Braised eggplant stew

Overview

Braised eggplant stew is an absolute rice killer on our table. Especially at this time in winter, hot white rice paired with a pot of fragrant braised eggplant is a dish that no one can resist or want to resist. At least some of our colleagues think so!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• chili sauce
• eggplant
• ginger powder
• minced meat
• minced red pepper
• minced shiitake mushrooms
• old soy sauce
• oyster sauce
• wet starch
• minced garlic
• minced green onion
• soy sauce

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Wash the eggplant, remove the stems and cut into cubes. Soak in light salt water. (This can be a good way to remove oil and control it dry when burning)

   

3. 3 Pour an appropriate amount of oil into the pot and heat it up, add the dried eggplant and fry until slightly brown, remove and drain the oil and set aside.

   

4. 4 Leave low oil in the pot, sauté minced onions, ginger, garlic, red pepper and shiitake mushrooms until fragrant, then add minced meat and chili sauce and stir-fry until fragrant.

   

5. 5 Add soy sauce, soy sauce, oyster sauce and dark soy sauce to make a sauce.

   

6. 6 Add the fried eggplant and turn it over slightly to allow the eggplant to evenly soak up the sauce and cook until the flavor becomes fragrant.

   

7. 7 Finally, thicken the glutinous rice with wet starch, put it into the hot pot, and sprinkle with chopped green onion.