Salty and delicious salted fish eggplant casserole
Introduction to this issue: Although the season has set autumn, the weather in the south is still hot and dry. Even in the north, there is still the afterglow of the autumn tiger. Just autumn, the cool breeze has not arrived, the autumn dryness is still there, at this time the diet still needs to pay attention to the dryness to the fire. Eggplant has the effect of clearing heat and removing fire, and is a good food therapy to remove autumn dryness, so you may wish to eat more. Share the recipe of a salted fish eggplant pot that costs less oil, salty and delicious, soft and moist.
Soft and moistened salted fish eggplant casserole
Although the season has already dawned, the weather in the south is still hot and dry. Even in the north, there is still the afterglow of the autumn tiger. Just autumn, the cool breeze has not arrived, the autumn dryness is still there, at this time the diet still needs to pay attention to the dryness to the fire. Chinese medicine believes that eggplant is cool, sweet, has the functions of clearing heat and stopping bleeding, reducing swelling and relieving pain, dispelling wind and communication, and wide intestines, so eating some eggplant in this season can reduce fire and remove autumn dryness.
eggplant
Eggplant is not only a popular vegetable with low prices, but also a therapeutic food product. Eggplant is also made in many ways, which can be steamed, fried or stewed or grilled. The cooked eggplant is soft and sticky, with a slight meat flavor, and the taste is very good. I've also seen people slice eggplant sliced and dried, made into dried vegetables and stored, I don't know how to eat better?
Salted fish eggplant casserole
Share a salted fish eggplant pot with less oil, salty and delicious, soft and moist, very delicious under the rice, you can try it if you are interested.
【Ingredient Preparation】:
Ingredient display
Main ingredients: 3 round eggplant about 1 pound 2 pairs, salted dried fish (small yellow croaker) about 1 two, pork belly about 2 two, water mushrooms 2, ginger and shallot garlic to taste.
Tip: Round eggplant meat head is relatively thick, suitable for use as eggplant pot. Long eggplant can also be picked, try to pick the big one. Salted fish is best to pick whole meat without fish spines, my little dried fish pick thorns have spent half a day.
【Production Process】:
Cut the eggplant into coarse strips
Marinate with salt for 15 minutes
Drain the water
Step 1, eggplant cut strips, pickling: cut the eggplant into large strips about 1 and a half fingers thick and 10 cm long, add two spoonfuls of salt and mix well to marinate for 15 minutes, kill the bitter water, and then save the water and set aside.
Tip: Salting can destroy the sponge structure inside the eggplant, which is a key step with less oil; second, it can kill the bitter water in the eggplant, and the taste will be more fresh and sweet. If you prefer multiple flavors of oil, you can skip this step.
Dice salted fish, pork belly and shiitake mushrooms
Finely chop the ginger, green onion and garlic
The second step, the auxiliary materials to change the knife: the salted fish after removing the fish bones and diced, pork belly and shiitake mushrooms also diced, ginger, onion and garlic are chopped.
Sautéed eggplant strips
Sauté soft and thoroughly
Step 3: Stir-fry the eggplant strips: heat the oil, stir-fry the eggplant strips on medium-low heat, and set aside.
Tip: It's good to have a little more oil than normal, because the previous salt has been salted and doesn't require much oil. If you like the multiple flavors of the oil, you don't need to marinate, just fry the eggplant strips in the pan.
Sauté ginger, shallots, garlic minced shiitake mushrooms
Stir-fried diced meat and diced salted fish
Season and bring to a boil with a little water
Step 4, stir-fry incense accessories: start the pot with hot oil, first fry the ginger, green onion, minced garlic and diced shiitake mushrooms, then add the pork belly and stir-fry to change color, and finally add the salted diced fish to fry the aroma, then add the appropriate amount of salt, soy sauce to taste, add half a bowl of water and boil.
Tip: Don't be too salty to taste, as there is also salt in the diced salted fish.
The eggplant and accessories are poured into the enamel pot and mixed well
Simmer over low heat for 15 minutes
Step 5: Mix well and simmer until cooked: pour the sautéed eggplant strips and accessories into the enamel pot (or casserole), cover the pot, bring to a boil on high heat and turn to low heat and simmer for about 15 minutes.
Tip: Because the front has been fried, the simmering time does not need to be too long, let it penetrate into the flavor.
Taste and sprinkle the green onions out of the pan
Step 6: Try the flavor out of the pot: try the flavor, not enough to add some salt and oyster sauce, sprinkle the green onion out of the pot, delicious.
Salty and delicious
Soft and moisturizing
Salted fish eggplant pot - salty and delicious, soft and moist, dry to remove the fire.
The above is a salty and delicious soft glutinous moisturizing and drying to reduce the introduction of the salted fish eggplant pot method, if you have better and more interesting methods, or have different views, welcome to leave a message to share Oh.
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It only represents a summary of personal experience, purely personal opinion, limited cooking skills, if there is any impropriety, please correct. But I am serious about cooking, and improving my cooking skills is endless.
Hello everyone! I am, love to cook, love photography, like to ponder cooking, like to use simple ingredients and methods to make healthy and delicious home cooking (do not like too much seasoning, like to explore the taste of the ingredients themselves, the pursuit of less oil, less salt and less sugar), like to use the lens to record the beauty of daily life. Thank you for your attention, welcome to exchange and discuss the topic of food and photography @ Toutiao @ Toutiao Food @ Qingyun Project