Home Cooked Eggplant with Soy Sauce

Name: Home Cooked Eggplant with Soy Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some Beauty pepper; Some shallot; Some ginger; Some garlic; Some Doubanjiang; Some salt; Some Sugar; Some Chicken Essence

by Night dire

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

My partner is on vacation, and I will host a three-week program.
On the weekend again, this soy sauce eggplant was made before, and there has been no diary and recipe. I turned it out today.
Burning eggplant with this method is more cumbersome and takes longer, but it is relatively more fuel-efficient.
In fact, as far as I am concerned, eggplants were usually made only in a microwave oven on high heat for 3-5 minutes, without the steps of soaking in water and simmering water in an iron pan, which is as fuel-efficient.
It depends on your own preferences and time.
Choose eggplant. It is said that the best choice is long eggplant, because round eggplant will loosen after being fried for a long time, so long eggplant will make the meat tighter, and it will not be easy to loosen after being fried for a long time. "

Ingredients

Some Eggplant
Some Beauty Pepper
Some Shallot
Some Ginger
Some Garlic
Some Doubanjiang
Some Salt
Some Sugar
Some Chicken Essence

Home Cooked Eggplant with Soy Sauce

1. Cut the eggplant into long strips thicker than the thumb. Soak it in water, add two or three spoons of salt, and soak for half an hour. (There are two effects of adding salt: 1. Kill the moisture of the eggplant. 2. The eggplant is not easy to change color.)

Home Cooked Eggplant with Soy Sauce recipe

2. Change the scallion, ginger and garlic to the knife, and cut the beauty pepper into sections.

3. Drain the eggplants, turn on the fire, heat the iron pan, add the eggplants and simmer the moisture of the eggplants. (Dried eggplants are more difficult to absorb oil.)

4. Put the dried eggplant into the microwave oven and heat it on high for 3-5 minutes. (It makes the eggplant drier, and forms a hard shell on the surface of the eggplant, so the eggplant will not absorb oil when it is cooked.)

5. Heat the pan with cold oil, add the bean paste and stir-fry the red oil after the oil is hot.

6. Stir fry with green onion, ginger, garlic, and then add eggplant and stir fry.

7. Pour in the beauty pepper and stir-fry evenly, add the right amount of sugar, salt and chicken essence to the pan.

Tips:
Ps:
1. It is said that the long eggplant has tight meat, and it is not easy to loosen after being fried for a long time.
2. Soaking the eggplant in salt water can kill the moisture of the eggplant and it is not easy to change color.
3. Boil the water and put it in the microwave oven to make the eggplant less oily.
4. Pixian Douban or homemade bean paste can be made, other seasonings are also free.
5. In fact, it is as oil-saving as using a microwave oven to high heat or using salt to kill the moisture of the eggplant, but it is much simpler.