Braised Eggplant

Name: Braised Eggplant
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; 1 piece green pepper; 5g ginger; 1 teaspoon starch; 1 teaspoon Doubanjiang; 1 teaspoon Soy sauce; 1 tbsp Vegetable oil; 5g garlic

by Xiaochenxi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Braised eggplant is a traditional dish of the Han nationality with a long history. This dish is the finest of vegetarian dishes. Fresh and delicious, crisp on the outside, tender on the inside, delicious and juicy, popular food. Jia Sixie, the prefect of Gaoyang in the Northern Wei Dynasty, recorded the method of burning eggplant in the vegetarian chapter of "Qi Min Yao Shu". Wen Ji: "The method of eggplant: if you have not succeeded in using the seed, it will be bad if you succeed. Use a bamboo knife to break it, use iron to reduce the blackness, and the soup butterfly to remove the smell. Finely chop the green onion and boil the oil to make it fragrant. Good. The fragrant sauce is clear, the green onion is white, and it goes with the eggplant. The simmering is cooked, and the pepper and ginger are minced." From the record, the method is fine. Later, braised eggplants were added with appropriate amounts of sugar, salt, and minced meat to adjust the taste.
I used to like eggplant very much, so I always think about when I will learn to cook eggplant by myself.

Ingredients

2 pieces Eggplant
1 piece Green Pepper
5g Ginger

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1 teaspoon Starch
1 teaspoon Doubanjiang
1 teaspoon Soy Sauce

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1 tbsp Vegetable Oil
5g Garlic

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Braised Eggplant

1. Wash the eggplant and cut into strips. You can also remove the eggplant skin and then cut into strips.

2. Cut the green pepper into pieces, mince the ginger and garlic and put it in a bowl for later use

3. Pour vegetable oil into a boiled pot (you can pour more), because eggplant is more oil-absorbing

4. When the oil is almost 90% hot, pour in the cut eggplant

5. Take it out of the pot when the eggplant is almost soft

6. Scoop out the excess oil from the pan, leaving a little bit of oil

7. Add green pepper and minced ginger garlic and stir fry

8. Then add an appropriate amount of bean paste and stir fry until fragrant, add the previously oiled eggplant, add a little dark soy sauce, and stir fry. Finally, pour the starch water into the pot to collect the juice