Low Oil Version of Fish-flavored Eggplant

Name: Low Oil Version of Fish-flavored Eggplant
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g eggplant; 40g Croissant; 2 tablespoons Vinegar; 1 tablespoon Soy sauce; 15g Sugar; 2 tablespoons Shimizu; a little starch; a little garlic; a little Chives; 1 tablespoon Pixian Doubanjiang

by Susuai Food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Eggplant has a high nutritional effect. It has the functions of producing body fluids and quenching thirst, removing free radicals in the human body, and preventing stains. However, eggplant is a vegetable that is very oil-absorbing and easy to oxidize and discolor. Many friends often fail to make this classic meal at home.
I didn't do it well before. Before doing it last weekend, I called my mother and asked me carefully about the steps. All of them were recorded in my "Gourmet Collection".

Low Oil Version of Fish-flavored Eggplant

1. Cut the eggplant into strips of the size you like, add water and squeeze into lemon juice and mix well, soak the eggplant strips in it for 5-10 minutes; then mix well with salt and marinate for 10 minutes, pour out the water in the eggplant strips, and add Mix the starch well.

Low Oil Version of Fish-flavored Eggplant recipe

2. Shred the green and red peppers, and chop the washed chives and garlic into finely pieces for later use.

3. Put an appropriate amount of oil in the pot and heat it for 70%. Put the eggplant in it and fry it until it turns yellow.

4. Leave the oil in the bottom of the pot, sauté the shallots, garlic, and green and red pepper shreds. Add Pixian bean paste and stir-fry at low temperature to produce red oil.

5. Pour in the fried eggplant and stir fry a few times. At this point, take a bowl to adjust the sauce, pour in balsamic vinegar and sugar, pour in soy sauce and starch, and add water to make the fish-flavored sauce for later use.

6. Add the fish-flavored sauce, slightly collect the juice and bring it out of the pan. (The time cannot be too long)

Tips:
1. The eggplant strips should be soaked in water containing lemon juice or white vinegar for 5-10 minutes, and then drain the water;
2. Add salt to marinate for 10 minutes to soften, then squeeze out the water;
3. Add a little starch to the squeezed egg strips and mix well;
As long as these three points are done well, the eggplant will not turn black easily, and it will absorb very little oil.