Braised Eggplant
by Chi Chi Chi Chi Bei Bei Bei Bei
Favorite
Difficulty
Easy
Time
30m
Serving
2
Braised Eggplant
1. Slice 15 grams of ginger and garlic each; 15 grams of green onion, cut into small pieces, set aside
2. Cut 750 grams of eggplant with skin into hob cubes and fry it in a hot oil pan (1kg peanut oil) until the skin of the eggplant is slightly wrinkled (7 mature), remove and set aside
3. In another hot oil pan, pour 20 grams of peanut oil, stir the minced meat until 7 is mature (the meat is white); then pour the chopped green onions, ginger, and garlic into the pot; put 30 grams of sweet noodle sauce into the pot Stir fry; then pour in 100 grams of water
4. Pour the fried eggplant into the pot, put in half a tablespoon of extremely fresh and one tablespoon of oyster sauce (about 10 grams), half a tablespoon of chicken essence (about 5 grams), 3 grams of sugar, 3 grams of salt, and 3 grams of soy sauce ( Soy sauce for toning). After the juice is collected on high heat, pour a little starch juice to thicken it and then it can be served on a plate. After the juice is collected on high heat, pour a little starch juice to thicken it and then it can be served on a plate.
