How to make fish-flavored eggplant?

How to make fish-flavored eggplant, how to make it more delicious, more delicious, today I will tell you how to make fish-flavored eggplant:

Fish-flavored eggplant recipe 1

Basic preparation

1. Wash and remove the stems of the eggplants. Peel off some of the skin from top to bottom, cut into 5 cm (2 inch) segments, cut each segment into two halves, and cut each half into 3 slices.

2. Wrap two sliced ​​eggplants with plastic wrap and place them on both sides of the turntable. Heat over high heat for 5 minutes. Remove and set aside for 5 minutes, remove the plastic wrap and place in a sieve to drain excess water.

3. Prepare fish spices, seasonings and cornstarch water.

General heating method 2 liters

Heat oil in a shallow pan over high heat for 2 minutes. Add fish spices and heat over high heat for 2 minutes. Stir in seasonings and cornstarch water and heat over high heat for 1 minute. Carefully add eggplant, pour sauce on top, and heat over high heat for another minute. Drizzle with sesame oil and sprinkle with coriander before serving.

Method 2

Baking Pan Method

Preheat the grill pan over high heat for 5 minutes. Add the oil and fish spices, scoop evenly, pour the seasoning, and carefully add the tomato.

Put the eggplants on the plate, cover, and heat over high heat for 2 minutes. Move the eggplants to the sides of the plate, leaving space in the middle, pour in the raw starch water, stir, and heat over high heat for 1 minute. Mix the eggplants and juice, drizzle with sesame oil, sprinkle with coriander, and serve.

Method 3

There are two ways to cook eggplant, one is Cantonese style and the other is Sichuan style. The Cantonese style uses oyster sauce and salted fish. I'm going to introduce the Sichuan style. Of course, you can combine them.

First, prepare the fish sauce. Of course, you can also put it directly into the pot without preparing it, but that requires a high degree of heat and accuracy, which is suitable for professional chefs or masters.

Soak the onion, ginger and garlic slices in water, remove them after the smell comes out, add sugar, vinegar and MSG. Adjust to the right taste. Note that you should not add too much water, add according to the amount of eggplant. Generally, the bottom of a bowl is enough.

Cut the eggplant into strips (not too thin), and then fry them in oil like you would for grilled eggplant (there are two ways to do it, one is to wrap it in flour and fry it directly, it depends on your preference). It is best to fry it twice, the first time over low heat to soften it and the second time over high heat to color it.

Fried eggplants set aside.

Put oil in a wok, don't make it too hot, add Pixian Douban, and when the oil comes out, add ginger, onion, garlic, minced meat, soy sauce, and cooking wine. Add fried eggplant (you can add salted fish), stir-fry for a few times, and when the oil comes out, peel the eggplant apart to let the oil flow back to the middle naturally, pour in the prepared fish sauce (if you want to add oyster sauce, you can do it now), taste it after the flavor comes out to see if it needs further seasoning. Simmer over low heat to let the eggplant absorb the flavor, add water starch, stir-fry and serve.

Method 4

Ingredients: 4 eggplant scallions, Sichuan spicy bean paste, sweet chili sauce, salt, garlic, ginger (slightly less than garlic), minced pork, water starch

practice:

1. Cut the eggplant in half from top to bottom and then cut the eggplant surface into fish scales with a knife. Be careful not to cut the eggplant. First, cut a series of thin slits on the eggplant surface in one direction and then cut in the other direction. This way, the eggplant surface will be like fish scales. Divide the half eggplant into four.

2. Heat oil in a pan, when the oil is 60% hot, put in the eggplant and fry until soft. Remove and set aside (be careful not to make it too soft, otherwise it will rot when fried). Chop the garlic and ginger into fine pieces and cut the green onion into flowers.

3. Eggplant absorbs a lot of oil, so when frying, only a little oil or even no oil is needed. Then pour the oil that seeps out of the eggplant into the pot. When the pot is heated to 50%, add the Sichuan spicy bean paste and stir-fry. When the oil turns red and the bean paste is almost dry, add the chopped garlic and ginger. After the aroma comes out, pour in the minced pork and stir-fry until cooked. Then pour in the sweet chili sauce and stir-fry. Then pour in the fried eggplant salt and stir well, then add a little water. Cook over high heat until the water is almost dry, add MSG, then thicken with water starch, and finally add chopped green onions. Remove from the heat and serve.

Experience: The fish flavor is mainly a mixture of pickled chili bean paste and chopped green onion. Since pickled chili is hard to get abroad, sweet chili sauce (mainly chili vinegar and sugar) with a similar taste is used instead. When pouring the sweet chili sauce, you can taste it while pouring to avoid adding too little fish flavor or too much sweetness. Green onion is the finishing touch of fish flavor dishes. It is indispensable, especially the white part of the green onion. Eggplant has become very fragile after two processes of frying and roasting, so do not stir-fry too hard.