Assorted seafood and eggplant casserole
By ReedBeer
Today, let's make a delicacy of the year,"Assorted Seafood and Eggplant Pot". First, I want to eat, and secondly, I also want to recall that wonderful time.
Recipe Recommendations
- eggplant 400 grams
- squid 80 grams
- freshwater shrimp 30 grams
- cuttlefish 40 grams
- fish ball 60 grams
- red pepper 10 grams
- onion 10 grams
- Jiang 15 grams
- oyster sauce 15 grams
- abalone juice 10 grams
- yellow wine 5 grams
- chicken powder 3 grams
- pepper 2 grams
- sugar 5 grams
- peanut oil 20 grams
- salt 3 grams
- MSG 2 grams
- water starch appropriate amount
- dry starch appropriate amount
- salty and fresh
- pot
- half an hour
- ordinary
Steps for Assorted seafood and eggplant casserole
1
400 grams of eggplant, 10 grams of red pepper, 80 grams of squid, 20 grams of red shrimp, 30 grams of green shrimp, 40 grams of cuttlefish, 60 grams of fish balls, 10 grams of onions, 15 grams of ginger, 15 grams of oyster sauce, 10 grams of abalone juice, 5 grams of rice wine, 3 grams of chicken powder, 2 grams of pepper powder, 5 grams of sugar, 20 grams of peanut oil, 3 grams of salt, 2 grams of monosodium glutamate, appropriate amount of water starch, and appropriate amount of dry starch.
2
Cut the eggplant first.
3
Dice the green onions and slice the ginger for later use.
4
Pour clear water into the pot on fire, bring the water to a boil, and put salt and monosodium glutamate in the water.
5
Sugar...
6
Yellow wine...
7
Mix pepper powder and other ingredients into a flavored soup.
8
Add in the seafood sauce and blanch until cooked, remove and set aside.
9
Brush the eggplant strips evenly with a little dry starch.
10
Heat a frying spoon on fire and add peanut oil. Fry the eggplant strips in oil and remove them for later use.
11
Leave a little base oil in a frying spoon and stir-fry the chives and ginger.
12
Stir fry chives and ginger, add a little water to boil, and add rice wine inside.
13
Abalone juice...
14
oyster sauce...
15
Chicken powder...
16
Sugar...
17
Season with pepper and other ingredients.
18
Add in seafood ingredients and tomato strips and bring to a boil.
19
Then use water-starch to thin and thicken.
20
Pour the cooked eggplant and seafood into the pot.
21
Put the clay pot on fire and simmer for 3 minutes and serve.Assorted seafood and eggplant casserole Make Tips
Seafood Eggplant Claypot Features: Rich flavor, fresh and tasty, tender texture, nutritious.
Friendly Tips:
1. Ready-made seafood ingredients can be purchased from the supermarket and used directly.
2. The oil temperature for frying the eggplant should be higher; this ensures quick coloring and prevents the eggplant from absorbing too much oil.
3. When cooking in the pan, 80% doneness is sufficient. Finally, simmer in the claypot for another 3 minutes before serving. Otherwise, cooking in the pan for too long will cause the eggplant to collapse, and it won't taste good if it becomes too mushy.