Ingredients
Long eggplant ( 400g ) | Green pepper ( 20g ) |
Red pepper ( 10g ) | Salad oil ( 500g span> ) |
Starch ( 30g ) | Water ( 15 grams ) |
| Longmen Rice Vinegar ( 65g ) | |
Soft white sugar ( 45g ) | Minced garlic ( 25g span> ) |
chopped green onion ( 10 grams ) |
How to make fish-flavored eggplant stew
1.Peel the long eggplant, first cut it into sections of about 5 cm, and cut it along the length of the eggplant.One centimeter thick slices, cut into 08/1 cm strips along the length of the eggplant slices, set aside
2.5cm green and red pepper, cut into strips about 1cm or 0.8cm, set aside
3.Wash the cut eggplant strips with clean water, put them into a basin, add about 28 grams of starch, stir evenly so that each eggplant strip is evenly coated in flour, and set aside
5. Remove the fried eggplant and set aside,
6.One seasoning is all the seasonings for fish-flavored eggplant
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7.Put about 5 grams of base oil in the pot, add 20 grams of minced garlic, and 5 grams of chopped green onion.Stir-fry until fragrant.Add 25 grams of pickled pepper paste and stir-fry over low heat until the red oil appears., add 65 grams of vinegar and 45 grams of white sugar, add 2 grams of water starch to thicken the sauce, add fried eggplant, green and red pepper strips, stir-fry evenly and remove from the pan,
4.Put oil in the pot, preferably 60% color.At this time, check the changes in the oil in the pot and see if there are bubbles on the bottom of the pot.Roll online., until the oil starts to smoke on the edge of the pot.At this time, you can put the reserved eggplant into the pot and fry until it is about charred on the outside and tender on the inside.Before taking it out of the pot, lightly let the green and red pepper strips pass through the oil.
Tips
Be sure to wash the eggplant wrapped in powder with water, which will make the eggplant more even.When coating in flour, the oil temperature must be high, which will make the outside of the eggplant crispier.The green and red pepper strips must be added ten seconds before the eggplant is taken out of the pot.It cannot be left in the pot for more than 15 seconds.Take it out instantly.Use red to control the oil and thicken it in batches.Pour in water starch.Water starch is not easy to thicken.It will form lumps when the pot is heated to high temperature.Pour water starch into the fish-flavor sauce and stir evenly.Increase the heat slightly for five seconds.The fish-flavor eggplant juice will thicken obviously.It is too much.When it is thick, you can add a small amount of water, but be careful not to add salt, because the pickled pepper sauce is very salty.
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