Re-cooked Eggplant

Name: Re-cooked Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces eggplant; 1 Green garlic; 2 cloves garlic; 2 tablets ginger; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Soy sauce; Some salt; Some Chicken Bouillon Powder; Some Cooking Wine; Some Wet starch

by Dacheng Xiaojia

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Eggplant is rich in vitamin A, vitamin B, vitamin C, vitamin P, protein, carbohydrates and minerals. The vitamin P gram contained in it reduces the fragility and permeability of capillaries and increases the adhesion between cells. It is beneficial to eat regularly. Softening of blood vessels.
Re-cooking is a traditional cooking method in Chinese Sichuan cuisine. The so-called re-cooking means cooking again. Usually made twice-cooked pork, this time it was changed to twice-cooked eggplant. The taste is unique and the color is bright red, which is very good for dinner. "

Re-cooked Eggplant

1. Wash the eggplants, remove the stems, cut into pieces, soak them in salt water for 15 minutes, then remove them and drain them.

2. Chop the ginger and garlic, the Pixian bean paste, and the green garlic into small pieces.

3. After the pan is heated, add a little oil, add the eggplant and stir fry.

4. Stir-fry until the eggplant becomes soft and the skin is wrinkled.

5. Heat the wok and put the oil, add the minced ginger and garlic, sauté fragrant, then add the Pixian bean paste and stir-fry the red oil over low heat.

6. Add the eggplant and stir-fry evenly, pour in the light soy sauce and cooking wine and cook for 1 minute.

7. Add green garlic and chicken essence and stir well.

8. Add a little wet starch to thicken, and it can be out of the pot.

Tips:
If the cut eggplant is not cooked right away, it is best to soak it in light salt water, so as to prevent the eggplant from oxidizing and turning black.