Savoury: Braised Eggplant in Oil

Name: Savoury: Braised Eggplant in Oil
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g eggplant; 75g Concentrated hot pot bottom material

by Hong Jiu'er's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The braised eggplant in oil is here, the most authentic home-cooked meal, one bite of food, one bite of rice, only the vegetable but not the meal. I like eggplant's soft juice absorption characteristics. Relax and concentrate the hot pot base material. It has a special taste. It tastes good after one bite. The so-called satisfaction is a bite of braised eggplant? "

Ingredients

500g Eggplant
75g Concentrated Hot Pot Bottom Material

Savoury: Braised Eggplant in Oil

1. Wash the eggplant clean and cut into pieces, drain the water; smash the garlic and set aside;

2. Pour the cooking oil into the pot and heat it up, then add the eggplant and stir fry to absorb the oil;

3. When the eggplant is fried until the skin is slightly wrinkled, pick it up, drain the oil and set aside;

4. Leave a little base oil in the pot, add 75g of Hong Jiujiu hot pot base material, stir-fry the garlic until the base material is fried;

5. Put the oiled eggplant in the pot, add a little water, and stir-fry for a few times, then the pot is ready to be plated.

Tips:
❶ When the eggplant is cooked over the fire, try to dry the water as much as possible. The softer the eggplant is, the more delicious the final taste;

❷ Eggplant absorbs oil very well. When stir-frying, pay attention to adjusting the heat, and remember to stir-fry a few more times to avoid frying.