Roasted Eggplant

Name: Roasted Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Round eggplant; 100g Bell peppers; 80g pork; 15ml Soy sauce; 10g shallot; 10g garlic; 8g Sugar; 10ml Vinegar; 20ml Jiusan Freshly Squeezed Soybean Oil; 10g starch; Some ginger

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Roasted eggplant is my favorite dish. The eggplant is soft and delicious, and the aroma of the sliced meat is very delicious. Every time you eat it, it will last. However, the first process of cooking eggplants in the past was to over-oil the eggplants. This was really delicious, but it did not conform to the current health concept of less oil. So I used the microwave to soften the eggplant pieces first, and then burn them together with the meat slices. I tried it a few times and the taste is not bad, not worse than the oil. In this way, I can enjoy the deliciousness and pay attention to the health. "

Roasted Eggplant

1. Prepare the ingredients: round eggplant, pork, colored pepper, light soy sauce, green onion, ginger and garlic, starch, vinegar, sugar, and jiusan freshly squeezed soybean oil.

2. Wash and cut eggplant, chop green onion and ginger, cut bell pepper, slice pork, pat and chop garlic.

3. Put the eggplant in a microwave oven and heat it on high heat for 6 minutes.

4. Put some starch and light soy sauce on the pork, take a bowl of sugar, starch, light soy sauce, vinegar, half of minced garlic and water to blend into a bowl of juice.

5. Heat up the wok and add Jiusan freshly squeezed soybean oil. After the oil is hot, add pork slices and stir fry.

6. Add the chopped green onion and ginger after the pork changes color and sauté until fragrant.

7. Put the eggplant in the microwave and stir fry for 2 minutes

8. Then add the colored pepper and stir fry a few times

9. Add the right amount of salt and stir fry evenly

10. Finally, pour in the blended bowl of juice and stir well

11. After turning off the heat, add the remaining half of the minced garlic and stir evenly to get out of the pan.

Tips:
When pouring the bowl of juice, stir it while pouring it. When you see that the soup is thick, you can stop adding it. Don't pour it all in.