I decided what to eat for the party. If you don’t know yet, you can come in and find inspiration.
I just decided what I want to eat at night, fish-flavored eggplant strips. This is a dish I just ate at noon. But the memory at noon was not happy. The fish-flavored eggplant strips made outside were too sour, which caused me to think it was broken and I didn't take two bites. So in the evening I will go home and make another fish-flavored eggplant strips that suits my taste. If you want to eat this too, you can take a look again.
[Dish name]: Fish-flavored eggplant strips
[Ingredients needed]: Two eggplants, one pork, two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of sugar, one spoon of vinegar, appropriate amount of garlic, appropriate amount of spicy millet, One piece of ginger, appropriate amount of starch, and one spoonful of cooking wine.
[Cooking Steps]:
1. The first step is to prepare the most critical sauce. Prepare a bowl. Add two spoons of light soy sauce, one spoon of vinegar, one spoon of sugar, one spoon of soy sauce, and add the right amount to the bowl. Water, stir well and save it for later use.
2, then prepare an appropriate amount of meat filling, add the No. 1 cooking wine to the meat filling to remove the fishy, season with an appropriate amount of salt and salt, and then stir well and save it for later use.
3, clean the eggplant, and then cut into long strips of uniform hair size.
4. Finally, process the ingredients. Change the onion, ginger, and garlic to chop them with a knife. If you like spicy food, you can also prepare an appropriate amount of red pepper. Then all the ingredients are ready.
5. Add the oil at the bottom of the pot to the pot, add over-heavy oil over medium and low heat, add ginger and garlic to the pot when the oil is 40% hot, stir fry for a fragrant flavor, and then add appropriate amount of chili.
6, then add a spoonful of bean paste to the pan and fry out the red oil.
7. Pour the freshly processed minced meat into the pot, stir fry a few times on medium-low heat, and fry until the minced meat changes color.
8. Finally, add the eggplant and stir-fry. When the eggplant is opened, the eggplant is firm. As the stir-frying continues, the eggplant will become softer and the water will come out.
9. Finally, pour in the fish-flavored juice prepared earlier, slowly reduce the thick soup, let the eggplant fully taste.
10, the final starch and water ratio of 1:8 are mixed into water starch, and then poured into the pot to collect the thick soup.
11, finally out of the pot, such a simple home-cooked dish, fish-flavored eggplant is ready, sweet and sour, soft and chewy, special dinner, this is today’s dinner.
don't know what you are eating tonight.
[cooking summary]:
1, eggplant should choose slender eggplant, such eggplant is best cut.
2. Finally, after the water starch is poured, you can add an appropriate amount of cooked oil, so that the final dish will have a better gloss.
3, the sweet and sour ratio of fish-flavored juice can be adjusted according to your actual taste.
I am very grateful to everyone for taking the time to finish reading. Every reading is a support. Thanks again to the copy editor of
: you will be
when you see and hear the food.
