However, it is not easy to make this eggplant pot at once. Besides paying attention to the processing, frying and seasoning of eggplant, the "pot system" of fried eggplant also needs special skills. Many people simply fry eggplant and cook it in a casserole. In fact, this can't be called an eggplant pot at all. Without this step, this kind of eggplant pot will really taste better than the authentic eggplant.
"eggplant pot"-this is a general term for home-cooked dishes made with eggplant as the main material, belonging to Cantonese cuisine. At present, the famous eggplant pots are: fish-flavored eggplant pot, minced meat eggplant pot and salted fish eggplant pot, each with its own characteristics but all of which are cooking artifacts. At present, it is also an eggplant home-cooked dish that everyone often eats. Here, Ringo shares with you an authentic way to cook salted fish with minced meat and tomato, which is both fragrant and fragrant.
Fried fish with minced meat and tomato pot-authentic practice-features: fragrant and attractive, delicious, simple and easy to use.
Ingredients: purple eggplant 1 root, 300g pork plum blossom, and salted fish150g.
Ingredients: ginger 1 piece, half garlic, 6 millet peppers and 3 shallots.
Seasoning: water, light soy sauce, cooking wine, bean paste, light soy sauce, white sugar (or oyster sauce) and salt.
Tools: a wok and a casserole with a lid.
-Start making-
①: First, prepare a large bowl of clear water, add 1 spoon of salt and mix well to make brine, then clean the eggplant, cut it into strips with finger thickness, and soak it in brine for 15 minutes. At the same time, chop pork plum into minced meat, chop salted fish, peel and slice garlic, peel and slice ginger, and cut millet into rings.
②: Add a little more cooking oil to the wok, shake the wok to make the whole wok moist, and heat it with high fire. When the oil temperature is 60%, add ginger slices and garlic slices to stir-fry until fragrant, then add millet to stir-fry until spicy, then add 2 spoonfuls of bean paste to stir-fry until red oil, and then add chopped minced meat and salted fish to stir-fry until evenly colored.
③: Pour 1 tbsp cooking wine along the side of the pot to enhance fragrance and remove fishy smell, and pour 1 tbsp soy sauce to enhance freshness and taste. After frying the fragrance, take out the pickled eggplant and squeeze out the water, then turn to high fire and stir fry quickly. Continue to add a little salt to add flavor, 1 tbsp white sugar to add flavor, add a little soy sauce to color, and fry until the eggplant is soft.
④: Put the casserole on the stove, turn on medium heat, pour a little oil into the bottom of the pot, pour all the fried vegetables into the casserole and cover it, continue to cook for 5 minutes, uncover the cover and sprinkle with 1 chopped green onion to evenly take out the pot.
Making picture: Such an authentic salted fish and minced meat tomato pot with rich fragrance, delicious taste and delicious nutrition is ready. Does it look appetizing?
-"You ask me and answer"-1. Why should eggplant be soaked in salt water after cutting 15 minutes? Answer: ..... The purpose of this step is actually similar to the purpose of the public to deal with eggplant. Most people fry eggplant by frying in oil, soaking in water before frying, or salting out before frying. These are three common methods, and the shortcomings of these three methods are obvious: the first method of frying oil is too expensive and not suitable for home-made, and the fried eggplant is quite greasy; The second method of soaking in water and frying eggplant will not change the density of eggplant. It is more difficult to fry eggplant after eating more water, and it takes more time. The disadvantages of the third kind of eggplant are more obvious. Eggplant tends to turn black, so it needs to be washed with clear water for the second time, otherwise it will taste salty. To sum up, if I choose the saltwater soaking method with salt in water, eggplant can be pickled, smaller and easier to fry, but it will not be oxidized by air because it is soaked in water, and it will remain more purple. This is also the best way to treat eggplant, because it does not need to be washed again because it eats too much salt.
2. Why do you want to fry all the ingredients and minced fish first, and then add the eggplant? Answer: .................................................................................................................................................... Second, .......................... can effectively prevent the premature addition of eggplant from affecting the overall temperature in the pot, and prevent other ingredients and salted fish with minced meat and other ingredients from frying because of insufficient temperature and oil, and the seasoning will be difficult to be uniform.
3. Why does eggplant have to squeeze out water before cooking? Answer: ... In fact, the purpose here is also obvious. As mentioned above, if the eggplant is directly boiled after soaking, more water will be brought in, which will reduce the oil temperature in the pot and make it more difficult to fry the eggplant soft. In addition, a large number of side dishes have been fried before the eggplant is put in. At this time, if the eggplant is not squeezed dry, it is difficult to fry it quickly even after the fire and after introducing more water.
4. Why does fried eggplant turn into a big fire? Not afraid of bombing? A: ... the answer is no. Why? Because the pork with side dishes is plum blossom meat, which is fat and thin, it is not easy to fry old, followed by idle fish, which is more fragrant when fried for a long time; Moreover, even if the eggplant itself is squeezed dry, it will bring some water residue, so the temperature in the pot will still drop, so turning to the fire is the best way to keep the high temperature better. In addition to quickly frying and volatilizing the moisture brought by eggplant, eggplant can also enter the burning and fragrant state faster, so eggplant under fire can be fried faster and its color can be preserved faster. Therefore, a small step to adjust the heat here is also a very important skill.
5. Why do you need to brush a layer of oil on the bottom of the casserole before putting eggplant into it? Answer: ... This step is the key skill of casserole cooking. Many students who know how to cook eggplant in casserole don't know that casserole should be oiled first. They just pour the fried eggplant into the casserole and stew it for a while. No wonder eggplant is not soft and rotten, and its fragrance is not strong enough. If it is directly added and then fired, the bottom of eggplant will be burnt and bitter because it is not brushed. Therefore, to sum up two points, it is the key skill to pour a layer of oil into the casserole before adding eggplant to make the eggplant not paste and more fragrant.
6. Why does it take five minutes for eggplant to be put into the casserole? Answer: ..... Because the fried eggplant itself is only slightly soft, the flavor of direct consumption is not strong. If you put the eggplant in the casserole for 5 minutes, because the thermal conductivity of the casserole itself is slow, even if the lid is covered for 5 minutes, the eggplant will not be burnt and cry, and because of the uniform thermal conductivity environment in the casserole, the eggplant can be "scalded, soft and rotten" more evenly, so the flavor of the soft and rotten eggplant cooked in this way will be more intense.
Tips for "Salted fish and minced meat eggplant pot": (1) When making eggplant pot, purple eggplant is the first choice, which has higher nutritional value and tastes softer and more delicious (eggplant must not be peeled, and its main nutrition comes from eggplant skin).
(2) When making tomato pot, bean paste is an essential seasoning. Adding it can not only greatly improve the aroma of eggplant pot, but also make eggplant have a more beautiful "attractive red oil color", which will greatly increase people's appetite at first sight.
(3) When cooking the eggplant pot, you must remember to sprinkle a handful of chopped green onion after cooking the eggplant, which is the key seasoning that fascinates everyone after the eggplant pot is served.
Conclusion In fact, it is quite simple to make a good eggplant pot, but if you want to make it delicious and delicious enough, you need to pay more attention to the details in the steps. I hope everyone can make a delicious eggplant pot that the whole family loves after reading this article!