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When it comes to the next meal, the fish-flavored dishes must be on the list, and the fish-flavored meat shreds and fish-flavored eggplant are all super dishes. In fact, everyone eats fish and meat shreds, in addition to liking to eat shredded meat, more importantly, it is an authentic fish flavor. So how do you make an authentic fish flavor at home?
We take eggplant as an example to show you how to make a more authentic fish-flavored eggplant by blending sauce. You may not know that we often eat fish-flavored eggplant, its name is only a harmonic sound, and the most authentic name of fish-flavored eggplant is yuxiang eggplant!
A variety of spices prepared together to cook the dishes, its taste is thick and long, the aftertaste is swirling, the aftertaste is endless, so it is also called "afterscent eggplant", and later changed to fish flavored eggplant.
Fish eggplant is a home-cooked dish, crisp and tender eggplant, served with flavorful minced pork belly, the classic sauce is slightly spicy, and the strong fish aroma is endlessly evocative. Its color is bright red, the taste is soft and tender, the soup is sour and sweet, the fish is full of flavor, eat rice with it, and eat an extra bowl of rice every time.
Today's fish-flavored eggplant method will be shared with you, every three to five to do one, you will know why it is called a rice killer.
Let's take a look at our operation:
Prepare a peeled green eggplant, first cut into one cm thick slices, then cut into 5 cm long pieces and place in a basin.
Add a little cornstarch and mix well to avoid too much oil absorption in the eggplant.
Cut the beef into small pieces and chop into minced meat; cut a shallot into green onions and set aside.
A small handful of garlic is flattened and chopped into minced garlic; a small piece of ginger is cut into minced ginger; a red pickled pepper is chopped, put together in a basin, and then add 5 grams of watercress sauce to set aside.
Once the ingredients are ready, we move on to the next step.
Add cooking oil to the pot, when the oil temperature is 50% hot, add the mixed eggplant, push it continuously with a spoon, heat the eggplant evenly, fry until the eggplant skin is slightly yellow, fish out the oil control, and then pass the cold water to avoid the eggplant from being too greasy.
Add a little cooking oil to the pot, add the minced beef and stir-fry, add watercress sauce and ginger and garlic minced after stir-frying, after frying the garlic flavor, add a spoonful of water, add 5 grams of soy sauce, a few drops of dark soy sauce, 1 gram of salt, 1 gram of monosodium glutamate, 20 grams of sugar, stir and boil, pour in the fried eggplant.
Cook for 1 minute on medium heat, add 10 grams of aged vinegar, cook until the soup is about to dry, hook a little thin mustard, simply stir-fry evenly, then turn off the heat and put the pan on the plate.
Well, this sweet and sour taste of fish eggplant is ready, eggplant soft and smooth, thick and delicious taste, salty and delicious, nutritious, fish flavor, eat once remember this taste, the aftertaste is swirling, is a superb next meal!
Here are the ingredients and spices used:
Ingredients: Green eggplant, red pickled pepper, garlic, ginger, starch, beef, shallots
Seasoning: salt, soy sauce, dark soy sauce, monosodium glutamate, sugar, bean paste, aged vinegar
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