Ingredients: salted fish, diced; Two pieces of eggplant, peeled, cut into pieces with a hob or cut into strips; Garlic powder and Jiang Mo are appropriate; Chop several pieces of fermented soybean;

Exercise:

1, the eggplant is oiled in 70% hot oil (the picture can be economical: the eggplant is not fried in a hot pot), mainly to control the excess water in the eggplant first;

2. Stir-fry ginger slices, minced garlic and lobster sauce in a wok, add salted fish and cook wine; Add eggplant, add a little salt, sugar, soy sauce and spiced powder to taste, stir-fry for one or two minutes until all the materials are uniform, add a small cup of broth or water to the casserole, stew for five minutes until the juice thickens, add a few drops of sesame oil, and add chopped green onion or minced garlic.

Salted fish original pot rice

Diced salted fish 1/2 cups of rice, 2 cups of water, 2 cups of diced chicken 1/4 cups of minced garlic 1 tablespoon of diced carrots 1/3 cups of diced mushrooms 1/4 cups of corn kernels 1/8 cups of green beans1/. 3 tablespoons ginger juice 1/3 tablespoons sesame oil 1/2 tablespoons white pepper, 2 tablespoons spicy oil 1/3 tablespoons sugar 1/3 tablespoons [making technology]

(1) Wash the rice, add 2 cups of water, soak in the pot, and put the diced salted fish in the frying pan 1 min.

(2) After the diced salted fish is slightly drained, the diced salted fish, together with other materials and all seasonings, is put into a pot soaked with rice and stirred evenly.

(3) Add 1/2 cups of water to the outer pot of the rice cooker, steam the materials in the method (2) in the inner pot of the rice cooker, take them out, and eat them with a little stirring. If the diced vegetables used contain a lot of water, the amount of water added during cooking should be slightly reduced, so that the cooked rice in the original pot will be fragrant but not soft and sticky.

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 with a rice spoon, then cover the pot cover, stew for about 3-5 minutes, then sprinkle seasoning B evenly, stir it with a rice spoon and serve.

The most primitive way to eat salted fish:

1, steamed.

Cut salted fish into pieces (different thickness, as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and pour some peanut oil on it (other edible oils are ok, peanut oil is the best). Boil and steam for 8- 10 minutes.

2. Fried food.

Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, and then fried salted fish until golden on both sides.

You can cut all the remaining salted fish, put them in a glass container and soak them in edible oil (preferably peanut oil). This is known as "salted fish in oil", but it is a better way to preserve salted fish. You can always take it out and steam or fry it when you want to eat it.

Preparation method of salted fish head, tofu and dried vegetable soup

Ingredients: a head of salted fish, a handful of dried vegetables, a few pork bones, 2 pieces of tofu and a few red dates.

Exercise:

Boil for three and a half hours and turn it into an old fire soup. Tofu must be cooked until it is old! Stir-fry the tofu first, and then cook it in the soup until it is old. Salted fish heads will smell a little fishy in soup, and you can add galangal to remove the fishy smell.

Dried salted fish

Steamed. Cut salted fish into pieces (different thickness, as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and pour some peanut oil on it (other edible oils are ok, peanut oil is the best). Boil and steam for 8- 10 minutes. 2. Fried food. Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, and then fried salted fish until golden on both sides.

Practice of salted fish and eggplant

First, choose eggplant. Eggplant will fall, that is to say, it is heavy in your hand and feels weighty. Look at the color, purple with red. Washing eggplant with water is something anyone can do. It's too simple. Then cut into sections, and the eggplant will be cut into three sections; Cut the eggplant into two pieces. You can use whatever method you want. Anyway, eggplant should be cut into strips with little fingers thick, and it is best not to peel it. Some people like to peel eggplant pots-nothing-personal hobbies.

Use a big pot of rice-why use a big pot of rice-in my experience, it won't be spread all over the floor like this. Put the cut eggplant strips into a large basin, pour in the raw flour, rub evenly, and try to wrap each eggplant strip with raw flour. Put half a pot of oil in the wok. It is ok to put more oil in your house. The oil is hot, put down the eggplant strips and fry them. If the raw flour is evenly wrapped, you will find that the eggplant strips gradually harden in the oil pan and turn golden yellow in color. Pick up eggplant strips with a colander and control the oil to dry. Pour the oil from the pot into another container, leaving a little oil.

Before this, the salted fish should be cut well, and there should not be too many salted fish. In order to be delicious, it is best to chop some meat, half fat and half lean. After chopping, the oil in the shell pot is hot. Put down the salted fish and fry it. When it is seven-ripe, throw the chopped meat and onion into the pot, stir-fry for a few times, and then simmer in water. There should be neither more nor less water. Add some salt and fish sauce. Fish sauce is the most delicious. Add some soy sauce to color. At this time, cover the pot. Stew it for a while.

Tomato pot is not difficult to make. Main raw materials: eggplant, salted fish and pork chop. Less is less of the same taste.

[Ingredients] Salted fish 100g, eggplant 400g, soybean kernel 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.

[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.

Raw material preparation:

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.

four

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.

five

Salted fish100g or so, salmon is also recommended.

About 700 grams of eggplant and 50 grams of raw minced meat can be made. I usually have pork and chicken, and a little onion, ginger, garlic and coriander (I like coriander, but others don't usually use it). Friends who are used to eating Cantonese food can prepare some lobster sauce, and most families don't mention the seasoning. Since it is a pot, it must have a porcelain pot. How big is it? Measure your head, it's only a little bigger than your head.

Some places can use pots and do similar things. Eggplant is advised not to peel and remove the head (it is not easy to break when carrying a wallet). Cut eggplant into strips as you like.

Cut the salted fish into 2 cm thin slices.

Chop onion, ginger and garlic!

Stir-fry eggplant in oil for a while. When it is ripe, add some salt, some cooking wine and chicken essence (never too much, just a little can refresh you). Hold the pot and stand by.

Wash the pot

Add minced meat, salted fish, onion, ginger and garlic into the pot, stir-fry over high fire, add a little salt, oil, cooking wine and light soy sauce and stir-fry until fragrant. Then get out of the pot, put down the fried minced meat, salted fish, onion, ginger and garlic, slowly add eggplant, add a little broth, or add water if it doesn't work.

Cover and simmer for about 10 minutes. Smell the fragrance.