Braised Eggplant

Name: Braised Eggplant
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Long eggplant; 2 Millet spicy; 1 green pepper; 1 spoon Soy sauce; 1 spoon Oyster sauce; A teaspoon salt; 1 spoon Sugar; 1/2 a spoon Chicken Bouillon Powder; Some water; a little starch

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

5

Difficulty

Normal

Time

10m

Serving

3

This is the true story of my dad. When I ate it when I was young, I thought it was meat.

Braised Eggplant

1. Peel the tomato sauce and cut into pieces

2. Put salt in a bowl and soak the eggplant for 10 minutes

3. Take out the dry water and put a spoonful of starch to grab evenly

4. Fry in the pan at 80% oil temperature, and fry until the skin is crispy and remove.

5. Millet spicy chopped chili diced

6. Put a little oil in the pan, add the chopped garlic and ginger, add the chili and stir fry until fragrant

7. Pour in the tuned juice

8. Add the fried eggplant and stir-fry evenly

Tips:
The eggplant is marinated first and then used dry starch to make it evenly. When sautéing, the eggplant does not absorb oil. The eggplant is very soft and tender.