Tips to make low-oil version of fish-flavored eggplant that is perfect for rice

Overview

Fish-flavored eggplant is familiar to many people and is one of the most popular classic dishes. This dish is on the menu of any small restaurant on the street, and it is also made at roadside stalls. When I was a child, in the summer and autumn, the vegetable garden was full of long and purple eggplants. I loved to pick the fresh eggplants with dewdrops and let my mother make fish-flavored eggplants for us. In fact, eggplant has high nutritional value. It has the functions of promoting body fluids and quenching thirst, scavenging free radicals in the human body, and preventing the occurrence of spots. However, eggplant is a vegetable that absorbs oil very much and is easily oxidized and discolored. Many friends often fail to make this classic dish at home. I couldn't make it before. Before I made it last weekend, I called my mother and asked her carefully about the steps. I wrote them all down in my gourmet guide. It turns out that when making fish-flavored eggplant, you need to master three tips to make a low-oil version of beautiful and delicious fish-flavored eggplant. First, soak the eggplant strips in water containing lemon juice or white vinegar for 5-10 minutes, then drain off the water. Second, add salt and marinate for 10 minutes to soften, then squeeze out the water. Third, squeeze out the water from the eggplant strips and add a little starch and mix well. As long as these three points are done well, the eggplant will not turn black easily and absorb very little oil. With the tips taught by my mother, I successfully made a private version of delicious fish-flavored eggplant, and both my husband and daughter were full of praise. Thanks to my mother for teaching me how to cook so many delicious foods. My mother taught me not only how to cook, but also how to be a good person. I cook these dishes for my children to pass on the love my mother gave me to my children, so that the warmth of mother's love and mother's taste can be passed down from generation to generation.

Tags

• hot dishes
• old man
• sichuan cuisine
• banquet dishes
• lunch
• banquet
• famous dishes
• chives
• eggplant
• green pepper
• pixian doubanjiang
• red chili pepper
• starch
• garlic

Ingredients

Steps

1. 1 Cut the eggplant into strips of the size you like.

   

2. 2 Wash the chives and garlic and chop into pieces. Set aside.

   

3. 3 Take a container, add water, squeeze in lemon juice, mix well, put the eggplant strips in it and soak it for 5-10 minutes.

   

4. 4 Cut the green pepper and red pepper into shreds, mix the eggplant strips with salt and marinate for 10 minutes.

   

5. 5 Take a bowl and mix the sauce, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 15 grams of sugar, 2 tablespoons of water, a little starch, add water to prepare the fish-flavored sauce and set aside.

   

6. 6 Remove the water from the marinated eggplant strips, add starch and mix well. (You can add chicken essence if you like)

   

7. 7 Put an appropriate amount of oil in the pot, heat it to 70%, fry the eggplants until they turn slightly brown, and then take them out.

   

8. 8 Leave oil at the bottom of the pot and sauté onion, garlic and green and red pepper until fragrant.

   

9. 9 Add Pixian bean paste and stir-fry at low temperature to produce red oil.

   

10. 10 Pour in the fried eggplant and stir-fry for a few times. Add the fish-flavored sauce until the juice is slightly reduced and serve. (The time cannot be too long)