Rice Cooker Stewed Eggplant

Name: Rice Cooker Stewed Eggplant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g eggplant; 2 teaspoons oil; 1/2 teaspoon salt; 2 teaspoons Sweet noodle sauce; 2 teaspoons Soy sauce; 1/2 teaspoon MSG; 1/2 teaspoon Sugar; Some Green onion ginger garlic; Some Aniseed

by Jamie Pastoral

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Because eggplant is a very good vegetable, I also like to eat eggplant, so I will definitely try the new method of eggplant. This rice cooker stewed eggplant is new to learn.
Cook the eggplant in a rice cooker first, and then fry it in an iron pan. It’s a good practice. Although it’s a bit slower, it not only reduces the amount of oil, but also eliminates the hard work of frying or frying eggplant in front of the stove. The eggplant is very soft and rotten, and it is good with rice and noodles.

Ingredients

300g Eggplant
2 teaspoons Oil
1/2 teaspoon Salt
2 teaspoons Sweet Noodle Sauce
2 teaspoons Soy Sauce
1/2 teaspoon Msg
1/2 teaspoon Sugar
Some Green Onion Ginger Garlic
Some Aniseed

Rice Cooker Stewed Eggplant

1. Wash the eggplant

2. Sliced eggplant

3. Put the eggplant into the rice cooker, close the lid and turn on the electric cooker

4. Boil until the eggplant is soft

5. Start the frying pan and fry the aniseed in the pan and fry the onion, ginger and garlic into the pan and stir fragrant

6. Stir-fry with sweet noodle sauce

7. Stir-fry with soy sauce

8. Put the eggplant into the pot, and put it into the pot together with the soup from the eggplant

9. Add sugar

10. Add salt and monosodium glutamate to the soup, turn off the heat, serve and enjoy

Tips:
The eggplant is very easy to taste and does not need to be simmered for a long time. The seasonings used in the stewing are added according to personal taste