Chinese Food
Classic Cantonese casserole with vegetables, salted fish and eggplant
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Readers of foodies know that our family, especially Bill and I, especially like traditional and classic ingredients or recipes. When we first made this salted fish and eggplant pot, we were all excited. The salted fish in this dish. It's a very classic salted fish in Guangdong - Mei Xiangma you. If you are an old Guangdong, when you talk about Guangdong salted fish, you must have been drooling. My bill is like this. It's no exaggeration to say that salted fish has an unshakable position in Cantonese food and drink, or Cantonese folk food and drink. Cooking with salted fish can make the taste of the dishes richer and more delicious. Meixiang Mayou is the best salt fish in Guangdong Province. Its special feature is that it is fermented first and then pickled. After being made, there will be a special fragrance that is hard to describe. Some people may not be used to this taste. But once you like it, you will never forget it. Besides, we need long eggplant for this dish
Cooking ingredients
Cooking Steps
Step1:Prepare all necessary ingredients.
Step2:Mix the pork (or chicken) and 1 / 2 teaspoon cornstarch. Set aside. Wash the eggplant. Dry it with kitchen paper. Cut off the tail of eggplant. Cut a long strip about 5cm thick and 1cm long. Then put it into a large food sealed bag. Add 2 tbsp corn starch. Seal the bag and shake. Mix the eggplant and starch well.
Step3:Heat 350ml of canola oil in a small, deep pot over medium heat. Make sure the oil is at least 2cm deep. When the oil is hot enough, small bubbles will appear after inserting a bamboo / wooden chopstick. Fry the eggplant in batches. Fry each batch for about 2 minutes. After frying, take it out and put it on kitchen paper towel and drain it for standby.
Step4:Take another wok. Heat 1 tbsp of eggplant oil over medium heat. Add ginger, garlic and chopped green onion. Stir fry for 30 seconds.
Step5:Then add pork slices and salted fish. Stir fry until the meat is broken.
Step6:Add eggplant.
Step7:Add sugar, vinegar, soy sauce, raw soy sauce, chopped green onion and 110ml water.
Step8:Turn up the fire. Stir fry the ingredients in the pot together to collect the juice. Because eggplant is wrapped with corn starch. At this time, thick vegetable juice should be formed in the pot. If the pot is too dry. Add more water. But don't add too much. In addition, don't fry eggplant too long, or it will become too soft and shapeless. When the sauce is thick, it can be served.
Step9:The classic Cantonese salted fish and eggplant pot is ready. Enjoy it. But don't be addicted like us.
Cooking tips:Note - 1 teaspoon = 5g, 1 tablespoon = 15g, there are skills in making delicious dishes.
