Canned Fish Fried Eggplant

Name: Canned Fish Fried Eggplant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Very delicious; 1 teaspoon Oyster sauce; 10g ginger; 10g garlic; 15g Green garlic; 2 tbsp Corn flour; 20g Red pepper; 1 box Canned fish

by Jackey cat

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I have always felt that the oily ingredients like eggplant, if there is a little bit of oil, the special soft taste that the oil brings to the eggplant will be missing. It is said that this is deep-fried. Under normal circumstances, it is deep-fried. Eggplant must be better than blanched with water. I’d like to ask if it’s true. Cats think so. Personally, if you want eggplant to be less oily, it can be done by frying. That is to control the heat, and The point of frying when frying is related to the length of frying time, and even the size of the pot used when frying eggplants is related to the margin of oil. All of these must be elaborated in words, Mr. Mao I feel that the expression is not in place, and it can only be "I can only understand it, but it can't be said". I can always master the method by practicing a few times. After all, good experience is accumulated over time, the cat will Work hard with everyone

Canned Fish Fried Eggplant

1. Prepare the ingredients

2. Cut eggplant into pieces with a hob, cut red pepper, green garlic into small cubes, chop ginger and garlic into mince

3. Eggplant chunks rolled with cornstarch

4. When the oil temperature reaches 50%, put it into deep-fried, preferably after a second fry, to force out the oil contained in the eggplant

5. Drain the oil and set aside

6. Raise the frying pan, put a little oil, and saute the ginger and garlic

7. Add red peppers and green garlic to stir up the aroma

8. Add a little boiled water, then add some salt, sugar, taste very fresh, and season with oyster sauce

9. Put the fried eggplant chunks

10. Add canned fish and stir fry

11. High heat, add green garlic diced, and finally use a little cornstarch to thicken the gorgon

12. Stir fry evenly, ready to serve

Tips:
1. The canned fish already has saltiness, pay attention to the dosage when putting the seasoning
2. When frying the eggplant, it is best to re-fry the eggplant twice to force out the oil in the eggplant. When removing it with a strainer, shake it gently, you can hear the sound of rustling, poke lightly with your finger , You can clearly feel that the surface is somewhat firm, it means OK