Eggplant casserole with shrimp skin
By AaliyahWeber
People love shrimp skin because of its low price in the past, but now it is because of its high nutritional value: according to tests, the protein content per 100 grams of shrimp skin is much higher than that of some high-end aquatic products and meats; the minerals contained are very rich in types and quantities, especially calcium. It is known as a "calcium bank" and is most suitable for children and the elderly.
Recipe Recommendations
- eggplant appropriate amount
- shrimp skin appropriate amount
- carrots appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- slightly spicy
- pot
- half an hour
- ordinary
Steps for Eggplant casserole with shrimp skin
1
Ingredients: eggplant, shrimp skin; ingredients: carrot, coriander, garlic, onion, ginger, red green pepper.
2
Cut the eggplant into strips.
3
Add the tomato strips when the oil pan is 70% hot.
4
Fry until hard and remove. Set aside.
5
Shred carrots, green and red peppers, green onions, and ginger, slice garlic, and minced coriander.
6
Stir fry chives, ginger and garlic in oil pan.
7
Add the bean paste and stir-fry until red oil.
8
Add shredded carrot and stir-fry, then add the fried eggplant strips.
9
Stir fry for 2 minutes and add shredded red pepper.
10
Pour the fried eggplant strips into a casserole, sprinkle with a layer of shrimp skin on top, place them on the stove and cook for ten minutes, and add coriander.