braised eggplant
By BrandynBlock
Ingredients: chicken essence
Recipe Recommendations
- eggplant two
- tomatoes two
- eggs one
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- dried chili three
- pepper appropriate amount
- slightly spicy
- burn
- half an hour
- senior
Steps for braised eggplant
1
Two eggplants, two tomatoes, three croissant peppers, one egg, appropriate amount of starch, dried peppers, and pepper
2
Peel the eggplant, cut it into hob pieces, add starch and egg white (I couldn't help making the egg yolk left at home, so I put it all in) and stir evenly (the amount of starch is enough as long as there is a thin layer on the surface of the eggplant)
3
Pour and fry the eggplant in the pan (you can make it at home with less oil and fry it more times), fry it until the surface of the eggplant is golden and when the outside becomes hard, remove it and dry it
4
Pour out most of the oil from the fried eggplant, leave some left and start cooking: add pepper, dried peppers (use low heat at this time), and spring onions (a small root is enough), wait until the pepper begins to turn dark and mix with the pepper onions. Skim off together, leaving only the base oil
5
Turn on high heat and add tomatoes and croissants
6
Wait until the tomatoes are juicy and soft, add the fried eggplant
7
Add 1 teaspoon of salt, 1/2 teaspoon of white sugar, and 1/2 teaspoon of chicken essence, stir fry, turn to low heat, and add a lid to stew
8
About 10 minutes (stir fry several times during this period) If the salt taste is almost the same, it can be served
9
Done! (Mobile phone shooting effect is not good, but the color is actually very good)braised eggplant Make Tips
1. You cannot put salt when adding starch to stir the eggplant, because the salt will sting the water in the eggplant, which will leave the eggplant completely without shape. 2. Add the fried eggplant after the tomatoes are juiced. 3. The oil cannot be too little, otherwise it will directly affect the taste.