Roasted Double Eggery in Fresh Sauce

Everyone knows that eggplant is a good thing. It is fragrant and soft and delicious. But because eggplants like oil, the dishes made are often greasy. The traditional method is to put the eggplant in a thin paste and then fry it, or directly fry the eggplant in more oil. In addition, the eggplant must be cooked until soft. The cooking process is generally long. During this process, the eggplant will also absorb oil. No wonder I have stayed in Beijing for so long. I like Beijing-style food very much, but I don't like to eat three delicacies.

However, there is a way to make the eggplant fragrant, soft and delicious without greasy. Don't keep me in suspense, the key lies in one word-steam!

The keywords may seem simple, but this "steaming" is not "steaming" that. Otherwise, we could just make steamed eggplant, which can also be a side dish with wine. But I want to make practical dishes, especially in autumn and winter, when steaming is not hot enough. Moreover, eggplant itself is cold, so it must be warm to eat it.

Therefore, roasted eggplant in soy sauce is the most suitable for the scene. To make the dishes not greasy and taste delicious, the word "steaming" is very particular. Let's take a closer look at it:

** Be sure to steam it before cooking
** Steaming the whole eggplant in the pan. It should not be too long when steaming, just soften it slightly
** Tear the steamed eggplant into long strips by hand instead of cutting it with a knife

Recipe Recommendations

eggplant half a
tomatoes in 1
green onion appropriate amount
ginger slices appropriate amount
octagonal appropriate amount
pepper appropriate amount
dried chili appropriate amount
soy sauce 2 tsp
sugar 1 tablespoon
salt 1 teaspoon
sweet sauce 1 scoop

sauced
burn
ten minutes
ordinary

Steps for Roasted Double Eggery in Fresh Sauce

After the water in the steamer boils, add the eggplant (do not cut into small pieces), steam until the eggplant is slightly soft and remove (about 8 minutes). After cooling a little, tear it directly into thin strips by hand.

Prepare ketchup while steaming the eggplant. Wash the tomatoes and put them in water. After boiling, turn off the heat, and take them out slightly. You can easily tear off the skin of the tomatoes. Then use a spoon to press the tomatoes into small pieces.

Add a little oil to the pan (I used my own rosemary olive oil), heat it, add the ingredients and saute until fragrant.

Add the tomato strips and tomato pieces, stir fry for a few times, and then add other ingredients except the sweet flour paste. stir fry well, add 1 small bowl of water, cover the lid, and turn to medium heat.

Boil until the eggplant changes color, the tomato pieces turn into soup, and add the sweet flour sauce. Continue to cook for about 8-10 minutes, slightly remove the juice, and remove from the pan!