Eggplant Fish

Name: Eggplant Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 eggplant; 2 spoons chili sauce; Some chopped green onion; Some Potato starch; Some oil; Some salt; Some Soy sauce; Some starch

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Early summer, the sun is shining

I'm in a good mood. Meimei couldn't help but want to make something delicious. Let's not play with flour today. Let's cook a delicious and beautiful home-cooked dish. With a little handling of simple ingredients, you can also be tall! The method is really simple, and the finished product is absolutely high-end! Learned, change the rhythm of the chef every minute!
In early summer, Yang Qi began to rise, and a winter's poisonous fire accumulated in the stomach. Eggplant puree, which is easy to digest and absorb, can regulate the three major meridians of the spleen, stomach, and large intestine, which can help.

Early summer is prone to all kinds of diseases, and it is also the season for the growth of all things. It is easy to get sleepy, get angry, phlegm, and dry stools. Eggplant has the effect of clearing away heat and detoxification and can play a preventive role. Not only that, eggplant can clear the collaterals, dissipate blood stasis, reduce swelling and relieve pain, and relieve the symptoms of heat toxin aphtha.

In fact, the health value of eggplant has not been fully understood today. Purple eggplant contains very high vitamin P, which is good for preventing hypertension, arteriosclerosis and hemoptysis. Vitamin P can enhance the binding force between human cells and enhance the elasticity of capillaries. It is very good for reducing the content of cholesterol and protecting the cardiovascular and cerebrovascular.
There are many ways to eat eggplant, and steaming is the healthiest. This is because eggplant is very oil-absorbing. If it is fried eggplant, especially oily eggplant, not only the nutrients are easily lost, but also difficult to digest and absorb after eating. Especially those who have a bad appetite, after a meal of oiled eggplant, will feel full for a long time in the abdomen. Steamed eggplant can retain the nutrients in the eggplant to the utmost extent, and the taste is soft and glutinous. Today's method is more beautiful and delicious. The banquet can be mastered. It is definitely the rhythm of the chef!

Ingredients

2 Eggplant
2 spoons Chili Sauce
Some Chopped Green Onion
Some Potato Starch
Some Oil
Some Salt
Some Soy Sauce
Some Starch

Eggplant Fish

1. The ingredients are ready.

2. The nutrition of the eggplant stalk is very good. Don't discard it. After cutting the eggplant stalk, take out the hard core inside. Keep the skin on for consumption.

3. Peel the eggplant and cut it into three sections, wash it well, and cut it from the middle.

4. Cut the eggplant with a diamond-shaped flower knife.

5. After all the eggplant slices are cut with a flower knife, sprinkle in an appropriate amount of salt, add an appropriate amount of water, and marinate in brine for ten minutes.

6. Take out the marinated eggplant and squeeze it out.

7. Each piece of eggplant is evenly coated with potato starch, and it is evenly spread by hand.

8. Put the remaining potato starch into a bowl, pour four spoons of light soy sauce, and mix well.

9. Add another two spoons of chili sauce.

10. Mix thoroughly and set aside.

11. Pour an appropriate amount of oil in a non-stick pan, put the processed eggplant slices into the pan, and fry until the bottom slightly changes color.

12. Pour the adjusted sauce into the pot.

13. Cover the lid, cook the eggplants, and just collect the juice slightly. After the pan is out, pour the soup on the eggplants, sprinkle with chopped green onion, and serve. After dinner, be sure to try!

Tips:
Peel the eggplant to make it more beautiful, and the texture is softer. When cutting the flower knife, it should be slower, not too deep, it will be easy to break when turning over too deep, which will affect the appearance. It should not be too shallow, not too shallow. Good taste, affect the taste.
The sauce can be adjusted to your liking, and if you like sour, you can also add an appropriate amount of rice vinegar.