How to get salted fish and eggplant pot, how to make salted fish and eggplant pot

Salted fish and eggplant pot Ingredients Two eggplants, choose hard, plump, peeled or unpeeled, cut off the stem, cut into long strips or slices, and soak them in salted water. 1 small piece of salted fish, soak it in cold water to remove part of the salty taste, soak it softly, wash the sand particles on the surface of the fish skin, and chop it into small grains or small pieces. Pat some minced garlic, diced red pepper, and a little chopped green onion.

Light soy sauce, salt, sugar, oyster sauce, wine, sesame oil. Directions: Remove the eggplant slices and drain the water. Heat the pan, add oil, heat, fry the salted fish until crispy over low heat, and remove it.

Continue to boil the oil until about 60% or 70%, put in the eggplant slices and fry for a few minutes, fry thoroughly until cooked, pour and drain the oil. If you don't want to use too much oil, you can put a little less oil and slowly simmer the eggplant until it is served. 2.

Use the remaining oil in the pot, add minced garlic and red pepper to stir-fry until fragrant, then add eggplant, add Shao wine, light soy sauce, sugar, oyster sauce, chicken essence and a small amount of water or simmer for a while in the soup, add a little corn starch, drop vinegar, add sesame oil, turn into a clay pot, heat until boiling, about 3 minutes, sprinkle chopped green onions, cover and serve. Features Salted fish and eggplant pot is a famous dish in Guangdong, and its popularity is no less than Chongqing's back-to-the-pot meat. Salted fish is a deep-sea fish, because of the unique salty and named, so it is used as an adjunct and the amount can not be much, and the eggplant pot with salted fish as an adjunct has a unique taste, the eggplant absorbs the fragrance of salted fish, soft and glutinous, and has a long aftertaste, it is a very popular dish of Cantonese people.

Special Tips] Salted fish must be fried dry and fragrant, and eggplant strips must be burned soft and flavorful. Eggplant is also known as purple melon and purple eggplant. The fruit is round, oblate, oblong, obovate, and dark purple, bright purple, white, green, etc.

Cooking special tips] After the eggplant is cut, it should be soaked in salted water to prevent it from oxidizing and maintain the original color of the eggplant. 【Cooking method】Eggplant is mostly stir-fried, burned, mixed, stuffed and other cooking methods, and can also be filled.

Teach you the most authentic way to make a salted fish and eggplant pot, which is crispy on the outside and smooth on the inside, and is more fragrant than braised pork.

Salted fish and eggplant pot.

Salted fish and eggplant pot is a very authentic Cantonese dish, this dish is especially popular with middle-aged and elderly people in Guangdong, salted fish and eggplant pot has a soft and smooth taste, and it is especially good to eat.

How to make salted fish and eggplant pot?

Ingredients: eggplant, pork, green onion, ginger, garlic.

Step 1: Wash the eggplant first, cut it into sections, and then cut it into strips.

Many people like to remove the skin of eggplant, should eggplant be peeled?

The nutrition of eggplant is in that purple **, which contains anthocyanins, flavonoids, and pectin, which is much more nutritious than eggplant meat.

Eggplant is particularly susceptible to oxidation and blackening after being cut, so how to avoid this discoloration?

We soak the eggplant in clean water, add a spoonful of salt, and soak for 10 minutes, so that the eggplant can avoid this oxidation.

Garnish: 200g of fresh lean meat cut into small pieces.

Once the salted fish is cleaned, cut into small pieces and the bones removed.

Mince the shallots, ginger and garlic.

Step 2: The key step is to fry the eggplant, the purpose of this step is to fry the eggplant until it is soft.

Stirring up the oil in a hot pan, we fry the peanuts in oil, put the eggplant in the pan and fry slowly over low heat.

When the eggplant is soft, it is ready to be fished out.

At this time, we mix a bowl of sauce, add a tablespoon of sugar, a tablespoon of light soy sauce, a little soy sauce, a tablespoon of oyster sauce, add a little water, and stir evenly with a spoon.

Step 3: Add a little oil to the casserole, wait for the oil to get hot, pour in the onion, ginger and garlic, and stir-fry until fragrant.

After sautéing until fragrant, pour in the lean meat and sauté until the color changes.

When the lean meat is stir-fried until the color changes, add the salted fish and stir-fry.

At this time, we add the previously fried eggplant to the pan.

Flip a few times with a spoon and pour in the prepared sauce.

Cook over medium heat for 2 minutes, and after 2 minutes, add a small bowl of water starch to thicken the soup.

At this time, the soup is cooked over high heat until thick, sprinkled with chopped green onions, and this delicious salted fish and eggplant pot is ready.

Of course, if you want to make the dish look better, you can also choose to peel it, which is the same as the steps above when peeled.

Tips: After the eggplant is cut, oxidation will occur to make the eggplant black, we can soak the cut eggplant in water in advance, so that the eggplant can maintain its original color.

Salted fish and eggplant pot is a very good dish to eat and very delicious, the taste is also very good, its taste is soft and delicate, and the fragrance is rich. Let me share the method of salted fish and eggplant stew! Manufacturing materials:

Two eggplants, salted fish, garlic, ginger, green onions, sugar, light soy sauce, starch, and peanut oil.

1. Wash the eggplant and cut it into strips, put in an appropriate amount of starch and grasp it evenly, wash the salted fish and soak it in water for about 20 minutes, clean and chop the garlic and green onion for later use, peel and wash the ginger and slice it for later use.

