How to cook conch stewed with eggplant

Among all kinds of seafood, conch is a common species and can be used in dishes and soups. Stewed conch with eggplant is a common method. The nutritional value of the two foods together will be higher. When making conch stewed with eggplant, you can also add various ingredients, such as some minced meat, onions, coriander, and you can choose to add chili peppers depending on whether you can eat spicy food. Before stewing, you can fry the eggplant in a pan.

Braised conch with eggplant

Materials

Purple Eggplant 750g

50g conch meat

30g minced meat

30g shredded onion

30g coriander

15g red pepper shreds

20g scallion rice

20g garlic

20g red pepper rice

An orchid

10g of French incense

15g sweet noodle sauce

10g seafood sauce

Thirteen spices 3 grams

5g soybean paste

5g of Yipin Fresh Soy Sauce

5g white sugar

MSG 5g

10g Shaoxing wine

5g sesame oil

15g starch

Step 1

Cut the purple eggplant in half, then cut it into strips, deep fry it in 60% hot oil over medium-low heat until cooked, remove it from the pan and place it on a plate with the skin facing down

Step 2

Leave some oil in the pot and heat it to 60% hot, add chopped green onion and garlic to stir-fry, add sweet bean sauce, seafood sauce, thirteen spices, soybean paste, Shaoxing wine, first-class fresh soy sauce, sugar, MSG, add soup, put the eggplant into the pot, cook it until it is well-seasoned, thicken it with starch, add sesame oil, stir-fry with a large spoon, and serve. 3. Slice the conch into slices, put them into boiling water, fry them with onion shreds, coriander segments, and red pepper shreds, place them on the eggplant, and sprinkle with chopped green onions, chopped garlic, and chopped red pepper.

Fish stew with eggplant

Ingredients: Fish, Eggplant

Ingredients: Chopped chives

Seasoning: salt, MSG, aniseed, ginger slices, soy sauce, cooking wine. Steps: 1. Kill and clean the croaker, and tear the eggplant into strips by hand;

2. Heat the oil in a wok until it is 60% to 70% hot, then add the fish and fry it briefly before removing it.

3. Leave some oil in the pan, sauté scallions, ginger and aniseed, put in the fried fish, add cooking wine, soy sauce, and old soup, bring to a boil, add the eggplant, sprinkle with chopped coriander when stewed, and serve in a bowl.

Catfish stew with eggplant

Material

1 catfish (about 600g), 3 long eggplants (about 500g), 5 dried mushrooms, 100g bacon, 3 slices of ginger, 4 cloves of garlic, 4 scallions, 10g wolfberry, 1 teaspoon (5g) salt, 2 tablespoons (30ml) oil

practice

Remove the internal organs and gills of the catfish, clean it, and cut it into 5 cm wide pieces. Wash and pick the green onions and tie them into a knot. After soaking the dried mushrooms, remove the stems, wash them, drain and set aside.

Wash and remove the stems of the long eggplants, cut into medium-sized dices, put them in a microwave-safe plate, move into the microwave, heat on high heat for 2 minutes, until the eggplant pieces are soft, then take them out.

Heat the oil in a wok over high heat, add the garlic cloves and ginger slices and stir-fry until fragrant, then add the chopped catfish and stir-fry until the fish pieces turn golden brown.

Add the eggplant pieces and hot water (the amount of water should be enough to cover the fish pieces and eggplant pieces), bring to a boil over high heat, skim off the foam, add the scallion knots, turn to medium-low heat and continue simmering for 15 minutes.

Add the processed mushrooms and chopped bacon, add salt, and continue to simmer for 10 minutes.