Scallops and eggplant stew
Overview
This plate of scallops and eggplant stew is very fresh. The eggplant absorbs the umami flavor of the scallops, and the soup is full of juice when you take a bite. The child eats it happily, not even a drop of soup is left.
Tags
Ingredients
Steps
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Brush the shell of the scallops with a brush first, then pry open the scallop shells with a knife, take out the scallop meat, remove the internal organs of the scallops after all is done, clean them and set aside.
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Clean the eggplant first, then use a peeling knife to remove the skin of the eggplant, and then cut it into cubes.
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Peel the garlic, clean it, and cut into slices.
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Adjust the sauce again, put all the seasonings into a bowl and stir evenly.
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After the oil pan is hot, sauté the garlic slices first, and then fry the eggplant. Eggplant absorbs oil better, so just use more oil than usual for stir-frying. Don't put too much oil, as greasy food is not healthy.
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The eggplant will become soft after frying. At this time, pour the sauce into the pot and stir-fry evenly. Add a little water, cover and simmer for a while, so that the eggplant will be more delicious.
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When the eggplant is basically soft and flavorful, add the scallop meat to the pot and stew together.
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Finally, the scallops change color and are ready to be taken out of the pan when cooked. Sprinkle them with coriander and they will taste better.
