DIY: Chinese Food --- Fish-flavored Eggplant

DIY: Chinese Food --- Fish-flavored Eggplant
Feb 11, 2007 22:12
GURTY Points: Join Date: Feb 8, 2007 Status: offline	Fish-flavored eggplant is a delicous course of Sichuan Cuisne, one of the most famous four major cuisines in China. In fact, how to make the eggplant with fish flavor without fish? Aha, let's have a try. Ingredient: Eggplant(500 grams), Chinese Onion(15 grams, cut into powder), ginger (20 grams,cut into powder), gralic(20 grams,cut into powder), salt, sugar, broad bean sauce(two spoons), soy sause, venegar, starch Step1: Cut the eggplant into rhombic shape; marinate it into pure water for a few minutes. Put some oil into the the hollowware; Fry the marinated eggplant like frying a potatochip

Feb 11, 2007 22:12

GURTY
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Join Date: Feb 8, 2007
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Fish-flavored eggplant is a delicous course of Sichuan Cuisne, one of the most famous four major cuisines in China. In fact, how to make the eggplant with fish flavor without fish? Aha, let's have a try.

Ingredient: Eggplant(500 grams), Chinese Onion(15 grams, cut into powder), ginger (20 grams,cut into powder), gralic(20 grams,cut into powder), salt, sugar, broad bean sauce(two spoons), soy sause, venegar,
starch
Step1: Cut the eggplant into rhombic shape; marinate it into pure water for a few minutes. Put some oil into the the hollowware; Fry the marinated eggplant like frying a potatochip

Feb 11, 2007 23:50

GURTY
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Join Date: Feb 8, 2007
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Sorry: Some spelling mistake is made in the last paragraphs, Gralic-garlic, vegegar-vinegar.
Step 2: Clean the hollowware and put three spoons of oil into it. When the oil is hot, put the Chinese onion, ginger, garlic and broad bean sauce and stir-fry for seconds, then put the eggplant, soy sauce and stir-fry. Add one bowl of water and boil firstly with big fire to seethe and then use light fire. Add some vinegar and sugar.

Step three: Mix the starch with water, making it like thin porridge. Add the thin porridge equally onto the hollowware. Few minutes later, a delicious dish is ready.

Note: remember the starch porridge should be properly thin and not to put too much of it.

Feb 14, 2007 19:16	#2
JIMMYB Points: Join Date: Feb 7, 2007 Status: Offline	I'm sure it will be very deliciious. I'll have a try!

Feb 14, 2007 19:22	#3
CALIFORNIA Points: Join Date: Jul 22, 2005 Status: Offline	No pic???

Feb 14, 2007 20:33	#4
GURTY Points: Join Date: Feb 8, 2007 Status: Offline	I am sorry that I don't have any pictures now to make the process more clear. If possible, I will add the pictures afterwards.

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