Name: #trust之美#fish-flavored Eggplant
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 eggplant; A teaspoon Vinegar; 2 tablespoons Doubanjiang; A teaspoon Sugar; Some shallot; Some ginger; 2 tablespoons Soy sauce; Some Rapeseed oil; 20g starch; Some Minced garlic

#trust之美#fish-flavored Eggplant

by Xiao C

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Yuxiang eggplant is a famous dish of the Han nationality, belonging to the eight major cuisines of China. The main ingredient is eggplant, which is processed and fired with a variety of auxiliary materials. There are many different preparation methods, which are delicious and nutritious. Yuxiang eggplant, fish-scented pork liver, fish-scented pork shreds and fish-scented three silks are equally famous and popular among Sichuan dishes.
"Yuxiang" is homonymous with "Yuxiang", and the correct writing should be Yuxiang eggplant. The main ingredient of the Yuxiang series of Sichuan dishes is Sichuan spicy bean paste. The main ingredients are cooked with Sichuan spicy bean paste and other seasonings. The flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste. Before the 1970s, Yuxiang eggplant was written on restaurant menus.
I like to eat Yuxiang Eggplant, and today I will share this Sichuan dish with strong local characteristics-Yuxiang Eggplant. "

#trust之美#fish-flavored Eggplant

1. Prepare materials.

2. First peel and cut the eggplant into eggplant segments of appropriate length, add appropriate amount of starch, and then mix the eggplant segments and starch thoroughly evenly.

3. Chop the ginger and garlic, pour it into a frying pan and stir fry until it is fragrant.

4. Then add the bean paste and continue to fry for two times to get the fragrance.

5. Then pour the eggplant into the pot and stir fry evenly.

6. Fry the eggplant until tender as shown in the picture.

7. Mix the vinegar, light soy sauce, and sugar into the pot, and continue to fry the eggplant.

8. After the eggplants are ripe, sprinkle the chopped green onions and put them on a plate.

Tips:
Reminder: Peeling the eggplant is to make the eggplant more delicious during the stir-frying process. It tastes better. Note that there is no need to add salt before frying, because the watercress and light soy sauce are added during the stir-frying process.