Braised Eggplant in Oil

Name: Braised Eggplant in Oil
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g eggplant; 1 piece Red pepper; Some oil; 2g salt; 3g ginger; 3 cloves garlic; 3 pieces Chives; 8g Fresh soy sauce; 3g Soy sauce; 2g Sugar; 1g White pepper

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As we all know, eggplant is extremely rich in nutrients. It is one of the few purple vegetables and a very common home-made vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which other vegetables cannot. Than. Everyone knows that eggplant will inhale a lot of oil during the cooking process, but it can still be avoided as long as it is done properly.
Today, I did not cut the eggplant into small pieces and put the eggplant into the frying pan. Instead, I fried the whole eggplant with the skin and cut it into sections after frying, so that it is not greasy and very tasty.

Braised Eggplant in Oil

1. Prepare ingredients: eggplant, red pepper, green onion, ginger, garlic

2. Cut chives into sections, mince ginger, slice garlic, and cut red pepper into small pieces

3. Remove the stalks of the eggplant and wash it with a towel to dry the water (to prevent oil splashing during frying)

4. Put 1 gram of salt in the frying pan

5. Put the eggplant in the oil when it is warm on a medium and small fire, cover the pot and fry it. During the period, open the lid and turn over and fry frequently to prevent it from frying. Fry the eggplant until it becomes soft.

6. Cut the fried eggplant into small pieces

7. Leave a little base oil in the pot, saute the shallots (white onion), minced ginger, and garlic slices until fragrant

8. Put in fresh soy sauce, dark soy sauce, sugar

9. Add the red pepper and stir fry for a while

10. Put the eggplant

11. Add 1 gram of salt and stir fry for a while

12. Finally, add the remaining scallions and white pepper before starting the pan, stir-fry well, and eat while it is hot, juicy and delicious!

Tips:
1. It’s better to buy eggplants that are shorter and thinner, so that they don’t need to be cut off, and they will be cooked with less oil when frying.
2. It is recommended not to peel the eggplant when eating eggplant. 3. Avoid eating eggplant raw to avoid poisoning.