Roasted eggplant with edamame
The most time-consuming part of this dish is peeling edamame. If you are impatient, give up ~
Recipe Recommendations
- eggplant one
- edamame appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- aniseed appropriate amount
- starch appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Roasted eggplant with edamame
1
Eadame is not easy to taste, so you need to deal with it in advance, peel and wash it.
2
Put appropriate amount of water into the pan, add salt and aniseed, and bring the water to a boil.
3
Add the edamame grains and cook for 3 minutes, remember that it only takes 3 minutes. The taste is best at this time and the color is beautiful.
4
Quickly put the cooked edamame grains into a cold basin with salt. This is the key to making the edamame green.
5
Peel the eggplant and cut it into diamond-shaped pieces.
6
Sprinkle in dry starch to prevent the eggplant from eating too much oil during frying.
7
Mix well...
8
Pour the oil into the pan. When the oil temperature is 70% hot, put the starchy eggplant into the pan.
9
Fry the eggplant until golden brown and remove.
10
Leave the oil at the bottom of the pan, stir-fry with chopped green onions and ginger, then add minced garlic, stir fry until fragrant, add salt, chicken essence, rice wine, soy sauce (less), sugar (slightly more), sesame oil, and a small amount of water to boil.
11
Add water and starch to make juice.
12
Pour the fried eggplant into the pan and stir-fry for a while, let the soup completely wrap the eggplant, and finally add the cooked edame grains and stir-fry well.