Simple recipe for fish-flavored eggplant strips

Fish-flavored eggplant strips is a well-known Northeastern specialty. It tastes delicious and goes well with rice. The method of making fish-flavored eggplant strips is also relatively simple. The most important thing is eggplant. Of course, it is best to choose purple eggplant. Purple eggplant has a certain effect in protecting blood vessels. You can add meat slices, or you can make it into vegetarian fish-flavored eggplant strips. Before serving, you can use water starch to thicken the sauce.

Simple recipe for fish-flavored eggplant strips

Ingredients: eggplant, seasoning: a little salt, vinegar, chicken essence, 3 grams of ginger, garlic, 3 grams of starch, bean paste, a little sugar

1. Fish-flavored eggplant. I didn’t add minced meat here. It’s just a simple eggplant recipe, but it’s quite delicious. Wash the eggplant, remove the head and cut into strips

2. Heat up a pan with oil. If you want the eggplant to be delicious, don’t be afraid of wasting oil. Heat the oil and fry the chopped eggplant. Fry for 2 to 3 minutes and then remove from the heat. Heat the oil over high heat, pour in the eggplant again and fry it for the second time. The purpose of this frying is to force the oil out of the eggplant and make it easier to fry the eggplant thoroughly. The time should not be too long, 30 to 45 seconds will be enough.

3. Heat the oil in a pan, add the minced ginger and garlic, and fry until fragrant. Then add a spoonful of bean paste and fry until the red oil is fragrant.

4. Add half a bowl of water, a little sugar, and appropriate amount of vinegar to make the sauce. Pour the soup into the fried eggplant. Add a little salt and chicken essence, stir-fry over high heat for 1 minute. It's good to keep a little soup for rice. If you don't want too much soup, you can thicken it.

Nutritional Value

1. Protect cardiovascular system and ascorbic acid: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant can prevent and treat scurvy and promote wound healing.

2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever.

3. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.