Braised Eggplant

Name: Braised Eggplant
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g eggplant; 5g ginger; 1 piece garlic; 2g Scallions; 4 Chaotian Pepper; 5g Dried red chili shreds; 3 tablespoons oil; 1 tablespoon pepper

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Eggplant is extremely popular on our daily dining table and is widely used. Eggplant is one of the few purple vegetables, and it is also a very common home-cooked vegetable on the dining table. Its purple skin is rich in vitamin E, which is unmatched by other vegetables. Eggplant can be eaten with either meat or vegetable, such as soup, deep-fried, cold salad, stir-fry; braised, steamed. Eating eggplant regularly can control blood cholesterol levels and improve immunity. Eggplant is rich in vitamin E, which has the functions of preventing bleeding and anti-aging, and has the effect of improving male sexual performance. Eggplant skin contains vitamin B. We should not remove the skin when we eat eggplant. Eating eggplant with the skin will help promote the absorption of vitamin C. Its value lies in the skin. Vitamin B and vitamin C are a good pair. We have enough vitamin C. The metabolism of vitamin C needs the support of vitamin B. Have you ever thought of using eggplant as a side dish to go with wine? Or is it the adjustment after a week of big fish and meat? Today’s homemade fried eggplant tastes sweet and spicy; it’s a good meal. Originally created by GODOFMERCY Moses Restaurant, this article is based on real experience, and part of the knowledge comes from the Internet. The content is for reference only and is purely a personal hobby, please don't spray if you like it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail. "

Ingredients

500g Eggplant
5g Ginger
1 piece Garlic
2g Scallions
4 Chaotian Pepper
5g Dried Red Chili Shreds
3 tablespoons Oil
1 tablespoon Pepper

Braised Eggplant

1. Wash the eggplant and drain the water, cut into pieces with a hob

2. Eggplant is very oil-absorbing, pour 3 tablespoons of oil into the pot, sauté ginger and dried red pepper

3. Fry the eggplants on high heat for about 2 minutes, until the whole frying pan is heated to 60% heat. Then the eggplants are kept on medium heat to prevent the eggplants from sticking to the pan; the skin becomes shiny. 8 When ripe, pick up the eggplant; drip off the oil to control the oil and set aside

4. Fry the cooked eggplant again into the pot and stir-fry together with the seasoning. The fried eggplant needs to be fried quickly, so be sure to deep-fry it and fully absorb the oil when frying. When frying the eggplant, pay attention to the heat, and use a spatula to make a bottom not to fry it. Red and green chili shredded in the fried eggplant

5. Add a spoonful of dark soy sauce to the almost finished eggplant. Eggplant peel contains B vitamins, which can help the metabolism of vitamin C. The anti-cancer activity of eggplant peel even exceeds that of the anti-cancer drug interferon. Add a spoonful of light soy sauce. The solanine in eggplant is not soluble in water. Solanine cannot be removed if it is blanched or boiled. Therefore, adding proper amount of balsamic vinegar when burning eggplant will help destroy and decompose solanine

6. Turn the eggplant with a spatula; let the dark soy sauce and light soy sauce evenly color

7. Add a rock sugar to increase the sweet taste of eggplant

8. Then add a small amount of water to the pot; boil until the soup thickens and turn off the heat. Sprinkle with shallots and pepper

Tips:
Tips for GODOFMERCY Moses Food Workshop:
1. Eggplant and bitter gourd are an ideal dish for cardiovascular patients.
2. Eggplant and crab meat are cold foods and cannot be eaten together.
3. Eggplant is rich in vitamin E, which has the effect of improving male sexual performance and anti-aging function.
4. Adding proper amount of balsamic vinegar when burning eggplant will help destroy and decompose solanine.
5. The anti-cancer activity of eggplant peel even exceeds that of the anti-cancer drug interferon. When the oil pan is heated to 60% heat, the eggplants are constantly stir-fried over medium heat to prevent the eggplants from sticking to the pan.
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