Guan Junjie looked at Xu Zhuo in surprise, his eyes full of doubts.

A big man, groping for a long, straight purple eggplant with both hands, always felt a little ......

Perverted!

Xu Zhuo hurriedly explained: "I suddenly want to eat fish-flavored eggplant dragon, and I am thinking about how to do it...... Senior Brother Guan, if you continue to be busy, I'll be fine. ”

Guan Junjie walked away with some suspicion.

Xu Zhuo took the eggplant, returned to his stove, and began to prepare to make a fish-flavored eggplant dragon.

Yuxiang eggplant dragon should belong to one of the innovative dishes, which is improved from the classic dish in Sichuan cuisine - fish-flavored eggplant.

Up to now, its fame is not inferior to that of fish-flavored eggplant.

Even in many restaurants, the status of this dish is still above the fish-flavored eggplant.

The reason for this is that in addition to the good taste and good taste of rice, the biggest feature of this dish is the shape.

An eggplant is then wrapped in batter and fried in boiling oil until crispy on the outside and tender on the inside, and then poured on a plate with fish spice sauce.

Not to mention eating, this shape alone is very attractive.

Xu Zhuo often ate this dish when he was in college, and when he held the eggplant at this time, he remembered the decadent days when he played games day and night in the dormitory.

Is......

I miss it so much!

Xu Zhuo washed the eggplant and began to cut it.

The fish-flavored eggplant dragon is the same as the cucumber with the coat coat, and it must be cut with the coat knife method, so that it can be posed in the shape of a "dragon".

And after changing the knife, it will be fried more thoroughly and taste better.

He has experience in cutting cucumbers, so it is not difficult for Xu Zhuo to cut eggplants.

Cut with an oblique knife first, stopping two-thirds of the way to the eggplant each time.

Then start the knife and cut it again at an interval of about half a centimeter, and also cut to stop two-thirds of the way.

Cut from head to tail in this way, then turn the eggplant over and cut it again with a straight knife.

There are a few precautions when cutting, the first is that it cannot be cut, once the dish is cut, it will be wasted.

Another thing to pay attention to is that regardless of the front or back, the thickness of the cut should be even.

Because it is to be fried, if the thickness is uneven, it is easy to appear to fry the paste or not to be fried thoroughly, which will affect the overall appearance and taste of the dish.

Like the cucumber, the sliced eggplant is easy to pull apart.

Next, Xu Zhuo put on the oil pot and poured most of the peanut oil into the pot.

It is best to use a large pot of wide oil to fry the eggplant, so that the fried eggplant dragon is more delicious and delicious, and the color is better.

So in order to save time, it is necessary to burn the oil pan in advance.

After the oil pan boiled, Xu Zhuo began to prepare the batter to hang on the eggplant.

This batter is basically the same as the batter used to make sweet and sour carp.

Put flour and starch in a basin in a ratio of 2:1, beat two eggs, put in a spoonful of baking powder, then pour in some water and half a spoon of peanut oil, and stir into a slightly viscous batter.

Then Xu Zhuo put the eggplant into the batter and began to hang the batter.

He used his hands to spread the batter all over the eggplant, including the knife flowers that had been cut.

The more evenly the batter is spread, the crispier the fried eggplant will be.

And it doesn't taste greasy.

While waiting for the oil temperature to rise, Xu Zhuo was not idle, and he began to prepare the ingredients needed for the sauce poured on the eggplant.

The first is a small piece of pork belly, peeled and cut into pieces.

The meat used here mainly plays a role in enhancing flavor and taste, so it is best to have more fat.

After the meat was cut, Xu Zhuo cut some green onions, ginger and garlic, and by the way, he also cut a red pepper into cubes, which made the dishes more beautiful.

Then, Xu Zhuo went to scoop up a few red pickled peppers made by Yao Meixiang, chopped them and put them in a small bowl.

This is an indispensable ingredient for the flavor of fish and the essence of Sichuan cuisine.

When he was done, he scooped out another spoonful of bean paste and put it on the cutting board to chop.

The purpose of this is to make it easier to fry the red oil, and the color is also more beautiful.

Then, Xu Zhuo began to mix the fish spice sauce.

Like sweet and sour sauce, the fish flavor type also has its own sauce ratio.

And the ratio is very similar to that of sweet and sour sauce.

One spoonful of cooking wine, two tablespoons of light soy sauce, three tablespoons of aged vinegar, four tablespoons of sugar, and five tablespoons of water.

This ratio is almost exactly the same as sweet and sour sauce, but there are slight differences.

First of all, the soy sauce is different, the sweet and sour sauce uses dark soy sauce, mainly to match the color, while the fish sauce uses light soy sauce, mainly to increase the taste.

In addition, the sweet and sour sauce is three spoons of sugar and four spoons of vinegar, but this fish sauce is reversed, four spoons of sugar and three spoons of vinegar.

After mixing the sauce, Xu Zhuo mixed some water starch into it, added half a spoonful of salt, stirred evenly and set it aside for later use.

When the oil temperature was seventy percent hot, Xu Zhuo carried the two ends of the eggplant and put the eggplant into the oil pot.

There is a skill in deep-frying the eggplant, first lower the head of the eggplant and enter it through the middle of the oil pan.

Then take the eggplant handle and slowly lower the rest of the part and let the eggplant dragon pan in the oil pan.

In this way, the fried eggplant dragon will have a kind of coiling dragon posture.

Of course, many restaurants don't do this now, they prefer to put the wire into it, so that they can do whatever they want, which is very convenient.

The oil temperature of the fried eggplant must be high, because if the oil temperature is too low, the batter will fall off the eggplant, and the eggplant will also absorb the fat, making it very greasy to eat.

At this time, there is no need to worry about the problem of not being able to fry thoroughly, because the flower knife has been cut in place, as long as the batter on the outside is fried until golden brown, the eggplant inside will also be cooked thoroughly under the action of high temperature.

After the eggplant dragon turned golden brown, Xu Zhuo took the big colander and carefully fished the eggplant dragon out of the pot.

Then turn the heat to the maximum, wait until the oil temperature rises to 80% hot, and then put the eggplant dragon in and fry it again.

Because the oil temperature in the pan is very high, the re-frying time is shorter, at most 20 seconds, and the eggplant dragon has to be removed from the pan.

After controlling the oil, Xu Zhuo put the eggplant dragon on a large plate.

"Why do you want to blow it up again? This thing can be blown up in one go, right?"

Li Hao held a bowl of assorted roasted white, and asked Xu Zhuo while eating.

This item had come to the back kitchen to eat a plate before, and when Xu Zhuo went upstairs to toast, he and the medical school people got together and ate a lot of dishes.

I didn't expect him to be full yet, so he picked up another plate at this time.

"The purpose of re-frying is to prevent the eggplant from softening and making it more crispy, and it will look better in color if it is re-fried. ”

After Xu Zhuo explained to him, he began to make the juice of the eggplant dragon.

After the pot is hot, pour in a spoonful of peanut oil, and when the oil is hot, put the diced meat in and stir-fry, stir-fry until fragrant, and then add the chopped bean paste.

Stir-fry the red oil and pour in the chopped pickled peppers.

An enticing aroma wafted out of the pot.

Then Xu Zhuo poured in the green onion, ginger, garlic and diced chili pepper for color matching, stir-fried slightly, and then poured in the prepared fish sauce.

When the soup in the pot boiled and became slightly thicker, Xu Zhuo picked up the pot, scooped the steaming sauce in the pot with a spoon, and poured it on top of the eggplant.

Seeing Li Hao swallowing his saliva.

"Damn! The sand meat in my hand suddenly doesn't smell good!"

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