[Sichuan cuisine eggplant practice Daquan]_ production method _ home practice
In some places, there are four large scales. If you are more spicy, then you will like Sichuan food very much. Spicy is the main feature of Sichuan food. Sichuan food is also a local dish. Because it is made from a wide range of materials, at the same timeThe seasoning also changes a lot, so its cooking method is also very special. It is known as the land of heaven. For example, the taste of Sichuan eggplant is very good. So what is the practice of Sichuan eggplant?
First, what is the practice of Sichuan eggplant?
Ingredients: Purple-skinned eggplant, green and red pepper Supplementary materials: Onion ginger garlic, Shexian bean paste, oil salt, starch, vinegar, raw soy sauce, old soy sauce, oyster sauce, sugar, sesame oil (moderate).
The eggplant is cut into strips and soaked in salt water for ten minutes; remove the drained water and sprinkle the dried starch and mix well.
Add an appropriate amount of oil to the pan, heat the eggplant and fry in the pan, keeping on medium heat and turning constantly.
After frying, remove and cover the eggplant with paper towels to control some oil.
Leave a small amount of bottom oil in the wok. Add ginger and garlic and stir-fry with watercress sauce.
Add green and red peppers and stir fry.
Add fried eggplant and stir fry, and finally pour in the remaining balance (salt, starch, raw soy sauce, old soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) and fry evenly.
Second, Sichuan cuisine fish and eggplant.
Wash the eggplant and cut into strips. Mix with salt and marinate for a while. Rinse the eggplant water with water to remove the salty taste and filter the water. Cut red pepper, shallot, ginger, garlic, and cut into separate pieces.Finishing; put the oil in the wok, add the onions, ginger, garlic, and pickled peppers, and add the Sichuan bean paste to simmer the red oil; add the eggplant and stir-fry, and add the soy sauce, sugar, vinegar and someStir in clear water; cover with a low heat and simmer for 5-6 minutes until the eggplant tastes.
Sichuan cuisine fish-flavored eggplant.
Cut the eggplant into hob pieces or strips.
Soak the eggplant in salt water for 10 minutes.
Eggplant wrapped in starch until fried.
Add half a pot of oil to the pan (at least you can fry the eggplant in batches). Heat the oil to 80% and put the eggplant wrapped in starch. Fry until the eggplant is hardened and softened. Drain the oil for later use.
Mix starch, salt, sugar, vinegar, soy sauce, soy sauce, and a small amount of water into mash.
Shallots, scallions, garlic, minced garlic, ginger.
Heat the base oil in the pan and add the Xian County Douban Sauce and Scallion, Ginger, and Garlic Minced Meat.
Pour in the tartar sauce and stir well.
Finally drench the sesame oil out of the pan.