【Clam Stewed Eggplant】--A perfect example of the perfect combination of vegetables and seafood
Overview
Clam stewed eggplant, many people are skeptical when they first see the name of this dish. They wonder how to combine two completely mismatched foods? Will it taste good when combined? But those who have actually tasted it will be attracted by the taste of this dish and cannot forget it. The delicious taste of the land and the delicious taste of the sea are perfectly integrated. The delicious soup of the clams is absorbed by the eggplant at a glance, and is filled in every tissue cell of the eggplant. Take a bite of the eggplant, and your mouth will be instantly filled with the delicious soup, and it also has the aroma of the eggplant. You are in me, and you are in me. It can be said that clam stewed eggplant is one of the most perfect combinations of vegetables and seafood. Stewed eggplant with clams is the most common dish in Weihai area. Every household can make it. The key is that it is not difficult to make and the taste is the same. It is best to choose fresh and tender small garden eggplants for eggplants, which are full of flavor; for clams, choose local thin-skinned clams, which have full flavor and rich soup; the clam stewed eggplant made in this way will be more delicious and enjoyable.
Tags
Ingredients
Steps
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Main ingredients: clams, eggplant Secondary ingredients: leeks, onions, ginger, garlic, red pepper Seasoning: light soy sauce
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Cut the eggplant into hob pieces, cut the leeks into small pieces, mince the onion, ginger, garlic and red pepper and set aside
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Heat oil in a pot. When the oil temperature is 70% hot, stir-fry the ingredients. After the ingredients are fragrant, add the eggplant pieces to the pot and stir-fry. After frying for a while, add light soy sauce to taste
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Pour the clams into the pot, cover and simmer
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After all the clams have opened their mouths, remove the lid of the pot and turn off the heat
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Sprinkle on the leek segments and stir for a few times before serving
