Ingredients: 2 pieces of eggplant, 60 grams of salted fish and 80 grams of pork belly.

Accessories: 2 cloves of garlic, ginger10g, 5g of onion.

Seasoning: chicken essence 1/4 tsp, light soy sauce 1/4 tsp, corn starch 2 tsp, vegetable oil 1 bowl, 200ml broth, aged vinegar 1 tsp, white sugar 1 tsp and a half.

The practice of salted fish and tomato pot

1. soak the salted fish in warm water for 30 minutes, take it out, remove the big bones and cut it into small pieces. Cut eggplant into slender sections, diced pork belly, chopped garlic and ginger, minced chives, and separate the scallions from the green ones.

2. Stick the tomato strips with corn starch, and try to make the white part of the tomato stick to the powder.

3. Wrap the tomato strips with corn starch, and try to make the white part of the tomato stick to the powder.

4. Mix seasoning with light soy sauce 1 tablespoon, light soy sauce 1/4 tsp, aged vinegar 1 tsp, granulated sugar 1 2 tsp and chicken essence 1/4 tsp in a bowl for later use.

5. Add diced pork, stir-fry on low heat until grease comes out.

6. Add diced salted fish and stir-fry until fragrant, and add fried tomato strips.

7. After adding the broth 1 bowl, add the seasonings prepared in advance, pour the prepared dishes together with the sauce into the casserole, cover it and bring it to a boil over medium heat. After boiling over medium heat, turn to low heat, open the lid and stew until the soup becomes thick and sprinkle chopped green onion on the surface.

knack for cooking

1, Majiao salted fish is a specialty of Guangdong, which is a kind of salted fish with more meat and less thorns. If you don't soak it in warm water first to remove the salt, the cooked eggplant will be very salty. When cutting fish pieces, cut out the fish inside first to avoid being stabbed when eating vegetables. Pay attention to the quantity. Two eggplants only need a piece of salted fish with a width of 2 fingers.

2. Here, I only use a small amount of oil to fry eggplant. Because of the small amount of oil, when frying, I should tilt the pot to one side and fry it in tomato strips three times, subject to the fact that the amount of oil does not exceed the tomato strips. Because there is sticky powder on the outside, the surface of eggplant will be hard. To judge whether the inside of eggplant is fried soft, you should press it gently with chopsticks to feel it.

3. Add more sugar to this dish to synthesize the taste of salted fish. Broth can add flavor to dishes, if not, it can also be replaced by water.

4. Because the surface of fried eggplant has been stained with corn starch, it will be naturally thick when cooked, and there is no need to thicken it with water starch.

Materials for frying salted fish

Ingredients: 6 strips of salted fish.

Seasoning: salad oil, vinegar, 3 onions, ginger 1 piece, 4 dried peppers, a little light soy sauce.

Pan-fried salted fish

1. Slice salted fish (or whole fish), soak it in clear water for 20 minutes to make it soft, shred ginger and pepper, and mince onion (salted fish is salty, depending on personal taste, the soaking time can be long or short).

2. When the pan is hot, pour in the oil, shake the pan and fry it in the fish.

3. Turn with chopsticks, fry until both sides are yellow, add shredded ginger and dried Chili, and continue to fry for fragrance.

4. Add some vinegar, a little light soy sauce, and sprinkle with chopped green onion (you don't need to add light soy sauce, I want to lower the color).

Dish features

1, Cantonese people like to talk about food? Home cooking? Home cooking is actually home cooking. The raw materials are ordinary and handy, and the dishes are not fancy. The method is simple, but the taste is warm and practical.

2. Salted fish is a kind of food that Cantonese people like to eat very much. I often hear friends here say that salted fish, vegetables and porridge are good.

3. Salted fish are sold everywhere in the market here. Small salted fish are sold by the catty, and big salted fish are sold in pieces. You can cut as much as you want. I never ate salted fish. I cut off the head of salted fish and threw it away, but I didn't know it was delicious to make soup. I guess my friends in Guangdong will laugh at me for being stupid.

4. Is there salted fish? Mei Xiang? With? Real meat? Two kinds. When making plum-flavored salted fish, the fresh fish must be fermented for one or two days, and then salted for seven or eight days when its nutrients change. After drying, it produces a peculiar fragrance, which is soft and salty. However, the salted fish with real meat does not need fermentation, and it is directly salted and dried with fresh fish, and its meat is firm, salty and fresh.

5. Salted fish can be cooked as a side dish or steamed and fried separately. The most popular and direct way for Cantonese people to eat is to add some ginger to salted fish and steam it together. These two methods use two kinds of salted fish, adding their favorite peppers, and adding or subtracting what can be according to their own tastes. However, ginger is indispensable for salted fish dishes, which not only removes fishy smell but also enhances umami flavor.

6. Cantonese favorite home dishes: fried salted fish+salted fish cabbage.

1, Cantonese people like to talk about food? Home cooking? Home cooking is actually home cooking. The raw materials are ordinary and handy, and the dishes are not fancy. The method is simple, but the taste is warm and practical.

2. Salted fish is a kind of food that Cantonese people like to eat very much. I often hear friends here say that salted fish, vegetables and porridge are good.

3. Salted fish are sold everywhere in the market here. Small salted fish are sold by the catty, and big salted fish are sold in pieces. You can cut as much as you want. I never ate salted fish. I cut off the head of salted fish and threw it away, but I didn't know it was delicious to make soup. I guess my friends in Guangdong will laugh at me for being stupid.

4. Is there salted fish? Mei Xiang? With? Real meat? Two kinds. When making plum-flavored salted fish, the fresh fish must be fermented for one or two days, and then salted for seven or eight days when its nutrients change. After drying, it produces a peculiar fragrance, which is soft and salty. However, the salted fish with real meat does not need fermentation, and it is directly salted and dried with fresh fish, and its meat is firm, salty and fresh.

5. Salted fish can be cooked as a side dish or steamed and fried separately. The most popular and direct way for Cantonese people to eat is to add some ginger to salted fish and steam it together. These two methods use two kinds of salted fish, adding their favorite peppers, and adding or subtracting what can be according to their own tastes. However, ginger is indispensable for salted fish dishes, which not only removes fishy smell but also enhances umami flavor.

6. Cantonese favorite home dishes: fried salted fish+salted fish cabbage.

Dietary taboo

Although salted fish is a good dish for next meal, it is simple to cook, but because it is pickled food, you should not eat more, and you can occasionally adjust the taste.