Fried Eggplant with Dace in Black Bean Sauce

Name: Fried Eggplant with Dace in Black Bean Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; 30g Bell peppers; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Very delicious; 1 teaspoon Oyster sauce; 2 tbsp Corn flour; 1 serving Dace in tempeh; 15g Ginger garlic

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

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 in water. I’ll tell you, don’t you? The cat thinks 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. Cat 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. Work hard for this with everyone.

Fried Eggplant with Dace in Black Bean Sauce

1. Prepare the ingredients

Fried Eggplant with Dace in Black Bean Sauce recipe

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-fry, preferably after a second deep-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. Then add the red pepper 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. Then put the fried eggplant chunks in

10. Then add the tempeh and dace 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 dace in tempeh has saltiness, pay attention to the amount 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 rustling sound, poke lightly with your finger , You can clearly feel the hard shell on the surface, which means OK.