Salt fish eggplant
By VicentaLakin
The salted fish eggplant, which is part of China ' s eight main cuisine cuisine, is particularly popular in the Guangdong region and, as a result, has become a very high single-rate dish in many restaurants. Since it's a popular dish, it's a fragrance requirement. This dish is characterised by the smell of salty fish that permeates the eggplant, and its taste is soft and salty. Cook
Recipe Recommendations
- purple-skinned eggplant art. 2
- salted fish art. 1
- lean meat 50 grams
- garlic 2 cloves
- Jiang 3 tablets
- onion 2 trees
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- salt 1 gram
- chicken essence 1 gram
- salty and fresh
- pot
- half an hour
- ordinary
Steps for Salt fish eggplant
1
The salty fish washes clean, cuts small pieces of thin meat, and adds pepper powder, raw and peanut oil to pieces of meat。
2
Garlic cutters, ginger slices, onions。
3
Let's put all the eggplants in four, then we'll slash them。
4
Hot oil in the pot, fried eggplant。
5
The fried eggplant controls the oil。
6
The bottom oil is left in the pot, and the little fire of salted fish is fried to the fragrance of yellow。
7
Another ginger, garlic, onions。
8
We're going to have to put the meat down。
9
The fried eggplants are poured into the pot, and the proper amount of water, raw smoke, platinum oil, salt, chicken concentrates are added。
10
The food is transferred to the casserole and placed in the gas stove for six minutes, with the middle flipping。
11
The finished chart。Salt fish eggplant Make Tips
One, the eggplant oil must be hot enough to blow up the whole fire, the eggplant made from the oil is barely greasy, the process of making it tastes like salt fish, raw smoke, and so the final salt must be a little less than three, and it must be a small fire for a few minutes after it's transferred to the casserole, so that the salt fish smells fully into the eggplant