Stewed salted fish and eggplant with Cantonese food recipe-Chinese Food-best chinese food recipes-cooking food

Stewed salted fish and eggplant with Cantonese food

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Salted fish and eggplant casserole belongs to Cantonese cuisine. It's the best dish for dinner in Guangzhou. Basic families can make it. So there are all kinds of ways. Add minced meat without minced meat, add mushrooms without mushrooms, add peppers without peppers and so on. I'm a greedy person. I always want to have enough ingredients when I eat at home. So minced meat and mushrooms are all in good condition. A pot of salted fish and eggplant casserole with strong fragrance can be made directly at home There is no oil in a good eggplant pot. There is no oil in the soup (in fact, there is only a little oil in the eggplant pot). Salted fish, garlic and mushroom are all mixed together. One spoon of soup and one piece of eggplant are poured on the rice. It makes people appetizing. Here we must pay attention to the best salted fish, the Meixiang Majiao fish. The Meixiang is the musty smell. Some people are not used to smell it. It's a bit like stinky tofu that smells stinky and tastes delicious.

Cooking ingredients

eggplant:2

Meixiang horse and fish:40g

Zhenjiang vinegar:5ml

white pepper:moderate amount

sesame oil:3ml

chicken essence:moderate amount

Cooking Steps

Step1:Eggplant flower cutter. It can also cut long strip

Step2:Soak the eggplant in water with a little salt for 10 minutes. In this way, you can fry the eggplant with only a little oil. Besides, remove the astringency and keep the color of eggplant from oxidation.

Step3:This is the Meixiang Majiao fish. Take two pieces of water. I washed them and didn't soak them because the salted fish I bought here is soft.

Step4:Chopped ginger, garlic and scallion. Diced mushroom and salted fis

Step5:Take out the eggplant and drain the water. Sprinkle with dry starch. This is to make the eggplant not absorb too much oil when frying. The final product is not greasy.

Step6:Heat the oil in the pot to 160 ℃ to make the oil ripple. Fry the eggplant for about two minutes. Drain the oil

Step7:Stir fry salted fish and minced meat in hot oi

Step8:Stir fry mushrooms, scallion, ginger and garli

Step9:Stir fry eggplant for a whil

Step10:Pour in chicken sou

Step11:Add cooking wine, soy sauce, fish sauce, vinegar, sesame oil, pepper, chicken essence (not to be added) and salt to taste. Pay attention to salty fish. Boil and thicken with starch. Don't turn it over so much that the eggplant won't fall apart. Like hot can be put in the pepper ring at this time.