In order to bask in the newly bought plates and background boards, I specially sent a recipe.. Eggplant with fish flavor. Because children can’t eat spicy, so improved, with Korean sauce instead of Pixian Douban sauce, also very delicious.
Half an onion
A little carrot
A spoonful of scallion
Half a spoonful of garlic
How much salt
1 spoonful of sugar
Half a teaspoon of vinegar
1 spoonful of soy sauce
Right amount of starch
2 teaspoons vegetable oil
2 spoons of Korean sauce
Step 1Wash eggplant and cut into strips.
Step 2 Marinate with salt water for a while, it's easier to taste.
Step 3 Cut green onion, garlic, onion and carrot.
Step 4 Take out the eggplant, drain the water, sprinkle a little starch, so that the skin is crispy. It can also be fried without starch.
Step 5 Medium heat, fry the eggplant a little.
Step 6 Remove the residual oil and set it aside.
Step 7 Mix sugar, vinegar, soy sauce, water, chicken powder and a little starch to make the sauce.
Step 8 Heat oil in a hot pan, saute onion and garlic, then stir fry carrot and onion.
Step 9 Add 2 tbsp Korean sauce or soybean sauce and stir well. If the sauce is dry, add a little water or oil and stir well.
Step 10 Pour in the eggplant and stir well.
Step 11 Pour in a bowl of juice, stir fry and thicken.