Yuxiang Eggplant
1.
Wash the long eggplant and cut it into middle finger-thick strips. Do not peel it, because the most nutritious part of the eggplant is its skin
2.
Put the eggplant on the plate and steam it on the pot, and steam it on the cold water for 15-20 minutes. When the time is up, take it out. If it is left in the pot for a long time, the taste will deteriorate.
3.
While steaming the eggplant, cut the bell peppers and tomatoes into pieces, cut the onion into strips, mince onion, ginger, garlic, and chili, and chop the Pixian bean paste. The broad bean and chili in the bean paste are too big and chopped, which is more delicious. child
4.
Prepare the seasoning
5.
Divide the green onion, ginger, and minced garlic in half and put them in a bowl. Put all the minced peppers in a bowl and mix with tomato sauce, light soy sauce, 2 kinds of vinegar, sugar, cooking wine, and a small amount of water as a sauce.
6.
Heat the oil in the pot, deep-fry the peppercorns and remove them. There is a hemp oil in the pot.
7.
Put the green onion, ginger, garlic, onion, and Pixian bean paste into the pot and stir fry with pepper oil
8.
Until Pixian Doubanjiang is fried with red oil
9.
Add tomatoes and stir fry a few times
10.
Add the steamed eggplant and stir fry together
11.
If there is a dry pan, add a little water and stir fry for 1-2 minutes
12.
Add the bell peppers, pour in the sauce (add a little more water, depending on the situation in the pot) and stir fry for 1-2 minutes, see the bell peppers become more emerald green, and you can get them out of the pot.
13.
This fish-flavored eggplant is ready
14.
Tips:
1. The eggplant skin is very nutritious, it is best to keep it;
2. Deep-fried Chinese pepper oil, you can deep-fry more, usually use it directly for cooking, the taste of other dishes when fried with pepper oil is also very good;
3. Tomato sauce is better with sauce, tomato sauce is not suitable, vinegar can actually be any kind, just for better color, so it is replaced with white vinegar. Brown sugar has higher nutritional value than white sugar. , With sauce, brown sugar is the first choice;
4. Pixian Doubanjiang is not spicy, but very salty, so the saltiness in the dish is almost the same, no salt is added, if you feel the taste is lighter, you can add salt before serving;
5. Bell peppers are relatively well-ripe. If they are fried for too long, they will turn yellow-green, which is unsightly. Therefore, the time for frying bell peppers should not be too long.
