Eggplant is rich in vitamin A, vitamin B, vitamin C, vitamin P and protein. Carbohydrates and minerals, the vitamin P contained in them reduces the brittleness and permeability of capillaries and increases the adhesion between cells. Eating frequently is conducive to blood vessel softening.
Returning to the pot is a traditional cooking method in China Sichuan cuisine. The so-called returning to the pot means cooking again. They usually make twice-cooked pork, but this time they changed to twice-cooked eggplant. The taste is unique and the color is red and bright, which is very good for cooking.
Return to the pot of eggplant
By MiguelSauer
Recipe Recommendations
- eggplant 2 pieces
- green garlic 1 piece
- garlic 2 cloves
- Jiang 2 tablets
- Pi County bean paste 1 tablespoon
- soy sauce 1 scoop
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Return to the pot of eggplant
1
Wash the eggplant, remove the stalks, cut it into pieces, soak in salt water for 15 minutes, then pick up and drain.
2
Chop the ginger and garlic, chop the Pi County bean paste, and cut the green garlic into small pieces.
3
Heat the pan, add a little oil, add the eggplant and stir-fry.
4
Stir fry until the eggplant is soft and the skin is wrinkled. Set aside.
5
Heat the pan and put in the oil. First add the ginger and garlic and saute until fragrant, then add in the Pi County bean paste over low heat and stir-fry the red oil.
6
Add in the eggplant and stir fry well, then pour in the soy sauce. Cook the cooking wine for 1 minute.
7
Add the green garlic. Stir fry chicken essence well.
8
Add a little wet starch to thicken and serve.Return to the pot of eggplant Make Tips
If the chopped eggplant is not cooked immediately, it is best to soak it in light salt water to prevent the eggplant from oxidizing and turning black.