Among the dishes made with eggplant, the most famous and unforgettable is probably the fish fragrant eggplant.The practice of fish fragrant eggplant pot has now been derived from many types. In addition to the authentic Cantonese -style fish fragrant eggplant pot, the taste of the Sichuan eggplant pot is also very distinctive.Fuxiang eggplant pot is fresh and salty. Many people like to use it to eat. Let me introduce the practice of fish fragrant eggplant pot!
The practice of Sichuan flavor fish incense eggplant pot
Fish-flavored eggplant pot
Eggplant is a cold food, and people with sensitive gastrointestinals are best to eat less.Do not eat eggplant before surgery, because it will prolong the patients wake -up time after surgery, which is not good for restoring health.If the eggplant is too old, it is best not to eat it, because the old eggplant contains a large amount of eggplantine, which is harmful to the human body.After the eggplant is cut, it is easy to change color. Before cooking, you can fry the eggplant and then cook it with other ingredients. It is not so easy to change color.
The practice of home evergreen eggplant pot
Homemade Fish Fragrance Eggplant Pot
The ingredients are 500 grams of eggplant, the right amount of red pepper is soaked, and the salt, chicken essence, sugar, soy sauce, and green onions are appropriate.
Method Step 1. Peel the eggplant and wash and cut the strip; chop red pepper.
2. Heat the oil pan, stir -fry the red pepper under the bottom, add the eggplant and cook, add sugar and soy sauce to season.
3. Add a little water to the pot, add salt and chicken essence when the juice is strong, and finally remove the green onion.
Tip eggplant contains a variety of nutrients such as vitamins, fat, protein, sugar and minerals, and most of them are in eggplant skin, so it is best to eat skin when eating eggplant.
The practice of Cantonese fish fragrant eggplant pot
Cantonese -style fish fragrant eggplant pot
The ingredients are prepared 2 eggplant and 60 grams of pork.There are a little green and red pepper grain, 15 grams of onion, 15 grams of minced garlic, 10 grams of ginger, sesame oil and broth.7 grams of raw soy sauce, old soy sauce, salt, 15 grams of bean paste, 15 grams of sugar, water starch and vegetable oil in each moderate amount.
Method Step 1. Cut the eggplant into long strips, wash the pork, cut it into small grains, add salt and soy sauce.
2. Put half a catty of plant oil to 70 % heat, put the eggplant into the frying, keep the fire over medium heat, and fry it into golden yellow.
3. Put the oil in the wok and heat it, stir -fry the minced garlic, minced onion, minced ginger and bean paste, add meat grains, add green, red pepper grains, add old soy sauce, salt, raw soy sauce, white sugar, and then thenWhen the eggplant is added until the flavor is cooked, the broth is added to the soup and use water starch to thin and sesame oil.
4. Squiring into the small casserole, add a sand pot, simmer for 5 minutes on low heat, and serve as it is hot.

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