Electric Pressure Cooker～～boiled Eggplant with Beef and Tomato in Original Sauce
1.
Tomato, cut into small pieces and set aside. It can also be peeled and cut into small pieces.
2.
Green onions, cut into inch sections.
3.
Marinated beef, cut into small pieces.
4.
Eggplant, cut into pieces with a hob.
5.
Chili, cut into pieces on the hob.
6.
Garlic, mince.
7.
Shallots, chopped green onions.
8.
Dried shallots, chopped. Preheat the electric pressure cooker, add a proper amount of oil, chopped green onions, and stir-fry for a fragrance.
9.
Add the green onion and continue to stir-fry the eggplant.
10.
After the eggplant has been sautéed and softened, add the beef cubes and continue to stir-fry until it becomes fragrant. Add appropriate amount of oyster sauce, light soy sauce, and five-spice powder to taste.
11.
Add the tomato cubes and stir fry.
12.
Without adding water, cover the pressure cooker for 3-5 minutes, the tomato has been out of soup, this is the original juice.
13.
Add the green peppers, stir fry, cover the pot again, and simmer for 3-5 minutes to let the flavor of the peppers fully release.
14.
After the chili is flavored, add minced garlic and stir-fry evenly.
15.
And chopped green onion, stir fry together evenly.
16.
When it comes out of the pot, the natural sourness of tomatoes and the hotness of peppers are fully reflected in the soup. The hot and sour has garlic flavor, the flavor of eggplant, and the beef is soft and waxy.
Tips:
I didn't put salt in the whole process. Because the oyster sauce and light soy sauce have been put in, and the beef is also salty, the taste is fully released after the pressure cooker is simmered, so there is no need to add additional salt.
