Salted fish and eggplant practice (Salted fish and eggplant practice)

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List of contents for this article:

• 1、How to practice salted fish and eggplant
• 2、How to cook salted fish and eggplant
• 3、Chaoshan salty fish and eggplant boring method

How to practice salted fish and eggplant

1. The method of not frying the low-fat version of salted fish and eggplant is as follows: Prepare the ingredients with appropriate amount of Majiao salted fish, 2 eggplants, appropriate amount of pork, appropriate amount of minced garlic, appropriate amount of minced onions, appropriate amount of minced ginger, appropriate amount of soy sauce, and appropriate amount of corn starch. Wash the eggplant, cut it into strips, and soak it in clear water with salt for later use (to prevent oxidation and blackening). Wash the salted fish and pork separately and cut them into small pieces. Minced garlic, onions and ginger for use.

2. The method of making salted fish and eggplant is as follows: Ingredients: eggplant, salted fish ingredients: garlic oyster sauce, garlic minced spicy sauce, white sugar, rice vinegar Production steps: Preparation ingredients: diced eggplant, chopped salted fish. Stir fry eggplant: Pour appropriate amount of oil into the pan. The oil is about 80% hot, turn to low heat, add diced eggplant and stir fry in the oil. After the eggplant is stir-fried and the juice becomes softer, control the oil and serve for later use.

3. The method of salted fish and eggplant is as follows: Ingredients required: eggplant, two small salted fish, one piece of minced meat, a little onion, ginger, and garlic, a suitable amount of garlic sprouts, one piece of Pi County bean paste, a spoonful of soy sauce, a little sugar, a little chicken essence, a little oyster sauce, a spoonful of white vinegar, a little water starch, a little Production steps: Prepare ingredients: Wash the salted fish, soak in water for half an hour to remove some of the salty taste; cut the eggplant into long strips; cut the onion, ginger and garlic; cut the salted fish into small pieces; Add a little salt and starch to the minced meat and grasp well to increase tenderness; cut garlic sprouts into sections and set aside.

4. Chaoshan salted fish and eggplant braised is a classic Chaoshan home-cooked dish. It is salty and fragrant, and the eggplant is soft and glutinous.

5. How to make salted fish and eggplant is as follows: Prepare two pieces of eggplant and cut them into long strips. A small salted fish, wash it, soak it in clear water for half an hour, and then cut it into small pieces. A little minced meat, add a little salt and starch and grasp well. Appropriate amount of onions, ginger and garlic, and chopped into minced ground. One garlic sprout and cut into sections. One spoonful of Pi County bean paste. Appropriate amounts of soy sauce, white sugar, chicken essence, oyster sauce, and white vinegar. A little water starch.

How to cook salted fish and eggplant

Transfer the stewed salted fish and eggplant casserole into a casserole or deep plate, sprinkle with chives, and keep it warm and serve (the casserole can be heated in advance for better insulation). Cooking Tips Eggplant Treatment: Soaking in salt water can reduce oil absorption, and keep medium heat when frying to avoid external scorch and internal growth. Salted fish selection: Priority should be given to dried fish with firm meat quality and moderate salinity (such as mackerel and mackerel) to avoid excessive salinity affecting the overall flavor.

Wash the processed eggplant, use the "scraping skin" technique (scrape off part of the skin and retain the part to form a pattern), and cut it into strips two fingers wide.

The method of stewing salted fish and eggplant is as follows: prepare 1 salted fish, half eggplant, appropriate amount of green onion, appropriate amount of pepper, appropriate amount of chili powder, and appropriate amount of garlic.

How to make salted fish and eggplant stew delicious is as follows: Prepare ingredients: eggplant, mushrooms, dried salted fish, oyster sauce, chili sauce, starch, chopped green onion, garlic, ginger, salt, sugar, soy sauce, stock, and chopped green onion. Processing the eggplant: Wash the eggplant and cut it into long strips as thick as your index finger, evenly wrap it with dry starch, and grasp it well with your hands. Fried eggplant: When the oil temperature reaches 70% heat, pour in the eggplant strips wrapped in dry starch and fry.

Chaoshan salty fish and eggplant boring method

Processing steps: Cut eggplant into strips or hob pieces, soak in salt water for 5 minutes (to prevent oxidation), drain and pat a little starch (to reduce oil absorption).

Braised eggplant, cut into strips, place it in the pan, add a small amount of water, cover the lid and simmer for a few minutes.

Cooking Tips Eggplant Treatment: Soaking in salt water can reduce oil absorption, and keep medium heat when frying to avoid external scorch and internal growth. Salted fish selection: Priority should be given to dried fish with firm meat quality and moderate salinity (such as mackerel and mackerel) to avoid excessive salinity affecting the overall flavor. Heat control: Use medium to medium heat when stewing to avoid crushing the eggplant; if you use a casserole, the stewing time can be extended for 2-3 minutes to make it more delicious.