Kuaishou fish-flavored eggplant

Overview

In order to show off the newly purchased plates and background boards, I specially posted a recipe. . Home-cooked fish-flavored eggplant. Because my children can't tolerate spicy food, I modified it and used Korean bean paste instead of Pixian bean paste, which is also very delicious.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• chicken powder
• eggplant
• korean doenjang
• light soy sauce
• onions
• starch
• sugar
• vinegar
• carrot
• garlic
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the eggplant and cut into finger-thick strips. Marinate it in salt water for a while to make it more flavorful.

   

2. 2 Chop green onions, minced garlic, onions, and carrots and set aside.

   

3. 3 Take out the eggplant strips, drain the water, and sprinkle a little starch on them to make the skin crispier when fried. You can also fry it directly without adding starch.

   

4. 4 Over medium heat, lightly fry the eggplant strips.

   

5. 5 Remove and drain the remaining oil and set aside.

   

6. 6 Mix sugar, vinegar, light soy sauce, water, chicken powder and a little starch thoroughly to thicken the bowl of sauce and set aside.

   

7. 7 Heat oil in a pan, sauté chopped onions and garlic, add carrots and onions and stir-fry.

   

8. 8 Add 2 tablespoons of Korean soybean paste or soybean paste and stir well. If the sauce is relatively dry, you can add a little water or oil and stir-fry until combined.

   

9. 9 Pour in the eggplant strips and stir-fry quickly

   

10. 10 Pour the sauce into the bowl, stir-fry to thicken