How to make fish-flavored eggplant casserole

Today I will introduce to you several ways to cook fish-flavored eggplant casserole. It is actually quite simple to make.

Fish-flavored eggplant casserole ingredients:

500g eggplant, 3 shallots, 1 small piece of ginger, 8 cloves of garlic, some starch,

Fish-flavored eggplant stew seasoning:

500g cooking oil (actual consumption: 75g), 2 tsp soy sauce, 3 tsp cooking wine, 1 tsp balsamic vinegar, 1 tsp bean paste, 1 tsp refined salt, 1/2 tsp sugar,

Fish-flavored eggplant casserole recipe:

1. Cut the eggplant into dice.

2. Put oil in the pan, and when the oil temperature reaches 90% hot, put in the eggplant, fry until the eggplant turns from hard to soft, take it out, drain it,

3. Wash and chop the onion, ginger and garlic.

4. Leave some oil in the pan, sauté the minced ginger, chopped green onion, minced garlic, and bean paste until fragrant.

5. Then add the eggplant, cooking wine, soy sauce and salt and stir well. Then add a bowl of water, bring to a boil over high heat and then simmer until the eggplant is well-seasoned. Add sugar and vinegar to taste and finally thicken with water starch.

Features:

Soft, fragrant, fresh and salty.

Chef Tips:

You can simmer it on low heat for a while to make the eggplant softer and more flavorful.

Fish-flavored eggplant casserole

About 500 grams of eggplant, about 180 grams of half-lean minced pork, 1/2 tablespoon of ginger, 1 tablespoon each of chopped shallots, minced garlic, and bean paste, and 1/2 teaspoon of sesame oil.

Ingredients

Seasoning: 1/2 teaspoon each of dark soy sauce, light soy sauce, salt, and vinegar, 1 teaspoon of crushed brown sugar, 2 tablespoons of water, 3/4 teaspoon each of light soy sauce, sugar, and oil, and appropriate amount of pepper.

Marinate the meat: 1/4 teaspoon minced garlic, 1/2 teaspoon cornstarch, 3/4 teaspoon soy sauce, sugar, oil, pepper to taste. Sauce: 1 teaspoon cornstarch, 2 teaspoons water.

Fish-flavored eggplant stew recipe 1

1. Peel the eggplant and cut into strips 7cm long and 2cm square.

2. Add seasoning to the pork filling and marinate for 20 minutes. Soak the black fungus in warm water in advance and cut into strips. Cut the carrots and winter bamboo shoots into strips.

3. Put half a pound of oil in the pot and heat it to 70%. Put the eggplant in and fry it. Keep the heat at medium and turn the eggplant over to avoid burning it.

4. When the eggplant is fried into golden brown and soft enough to be pierced by chopsticks, take it out. Press it with a spoon to drain more oil. Alternatively, blanch the fried eggplant strips in boiling water (to remove excess oil), then take it out and drain.

5. Add a little oil to the wok, heat it to 70% hot, add the minced garlic and stir-fry until fragrant, then add the minced green onion, minced ginger and bean paste and continue to stir-fry

6. Add the marinated meat filling, stir-fry until cooked, then add bamboo shoots, carrots and fungus shreds and stir-fry.

7. After frying the shredded bamboo shoots, carrots and fungus, add the fried eggplant strips and add light soy sauce, dark soy sauce, salt, white sugar and broth.

8. Cook over high heat until the eggplant strips are well-seasoned and cooked, add chicken stock, then thicken with water starch and drizzle with sesame oil.

9. Pour into a pre-heated small casserole (cooker). Sprinkle with chopped green onions and cover the casserole, simmer over low heat for 5 minutes, and serve while hot.

Fish-flavored eggplant stew recipe 2

Ingredients: 2 long eggplants, 60 grams of pork, 100 grams of winter bamboo shoots, 100 grams of carrots, and 2 large pieces of fungus.

Seasoning: 15 grams of chopped green onion, 15 grams of chopped garlic, 10 grams of chopped ginger, 1/2 teaspoon of sesame oil, 1/2 teaspoon each of light soy sauce and dark soy sauce, 1/2 teaspoon of salt, 1 tablespoon of bean paste, and 1 teaspoon of white sugar.

Ingredients for marinating meat: 1/2 teaspoon cornstarch, 1/2 teaspoon light soy sauce, 1/4 teaspoon salt, 1/4 teaspoon cooking wine, and appropriate amount of pepper.

Water starch: 1 teaspoon cornstarch, 2 tablespoons water.

practice:

1.Cut the eggplant into long strips.

2. Marinate the minced meat with seasoning for 20 minutes, soak the fungus in warm water and cut into shreds, and cut the winter bamboo shoots and carrots into shreds.

3. Put half a pound of oil in a pan and heat it to 70% hot. Put the eggplant in and fry, keeping the heat at medium and stirring frequently.

4. Remove from the pan when it turns golden brown and can be pierced through with chopsticks.

5. Heat oil in a wok, add minced garlic, onion, ginger and bean paste and stir-fry.

6. Add the minced meat and stir-fry until cooked, then add carrots, shredded bamboo shoots and shredded fungus and stir-fry.

7. After frying the carrots, bamboo shoots and fungus, add the eggplant strips and season with dark soy sauce, salt, light soy sauce, white sugar and broth.

8. When the eggplant strips are cooked through, add chicken stock, thicken with water starch and drizzle with sesame oil.

9. Pour into a small casserole. Sprinkle with chopped green onions, cover the casserole, simmer over low heat for five minutes, and serve while hot.

Tips

1. When choosing eggplants, it is best to choose hard, plump, and flawless ones; the eggplant skin contains a lot of nutrients, so it is best to eat it with the skin.

2. Eggplants easily absorb oil during frying, resulting in excessive fat intake. You can steam the eggplants before frying them, so that they are not easy to absorb a lot of oil; you can also fry the eggplants in a dry pan over low heat, wait until the water in the eggplants is fried off and the eggplant flesh becomes soft, and then fry the eggplants with oil.

3. Eating eggplant regularly can prevent arteriosclerosis, hypertension, coronary heart disease, scurvy and diabetes. Eggplant also has the effect of lowering cholesterol.

4. Eggplant is cold and slippery in nature. People with weak spleen and stomach, slippery intestines and diarrhea should not eat too much.