2 Heat a pot and pour in peanut oil and bring to a boil.

When it is hot in seven or eighty, then add the eggplant strips wrapped in starch, fry them over low heat for a while, take them out for later use, wipe off the water and chop the soaked salted fish, pour the chopped salted fish and ginger slices into the oil pan and fry them until fragrant.

3 Leave some base oil in the pot, add minced garlic, ginger slices, salted fish and stir-fry over low heat until fragrant, then add the drained eggplant strips, stir-fry evenly over high heat, put out the stir-fried salted fish and eggplant, pour it into the casserole, then add the water that has not been the eggplant and cook for a while, add sugar, light soy sauce to taste, then add an appropriate amount of water starch and cook for a while The soup thickens, and sprinkle some chopped green onions out of the pot.

Method: 1. Wash the eggplant and cut it into long strips with the thickness of the index finger, and grasp the appropriate amount of dry starch with your hands;

2. The oil temperature is 7 into the heat and pour in the eggplant strips wrapped in dry starch and fry, when the eggplant strips are golden, turn on the high heat and fry them violently, remove them and put them on the kitchen paper towel to drain the oil;

3. After soaking the mushrooms, cut them into small slices, and cut the other condiments into puree for later use;

4. Wash and wipe the dried salted fish with water, tear it into small slices and 2 slices of ginger, put it in the oil pan of fried eggplant and fry until fragrant, remove and drain the oil;

5. Add a little oil to the pot, put in all the ingredients processed in the recipe and fry over low heat until fragrant;

6. Finally, add the eggplant strips and stir-fry evenly, add the broth (water) that is less than half of the eggplant, cook for a few minutes to taste, add an appropriate amount of sugar, salt, dark soy sauce to taste and adjust the color, a little water starch to thicken the thickener, and sprinkle with chopped green onions.

Eggplant is sweet, cool, and has a medium nutrient content in vegetables, but eggplant is rich in vitamin E and vitamin P. Eggplant is rich in potassium, which regulates blood pressure and heart function, and prevents heart disease and stroke.

The flower can be conceived alone, the flower stalk is about cm long, the hair is dense, often droops after flowering, and the infertile flower scorpion tail and can conceive the flower side by side; calyx nearly bell-shaped, about centimeter in diameter or slightly larger, densely covered with stellate villi and small skin spines similar to peduncles, skin spines about 3 mm long, sepal lobes lanceolate, apex acute;

The inner surface is sparsely covered with stellate villi, the corolla is radiate, the outer stellate hairs are dense, the inner surface is sparsely covered with stellate villi only at the apex of the lobes, the corolla tube is about 2 mm long, the crown eaves are about cm long, the lobes are triangular, about 1 cm long; filaments about millimeters long, anthers about millimeters long; The ovary is rounded, the apex is densely covered with stellate hairs, the columella is 4-7 mm long, the middle below is stellate villi, and the stigma is shallowly lobed.

There are 220 eggplant germplasm resources included in the "Catalogue of Chinese Vegetable Varieties", of which there are still many varieties used in production, especially in the vast rural areas, such as ink eggplant, bamboo silk eggplant, fast round, big egg, Erzhi, Xi'an green eggplant, Luoyang green eggplant, oil can eggplant, black and bright, March eggplant, Anyang big red and so on.

Cut the eggplant into strips, add salt and mix for three minutes, wash with water and dry the water. Soak the fish in hot water for 10 minutes, remove the bones and chop into minced pieces. Add soy sauce, oyster sauce, balsamic vinegar, rice wine and sugar to a bowl and mix well.

Then heat the oil, add the green onion, ginger and garlic salted fish, the eggplant and stir-fry the road value, stir-fry evenly, add water and boil, then add water starch to thicken, and put in chopped green onions.

1. Wash the eggplant and cut it into long strips with the thickness of the index finger, grasp the appropriate amount of dry starch with your hands, 2 oil temperature 7 into heat, pour into the eggplant strips wrapped in dry starch and fry them, and when the eggplant strips are golden, turn on the high heat and fry them violently, remove them and put them on a kitchen paper towel to drain the oil.

3. After soaking the mushrooms, cut them into small slices, and cut the other condiments into puree for later use;

4. Wash and wipe the dried salted fish with water, tear it into small slices and 2 slices of ginger, put it in the oil pan of fried eggplant and fry until fragrant, remove and drain the oil;

5Add a little oil to the pot, add the processed ingredients and stir-fry over low heat until fragrant.

6Finally, add the eggplant strips and stir-fry evenly, adding the broth that is less than half of the eggplant.

Steps.

1.Prepare an eggplant, my eggplant is relatively long, the small one can be two, salted fish, a small dried squid, and minced green onions, ginger and garlic.

2.Cut the salted fish into cubes, cut the eggplant into strips, and cut the dried squid into strips.

3.The pot is wide, and the eggplant is fried when it is hot, and after it becomes slightly soft, it is removed and drained 4Add a little oil to the wok and stir-fry the salted fish and shredded squid.

5.Add the green onion, ginger and garlic and stir-fry together.

6.Pour in the eggplant again and stir-fry.

7.Add light soy sauce and salt, stir-fry evenly.

8.Pour the eggplant into a casserole, add a little water, and simmer over medium-low heat for 5 to 10 minutes9Sprinkle chopped green onions before cooking.