What is the nutritional value of fish-flavored eggplant? What starch is used in fish-flavored eggplant?

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Contents of this article

1. What are the nutritional values ​​of fish-flavored eggplant?

2. What kind of starch is used for fish-flavored eggplant?

3. What are the steps for making fish-flavored eggplant casserole?

What are the nutritional values ​​of fish-flavored eggplant?

Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Eggplant contains a high content of vitamin P, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

Eggplant also contains trace elements such as phosphorus, calcium, potassium and various alkaloids such as choline, fenugreek, stachydrine, solanine, etc. Purple eggplants in particular have a higher vitamin content.

What kind of starch is used for fish-flavored eggplant

Potato starch is recommended.

Potato starch is also called cornstarch. Cornstarch is used in the least amount for thickening, has the greatest viscosity and the most transparent color. It is the best choice for thickening dishes and is also the first choice for restaurant chefs for thickening dishes. However, it also has its own disadvantages, that is, the dishes after thickening tend to become thin after cooling.

Secondly, corn starch can also be used for thickening, but the color is slightly lacking; the least suitable for thickening is sweet potato starch, because it melts slowly and has small particles. The key is that the thickening sauce is too thin and the amount used is also large.

What are the steps for making fish-flavored eggplant casserole?

1. Prepare the ingredients.

2. Wash the eggplant and cut it into small strips. Chop the garlic.

3. Put half a bowl of water in a bowl, add 1-2 spoons of starch, and stir to make water starch

4. Fish sauce: Add two spoons of sugar, one spoon of soy sauce and one spoon of balsamic vinegar to the water starch.

5. Heat oil in a pan, add eggplant strips and fry them to soften the eggplant.

6. Remove the eggplant strips from the oil and set aside

7. Heat a small amount of oil in a pan. When the oil is 50% hot, add a spoonful of Pixian Douban and stir-fry over medium-low heat until the oil turns red.

8. Add minced garlic and stir-fry until fragrant, then add eggplant strips and stir-fry evenly.

9. Add another spoonful of tomato sauce and stir fry evenly again.

10. Pour in the fish sauce you just mixed, and when the sauce thickens and the vegetables are well-seasoned, you can serve.

11. Remove from the pan and serve on a plate. You can sprinkle some chopped green onions for decoration.