When many friends are learning some cooking knowledge, they don't understand that sanitary eggplant should be soaked in salt water. In fact, this practice is to prevent the eggplant from oxidizing so quickly after being cut. Putting it in salt water will have a blocking effect, keep the eggplant fresh and enhance the umami flavor.

First, why should eggplant be soaked in salt water?

There are three reasons. First, because eggplant is easy to oxidize and turn black after being cut into pieces, there is a barrier effect in salt water to keep eggplant bright. The second reason is that eggplant itself contains heat toxin, which can be soaked in salt water. The third reason is to reduce the use of oil. Eggplants soaked in salt water will soften, so they won't absorb oil so much, so they don't need to put more oil when cooking. If it's no trouble, steam the eggplant soaked in salt water, so that the softened eggplant won't absorb oil.

The chef said that the authentic fish-flavored eggplant needs three kinds of seasonings, and it must be able to "shake the pot". I was wrong before! Let's take a look at the practice.

Second, the practice of home cooking salted fish and eggplant

Ingredients: dried salted fish 1-2 strips, 2-3 pieces of eggplant, chives, ginger and garlic.

1. Salted fish, dried, is more convenient to handle, tastes good, and is not as strong as those salted fish with plum fragrance, depending on personal taste. Eggplant is cut into strips and then soaked in salt water. Cut salted fish into small pieces, cut ginger and garlic into pieces, cut leeks into powder, and so on.

2. Heat a small amount of oil in a wok, add minced ginger and garlic, stir-fry, add salted fish pieces, stir-fry, turn off the fire, and then "toss the pot". The tossing pot here is to transfer the ingredients into the casserole. Have you done this before?

3. After the eggplant is soaked in salt water, it is washed with clear water and then squeezed dry. Heat the wok again, this time with more oil, just a little more than usual. Stir the eggplant for about 2-3 minutes. When the eggplant turns golden brown, remove and drain, and transfer to the casserole.

4. You need three kinds of spices. Eggplant is served in casserole. At this time, three main seasonings can be added, namely oyster sauce, soy sauce and salt, and other seasonings are not needed. This taste is enough. After adding proper amount, stir well.

5. Simmer on medium heat for about three minutes, then simmer on low heat for another three minutes. Time's up. Open the lid and sprinkle with chopped green onion. Stir well.

Simple and authentic salted fish and eggplant are ready. It's time to eat. Can I have a bowl of white rice? Seeing that this is the king of eating, it is no wonder that people will miss it so far. Why should eggplant be soaked in salt water? When cooking salted fish and eggplant, you should know how to "toss the pot" and season. Do you know all this?