Absolutely Serve Food! Very Soft and Delicious
1.
Prepare all the ingredients. First remove the outer skin of the round eggplant, cut it into sloping knife pieces, put it in a larger basin, add an appropriate amount of salt, stir well, and marinate for 1 hour. Stir twice in the middle from time to time.
2.
While the eggplant is marinating, we will make a bowl of juice. Put light soy sauce, dark soy sauce, oyster sauce, sugar, chicken powder, and cornstarch in a small bowl, mix and stir well, and set aside.
3.
The marinated eggplant is squeezed out of water by hand. The eggplant treated in this way is very soft and tender and does not absorb oil.
4.
Heat the wok, pour in the right amount of cooking oil, put the marinated eggplants in the wok, fry until soft, put them out and put them on a plate for later use.
5.
Brush the pan, put a little oil, add 1 tablespoon of chopped peppers, turn to a low heat, and fry the aroma, be sure not to high fire, it will fry the chopped peppers. The amount of chopped chili should be increased or decreased according to your taste.
6.
Then add chopped green onion, minced ginger, then add half of minced garlic and stir-fry to get the fragrance. Put the washed and cut tomatoes into the pot and stir fry to get the tomato soup.
7.
Pour in the seasoned sauce, stir-fry evenly, then put the eggplant in the pot, add 1 tablespoon of salt, and the remaining half of minced garlic, and sauté until fragrant.
8.
Stir-fry evenly, add the green pepper cubes before serving, stir-fry well and serve on a plate. If there is more soup, you can add a little water starch to adjust it.
9.
This dish of fish-flavored eggplant is really fragrant and soft. My son praised me that I did better than the chef in the restaurant, and he thought I did too little.
Tips:
Tips for warming fish: 1. The eggplant must be stirred a few times during the re-marinating period, and the salt and the eggplant must be fully fused. 2. The eggplant needs to be squeezed out of water, so the eggplant is oiled first, but don't worry, the eggplant that has been salted and squeezed out of the water will no longer eat oil. 3. Add the sauce to the eggplant at the end to make it thick. If the soup is too much, add a little water starch to let the soup wrap the eggplant, so as to make the eggplant more delicious. 4. Put the minced garlic in two parts. Saute the bottom of the pot for the first time. After the eggplant is fried, add the remaining half of the minced garlic and stir evenly. The fish-flavored eggplant is stronger and more fragrant.
