Stewed eggplant with clam(ha li dun qie zi shu cai yu hai xian zui wan mei da pei dian fan )

Stewed eggplant with clam

Introduction:

"Clam stewed eggplant, many people at first sight to see the name of the dish, with a skeptical attitude, doubt how to combine two completely incompatible food? Will the combination taste good? But people who have really tasted it will be attracted by the taste of this dish and will never forget it. The delicious taste of the land and the delicious taste of the sea are perfectly integrated. The delicious juice of clam is completely absorbed by eggplant, and is filled in every tissue cell of eggplant. When you eat eggplant, your mouth is immediately filled with delicious juice, and it also has the smell of eggplant. You can say that stewed eggplant with clam is one of the most perfect models of vegetables and seafood. Clam stewed eggplant is the most common dish in Weihai area. Every family can make it. The key is to make it zero difficulty and taste the same delicious. Eggplant is best to choose the fresh and tender small garden eggplant, eggplant taste enough; clam choose the local thin skin clam, taste enough, soup more; so the clam stewed eggplant tastes more delicious and enjoyable. "

Production steps:

Step 1: main ingredients: clam, eggplant, by-products: leek, onion, ginger, garlic, red pepper seasoning: soy sauce

Step 2: cut eggplant into hob pieces, cut leeks into small sections, and chop onion, ginger, garlic and red pepper

Step 3: make oil in the pot. When the oil temperature is 70%, stir fry the seasoning in the pot. After the seasoning is fragrant, stir fry the eggplant pieces in the pot. After a little stir fry for a while, cook the raw soy sauce for seasoning

Step 4: pour the clams into the pot, cover and stew

Step 5: after the clams are all opened, remove the lid and turn off the fire

Step 6: Sprinkle leek and stir a few times to serve

Materials required:

Clams: moderate

Eggplant: moderate

Leeks: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Right amount: red pepper

Soy sauce: moderate

Precautions: 1. After the clams are bought back, they should be put in the salty water to spit out the fine sand in the clam belly; 2. This dish does not need salt and water, because the taste of the clam soup is very delicious and there is enough juice; 3. Before the final pot, we must sprinkle the leek section, which will add a different unique flavor to this dish.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ha Li Dun Qie Zi Shu Cai Yu Hai Xian Zui Wan Mei Da Pei Dian Fan