Homemade eggplant with shrimp paste

Shrimp paste is a specialty produced in coastal cities. It is rich in nutrients and comes in a variety of flavors. Shrimp paste can be cooked with many vegetables, among which the home-cooked method of shrimp paste eggplant is more common. To prepare this dish, first soak the eggplant in water for half an hour, then fry it in oil, and then stir-fry it with shrimp paste. Shrimp paste can not only be fried with eggplant, but also paired with many vegetables for a comprehensive nutritional value.

Ingredients Eggplant, oil, soy sauce, sugar, salt, shrimp paste, ginger, onion, garlic

practice

1. Wash the eggplant, cut it into pieces, soak it in water for half an hour, take it out and dry it for later use. Chop the ginger, onion and garlic.

2. Put the eggplant into the pan and soak it in oil. Leave a little oil in the pan, add 1-2 tablespoons of shrimp paste and ginger and garlic, stir-fry the eggplant and 1 teaspoon of cooking wine, stir-fry evenly.

3. Add a little soy sauce and sugar, half a bowl of water and stir evenly, then change to medium-low heat and simmer for 8-10 minutes.

4. After the eggplant is soft and well-seasoned, sprinkle with chopped green onion, stir-fry evenly and serve.

Shredded Cabbage with Shrimp Paste

Ingredients: half a cabbage, shrimp paste, garlic, oil, soy sauce, sugar

practice

1. Wash the cabbage, dry it, tear it into pieces and set aside. Chop the garlic.

2. Stir-fry garlic in oil, add 1 teaspoon of shrimp paste and stir-fry for a few times until fragrant, then add cabbage and stir-fry quickly and evenly.

3. Add a little soy sauce, sprinkle a little sugar and continue to stir-fry evenly for a while before serving.

Sauteed Eggplant with Minced Pork

Ingredients: 3 long eggplants, 1 small piece of pork belly, half a red pepper, 1 tablespoon of spicy soybean paste, minced ginger, minced garlic, chopped green onion, salt, chicken essence, more sugar, soy sauce, pepper, cornstarch

practice

1. Peel the pork belly and chop it into small pieces. Add salt, chicken essence, pepper, a little cornstarch and a little water and mix well to marinate. Wash the eggplant, cut it into dices and soak it in water for 5 minutes. Slice the red pepper, mince the ginger and garlic, and chop the green onion.

2. Heat more oil in the pan (small bubbles appear when chopsticks are inserted) and fry the drained eggplants over high heat for a while until the eggplants become transparent and soft, and the skin tightens. Remove and set aside.

3. Leave a little oil in the pan and heat it up. Stir-fry the minced ginger, garlic and 1 tablespoon of soybean paste. Then add the red pepper and minced meat and stir-fry (you can add a little water to moisten the ingredients)

4. Then add the fried eggplant and stir-fry together. Add a little salt, some soy sauce, more sugar and some water. Stir-fry evenly, then add a little chicken powder and sprinkle with chopped green onions.