In summer, eat more seasonal vegetables - the home-cooked practice of minced meat and fish-flavored eggplant, which is fresh and spicy, and super delicious

Today I will share with you a home-cooked method of minced meat and fish-flavored eggplant, which can be made with simple ingredients to make a home-cooked dish with full color, flavor, fresh and spicy, irresistible, and super rice.

• Minced meat, fish-flavored eggplant

Production process:

Prepare the ingredients, 1 eggplant (round or long), chop the green onion, ginger and garlic separately (the green onion is white and the green onion is separated), the millet is spicy and chopped, 1 spoon of Pixian bean paste (there is no pickled pepper, so the bean paste is used instead), and an appropriate amount of minced meat.

Wash the eggplant and cut it into long strips and soak it in salted water for about 10 minutes, which can prevent the eggplant from oxidizing and blackening, and it can absorb less oil when frying.

At this time, mix a fish-flavored sauce, add an appropriate amount of light soy sauce, vinegar, sugar, water, and dry starch to the bowl and stir well.

Someone must ask, why is there no fish in the smell of fish? Let me tell you, there is no fish in fish-flavored shredded meat and fish-flavored eggplant, so why is it called "fish-flavored eggplant"?

Here is the popularization of science for everyone: the so-called fish fragrance, not the fragrance of fish, it is one of the more traditional flavor types in Sichuan cuisine, with salty, sour, sweet, spicy, fresh, fragrant and rich onion, ginger and garlic flavor characteristics, this practice originates from the unique Sichuan folk cooking method of fish, so there is the origin of fish fragrance.

After soaking the eggplant in salt water, rinse it again with clean water and then dry it out.

Sprinkle some dry starch on the eggplant that controls the moisture and mix evenly, so that each eggplant strip is evenly coated with a thin layer of starch, which can lock in the moisture inside, and will not splash the oil when frying, and can also prevent the absorption of part of the oil.

Pour oil into the pot, when the oil temperature is six or seven layers hot, put into the eggplant strips and fry them over medium and high heat for no more than 1 minute.

Made at home, in order to save oil, you can pour less oil into the pot and fry it in batches.

After the eggplant is fried, take out the oil, pour out the oil in the pot, put the minced meat into the pot and stir-fry to change color, then pour the bean paste down and stir-fry the red oil, and then pour the green onion, ginger, minced garlic and millet spicy into it and continue to stir-fry, then pour in the eggplant strips, add the seasoned sauce, stir-fry for a few minutes, and collect the juice over high heat.

Turn off the heat and sprinkle the green onion on the pan, put it on a plate and serve.

Eggplant is fresh and smooth to eat, the sauce is fragrant, sour and spicy, and delicious, it is really an artifact for rice.

Tips:

1. Soak the eggplant in salted water before frying, control the moisture and then coat it with a layer of dry starch, so that it will absorb less oil when frying

2. Pour less oil into the pan, and fry it in batches to save oil

3. The temperature of the frying oil should be high, and the time should be short, no more than 1 minute, so that it can absorb less oil