Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
The outer part of the solanum is crisp and tender, and the soup is sweet and sour.
Today to share with you a "fish fragrant eggplant dragon", there are like friends below to see how to operate it.
Ingredients: Eggplant, pork
Accessories: white onion, garlic, pickled pepper, two thorn strips, eggs, bean paste, tomato sauce
Seasoning: sugar, aged vinegar, soy sauce, pepper, dark soy sauce
1. Prepare the ingredients below
Prepare a long purple eggplant, cut the eggplant at a 45-degree angle, do not cut through.
Then, turn it over again, 90 degrees perpendicular to the eggplant under the knife, you can first pad a thick chopstick, so as to avoid accidentally cutting through.
After cutting, as shown in the picture, pull away continuously.
Prepare a small piece of pork and chop it into small pieces.
2. Prepare the excipients below
Cut the green onion into green onions, flatten the garlic and cut into small pieces, and chop the pickled pepper and the two wattles.
Two spoonfuls of bean paste (PiXian County), one spoonful of tomato sauce.
3. Start wrapping the batter below
Two eggs, a handful of flour, add water, stir into batter, then add eggplant, wrap the eggplant cracks in the batter, be careful not to tear it off.
4. Start frying below
When the oil is heated to 50% heat, the eggplant is fried in the oil pan, carefully plated, slowly fried over low heat, the process takes almost 5 minutes, and finally fried into a golden brown can be fished out of the oil control.
5. Start mixing the fish sauce below
Put two tablespoons of sugar, two tablespoons of aged vinegar, one tablespoon of light soy sauce, and one spoonful of pepper in the bowl, stir well, add a few drops of dark soy sauce to the base color, stir again and set aside.
6. Start making below
Heat the oil in the pan, heat the pan with cold oil, pour in the meat foam, stir-fry until it changes color, pour in the green onion, garlic foam, pickled pepper, stir-fry the garlic, pour in the bean paste, tomato sauce.
After frying the red oil of the watercress sauce, pour in a little water, pour in the fish sauce just prepared, add the cooking wine, stir the soup evenly, add the water starch, the soup until viscous and blistered, before cooking, add a spoonful of vegetable oil, so that the soup is more bright, and then pour the soup on the eggplant.
Well, a sweet and sour fish eggplant is ready.
Technical Summary:
1. When cutting eggplant, put chopsticks on the mat so as not to cut through it all at once
2. There is no need to add salt to it, and the saltiness of the soy sauce is enough
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day