Common practice of fish-flavored eggplant?

& lt 10 minute

low heat

Junior high school level

Ingredients: 1 long eggplant. Seasoning: 4 pickled peppers, onion 1 root, ginger 1 root, 2 garlic cloves, soy sauce 10ML, rice vinegar 20ML, cooking wine 5ML, sugar 10 g and water starch 20ML. Practice: 1, wash eggplant, cut into hob pieces, and chop pickled pepper, onion, ginger and garlic respectively. Mix soy sauce, rice vinegar, cooking wine, sugar and water starch to make a sauce. Don't pour oil in the pot, put the eggplant pieces in the pot to dry. 3. Stir-fry until the eggplant becomes darker, and some will be served when it becomes smaller. 4. Pour a little oil into the pot, add ginger and garlic until fragrant, and pour chopped pickled peppers and stir-fry until fragrant. 5. Pour in the fried eggplant and stir fry a few times. 6. Pour in the sauce and stir-fry until the soup thickens. 7. Sprinkle with chopped green onion. Remarks: 1. Let the eggplant dry in the pot for a while before frying, so that the water in the eggplant will evaporate, and then it will be difficult to absorb oil after frying. 2. If you don't eat spicy food, you can remove pickled peppers and use sauce directly. It tastes good, too, but it needs some salt.

launch

Ingredients for two people.

Eggplant (purple skin, long) 1

condiments

4 pickled red peppers

Onion 1 part

Ginger 1

Garlic 2 cloves

Sugar10g

A little vegetable oil

Soy sauce10ml

20 ml rice vinegar

Cooking wine 5 ml

Water starch 20 ml

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Step 1

Wash eggplant, cut into hob pieces, and chop pickled pepper, onion, ginger and garlic respectively. Mix soy sauce, rice vinegar, cooking wine, sugar and water starch into sauce.

Second step

Don't pour oil into the pot, put the eggplant pieces in the pot to dry.

Third step

Stir-fry until the eggplant becomes darker and smaller, and some will be served.

Fourth step

Pour a little oil into the pot, add minced ginger and garlic and saute until fragrant, and pour chopped pickled peppers and stir-fry until fragrant.

Step five

Pour in the fried eggplant and stir fry a few times.

Step 6

Pour in the sauce and stir-fry until the soup thickens.

Step 7

Sprinkle with chopped green onion and serve.

Finished product drawing

Cooking tips

Let the eggplant dry in the pot for a while before frying, so that some of the water in the eggplant will evaporate, and then frying will make it difficult to absorb oil.

If you don't eat spicy food, you can remove pickled peppers and use sauce directly. It tastes good, but you need to add some salt.