Stewed eggplant with swordfish
Ingredients: saury (hairtail) long eggplant
Seasoning: soy sauce, oyster sauce, sugar, salt, ginger, onion, garlic, coriander, starch, cooking wine, pepper and chopped pepper.
Exercise:
1, saury washed and cut into pieces, marinated with wine and salt for 5? 10 minute;
2. Wash the eggplant, remove the pedicle, tear it into strips by hand, marinate it with salt, fry it in oil until soft, and take it out for later use;
3. Add oil to the pot, put it into the fish section after 80% heat, and fry it into golden brown on both sides (dry the clean water with kitchen paper before the fish enters the pot to prevent oil from overflowing);
4. Add onion, ginger, garlic, soy sauce and eggplant pieces, stir-fry slightly (don't break the fish), add oyster sauce, sugar and cooking wine, stir-fry evenly, add appropriate amount of water, cook for about 10 minute, add salt and pepper to taste, sprinkle with water starch to thicken evenly, and sprinkle with chopped coriander and pepper.
Private roasted tofu
There is no fixed pattern in cooking, just like yourself. Today's vegetarian tofu, despite its ugly appearance and simple ingredients, is really not to be underestimated.
Speaking of tofu, do you know that it has a long history of more than 2,000 years in China and is a great invention of our ancestors? High protein, low fat and rich in calcium are good foods for the elderly, children and patients.
Eating tofu often is good for your health. It may be difficult for a person to make colorful tofu. I'll teach you my private way to make tofu shine in your hands and make my family fall in love with nutritious tofu.
Ingredients: tofu 1 block, onion 1 block, 2 cloves of garlic, 2 dried peppers, 2 tablespoons of oyster sauce, soy sauce 1 tablespoon, starch 1 tablespoon, appropriate amount of salt, water and oil.
Exercise:
1. Slice tofu, take a pot and sit in water, put a little salt in the water, put it in tofu and cook for about 5 minutes (to remove the smell of tofu), take it out and put it in cold purified water (tofu is tender); Slice the onion and garlic, and clean the pepper. Because I don't eat spicy food very much, I didn't cut it, so the pepper can play a role in color matching.
2, oyster sauce, soy sauce, starch, a small amount of salt, add the right amount of water, mix well into juice for later use. Add more water to get enough juice.
3, hot oil in a hot pot, add onion, garlic and pepper and stir fry for fragrance.
4. Pour in the juice, gently stir in the same direction with a spatula, and bring to a boil. The proportion of starch in fruit juice should not be high, otherwise this step is difficult to operate.
5. Pour in tofu and simmer for about 5-8 minutes. Don't turn over to prevent tofu from breaking, just push the edge of tofu carefully with a spatula.
6, the fire to collect juice, do not dry the soup, leave a part of the soup, let the tofu soak in the soup to eat, each piece of tofu is covered with delicious soup, very delicious.
Tips:
1, tofu is salted and blanched in advance to better remove its beany smell; Soak in cold water after blanching is for its taste and easy operation.
2. Add starch when stirring the juice. The quantity should be controlled well, not less, otherwise it will become difficult or even fail in future operations.
3. Why do I put starch in the sauce instead of thickening it before cooking? The reason is simple, in order to ensure the integrity of tofu and the uniformity of sauce.
4. This dish is rich in soup and delicious. It is not recommended to use the color matching function of pepper when giving it to children.