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Can eggplant and shrimp be eaten together?
Eggplant is a very healthy vegetable, and eggplant can be made into various delicious dishes, such as Fish-flavored Eggplant, Braised Eggplant, etc., but it is difficult to match eggplant with other ingredients because the flavor of eggplant is difficult to integrate with side dishes, making the taste of any eggplant dish roughly the same. Can eggplant and shrimp be eaten together? How to cook and prepare them?
Method 1:
1, Wash the shrimp, add cooking wine, salt, and scallions and ginger, and boil for 2 minutes to remove the shell (for easy eating at home).
2, Wash the eggplant and cut into strips.
3, Heat the oil and sauté scallions and ginger, then stir-fry the eggplant and shrimp.
4, Add 2 soup spoons of water and simmer for 3 minutes.
5, Season with salt and chicken essence to taste.
Method 2:
1, Coat the shrimp with seasoning 2 and knead evenly, marinate for 20 minutes (Figure A).
2, Place 2 tablespoons of olive oil in a non-stick pan, place it on the stove and turn on high heat, do not wait for the pot to heat up before adding the shrimp, stir-fry until 7 or 8 degrees of doneness and remove from the pot.
3, Add 2 tablespoons of oil to the original pot, sauté minced garlic, ginger, 1 tablespoon of chopped green onions, and 2 tablespoons of chili bean paste, then add the eggplant strips and stir-fry for a moment.
4, Then add the remaining 4 ingredients and stir-fry until the sauce is thick and the eggplant strips are soft, add the cooked shrimp and toss evenly until the shrimp is just cooked through and remove from the wok.
Method 3:1, Pat the shrimp dry, then season with a little salt, pepper, sesame oil, and marinate for 15 minutes.
2, Heat the oil in a wok over high heat, then sauté half of the minced garlic until fragrant, add the eggplant and stir-fry for a while. Don’t worry if the oil runs out, add a little water, cover the lid and cook until almost dry, then stir-fry again. Repeat this half-frying and half-steaming method until the eggplant changes color (white meat turns yellow, purple skin turns brown), then remove and set aside.
3, Heat the oil in a wok over high heat, then sauté the remaining half of the minced garlic until fragrant, and then add the shrimp and stir-fry until fully cooked.
4, Stir-fry eggplant with scallions and sauce quickly until the sauce is absorbed.
