Salted fish and eggplant casserole

Today I will tell you how to make salted fish and eggplant casserole. You can make it often at home. It is delicious.

eggplant

Salted fish and eggplant casserole ingredients

Eggplant, shiitake mushrooms, dried salted fish, oyster sauce, Sriracha chili sauce (or Guilin chili sauce), starch (water starch), scallion, minced garlic, ginger, salt, sugar, dark soy sauce, broth (water), chopped green onion.

Salted fish and eggplant casserole production process

1. Wash the eggplant and cut it into long strips as thick as your index finger. Add appropriate amount of dry starch and mix well with your hands;

2. Heat the oil to 70% and pour in the eggplant strips coated with dry starch. When the eggplant strips are golden brown, fry them over high heat. Remove from the oil and place on a paper towel to drain.

3. Soak the mushrooms and cut them into small pieces. Chop other seasonings into puree and set aside.

4. Wash the salted fish with water, wipe it dry, tear it into small pieces and put it into the eggplant frying pan with 2 slices of ginger. Fry until fragrant and drain the oil.

5. Add a little oil to the pan, add all the ingredients prepared in steps 3 and 4 and fry over low heat until fragrant;

6. Finally, add the eggplant strips and stir-fry evenly. Add broth (water) that covers half of the eggplant. Cook for a few minutes until the flavor is absorbed. Then add appropriate amount of sugar, salt, and dark soy sauce for seasoning and color. Thicken with a little water starch and sprinkle with chopped green onions.

Nutrition and efficacy

Eggplant tastes sweet and cool in nature. Its nutrient content is moderate among vegetables, but it is rich in vitamin E and vitamin P. Eggplant is rich in potassium, which can regulate blood pressure and heart function, and prevent heart disease and stroke.

Nutritionist Health Warning

Eggplants in autumn taste bitter and are colder in nature. People with weak constitutions should not eat too much. Fried eggplants will cause a large loss of vitamin P. They can be coated with batter before frying to reduce nutritional loss.

Special Tips

1. The salted fish must be fried until dry and fragrant, and the eggplant strips must be cooked until soft and tasty.

2. After the eggplant is cut, it should be soaked in salt water to prevent it from being oxidized and to maintain its original color.

Cooking Method

Eggplant is often cooked by frying, roasting, mixing, stuffing, etc., and can also be used as stuffing.

Another approach

Ingredients: Salted mackerel (50g), eggplant (1 piece, 400g), chicken broth (1/2 cup), chopped green onion (half tablespoon), chopped ginger (half tablespoon), chopped garlic (half tablespoon)

Seasoning: Oil (1 bowl), cooking wine (1/2 tablespoon), fish sauce (1 tablespoon), Haitian seafood soy sauce (1/2 tablespoon), white pepper (1/5 tablespoon), chicken powder (1/3 tablespoon), Zhenjiang vinegar (1 tablespoon), sesame oil (1/3 tablespoon)

practice:

1. Soak the salted mackerel in clean water for 30 minutes, remove the fish bones and cut into dices.

2. Remove the head and tail of the eggplant, peel off the skin, cut into strips, and then coat each strip with a layer of cornstarch.

3. Heat a bowl of oil, put in appropriate amount of eggplant strips and fry until soft, remove from the oil and drain, until all the eggplant strips are fried.

4. Heat 1 tablespoon of oil, pour in the diced salted fish and stir-fry until slightly dry and until the salted fish aroma is overflowing, then set aside.

5. Add another 1 tablespoon of oil and heat it up, stir-fry chopped green onion, ginger and garlic, pour in diced salted fish and eggplant strips and stir-fry until fragrant, add 1/2 cup of chicken broth, stir well, and continue cooking for 2 minutes to make it tasty.

6. Add 1/2 tablespoon cooking wine, 1 tablespoon fish sauce, 1/2 tablespoon Hai Tian seafood soy sauce, 1/5 tablespoon white pepper, 1/3 tablespoon chicken broth, 1 tablespoon Zhenjiang vinegar and 1/3 tablespoon sesame oil, stir well and serve.

Tips:

1. Eggplant is an absorbent food. Direct frying will cause it to absorb too much oil. Coat the eggplant strips with a layer of cornstarch to lock the outer layer to prevent them from absorbing too much oil. Also, use kitchen paper to absorb the remaining oil after frying to prevent the dish from being too greasy.

2. Soak the salted fish in clean water until it is softened. This can wash away excess salt on the surface to avoid it being too salty when used in cooking. After dicing the salted fish, fry it in oil until it is dry and fragrant before using it in cooking.

3. After frying the eggplant strips and salted fish, add chicken soup and simmer together to make the eggplant strips more flavorful and have an excellent flavor.

4. Eggplant strips coated with cornstarch tend to stick together when fried. It is not advisable to fry too many at a time. Separate the stuck eggplant strips while frying until the eggplant strips become soft.