Home-cooked eggplant
By RickieJohns
My husband likes to eat eggplant. Although I don't like it very much, for the sake of my husband's stomach, I will make a home-cooked eggplant today.
Recipe Recommendations
- purple eggplant 2-3 a
- tomatoes half a
- green onion appropriate amount
- salt 1 teaspoon
- white sugar 1 scoop
- water starch appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Home-cooked eggplant
1
Wash purple eggplant, cut into small pieces, put in cold water soaked with salt water, and then remove before serving.
2
Half of the tomatoes, cut into small pieces, set aside.
3
Heat the pan with oil and saute the garlic cloves until fragrant.
4
Pour in the tomatoes and stir-fry until red juice.
5
Pour in the eggplant and stir-fry slowly over medium to medium heat.
6
After the eggplant absorbs oil and becomes soft, add 1 spoonful of Pi County Spicy Bean Sauce (you can add an extra spoonful for those who like spicy food).
7
Add chopped green onion and appropriate amount of hot water (bone soup is better), cover the pan and simmer for seven or eight minutes.
8
Add 1 teaspoon of salt.
9
Add 1 teaspoon of white sugar to taste.
10
Take a small bowl, add two small spoonfuls of starch, add cold boiled water, mix well, and make water starch for later use.
11
Pour in the water starch to collect the juice and serve the pan.Home-cooked eggplant Make Tips
1. Eggplant likes oil. It is recommended to double the amount of oil as usual. In this way, the taste will be better. 2. When stir-frying the eggplant, use low heat and slowly stir until soft.