Chicken and eggplant casserole
By AustinMayert
Ingredients: soy sauce,salt,eggplant,mushrooms,chicken,white sugar,cooking wine,onion,Jiang,garlic,water,red pepper,peanut oil
Recipe Recommendations
- salty and fresh
- pot
- half an hour
- simple
Steps for Chicken and eggplant casserole
1
Wash the eggplant first.
2
Peel the skin of the eggplant.
3
Cut into thin slices with knife.
4
Turn the eggplant upside down.，Tilt the knife slightly downwardCut into thin slices with knife.
5
The chopped eggplant looks like an accordion and steam in the pan for 10 minutes.
6
Chop the onions, ginger, and garlic, and cut the red peppers into small pieces. Use cooking wine, soy sauce, sugar, and salt strips to make a bowl of juice.
7
Put the steamed eggplant into the casserole.
8
Put the oil in the pan, add the onions, ginger, and garlic and stir-fry. Cut the mushrooms into diced pieces and place them in the pan.
9
Add red pepper and stir fry.
10
Pour in the sauce and stir fry.
11
Add the chicken and stir well.
12
Add appropriate amount of water and bring to a boil.
13
Pour into a casserole and bring to a boil, turn to low heat for 5 minutes and cook.
14
Turn off the heat and let it dry for a while before you can enjoy.