How to make salted fish and eggplant stew
In the past 10 days, hot topics on the Internet have mainly focused on food preparation, healthy eating and home-cooked recipes. Among them, salted fish and eggplant stew has become a popular choice on many family tables because of its unique taste and simple preparation. This article will introduce in detail how to make salted fish and eggplant stew, and attach relevant structured data to help you master this delicious dish easily.
1. Preparation of ingredients for salted fish and eggplant stew
Making salted fish and eggplant stew requires the following ingredients, and the specific amounts are as follows:
| Ingredients | Dosage |
|---|---|
| Eggplant | 2 sticks |
| salted fish | 50g |
| minced garlic | 10 grams |
| minced ginger | 5 grams |
| light soy sauce | 1 tablespoon |
| Old soy sauce | 1 teaspoon |
| sugar | 1 teaspoon |
| edible oil | Appropriate amount |
| clear water | 100ml |
2. Preparation steps of salted fish and eggplant stew
1.Prepare ingredients: Wash the eggplant and cut it into hob pieces, cut the salted fish into small pieces and set aside.
2.Fried eggplant: Pour an appropriate amount of cooking oil into the pot, heat it to 70% heat, add the eggplant pieces, fry until the surface is slightly yellow, then remove and drain the oil.
3.Fried salted fish: Leave a little base oil in the pot, add salted fish pieces and stir-fry until fragrant, then add minced garlic and ginger and stir-fry until fragrant.
4.seasoning: Add light soy sauce, dark soy sauce and sugar, stir-fry evenly, then pour in water, bring to a boil and add fried eggplant pieces.
5.stew: Turn to low heat and simmer for 5 minutes. Turn off the heat when the eggplant is fragrant.
6.Take out of the pot: Put the stewed salted fish and eggplant into a casserole, garnish with a little chopped green onion and serve.
3. Nutritional value of salted fish and eggplant stew
Salted fish and eggplant stew is not only delicious, but also rich in many nutrients. The following is an analysis of its main nutritional components:
| Nutritional information | Content (per 100g) |
|---|---|
| heat | 120kcal |
| protein | 5 grams |
| fat | 8 grams |
| carbohydrates | 10 grams |
| dietary fiber | 2 grams |
4. Tips for stewed salted fish and eggplant
1.Choose salted fish: It is recommended to use salted fish made from mackerel or cod for a better taste.
2.Fried eggplant tips: When frying eggplant, the oil temperature should not be too high to prevent the eggplant from absorbing too much oil.
3.Note on seasoning: Salted fish itself has a salty taste. When seasoning, you need to pay attention to the amount of light soy sauce and dark soy sauce to avoid being too salty.
4.Stew time: The stewing time should not be too long, otherwise the eggplant will be too soft and rotten, affecting the taste.
5. Summary
Salted fish and eggplant stew is a simple and easy-to-make home-cooked dish with a unique flavor, suitable for daily family cooking. Through the introduction in this article, I believe you have mastered the key steps and techniques for making salted fish and eggplant stew. You might as well make this dish for your family on the weekend and enjoy the delicious food while also experiencing the fun of cooking.
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