Name: One Word to Solve The Problem of Greasy Eggplant Vegetables-refreshing Sauce-burned Double Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 eggplant; 1 tomato; Some chopped green onion; Some Sliced ginger; Some star anise; Some pepper; Some Dried chili; 2 tsp Soy sauce; 1 tablespoon Sugar; 1 tsp salt; Some Black vinegar; 1 tablespoon Sweet noodle sauce

One Word to Solve The Problem of Greasy Eggplant Vegetables-refreshing Sauce-burned Double Eggplant

by prccherry

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Everyone knows that eggplant is a good thing, fragrant, soft and delicious. But because eggplants are oily, the dishes are often greasy. The traditional method is to either coat the eggplant with a thin paste and then deep-fry it, or just fry the eggplant directly, and burn the eggplant until it is soft. The cooking process is generally relatively long. During this process, the eggplant will also absorb oil. . It's no wonder that I have been in Beijing for so long, and I really like Beijing-style dishes, but I don't like the three fresh dishes.

However, it is not impossible to make eggplants that are both fragrant and soft, but not greasy. If you don’t want to sell, the key lies in one word-steaming!

The keywords look simple, but this "steamed" is not the other "steamed". Otherwise, just make steamed eggplant, it is also a side dish. But I want to make a real meal, especially in the autumn and winter season, the steaming is not hot enough. Besides, the eggplant itself is cold in nature, so it must be eaten warm.

Therefore, it is still the most suitable situation for simmered eggplant. To make cooking not greasy, but also tasty, the word "steamed" must be exquisite, let's look at it carefully:

** Must be steamed before cooking in soy sauce ** To steam the whole eggplant in a pot, it should not be too long when steaming, it can be slightly softened ** The steamed eggplant should be torn into long strips by hand instead of cutting with a knife.

One Word to Solve The Problem of Greasy Eggplant Vegetables-refreshing Sauce-burned Double Eggplant

1. After the water in the steamer boils, add the eggplant (without cutting into small pieces), and steam until the eggplant is slightly soft, then remove it (about 8 minutes). Tear it into thin strips by hand after it cools slightly.

One Word to Solve The Problem of Greasy Eggplant Vegetables-refreshing Sauce-burned Double Eggplant recipe

2. While steaming the eggplant, prepare the tomato sauce. After washing the tomatoes, put them in the water, turn off the heat after boiling, and take them out for a little stuffy. You can easily tear off the skin of the tomatoes. Then use a spoon to crush the tomatoes into small pieces.

3. Add a little oil to the pot (I used my own rosemary olive oil), heat it up and add the ingredients to sauté.

4. Add eggplant strips and tomato pieces, stir-fry for a few times and then add other ingredients except the sweet noodle sauce, stir-fry evenly, add 1 small bowl of water, cover the pot, turn to medium heat.

5. Cook until the eggplant is discolored, and the tomato chunks are turned into a soup. Add the sweet noodle sauce. Continue to cook for about 8-10 minutes, collect the juice slightly, and get out of the pot!

Tips:
Because the sweet noodle sauce is added, you must put less salt, otherwise it will be easy to make salty. The ratio of sugar and vinegar is determined according to the taste of each person. I added brown sugar and black vinegar to make it more flavorful. Some diners love the sweetness and sourness of tomato sauce, so add some bottled tomato sauce to make the cooking more soy sauce. I personally prefer the original tomato sauce, which is easy to make.