Braised eggplant with catfish
Introduction to recipes
There is a saying in the northeast: "Braised eggplant with catfish will support the old man to death". It can be seen that this dish is delicious. The season when eggplant comes on the market every year is also the season when catfish are caught. At home, fresh catfish and eggplant are stewed together to make catfish fat but not greasy. Eggplant is fresh and fragrant, and meat and vegetables complement each other.
material
Catfish 1 strip (about 600g), 3 long eggplants (about 500g), 5 dried mushrooms, bacon 100g, 3 slices of ginger, 4 garlic cloves, 4 shallots, Lycium barbarum 10g, salt 1 teaspoon (1.
method of work
Catfish is cleaned by removing internal organs and gills, and cut into 5cm wide sections. Wash shallots and tie them into knots. Dried mushrooms are soaked, pedicled and washed, and drained for later use.
Wash the long eggplant, remove the pedicle, cut it into hob blocks of moderate size, put it in a plate suitable for microwave oven, transfer it to microwave oven, and heat it for 2 minutes on high heat until the eggplant blocks are soft and take it out.
Stir-fry the oil in the pan with high fire, add garlic cloves and old ginger slices to stir-fry until fragrant, add cut catfish segments and stir-fry until the fish pieces turn golden yellow.
Add eggplant pieces, add hot water (the amount of water should not exceed the fish section and eggplant pieces), skim off the floating foam after the fire boils, add chives, and turn to low heat to continue stewing 15 minutes.
Add the processed mushrooms and sliced bacon, add salt, and continue stewing for 10 minute.
Tips
Some people think that catfish is fishy, so you can clean it up, put it in boiling water and scald it slightly, then take it out and soak it in cold water, then take it out and scrape off the surface mucus with chopsticks, which can reduce the fishy smell.
When buying catfish, most of the catfish skin is black and cultured artificially; Most of them with pale green skin and yellow belly are wild.
When the eggplant is heated in a microwave oven, excess water can be removed, so that the stewed catfish eggplant soup will be more white.
If the cooking is done in an iron pan, it is best to stew the catfish in a casserole or crock after frying, because eggplant is easy to turn black when stewed in an iron pan.
material
Catfish 600g, eggplant 300g, seasoning: onion 30g, garlic 30g, ginger 30g, green pepper 30g, pepper powder 7g, soy sauce 10g, cooking wine 10g, salt 5g, monosodium glutamate 3g, sugar 10g and bean paste 50g.
method of work
1. Wash catfish (which was cleaned by the staff when it was bought) and cut it into sections. Wash and cut the eggplant, cut the onion, pat the garlic, slice the ginger and cut the green pepper.
2, put the oil in the pot, medium heat, put the onion, garlic cloves, ginger slices and green peppers after the oil is hot, add soy sauce, cooking wine, bean paste, pepper powder and sugar after frying for one minute, add boiling water, turn to high heat, and add eggplant and catfish.
3. After the fire is boiled, turn to low heat for 40 minutes, and put salt and monosodium glutamate out of the pot.
Tips
1, the bean paste itself is salty, and if it is light, you can put less salt or not.
2, those who are not afraid of greasy, some practices require eggplant to be oiled first.
3. Some practices require eggplant to be torn into pieces by hand, which is said to be more delicious.
4. This dish tastes better with a little more oil.
Introduction to recipes
Catfish-Except the roe of catfish is not suitable for use, it is a treasure all over the body. Catfish is a valuable nutritional product, which has been recorded in history books as early as, and can be compared with shark's fin and wild turtle. ? Eggplant-Eggplant has been cultivated in China for 2000 years. Eggplant is a herb with berries as its product. It is the fruit of Solanum melongena, a solanaceae plant, and is one of the staple vegetables often eaten in summer and autumn. This product is also known as Luosu and Kusu.
material
Two catfish, 50g of onion, 50g of garlic cloves, 30g of shredded ginger, 20g of pepper powder10g, 20g of soy sauce, cooking wine10g, salt10g, monosodium glutamate10g and sugar/kloc.
method of work
1. 1, heat the pan, add oil, add onion, garlic cloves and shredded ginger, stir-fry until fragrant, add soy sauce, soybean sauce, pepper powder and sugar. Add water after frying, add eggplant and catfish. (The amount of water is better than eggplant).
2.2, the fire to boil, turn to low heat stew for 40 minutes, the fire juice, put monosodium glutamate out of the pot and plate.
Introduction to recipes
The juice is white and tender, suitable for all ages.
material
Ingredients: catfish 1 tail, eggplant
Ingredients: coriander
Seasoning: salt, monosodium glutamate, shredded onion, shredded ginger, aniseed, pepper, sesame oil, cooking wine and rice vinegar.
method of work
1, firstly slaughter catfish, then rinse it, chop it into sections, and tear eggplant into strips;
2. Put the frying spoon into the water, boil it, add the chopped catfish, and soak it out;
3, spoon the base oil, use shredded onion and ginger, aniseed, add catfish, cooking wine, rice vinegar, add fresh soup, boil over high fire, and adjust the taste;
4. Add eggplant and stew until the catfish is crisp and rotten, add coriander, and put sesame oil into the soup bowl.