raw material
Ingredients: 500g salted fish (salted freshwater fish at home).
Seasoning: lard 100g, salt 1g, monosodium glutamate 2g, white vinegar 3g, garlic cloves 20g, dried pepper powder 10g, lobster sauce 8g, chopped green onion 10g.
prepare
1, the salted fish is soaked in clear water for 2 hours, then taken out and cut into pieces with a width of 3 cm.
2. Put lard on the pot and burn it to 50% heat, and fry the salted fish pieces with slow fire to make them fragrant.
3. Put the salted fish pieces in a steaming bowl, add dried pepper, lobster sauce, salt, monosodium glutamate, white vinegar and garlic cloves, steam in a cage for 15 minutes, take out and sprinkle with chopped green onion.
trait
Spicy and delicious, suitable for meals.
Salted fish eggplant pot
Ingredients: eggplant 300g, salted fish 100g, ginger 10g, garlic 5g and onion 15g.
3g of seasoned oyster sauce, 3g of light soy sauce, 5g of salt, 3g of monosodium glutamate, 3g of sugar, 3g of pepper, 3g of chicken essence, 3g of sesame oil, 0g of raw flour10g, and a proper amount of fresh soup.
manufacturing process
1, diced salted fish, peeled eggplant, sliced onion, sliced ginger and garlic;
2. When the clean pan is on fire and the oil burns to 70% heat, add salted fish and fry until fragrant, then put tomato strips in the oil pan and fry until golden brown, and then drain the oil;
3. Put the oil in a clean pot. When the oil temperature is 60% hot, add ginger slices, garlic slices, onion slices, oyster sauce, add a little fresh soup, add tomato strips and salted fish, cook until the tomato strips are soft, thicken and put into a cooked pot.
4. Preparation: 10 minutes, cooking: 40 minutes.
It is especially recommended that salted fish must be fried dry and fragrant, and tomato strips must be cooked soft and glutinous.
Eggplant is also called purple melon and purple eggplant. The fruit is round, oblate, long and obovate, and the colors are deep purple, bright purple, white and green.
Nutrition and efficacy Eggplant tastes sweet and cool. Vegetables contain moderate nutrients, but are rich in vitamin E and vitamin P. Eggplant is rich in potassium, which can regulate blood pressure and heart function and prevent heart disease and stroke.
Nutritionist's health warning: Eggplant is bitter in taste, cold in nature and weak in constitution after autumn, so people should not eat more. Fried eggplant will lose a lot of vitamin P, so you can hang it and size it before frying, which can reduce the loss of nutrition.
Cooking suggests soaking eggplant in salt water after cutting, so that it will not be oxidized and keep its true color.
Cooking method Eggplant can be fried, roasted, mixed, brewed or stuffed.
Buy fresh eggplant, dark purple, shiny, with no washed stalks, uniform thickness and no stains.
Store it in a fresh-keeping bag and put it in the refrigerator. The general storage time is 1-2 days.
Celery salted fish rice
Ingredients: diced celery 1 cup diced salted fish 2 tablespoons white rice 2 cups water 2 cups seasoning A: salt 1 teaspoon sesame oil 2 teaspoons pepper 1 teaspoon seasoning B: red wine vinegar 2 teaspoons sugar.
Exercise:
(1) Wash and drain the rice, and add 2 cups of water to soak 15 ~ 20 minutes. Other materials shall be prepared separately.
(2) Add diced salted fish and seasoning A into the rice, stir it slightly and cook it in an electric cooker. After the switch is switched on, stew for 15 minutes.
(3) Open the pot cover, add the diced celery, stir it slightly with a rice spoon, then cover the pot cover, stew for about 3-5 minutes, then sprinkle seasoning B evenly, and mix well with a rice spoon to serve.
Salted fish can be slightly soaked in warm water before cooking. If conditions permit, you can brush the fish with a soft brush. Fish heads and fish bellies should be cleaned, because they are easy to hide evil and shelter evil in the drying process.