braised eggplant
By AlvertaHyatt
Xiao Wan has loved eating eggplant since she was a child. For some reason, although she hates eating soft things, eggplant is an exception. I went to the vegetable market yesterday and saw fresh eggplant being bought again, so I couldn't help but start it. Hehe, the eggplant at this time is fresh, tender and tender, and now is the time to taste it. I cooked braised pork the day before yesterday. It was crispy, sweet, and fragrant. I left the meat sauce. I was originally going to use it to stir-fry cabbage, but when I saw the eggplant, I couldn't help but split it in half.
Recipe Recommendations
- eggplant one
- garlic one
- dried chili one
- soy sauce two teaspoons
- sugar a small spoon
- oil two teaspoons
- slightly spicy
- burn
- ten minutes
- simple
Steps for braised eggplant
1
Wash the eggplant first, cut it into small pieces, and place it in a basket for later use.2
Pat two cloves of garlic, then chop, dry one pepper, cut open, remove the seeds, and then chop the sections.3
Pour the oil into the pot just before the bottom of the pot. Pour the garlic and dried peppers into the oil, stir fry for a while, wait for the garlic aroma to come out, add three tablespoons of braised pork sauce (the high-oily type), stir fry until the aroma reaches, pour the eggplant into the pot and stir fry.4
After the sauce is done, sell some water, about one-third of the amount in the small bowl, turn twice, cover the lid and simmer over medium heat. Wait until almost one-third of the juice is gone, and repeat the previous smouldering. Add it three times in total. After selling the water for the second time, add two teaspoons of light soy sauce.5
When the sauce is almost cooked, turn off the heat and serve.