Yu-Shiang Eggplant in Casserole(yu xiang qie zi bao )

Fish flavored eggplant pot method:

Raw materials for making fish flavored eggplant pot:

500 grams of eggplant melon, 100 grams of chicken, 10 grams of fried salted fish, 30 grams of stewed sauce, 50 grams of celery, 20 grams of green and red pepper, 1 cup of soup, Shaojiu, garlic, scallion, dark soy sauce, sesame oil.

Steps of making fish flavored eggplant pot:

1. Choose long body eggplant melon, peel, turn around and tail, open it into 4 pieces, about 12 cm long.

2. Heat up the pan, add oil, bring to 60% boil, deep fry the eggplant and melon strips for about 1 minute until they are cooked, drain and separate the oil.

3. Take advantage of the remaining oil in the pot, saute minced garlic, celery, pepper, casserole sauce until fragrant, then saute chicken, add Shaojiu, Shangtang, eggplant and melon sticks, above seasonings and saute minced salted fish, simmer for a while, add a little cornstarch, add Baowei oil, turn into tile pot, heat until rolling, add sesame oil, scallion, and cover the table.

Yu-Shiang Eggplant in Casserole

Fish flavored eggplant pot is a dish, the general production method is to cut eggplant into pieces, put in the pot to dry, and add salted fish, ginger, green onion and other seasonings, and made with casserole.

History of dishes

Eggplant pot belongs to Cantonese cuisine. In fact, it has a far-reaching origin. In Qi Min Yao Shu written by Jia Sixie, the eggplant pot method is the ancestor of eggplant pot. As soon as you look at it, you can see that the word "Xi" is to put the earthen jar on the fire, which roughly means to simmer or pot. If the eggplant is not used, it will be broken by bamboo knives and bone knives, and the soup will be fried to remove the fishy smell. Finely cut scallion, boil oil to make it fragrant. In soy sauce oil, serve with scallion and eggplant. Stir until cooked. Add pepper and ginger In other words, you can't stick to iron utensils. Cut the eggplant into four pieces and blanch it in boiling water. You can only use the green onion oil which is made now. You can only pick the green onion white which is simmered with eggplant by hand. As for pepper, of course, it's Chinese prickly ash. It seems that pepper didn't spread to China during the Han and Wei dynasties, and the import of pepper is a matter in recent hundreds of years.

Manufacturing materials

Ingredients: eggplant (one), salted fish with plum flavor (one bar).

Accessories: chive (one), coriander (one).

Seasoning: peanut oil (half bowl), garlic (three pieces), cooking wine (1 / 4 spoon), sugar (half spoon).

Production method

1. Wash the eggplant, cut it into several sections (about three inches), then cut each section in half, and then cut it into four pieces.

2. Cut the Meixiang salted fish into small pieces and soak it for about 20 minutes in advance. Drain the water, remove the intestines, and cut from the dorsal bone along the main bone to the stomach.

3. Cut into small pieces, the size of chopsticks, and drain the excess water as much as possible.

4. Wash the scallion and cut it into 2cm section, leaving the scallion white section.

5. Heat to dry the water in the pot, pour in half a bowl of peanut oil, wait for the oil to rise quickly, then turn to low heat.

6. Peel the garlic and stir fry in oil until golden yellow. Set aside.

7. Pour in the salted fish sticks, slowly turn the salted fish sticks in the oil with a shovel, and then deep fry them into golden yellow. When the bones are crisp, you can filter them into a bowl and set them aside.

8. Pour the eggplant strips into the oil pan, turn the medium heat to deep fry slowly, and slowly turn them with a shovel. About six or seven minutes later, the skin of the eggplant strips turns yellow brown. When they are dry, pour them into a small casserole.

9. Pour the fried salted fish into the middle of the eggplant pile, pour a little water into the pot (wash the pot), add a little sugar and cooking wine, then pour it on the eggplant pot, cover it, and cook for five minutes over low heat (let the water seep into the eggplant meat, and then boil the water dry to collect the juice).

10. Sprinkle with coriander and scallion, then cook for a while.

Tips

If you don't have eggplant, you can use tender round eggplant instead. 　　

2. The starch must not be too thick, otherwise it is easy to stick to the pot when boiling over low heat.

main features

Eggplant casserole is mostly made of long eggplant, with smooth taste, fish fragrance and endless aftertaste.

What to eat

nutritive value

Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. Often eat eggplant, help to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

The recipe is complementary

Because eggplant tastes sweet and smooth, while crab tastes salty and bitter, both of them are cold. Eating them together will damage the intestines and stomach and cause diarrhea. In addition, the combination of Eggplant and black fish can also cause diarrhea and damage the spleen and stomach.

History and culture

The most complicated evolution of eggplant pot style is granny Liu's second visit to Rong Guofu in a dream of Red Mansions: "Sister Feng laughs:" what does granny want to eat? I'll give you my name. " Granny Liu said, "what name do I know? Everything is good. " She said with a smile, "feed him some eggplant." When Sister Feng heard that she put some eggplant into Grandma Liu's mouth, she said with a smile, "you eat eggplant every day and try our eggplant. Is it delicious?" Granny Liu said with a smile, "don't coax me. The eggplant smells like this! We don't have to grow grain, we only grow eggplant. " This so-called eggplant processing method is boring. After peeling, it is cut into diced eggplant with big fingers and fried into golden yellow with chicken. There are 10 kinds of ingredients: chicken breast, fresh bamboo shoots, water hairy mushrooms and mushrooms, spiced dried tofu (all the above are diced, and the size after stir frying is equal to the volume of fried diced eggplant) and walnut kernel, sweet almond, peanut kernel, melon kernel, pine nut kernel (all fried) are added into the chicken soup Add salt, sugar, rice wine and soy sauce, and simmer over low heat until the soup is finished. On the table, you have to dice chicken breast and cucumber with soy sauce, stir fry with peanut oil and all kinds of seasonings, then cover and pour on the eggplant.

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Chinese PinYin : Yu Xiang Qie Zi Bao