Central Plains Food Exchange- "Fish Fragrance Eggs Dragon"

Today's Central Plains Food Exchange, we launched a grand launch- "Fish Fragrant Eggs Dragon", stay tuned!

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Teaching video

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"Fish Fragrant Egglip" is one of the traditional famous dishes in Sichuan Province. It belongs to the relatively representative fish flavor -flavored dishes in the Sichuan cuisine. Essence

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detailed steps

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Preparation of ingredients:

Purple eggplant

Preparation of ingredients:

Eggs, flour, starch, Jishi powder, bubble powder, sugar, chicken essence, salt, vinegar, tomato sauce, green onion, garlic

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Step 1: Specifies the eggplant, cut the eggplant with a knife with a 45 -degree corner of the knife and the chopping board. Be careful not to cut it through. After cutting, turn it over and cut the other side.

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Step 2: Prepare a large basin, add eggs, add flour, starch, Jishi powder, bubble powder, add an appropriate amount of edible oil and stir into a paste.

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Step 3: Then put the cut eggplant into the batter, so that the surface of the eggplant and the mezzanine are evenly wrapped in the batter.

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Step 4: When the oil is burned, when the oil temperature is 50 % hot, put the eggplant in the pot and fry the heat for about 3 minutes.

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Step 5: Salt, chicken essence, white sugar, vinegar, tomato sauce are stir -fry evenly, open the high heat to collect the juice, and pour it evenly on the eggplant.

Chef today

Zhang Yuzhen

The 83rd Army ’s brigade, intermediate chef, loves learning, diligent in research, is good at making traditional Sichuan cuisine such as boiled beef and cold rabbits. The cooking dishes are loved by officers and soldiers.

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