Braised Eggplant [high-end Version]

Name: Braised Eggplant [high-end Version]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 eggplant; 2 tomato; 3 Lamb Chili; 1 egg; Some salt; Some Sugar; Some Chicken Essence; Some starch; Sangen Dried chili; Some pepper

by Karson

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Eggplant is delicious and there are many ways to do it, but it is not easy to make it. This method is the best roasted eggplant I have ever eaten

Braised Eggplant [high-end Version]

1. Two eggplants, two tomatoes, three croissant peppers, one egg, starch, dried peppers, and peppercorns.

Braised Eggplant [high-end Version] recipe

2. Peel the eggplant, cut the hob into pieces, add starch and egg white (there is no way to make the leftover egg yolk at home, I just put it all in) Stir evenly (the amount of starch is enough to ensure that there is a thin layer on the surface of the eggplant) )

3. Fry the eggplant in the pot (you can make it at home with less oil, and fry it several times), and fry until the eggplant is golden on the surface, and remove it when it becomes hard.

4. Pour out most of the oil of the fried eggplant, leave some and start cooking: add pepper, dried pepper (apply a low heat at this time), green onion (a small root is enough), and wait until the pepper starts to darken with the pepper Skim off the green onion together, leaving only the base oil

5. Turn on high heat, add tomatoes and croissant peppers

6. After the tomato juice becomes soft, add the eggplant that you have just fried

7. Put a teaspoon of salt, half a teaspoon of sugar, a teaspoon of chicken bouillon, stir fry and turn to low heat, add a lid and stew

8. About 10 minutes (stir-fry a few times during the period) If the salt taste is almost the same, it will be ready

9. That's it! (The phone shooting effect is not good, the colors are actually pretty good)

Tips:
1. Do not put salt when mixing the eggplant with starch, because the salt will sting out the moisture in the eggplant, which will make the eggplant completely shapeless

2. Add the fried eggplant after the tomatoes are juicy

3. The oil should not be too little, otherwise it will directly affect the taste