Two eggplants, hard and full, can be peeled or not, cut into strips or slices and soaked in salt water. Small pieces of salted fish (1) are soaked in cold water to remove some salty taste, then soaked, and the sand particles on the surface of fish skin are washed and chopped into small particles or pieces. Shoot some garlic, diced red pepper and a little chopped green onion.

Seasoning:

Light soy sauce, salt, sugar, oyster sauce, wine, sesame oil.

Exercise:

1. Take out eggplant slices and drain. Heat the pan and drain the oil. After heating, fry the salted fish with low fire until crisp, and take it out. Continue to heat the oil to about 60% to 70%, add eggplant slices and fry for a few minutes until cooked, and drain the oil. If you don't want to use too much oil, you can put a little less oil, slowly fry the eggplant and serve it out.

2. Use the remaining oil in the pot, add garlic and red pepper to saute until fragrant, then add eggplant, add Shaoxing wine, soy sauce, sugar, oyster sauce, chicken essence and a little water or soup, stew for a while, add a little raw flour, add vinegar, add sesame oil, put it in a clay pot, heat it to boiling, sprinkle chopped green onion for about 3 minutes, and cover it on the table.

Flavor characteristics:

Eggplant absorbs the fragrance of salted fish, soft and waxy, and the umami taste goes straight to the tip of the tongue.

Wu Mi/Yin Shi

[Ingredients] Salted salmon 100g, eggplant 400g, edamame 3g, soup 100g.

[Seasoning] 4g of Thai fish sauce, 0. 1 g of pepper, 3g of yellow rice wine, 2g of monosodium glutamate 1 g of raw flour, 3g of sesame oil, 3g of onion, ginger and minced garlic, a little balsamic vinegar and 60g of clear oil.

(actual consumption).

[Operating procedure]

1. Boned and peeled salmon, diced and soaked in cold water to remove the salty taste; Peel and cut eggplant into strips.

2. Put the oil in the pot and heat it. Fry eggplant until soft, remove and drain.

3. Leave the bottom oil in the pot, add salmon, onion, ginger, minced garlic and edamame, stir fry, cook wine, add soup, eggplant, fish sauce and pepper, cover and cook for 1-2 minutes, add monosodium glutamate and fairy powder, add vinegar and sesame oil, and serve.

[Feature Comment] Salty, fresh and soft. Salted fish and eggplant casserole is a folk dish. Because of its unique characteristics,

Highly respected.

[Tips] Salted fish should be soaked lightly and fried thoroughly with oil, which tastes the same.

Excerpt from Ningbo Food Network