How to make salted fish and eggplant casserole?

Salted fish and eggplant casserole is my favorite dish. I make it for my husband and son every weekend. Today I will share with you how to make it:

Introduction of Salted Fish and Eggplant Casserole

In China's 5,000-year-old traditional culture, purple should be the most noble color. For example, the Forbidden City is also called the "Purple Forbidden City". Even ancient and modern scholars like to use "purple air coming from the east" to describe the auspiciousness of heaven and the blessing of the earth. I love purple and think it is elegant and mysterious. Light purple is noble and gentle, while dark purple is gorgeous and sexy.

Love eggplant, not to mention how obsessed with its taste, but looking at its appearance, people can't help but love it. Eggplant, covered with purple, which is rare among all vegetables, is always plump and firm, exuding charming light. People who really understand and love it can just pick it at will, braise it, steam it, stir-fry it, or fry it, and it will be the same true and beautiful perfect enjoyment.

Eggplant is a very unique vegetable. Only high-temperature frying can keep its beautiful and bright colors. If you don't use the right method, the beautiful and bright eggplant will become dull. Eggplant is also a very easy-going vegetable. Even if you don't use much seasoning, even if it's just a little garlic and a little salt, you can bring out its elegant taste to the extreme, and it will never let you down. Eggplant is also a vegetable that repays kindness. If you can spend some time and use the best ingredients at hand, eggplant will definitely give you its most beautiful, best, most fragrant and most charming taste without hesitation.

Therefore, there is no way not to love eggplant. Even now, when the word "eggplant" comes out of my mouth, I feel happy, warm and happy. Oh, eggplant, happy birthday, and be happy every day of your life~

Salted fish and eggplant casserole

Eggplant and Mushrooms

Salted fish oyster sauce

Sriracha chili sauce starch

Scallion and garlic paste

Ginger salt

Sugar dark soy sauce

Scallion soup

Salted fish and eggplant stew

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 turn 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 2 slices of ginger, put it into the eggplant frying pan and fry it until fragrant, then remove it 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 the soup (water) that covers half of the eggplant. Cook for a few minutes until the flavor is absorbed. Add appropriate amount of sugar, salt, dark soy sauce for seasoning and color. Add a little water starch to thicken the sauce and sprinkle with chopped green onions.

Tips

1. It is best to use the salted fish from Guangdong, which has a purer taste. When frying, wipe off the water and fry it with ginger to effectively remove the fishy smell of salted fish.

2 Many people think that eggplants will absorb a lot of oil when fried, but this is not true. The more oil you put in, the better. If there is too little oil, the eggplants will absorb the oil as soon as they are put into the pan. Fry the eggplants over high heat at the end to force out the excess oil in the eggplants. Finally, put them on a paper towel to absorb more oil.

3 Salted fish, chili sauce, oyster sauce, etc. all contain salt, so be careful with the amount you use to avoid being too salty;

4 Eggplants are easily oxidized and blackened when exposed to air. The cut eggplants should be fried in oil as soon as possible to remove excess moisture from the eggplants, making them easier to absorb flavor when stewed.

5 This dish can also be fried with a little minced meat to make it more delicious. If you have a casserole at home, the last step can be completed in the casserole, which will naturally make the dish more enjoyable.

6 Sriracha chili sauce can also be replaced with Guilin chili sauce.