Fish-flavored shrimp balls and eggplant, shrimp balls are delicious and springy, and the eggplant is soft and delicious, and it is a sharp weapon for rice

Share a huge rice-flavored shrimp ball roasted eggplant, sweet and sour with a little spicy, which can be called a sharp weapon for rice~~

It is not difficult to make this dish well, and the proportion of ingredients is also easy to remember, that is, 1234, which corresponds to light soy sauce, sugar, vinegar and water. The unit is one teaspoon, which is the kind of small spoon we usually drink soup, and a teaspoon is about 15 grams.

No more to say, fish-flavored shrimp balls and roasted eggplant are made~~

——Fish-flavored shrimp balls roasted eggplant——

【Ingredients】

Ingredients: 3 long eggplants, 8 shrimps.

Excipients: 1 teaspoon light soy sauce, 2 teaspoons sugar, 3 teaspoons vinegar, 1 teaspoon chopped pepper, 4 cloves of garlic, 15 grams of green onions, 10 grams of ginger, a little white pepper, 1 gram of salt, appropriate amount of water starch, appropriate amount of flour

【Directions】

Step 1, first to process the shrimp, the shrimp to remove the head, shell, tail, from the middle of the back to the shrimp line.

Step 2: Put the shrimp balls with the shrimp line removed into the container, add a little white pepper, a little salt, and a little starch to grasp and marinate for a few minutes.

Step 3: When marinating the shrimp, process the ingredients, and mince the green onions, ginger, and garlic separately for later use.

Step 4: Handle the small ingredients and then process the eggplant, wash the eggplant, do not peel it, and cut it directly into hob blocks for later use. The eggplant pieces should not be too small, as they will shrink after frying.

Step 5: Put the cut eggplant into a basin, add a little salt to marinate for two or three minutes, then put in two spoons of flour and mix evenly, try to coat each eggplant with a thin layer of flour. (Wrapped in a thin layer of powder, it is easy to have a hard shell when fried, and it is not soft and collapsed when fried, and it is not easy to absorb oil)

Step 6: Put the wok on the fire, put the oil on the fire until it is six or seven hot, and fry the eggplant wrapped in flour in stages. (Don't fry the eggplant on too low heat, the smaller the fire, the easier it is for the eggplant to absorb oil)

Step 7: Fry the eggplant thoroughly and then remove it for later use. (The thinly powdered eggplant is not soft at all when fried)

Step 8: Leave the bottom oil in the pot, put in the marinated shrimp and slide it until it changes color and removes.

Step 9: Fried eggplant and smooth shrimp.

Step 10: Leave a little base oil in the pot, add chopped peppers, green onions, ginger and garlic and stir-fry until fragrant.

Step 11: Add light soy sauce and sugar to all the seasonings after the fragrance bursts out

Step 12: Add balsamic vinegar. Let's talk about vinegar here, the vinegar used by Ze Rui Ma is the general balsamic vinegar, the acidity is more than four o'clock, if you use Shanxi old vinegar or other very sour vinegar, for example, some acetic acidity can reach 9 degrees, then you must reduce the amount of vinegar as appropriate.

Step 13: Add more than half a bowl of water and bring to a boil over high heat.

Step 14: After the juice boils in the pot, add the fried eggplant and shrimp balls, and cook over medium heat for two minutes to let the shrimp balls and eggplant fully absorb the flavor.

Step 15: Cook until the soup is reduced and thicken with water starch. Accustomed to heavy color, put a few drops of dark soy sauce in the water starch to adjust the color.

Step 16: After pouring in the sauce, stir-fry over high heat until the sauce is thick, and then turn off the heat when it is basically wrapped in the ingredients.

It's out of the pot! Sweet and sour, slightly spicy, really fragrant and delicious, even eating two bowls of rice is not enjoyable~~

Tips: Eggplant is easier to hang after a little salt.