Name: Steamed Eggplant with Fish Flavor
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 450g eggplant; 30g Minced garlic; 15g Chopped green onions; 10g ginger; 30g Bell peppers; 20g Pixian Doubanjiang; 5g Fresh soy sauce; 20g Vinegar; 15g Sugar; 5g Shaoxing rice wine; 2g Chicken noodles; 15g Peanut oil; Some Water starch

Steamed Eggplant with Fish Flavor

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Today, I would like to introduce eggplant to friends. It is recommended not to peel the eggplant. Its value lies in the skin. The skin of eggplant contains vitamin B. Vitamin B and vitamin C are a good pair. We have enough vitamin C. This is the metabolic process of vitamin C. It needs the support of vitamin B.
Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
Eggplant can also protect the cardiovascular system, ascorbic acid, and prevent gastric cancer. Anti-aging, eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Regular consumption of eggplant can prevent the level of cholesterol in the blood from increasing, which has a positive significance in delaying the aging of the human body.
Eating eggplant in summer can also clear away heat and relieve heat. It is especially useful for people who are prone to rash. The efficacy of eggplant is evaluated in medical books; eggplant is sweet and cool in nature, enters the spleen, stomach, and large intestine meridian; it has the function of clearing heat to stop bleeding and reduce swelling Pain-relieving effect; used for heat toxin carbuncle, skin ulcers, sore tongue, hemorrhoid blood, blood in stool, blood in the nose, etc.
The value of eggplant has long been recognized by the medical profession. It is both a vegetable and a medicine. It is very beneficial to the human body if it is eaten regularly. Haha, it will not stop! Yes, let's talk about the benefits of eggplant first. The book is back to the main story, here is a simple way to eat eggplant, that is "steamed fish-flavored eggplant", ha ha! Blame it! Let's not burn it, save the smoky one, burn the eggplant in a sweat, let's choose the simple and easy way to do. "

Steamed Eggplant with Fish Flavor

1. Chop the bean paste finely with a knife and set aside.

2. Cut the eggplant into a knife. The method is to arrange it on one side of the eggplant first, and cut the two-thirds deep edge with an oblique knife, leaving one-third not to cut through. The thickness of each slice is 8 mm.

3. After cutting one side, turn the eggplant over, and then cut the other side with an oblique knife.

4. After cutting it, it is OK to lift the eggplant and keep it in the shape of a small dress. Note that when cutting, hold the eggplant and don't let it roll, don't cut it hard, haha!

5. Put the cut eggplant in the cage.

6. Steamed on high heat for 10-12 minutes, the big eggplant will be steamed for a while, until it is cooked, my eggplant has been steamed for 12 minutes and it has been very messy, ha ha.

7. During the steaming of the eggplants, you can fry the fish-flavored sauce in advance, and then stir the fragrant bean curd sauce.

8. Add green onion, ginger, garlic and stir to get the fragrance.

9. Pour in the soy sauce to cut off the raw material, to adjust the color, and to increase the fragrance.

10. Then cook the rice wine and stir well.

11. Season with a little chicken powder.

12. Pour in an appropriate amount of water and bring to a boil.

13. Scoop two tablespoons of sugar into the pot and stir well.

14. Then pour the vinegar to explode the smell of fish.

15. Put a little more minced garlic in the pot for the final flavor.

16. Thicken starch with water and stir well.

17. Finally, add the colored peppers for the garnish, and the fish aroma is already very strong at this time.

18. Take the steamed eggplant out of the cage, and drizzle it with fish-flavored juice to announce the completion of the production. It takes 13 minutes.

Tips:
1. The bean paste must be finely chopped. If you are not sure when cutting the eggplant, you can use the back knife to lift the tip of the knife to touch the anvil. Always keep the cutting edge of the eggplant 1.5 cm away from the cutting board so that it will not cut through.

2. The flavour of fish fragrance is mainly the ratio of bean paste, garlic, sugar and vinegar to make it rich. Finally, add less minced garlic to enhance the flavor. Northerners don’t like to eat too spicy, so you can put less bean paste. In addition, you can also adjust other flavors, such as eggplant with seafood sauce, eggplant with sesame sauce, eggplant with barbecue sauce, eggplant with black pepper sauce, they are all very good!

3. Steamed eggplant should be steamed thoroughly, but not too rotten, just use chopsticks to hold it through.