Roasted eggplant with sea rice
The eggplant is crispy, tender and delicious.
Recipe Recommendations
- salty and fresh
- simmer
- three-quarters of an hour
- ordinary
Steps for Roasted eggplant with sea rice
1
Clean the eggplant, remove the stalks, 70% of the hob pieces, and plate for later use.
2
Clean the steamed sea rice, remove it and plate it for later use.
3
Put a frying spoon on fire, add soybean oil and cook until it is 70% hot, and add eggplant pieces to fry.
4
When frying until golden brown, remove, control the oil and place on a plate for later use.
5
Leave a little base oil in the spoon, put in the frying pan with onions, ginger and minced garlic, and then add the sea rice and stir fry for a few times.
6
Add soy sauce, Shaoxing wine, white sugar, and bean sprout soup, pour in the fried eggplant pieces, and bring to a boil over high heat.
7
Change to low heat and simmer slowly for 5 minutes, thicken with water starch, add MSG, and pour in sesame oil.
8
Remove from the pot and plate before serving.