Salted fish and eggplant stew

The salted fish and eggplant casserole is very delicious. I like salted fish so I make it often. Today I will tell you the specific method.

Features of Salted Fish and Eggplant Casserole:

Salted fish and eggplant stew is a famous dish in Guangdong, and its popularity is no less than that of Chongqing's twice-cooked pork. Salted fish is a deep-sea fish, and it is named for its unique saltiness, so it is often used as a side dish and the amount should not be too much. The eggplant stew with salted fish as a side dish has a unique flavor. The eggplant absorbs the fragrance of the salted fish, and it is soft and sticky, with a long aftertaste. It is a very popular dish among Guangdong people.

Teach you how to make salted fish and eggplant stew:

1. Peel or leave the eggplants peeled, cut off the stems, cut into strips or slices, and soak in salt water. Soak the salted fish in cold water to remove some of the saltiness, and soak it until soft. Wash off the sand on the surface of the fish skin and chop it into small grains or pieces.

2. Take out the eggplant slices and drain the water. Heat the pan, add oil, and fry the salted fish cubes on low heat until crispy and remove. Continue to heat the oil to about 60% to 70%, add the eggplant slices and fry for a few minutes until cooked through, then drain the oil. If you don't want to use too much oil, you can use a little less oil and slowly stir-fry the eggplant until it is soft, then serve.

3. Use the remaining oil in the pot to sauté minced garlic and red pepper. Then add eggplant and salted fish. Add Shaoxing wine, light soy sauce, sugar, oyster sauce, chicken essence and a small amount of water or broth and simmer for a while. Add a little cornstarch, a drop of vinegar and sesame oil. Transfer to a casserole and heat until boiling for about 3 minutes. Sprinkle with chopped green onions, cover and serve.

Kind 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.

Eat healthy:

Eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Vitamin P can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis, and nephritic edema.

Food taboos:

Eggplant (purple skin, long): Eggplant should not be eaten with black fish, as it will damage the stomach and intestines.

Tomatoes and salted fish are incompatible, and eating them together can easily produce carcinogens.