blood stasis) and scurvy. The vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them. In addition, the B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritic edema.

2. Eggplant is rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 10 grams contains 750 mg of vitamin P, which is far beyond the reach of many vegetables and fruits. Vitamin P can keep the blood vessel wall elastic and physiological function, prevent hardening and rupture, so eating eggplant regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

Food taboos:

Eggplants are cold in nature, so people with weak constitution and cold stomach should not eat too much. Old eggplants, especially those after autumn, have more solanine, which is harmful to the human body and should not be eaten too much. Deep-frying eggplants will cause a large loss of vitamin P, and deep-frying them after coating with batter can reduce this loss.

5. Add Pixian bean paste (use a low heat to avoid burning the paste);