The recipe for fish flavored eggplant strips

Health benefits

Round eggplant: low protein

Red pepper: appetizing and appetizing

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

300g round eggplant

50g Sichuan pepper

50 grams of red pepper

Scallion 10g

Ginger 10g

15 grams of garlic

10g scallions

10g Douban Sauce

10 grams of monosodium glutamate

35 grams of white sugar

5 grams of pepper powder

30 grams of rice vinegar

Starch 20g

Salt 5 grams

10 grams of cooking wine

The recipe for fish flavored eggplant strips

1. Peel the round eggplant, cut it into 3 centimeter thick slices with a top knife, and then cut it into long strips of about 4-5 centimeters along the knife for later use.

2. Cut the chili peppers and red peppers into strips.

3. Cut scallions, ginger, garlic, and scallions into foam.

4. Pour the eggplant into a bowl and mix well with 15 grams of dry starch.

5. Heat 500g of oil in a pot, then blanch the eggplant in 60-70% hot oil.

6. Boil the chili peppers and red peppers in oil for a while, then pour in a strainer and set aside.

7. Heat up about 8 grams of salad oil in a pot, add bean paste and stir fry until fragrant. Then add 30 grams of scallions, ginger, and garlic, leaving 5 grams of garlic for use. Stir fry until fragrant.

8. Add seasoned wine, add about 50g of water, salt, monosodium glutamate, sugar, pepper, rice vinegar, and bring to a boil over high heat.

9. thicken 5g of starch with water, mix it in a pan middle note to make juice, then add eggplant strips and sharp red peppers, stir well over high heat.

10. Take out the pot and serve on a plate, sprinkle with chopped scallions and garlic.

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