Fish-flavored Eggplant Bibimbap

Name: Fish-flavored Eggplant Bibimbap
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g eggplant; 15g chopped green onion; 500g Rice; 1 tablespoon Old godmother; 15ml Vegetable oil; 2 tablespoons Soy sauce; 1 tablespoon Sugar; 1 tablespoon Vinegar; 20g starch

by Live up to love and persistence

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Purple tree with purple flowers, purple melon with purple flowers, purple melon with sesame seeds inside. (Hit a plant)

When I was a child, I was always stumped by riddles during the Spring Festival. I was so angry that I lost a lot of delicious food. I can’t help but blame myself for my shallow knowledge. After I went to university, I fell in love with the library all day. I sat all day and looked at all kinds of things. Books, literature, psychology, historical documents, I just hope I know more.

When we were young, when our parents often went to the market, they would cook eggplants for our brothers and sisters. When we lifted the lid after school, the white steamed buns and roasted eggplants were already prepared, and peppers were added. They were especially delicious when stirred. Mama Shang made yellow millet porridge. The rice oil was like a thick layer of fat covering the rice soup. Every time I drank two bowls, I really felt very happy at that time.

Now that I reminisce about this dish, I think of my mother again, saying that raising children can prevent old age, but mother will never come back to us again, and now I still can't forgive myself, I am still a coward!

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Ingredients

300g Eggplant
15g Chopped Green Onion
500g Rice
1 tablespoon Old Godmother
15ml Vegetable Oil
2 tablespoons Soy Sauce
1 tablespoon Sugar
1 tablespoon Vinegar
20g Starch

Fish-flavored Eggplant Bibimbap

1. Cut the eggplant into small pieces, spread it flat in the container, and heat it in the microwave for 3 minutes, so that the eggplant is half-ripe, easier to simmer, and the hot eggplant absorbs less oil;

2. Put the hot oil in the frying pan and stir-fry the chopped green onion, then pour the eggplant, not too much oil, press the eggplant with a spatula, adjust the fish-flavored juice, 1 tablespoon of Lao Gan Ma, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar , 1 tablespoon of vinegar;

3. Pour the fish-flavored juice into the pot and stir-fry evenly, add half a small bowl of water, and simmer in a pot over low heat for 4 minutes;

4. Pour water starch and soup to make it thicker before being out of the pot;

5. Dig out a bowl of the simmered one-life rice flower-flavored rice, and pour the fried fish-flavored eggplant on the side of the rice;

6. Take out the spoon and stir evenly, you can move your mouth after a feast for your eyes;

Tips:
Food recommendations for a lifetime:

1. When stewing the eggplant, it must be softer, so that the eggplant will not absorb oil easily;

2. For rice, I chose Wuchang Daohuaxiang rice. Taobao searched the store for a lifetime, and I even gave red dates when I bought the rice;

3. Fish-scented eggplant bibimbap can also be said to be fish-scented eggplant rice bowl, remember it must be sweet, just make it in the original taste;