Which is better, fish-flavored eggplant or braised eggplant? How to make fish-flavored eggplant casserole

Fish-flavored sauce is a special flavor created by Sichuan chefs. It exudes a strong fish aroma, bright red color, fresh and delicious, salty, sweet, slightly sour and spicy, with a strong flavor of ginger, onion and garlic. It is very delicious and is especially popular among friends. Which is better, fish-flavored eggplant or braised eggplant? Let's communicate and learn together!

Contents of this article

1. Which is better, fish-flavored eggplant or braised eggplant?

2. How to make delicious fish-flavored eggplant casserole

3. Tips for Fish-flavored Eggplant Casserole

Is fish-flavored eggplant better or braised eggplant better?

It depends on the person.

Fish-flavored eggplant and braised eggplant are both well-known dishes. They are both famous dishes recognized by the public. They taste delicious and are affirmed, so fish-flavored eggplant and braised eggplant are both delicious.

However, the taste of fish-flavored eggplant and braised eggplant will also change depending on the cooking method, and whether it tastes good or not also depends on the cooking skills.

Then it depends on the crowd. Everyone has different tastes and preferences, so their preferences for fish-flavored eggplant and braised eggplant are also different.

How to make delicious fish-flavored eggplant casserole

Ingredients: 2 eggplants, some minced pork, 1 shallot, some minced ginger, some minced garlic, 1 tablespoon Pixian red bean paste, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/2 tablespoon balsamic vinegar, 1 teaspoon sugar, some chopped shallot, 3 teaspoons starch, 3 tablespoons water

1. Prepare the ingredients: cut the eggplant into long strips, slice the green and red peppers, grind the ginger and garlic into minced pieces, and cut the green onions into small sections.

2. The minced pork can be marinated with a small amount of cooking wine for a while (no seasoning is needed, otherwise it will be too salty). Mix all the ingredients for the fish-flavored sauce in a bowl and let the sugar dissolve.

3. Heat two large bowls of oil in a pan and fry the eggplant strips.

4. Fry until the eggplant strips are soft.

5. Take out the eggplant and drain the oil.

6. Pour out the remaining oil, leaving only a little base oil. Saute minced ginger and garlic in cold oil until fragrant.

7. Add a tablespoon of red bean paste and fry until it is bright red. (Bean paste is very salty, so be sure to control the amount)

8. Add minced pork and stir-fry until cooked.

9. Pour in chopped green onions, fish sauce, and a cup of water or broth and bring to a boil.

10. Add the fried eggplant strips and cook until the water is almost dried up.

11. Pour in water starch to thicken. Don't let the water dry out too much, because it will need to be cooked in the casserole later, and if it is too dry, the bottom will become mushy.

12. Put the cooked eggplant into the casserole and cook until the water boils (that is, just heat the casserole), then sprinkle with chopped green onions and serve.

Tips for Fish-flavored Eggplant Casserole

Fish-flavored sauce is a special flavor created by Sichuan chefs. Although there is no fish in the dish, it exudes a strong fishy aroma. Characteristics of fish-flavored sauce: bright red color, fresh and delicious, salty, sweet, slightly sour and spicy, with prominent ginger, onion and garlic flavors. The bright red color mainly comes from the pickled peppers fried in oil (fried to color). At the same time, vinegar and soy sauce should not be too much (blackening). Salty, sweet, slightly sour and spicy, so it is heavy in salt and sugar, light in vinegar (the amount of salt depends on the dish, sugar and vinegar are two to three times the amount of salt). I didn't buy pickled peppers here, so I used bean paste to enhance the flavor.