1. Put the rice and water into a casserole at a ratio of 1:1.5 and soak for 1 hour. Put a spoonful of vegetable oil before cooking and mix it evenly. The electric casserole I use selects the Baozi rice function to start cooking. The whole process is 40 minutes without supervision.
2. When cooking the rice, prepare the dishes, cut the tomatoes and onions into pieces
3. Cut the eggplant into pieces and put a little salt to get the water out. Pour out the water and set aside
4. Blanch the broccoli, mix the sauce ingredients evenly,
5. Put oil in the wok, add onions and tomatoes after the oil is hot, stir fry,
6. Add eggplant and stir fry,
7. After frying for a while, the eggplant will produce some water. After boiling for a while, you can pour the seasoning sauce and stir-fry. Cook until the eggplant is cooked and soft and ready to be out of the pan. Add salt to taste before serving.
8. When the cooking time is over for 9 minutes, add broccoli flowers one by one, knock in an egg, cover the lid and continue to simmer until the end, do not open the lid in a hurry, and continue to simmer for a few minutes.
9. Finally, put in the cooked eggplant and pour the soup on the rice.
10. Sprinkle chives on the surface to enhance the flavor, and it is nutritious and delicious!
Tips:One tablespoon here is 15ml
