Roasted Eggplant
by happy2
Favorite
Difficulty
Easy
Time
10m
Serving
2
A must-have dish at home
1. After cutting the eggplants to the proper size, soak them in salt water (for them to absorb less oil)
2. Cut Hunan pepper and set aside
3. Shred ginger, mince garlic, cut green onion into small pieces and set aside
4. Heat up the pan, add more oil than usual for cooking, sprinkle in a teaspoon of salt and stir well (for non-stick pan)
5. Remove the eggplant from the salted water, pinch the water and set aside
6. Pour the prepared eggplant into the wok, stir fry over medium heat until slightly discolored
7. Turn to medium-low heat, cover the pot and simmer for 15 seconds, open the lid and stir-fry, continue to cover and simmer for no more than 15 seconds, repeat 3-4 times, the eggplant looks soft
8. Add the prepared ginger, garlic, green onion and Hunan pepper and stir-fry until the ingredients are fragrant, pour in the right amount of light soy sauce and quickly add the right amount of water, add the right amount of dark soy sauce, salt, sugar, cooking wine, and cook for a while, then the juice can be collected
9. Slightly out of the pot ~ the amount of juice depends on personal taste
Tips:1. Pay attention to control the heat
2. The pre-treatment of eggplant is very important
3. It is best to cook this eggplant with bone broth, which will be more delicious
4. Pay attention to the softness and hardness of eggplant in the process of capping