The Fish Flavor Eggplant is Chinese classic I wanted to log long ago. Despite the name, no fish is included. The combination of the flavors, spices and sauces is called fish scent and comes from Szechuan. In this version the aubergines taste incredibly good: Aromatic, spicy, slightly sharp. Usually, the eggplant is fried and poultry is used, but as I basically only Fried if the result has something to do with crispy dough and I have thought that vegetable broth achieve an equally good result, I have decided this dish with less Fat and vegan, without sacrificing taste. With jasmine rice the aubergines give a nice main meal, but also as a side dish is the food super!
“Fish Scent” is not really cooked with fish. A whole lot of Chinese food have the names “鱼香 (yúxiāng) fish scent“. This is a cooking style from Sichuan (Sichuan). You can use this style for meat, eggplant, tofu, noodles, rice etc. It is always sharp, but also well combined with sweet, sour taste.
Try this famous food. If you like, you can also add a little more sugar or less chilli. Then you have your own “fish scent style“!
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Fish Flavor Eggplant Recipes
"Fish Scent" is not really cooked with fish. A whole lot of Chinese food have the names "鱼香 (yúxiāng) fish scent". This is a cooking style from Sichuan (Sichuan). You can use this style for meat, eggplant, tofu, noodles, rice etc. It is always sharp, but also well combined with sweet, sour taste.
Ginger and garlic finely chop. Cut spring onions,And then filtered. Cut the peppers into 2 cm pieces. Wash eggplant, cut to 3-4 cm long, 1 cm wide piece.
Approx. 15 tablespoons of oil in the Wok to heat up to 160 ° C. Add 7-8 pieces of eggplant to the wok, fry for 15 seconds. Remove and drain the oil. So all the eggplants are fried. Each time only a few pieces of eggplant in the wok give. Otherwise, the oil is cooled. (Watch out, the eggplant spills strongly when frying, do not stay so close or take a lid to protect you.)
Oil for frying out, leave approx. 2 tablespoon. Oil in the wok. Medium heat 1 tbsp soybean paste-sharp and 1 tbsp pickled red chilli for 20 seconds. Then turn to strong heat, add ginger and garlic, saute briefly. Always stir well.
Place the aubergines back in the wok, fry for 3-4 minutes. Pepper and spring onion in the wok, add the sauce and fry for 2-3 minutes. Mix well and serve.
** How do you estimate the oil temperature?
• When heated, the oil will be noisy. When the oil quenches, the temperature is approximately the right one. • It looks as though some smoke is coming. (Do not really smoke out, it's too hot.