Soybean and Eggplant Braised Rice
1.
Soak the soybeans in warm water for more than 8 hours in advance, you can start soaking the night before, and make them just right the next day;
2.
Cut the cleaned eggplant into long strips;
3.
Then put in an appropriate amount of salt and spread evenly;
4.
Squeeze the water after the water is blown out for use to reduce the absorption of oil during frying;
5.
Finely chop garlic and millet for later use;
6.
Make another sauce: add 1 tablespoon of white sugar, appropriate amount of oyster sauce, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of beer, appropriate amount of pepper, and finally pour in a little cold boiled water and stir evenly for later use;
7.
Put too much oil in the pot, heat the oil and put the eggplant strips into it;
8.
After frying until golden on both sides, remove the oil control for use. You can fry it directly if you are not afraid of too much oil;
9.
Start the pot again, add oil, and pour the minced garlic and ginger into the oil at 50% heat;
10.
After bursting out the aroma, pour 1 tablespoon of bean paste and stir fry to get the oil;
11.
Pour in soybeans and stir-fry evenly;
12.
Pour in the prepared sauce, stir fry again and simmer;
13.
After the sauce has been simmered and boiled to dryness, pour the eggplant;
14.
After stirring evenly, pour the soybeans and eggplant into the rice in the rice cooker;
15.
Stir the rice and vegetables evenly, and then check whether the soup is about the same as the usual amount of water for cooking rice. If it is not enough, add an appropriate amount of water, if it is too much, you can pour out a little, and then start the cooking function;
Tips:
1. Soybeans must be soaked in advance or smashed in a pressure cooker, because the pressure cooker cannot completely soften the soybeans;
2. Regarding the sauce, it can also be adjusted according to your own taste;
3. If you want the rice crust, you can put less water, but not too little, the rice crust will be harder;
