Fish Flavor Eggplant Recipes
Print Recipe
“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.
Servings Prep Time
3 10
Cook Time Passive Time
15 25
Servings Prep Time
3 10
Cook Time Passive Time
15 25
Fish Flavor Eggplant Recipes
Print Recipe
“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.
Servings Prep Time
3 10
Cook Time Passive Time
15 25
Servings Prep Time
3 10
Cook Time Passive Time
15 25
Ingredients
Vegetables
Ingredients for cooking
Ingredients for the sauce
Servings:
Instructions
  1. Mix all the ingredients for the sauce together.
    Fish Flavor Eggplant
  2. 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.
    Fish Flavor Eggplant
  3. 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.)
    Fish Flavor Eggplant
  4. 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.
    Fish Flavor Eggplant
  5. 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.
Recipe Notes

** 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.

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