Baked eggplant with assorted vegetables
By TobinGoyette
In spring, it's better to eat more vegetarian foods and fresh vegetables. Today, I make a Beijing-style home-cooked veggie roast eggplant. This home-cooked dish uses eggplants, tomatoes and green peppers, so it is called "Assorted Sauce Eggplant". It looks beautiful in color, has good nutrition, and has less oil and delicious. When frying, it is mostly done in dry stir-fried form, which is healthier to eat. The specific practices are as follows;
Recipe Recommendations
- round eggplant 500 grams
- tomatoes 250 grams
- green pepper 100 grams
- garlic 20 grams
- salt 2 grams
- white sugar 15 grams
- soy sauce 20 grams
- yellow wine 5 grams
- chicken essence 2 grams
- white pepper a little
- green onion 15 grams
- ginger 10 grams
- water starch appropriate amount
- cooking oil appropriate amount
- salty and sweet
- burn
- ten minutes
- simple
Steps for Baked eggplant with assorted vegetables
1
Round eggplant, tomatoes, green peppers, garlic, salt, white sugar, soy sauce, rice wine, chicken essence, white pepper, chopped green onion, minced ginger, water starch, cooking oil.
2
Minced ginger, chopped green onion into chopped green onion, and chopped garlic.
3
Put half of the chopped garlic into a bowl to blend with the bowl juice. Add salt and pepper into it.
4
Add rice wine and soy sauce into the bowl.
5
Add two more teaspoons of sugar and a little chicken essence.
6
Finally, add appropriate amount of water starch and a little water in a bowl and mix well.
7
Cut the eggplant into thick slices, and then use a slope knife to turn the eggplant slices into hob slices at a 45-degree angle.
8
Heat the frying spoon on fire, add appropriate amount of cooking oil, which is about a little more than ordinary frying. Add the eggplant under the heat and stir-fry.
9
When the eggplant quickly dries dry, stop adding oil and continue to stir-fry.
10
Use up part of the water in the eggplant. When the eggplant is stir-fried and wilted, part of the oil will be stir-fried. At this time, it is called eggplant spitting oil. When the eggplant starts to spit oil, add spring onions, ginger and garlic to continue stir-frying.
11
When the eggplant is ripe for six or seven, stir-fry it like green peppers and tomato pieces. Finally, add in a bowl of juice and stir well over high heat.
12
Stir fry the sauce until gelatinized, and then remove from the pan and plate.Baked eggplant with assorted vegetables Make Tips
Characteristics of this dish: beautiful color, strong garlic aroma, smooth eggplant, delicious taste. Warm tips: 1. After the eggplant is cut into hob slices, cut the tomatoes and green peppers into appropriate size pieces. Remove some of the tomatoes to avoid more soup. 2. The amount of oil used to cook the eggplant can be slightly more than that used in ordinary stir-frying. The eggplant will absorb a lot of oil after being put into the pan and can quickly suck the oil dry. But don't add additional oil, continue to dry stir-fry non-stop. When the eggplant is stir-fried, it will spit out some oil. If you add too much oil, it will taste delicious, but it is not healthy. There is another method to stir-fry, which is to pickle the eggplant with a little salt first, and wrap it with dry starch when it is slightly out of the soup and fry it. It can also play a certain role in saving fuel. 3. After adding the ingredients to the roasted eggplant, start stir-frying over high heat, so that it is not easy to make the soup.