Yuxiang Eggplant

Name: Yuxiang Eggplant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty eggplant; 1 piece green pepper; 20g Sichuan pickled peppers; 5g Minced garlic; 5g ginger; 5g Chopped green onions; 1 teaspoon Knorr Chicken Essence; 2 teaspoons Soy sauce; 1 tbsp White vinegar; 2 teaspoons White sugar; 1 teaspoon Water starch; Some oil

by Knorr

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

No matter what kind of dish, as long as it is named "fish fragrance", it seems to be a guarantee of deliciousness. Only our ancestors have the wisdom to get the taste without using fish, and combine the softness of eggplant with the flavour of fish, and pair it with a bowl of fragrant rice. How can it not make people eat it and be addicted to it? When I tell you there are secrets to make it more delicious, don't be too surprised, it is so unbelievable. Come and give it a try!

Yuxiang Eggplant

1. All ingredients

2. Wash the eggplant, cut into thick strips, remove the stems and seeds of the green pepper, wash, and cut into thick strips for later use

3. Mix Knorr Chicken Essence, Light Soy Sauce, White Vinegar, White Sugar and Water Starch to Make Fish Flavor Sauce

4. Put an appropriate amount of oil in the pan, stir-fry the eggplant until it is cooked and soft, and then set it aside.

5. Leave a little oil in the pot, saute the onion, ginger, and minced garlic, then add the chopped pickled pepper and stir fry until fragrant

6. Add eggplant and green pepper and stir fry evenly

7. Pour in the sauce and wrap to get the fragrance. Add Knorr Chicken Essence to make this fish-flavored eggplant taste not only sweet and sour, but also more delicious aftertaste

Tips:
1. Eggplant is relatively oil-absorbing, it will absorb a lot of oil when it is just put into the pot, but as it becomes soft and mature, the oil will slowly seep out of the eggplant, so you don't need to add too much oil at first, otherwise it will be too greasy Up.
2. The addition of Knorr Chicken Essence constitutes an important part of the fish-flavored eggplant. It has the effect of improving freshness. It is added before it is out of the pot to bring a delicious taste and a refreshing experience of sweetness.