First of all, eggplant fish
material
Eggplant 1, 3 cloves of garlic, 5g of onion, 5g of ginger, 3g of soy sauce, 2g of cooking wine, 3g of salt, 2g of sugar and 3g of starch.
working methods
1, eggplant washed and peeled.
2. The eggplant is cut in the middle and split in two.
3. Make it into the shape of a fish, draw criss-crossing textures on the eggplant with a knife, and then make a fisheye with chopsticks.
4, eggplant fish into the water, soak for about ten minutes.
5. Take the eggplant fish out of the water, control the moisture, put a proper amount of oil in the pot to heat, put the eggplant in the oil, fry it slowly on low heat, and take it out for later use.
6. Chopped onions, ginger and garlic.
7. Put soy sauce, sugar, salt and cooking wine into a bowl, add water and stir into soup.
8, put a small amount of oil in the pot, add onion, ginger, garlic and stir fry to give a fragrance.
9. Add the fried eggplant fish, pour in the prepared soup, and turn to a small fire after the fire is boiled.
10, starch is added with water and stirred evenly.
1 1. When the soup becomes less, pour in starch water to thicken it, and then take it out of the pot.
Second, yellow croaker eggplant
material
1 yellow croaker, 200g eggplant, onion, ginger, garlic, vinegar, cooking wine, bean paste, soy sauce, oil, salt and chicken essence.
working methods
1, the yellow croaker is scaled, pricked and eviscerated, the eggplant is washed, cut and rolled, and the onion, ginger and garlic are sliced.
2. Stir-fry shallots, ginger and garlic in hot oil, and fry the yellow croaker slightly hard on both sides.
3. Add soy sauce, cooking wine, half a spoonful of vinegar and 1 bowl of water and cook for 3 minutes.
4. Add eggplant and simmer for 5 minutes. When the soup thickens, season it with salt and chicken essence.
Third, hairtail eggplant green pepper
material
200g hairtail, 200g eggplant, each green pepper 1 piece, and appropriate amounts of oil, salt, sugar, onion, ginger, garlic, soy sauce, cooking wine and chicken essence.
working methods
1. Wash the head and internal organs of hairtail and marinate with a little salt for 5 minutes.
2, eggplant, red pepper washed and cut into pieces, chopped onion, ginger and garlic.
3. Fry hairtail in hot oil until golden on both sides.
4. Stir-fry leeks, ginger, garlic and eggplant in hot oil for a while.
5. Add hairtail, cooking wine, soy sauce, sugar and a little water and marinate for 5 minutes.
6. Add the green pepper and stir well. Season with salt and chicken essence.