Yuxiang Eggplant
1.
Step 01: Cut the eggplant into any shape you want. I prefer strips, so cut it into strips. You can also cut into pieces and cut the hob, whatever you want!
2.
Step 02: Fry the eggplant in a frying pan. Because homemade deep-fried food does not use oil repeatedly like the outside, it is recommended to prepare a small and deep pot (a milk pot is more suitable) for frying things, which is healthy, fuel-efficient, and easy to use. My little pot is randomly selected at Da Chuang store. If you think it is necessary for children's shoes, you can buy a high-end little milk pot, which is quite practical!
3.
Step 03: Control the oil of the fried eggplant, which is a very oily food. It is recommended to use kitchen paper to absorb oil, which will make it healthier to eat!
4.
Step 04: Prepare the seasoning. Popular science here: the so-called fish fragrance is not the fragrance of fish. Yuxiang is one of the main traditional flavors of Sichuan cuisine. It has the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich green onion, ginger, and garlic flavors. This method originated from the unique flavoring method of cooking fish in Sichuan folks, so it was named 【Fish Fragrance】
Since it is Sichuan cuisine, Doubanjiang must be indispensable. The fish flavour is mainly salty and sour, so light soy sauce and vinegar are indispensable.
5.
Step 05: Prepare the sauce and auxiliary materials.
as the picture shows:
Top left: Doubanjiang is ready;
Upper right: Fish-flavored juice, mainly composed of light soy sauce, rice vinegar, salt, and sugar. As for the taste, you can taste it yourself. The sour and salty flavors are just in line with your taste. There is no absolute ratio!
Lower left: minced garlic;
Lower right: green onion.
6.
Step 06: Chopped green onion and fried bean paste. Pay attention to the heat in this step, don't burn the bean paste, it will seriously affect the taste. Also pay special attention here: Don't put too much oil in the frying pan, because the eggplant itself has been fried, and eating too much oil will cause a burden on the body!
7.
Step 07: Put in the oil-controlled eggplant and stir-fry on high heat.
8.
Step 08: Pour in the prepared fish-flavored juice and continue to stir fry.
9.
Step 09: After sautéing evenly, sprinkle with minced garlic, stir fry a few times to prepare for the pan
10.
Ok! o(￣︶￣)n, the fragrant fish-flavored eggplant is out of the pot! Absolutely, two people eat one dish, and each person eats two bowls of rice. Wow!
