Salted fish and eggplant stew is a delicious and delicious dish that goes well with rice. It also tastes very good. It has a soft, glutinous and delicate texture and a rich aroma. Now I will share how to make salted fish and eggplant stew! Ingredients: two eggplants, appropriate amounts of salted fish, garlic, ginger, green onions, sugar, light soy sauce, starch, and peanut oil.
1. Wash the eggplant and cut it into strips. Add an appropriate amount of starch and spread it evenly. Wash the salted fish and soak it in water for about 20 minutes. Wash the garlic and onion and chop them into pieces for later use. Peel and wash the ginger. Slice and set aside.
2. Heat the pot and pour in peanut oil until it is 70 to 80% hot. Then add the eggplant strips wrapped in starch and fry over low heat for a while. Remove and set aside. Wipe off the water from the soaked salted fish. Chop it into pieces, add the chopped salted fish and ginger slices to the oil pan, fry until fragrant, remove and set aside.
3? Leave some base oil in the pot, add minced garlic, ginger slices and salted fish, turn to low heat and stir-fry until fragrant, then add the drained eggplant strips, stir-fry evenly over high heat, and stir-fry well Take out the salted fish and eggplant, pour them into a casserole, add water to cover the eggplant and cook for a while, add sugar and light soy sauce to taste, then add an appropriate amount of water starch and cook for a while until the soup thickens. Sprinkle some scallions on the pot.
Salted fish and eggplant stew
You must know that the nutrition of eggplant skin is more than that of eggplant meat. Eggplant skin contains an oxidant called anthocyanins, which can help the body eliminate excess free radicals in the body. So you must eat eggplant with the skin on.
1. Cut the eggplant into long strips, add two tablespoons of starch, and then stir evenly to coat the eggplant with a layer of starch.
Add corn oil to the pot, reduce the oil temperature to 60% and reduce the heat to low, mix in the eggplant with starch, fry the eggplant until it is slightly golden, then remove the oil and set aside. Add more oil, the eggplant absorbs more oil, so fry it over low heat. The high heat will easily fry the eggplant and make it undercooked inside.
Xianyu is so-called salty and fishy. If you want to make good Xianyu, you must solve the two problems of salty and fishy fish. By soaking in water, the salt content of the salted fish can be reduced. The second problem can be solved by email.
Put the salted fish in clean water and soak it for more than two to three hours. During this time, you need to change the water several times, otherwise the salty smell cannot be removed, and you need to change the water several times. After soaking, drain the water and cut into small pieces for later use. Add a few slices of ginger to remove the fishy smell.
Leave some corn oil in the pot, still on low heat, add salted fish, fry slowly on low heat, fry the salted fish until golden brown on both sides, fry the salted fish until fragrant, the smell of salted fish will disappear after frying. became smaller.
When the salted fish is almost fried, add garlic slices and ginger slices, and stir-fry the salted fish together until it becomes fragrant. Ginger and garlic can increase the aroma and remove the fishy smell. Add more cooking wine to remove the fishy smell and simmer for a while. Add light soy sauce for color and flavor. Add more oil to remove the fishy smell and increase the flavor. No need to add salt.
After adding the condiments, pour in the fried eggplant and stir-fry evenly. Add some water in, just enough to cover the eggplant. If you like rice with soup, add a little more water.
After adding water and simmering for 5 minutes, the taste will be richer and more fragrant. Add some chives and garnish.
@The delicious eggplant stew is ready. The method is simple, but frying the salted fish is more time-consuming. Salted fish and eggplant stew is the most delicious dish made with eggplant, it tastes appetizing and is very delicious.