Improved Version of Fish-flavored Eggplant

Name: Improved Version of Fish-flavored Eggplant
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 1/2 onion; a little carrot; 1 tablespoon Green onion; 1/2 a spoon garlic; Some salt; 1 tablespoon Sugar; 1/2 a spoon Vinegar; 1 tablespoon Soy sauce; Some starch; 2 tablespoons Vegetable oil; 2 tablespoons Korean miso

by Looking for Peach Blossom Island

5.0 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

2

In order to expose the newly bought plates and background plates, a recipe was specially posted. . Home-cooked side dish Yuxiang eggplant. Because the child can't eat spicy food, I improved it a bit, and replaced the Pixian bean paste with Korean-style soybean paste, which is also very delicious.

Improved Version of Fish-flavored Eggplant

1. Wash the eggplant and cut into strips.

2. Marinate it in brine for a while to make it easier to taste.

3. Chop green onion, minced garlic, onion, carrot and set aside.

4. Remove the eggplant strips, drain the water, and sprinkle a little starch, so that the skin is crispy when fried. It can also be fried directly without adding starch.

5. Fry the eggplant strips on medium heat.

6. Remove the remaining oil and spare.

7. Mix the sugar, vinegar, light soy sauce, water, chicken powder and a little starch, and make a thickened bowl of juice for later use.

8. Heat oil in a pan, sauté the chopped green onion and garlic, then stir-fry the carrots and onions.

9. Add 2 tablespoons of Korean soybean paste or soybean paste and stir well. If the sauce is relatively dry, you can add a little water or oil and stir-fry.