Salted fish eggplant pot has fried version, "oil-free" version and "waterless" version. In fact, the same dish, different cooking methods, taste and taste are different. Personally, I think the fried version tastes stronger. Fried salted fish makes salted fish crisp, which not only brings crisp taste, but also brings deep seafood flavor. Fried eggplant with minced meat, like a sponge. It's full of minced meat, salted fish and bean paste. It's all spicy and delicious. 1. Preparation of raw materials: salted fish 1 strip (about 100g), minced meat 200g, eggplant 1 slice (about 150g), chopped green onion, Jiang Mo, minced garlic, rice wine, white pepper and soy sauce.

Second, the cooking steps: 1. Wash fresh eggplant, cut it into hob pieces, and soak it in light salt water for later use (eggplant will turn black when it comes into direct contact with air, and eggplant made of light salt water will be more beautiful).

2. Peel the salted fish, add a proper amount of fried crisp and filter it out for later use to make salted fish crisp.

4. Stir-fry minced meat, then add salted fish crisp, Jiang Mo, minced garlic, bean paste, oyster sauce and chopped green onion in turn and stir well. Then pour in rice wine and soy sauce to taste, add water and simmer until it tastes good.

5. Oil the eggplant, fry until golden brown, and take it out.

6. Put the fried eggplant into the chopped salted fish, add the white pepper and stir well.

7. Add chopped green onion and sesame oil to the bottom of the casserole, put salted fish and eggplant powder into the casserole, cover the lid, and simmer on low heat until the eggplant pieces become soft.

8. Sprinkle with chopped green onion and serve. Every time I eat in a restaurant, I like to order a salted fish and eggplant pot. If I eat too much, the smell of eggplant and salted fish will make my taste buds fly. I'd like to share with you my homemade salted fish and tomato pot. This home-made salted fish and tomato pot is salty and delicious.

You should know the nutrition of eggplant skin, and there are more ingredients than eggplant meat. There is an oxidant called anthocyanin in eggplant skin, which can help the human body remove excess free radicals. So eat eggplant with skin.