Brinjal with Salted Fish 咸鱼茄子. Another eggplant 🍆 Chinese style recipe using salted fish and minced meat. Served deliciously well with hot rice or porridge. Also, don't underestimate the salted fish, as it adds another layer of aroma to the dish.
Brinjal, if done well, should not be oily, but instead creamy and chock. Bean Sprout with Salted Fish 咸鱼银芽. Brinjal with Meat Floss 肉松茄子. 🐟🐔鹹魚滑雞豆腐煲EngSub Claypot Recipe You can cook Brinjal with Salted Fish 咸鱼茄子 using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Brinjal with Salted Fish 咸鱼茄子
- You need 2 of Brinjal.
- It’s 2 clove of Garlic.
- Prepare 5 g of Salted Fish.
- Prepare of Soy Sauce.
- Prepare Pinch of Sugar.
- You need of Cooking Wine.
Salted Fish Pork Belly with Brinjal 茄子花腩. Salted Fish HK Fragrant Romaine Lettuce咸鱼炒香港香麦. Salted fish, 咸鱼, pronounced xián yúi in Mandarin and "hom yee" in Cantonese, is a common ingredient in Southern China People serve congee with salted fish steamed with ginger, scallion and some wine or pan fried until crisp and aromatic. It's definitely an acquired taste, but it seems to me.
Brinjal with Salted Fish 咸鱼茄子 instructions
- Brinjal cut into size and deep fried for 1~2 minutes.
- Hot wok with 1tbsp Vegetable oil, Stir-fried garlic then follow by Brinjal..
- Add on salted fish, soy sauce and sugar to taste, lastly apply cooking wine then ready to be served..
The key to great tasting pork meat lies in its marinade, but take it to the next level by using the oil from frying the salted fish, this intensifies the bold flavours in the meat making them To complete, add in a few drops of Shaoxing wine, water, dark soy sauce and bits of salted fish for that rich dark brown broth.. salt fish 咸鱼; 盐腌鱼; 鹾鱼 canned steamed cuttle fish 清蒸墨鱼罐头 polish style steamed fish 波兰式蒸鱼 . Season both sides of the fish fillets with salt and pepper and lay them side by side in the steamer, skin side up. 咸鱼俱乐部. It's funny to know that salted fish which used to be a poor man's dish is now getting so expensive too ! Cantonese Salted Fish is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China.