I believe everyone has eaten a lot of tofu stew, especially us Hakka people. We cook one pot every three days, some with stuffing and some without. We can eat three or four pots a week, and Both adults and children love to eat it.

Eggplant stew is also a famous Hakka casserole dish that everyone often eats as a side dish. So, have you ever tried tofu and eggplant stew? Today I’m going to share with you this pot of tofu stew with eggplant. It’s hot in summer, so making this pot is super appetizing. You can even eat three big bowls of rice with some juice.

Ingredients preparation: 3 pieces of salted tofu, 7 small eggplants, 6 cloves of garlic, a small piece of plum-flavored mackerel salted fish, half a red pepper, a small bowl of minced meat, salt, oil, oyster sauce, Light soy sauce, water, chopped green onion, etc.

The detailed steps are as follows:

Step 1: Let’s deal with the eggplants first. I used the small purple eggplants grown at home. Because they are about to go out of season, these eggplants grow They are all relatively small, and the skin is not that good-looking. We first clean the eggplant, peel off the bad skin, and then cut it into strips. You can choose the size you like. Try not to make it too small. After cutting the eggplant Put it in a large basin and soak it in clean water to prevent oxidation and allow it to absorb some water, so that it will not absorb too much oil when cooking.

Step 2: Prepare 6 cloves of garlic, peel and wash them, pat them with a knife, then chop them and set them aside. Wash and chop half a red pepper and set aside. If you like to eat If it's spicy, you can add a few more millets. The red pepper I used is not spicy and is mainly used for decoration. Then prepare a small piece of plum-flavored mackerel salted fish, wash it and cut it into small pieces for later use. Chop a small bowl of minced meat. The minced meat must be chopped by hand for the best taste.

Step 3: Prepare three pieces of salted tofu. Cut the tofu into small pieces. It doesn’t have to be too small. You can also cut it into long strips or any shape you like, as long as it is easy to eat and looks good. .

Step 4: Prepare a frying pan for frying tofu, pour in oil and put the cut tofu pieces in, turn down the heat and fry slowly. You can’t eat hot tofu in a hurry, and it won’t be good if you fry it over high heat. Tofu, everyone remembers to fry the tofu. The heat must not be too high. When one side of the tofu is fried, we sprinkle a little salt evenly to add some flavor, then turn the tofu over and continue to fry until both sides are golden brown. Turn off the heat. Transfer the fried tofu to the casserole and spread it on the bottom of the casserole.

Step 5: Take out the soaked eggplant strips and squeeze out the water. There is no need to wash the pan where the tofu was just fried. Let’s add some oil again and heat the oil. When it's hot, add the eggplant and stir-fry until softened. Add a little salt to make it easier to soften. Stir-fry the eggplant strips until soft and turn off the heat. Transfer it to a casserole and spread it on the tofu.

Step 6: Add a little oil to the pot again, put the minced meat we prepared and stir-fry until fragrant. After the minced meat is fragrant, add minced garlic and mackerel salted fish. Pour these two in together. , continue to stir-fry, stir-fry out their fragrance. After stir-frying, let's adjust the flavor, a little salt, not too much salt, this salted mackerel fish is already very salty, add a little oyster sauce to taste Light soy sauce, stir-fry it evenly, stir-fry evenly and then add red peppercorns, then add half a bowl of water and bring it to a boil.

Step 7: After the minced pork sauce comes to a boil, turn off the heat, transfer the minced pork sauce to the casserole, and pour it on the eggplant and tofu.

Step 8: Cover the pot, turn up the heat and simmer it for about 3 minutes. If the eggplant is not soft enough, you can simmer it for a little longer in this step until it is cooked. Just make it as soft as you like, but you need to turn down the heat a little, otherwise it's easy to burn the bottom, because we don't have much sauce.

Step 9: When the time is almost up, turn off the heat and open the lid of the pot. Finally, sprinkle in a little chopped green onion for fragrance and decoration. This eggplant and tofu stew is ready. The eggplant produced in this way has less oil. Salty and delicious, the tofu is delicious and fragrant. When combined with the taste of salted mackerel, it makes people more and more addicted. Remember, when making this pot of eggplant tofu, you must not skip the rice. It is really a great meal.

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Food and love are the only things in the world that you cannot live up to; eating is a kind of happiness, tasting is a kind of fun, and cooking is a kind of joy!

Hello everyone, I am Tietou, a Hakka man who loves to cook and cook!

There is no gorgeous language, no magnificent environment, just people who cook for their families with heart; sharing detailed home-cooked recipes, Hakka delicacies, home-cooked snacks, etc. with everyone, but there are shortcomings. Welcome your advice! In the world of food, let's make progress together and make more delicious food for our families.