Grilled Eggplant
Overview
Grilled eggplant is a very classic home-cooked dish. What aroused my appetite was the picture of my friend. I wanted to eat it as soon as I saw it, so I quickly bought and cooked it. I always forget about those classic dishes and the classic ways to eat them, because our ingredients are always so abundant! ! Ingredients: purple eggplant, garlic, red pepper, basil (optional) Seasoning: salt, soy sauce, white vinegar, soybean paste, sugar starch, cooking oil Method:
Tags
Ingredients
Steps
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Cut the eggplant into hob cubes. Add salt and marinate evenly for a while. The eggplant will release a little water, which will help the flour stick to it later. This is a little tip.
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Smash the garlic and cut the red pepper into cubes.
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Take about 10 grams of Heran organic soy sauce.
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Take about 5 grams of Heran organic brown rice vinegar.
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Take a small spoonful of soybean paste, not too much here, just a little bit of sauce flavor.
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Add corn starch to the pickled eggplant. I use a baking pan, which is large and easy to operate.
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Mix evenly so that the eggplant pieces are evenly adhered to the starch.
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Heat the oil in a pan. I like to use a small pan to fry food. You can use less oil and fry the eggplant cubes until they are slightly brown. The oil temperature needs to be higher, so that it can be set in the pan.
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Fried eggplant cubes.
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You can add some starch here to adjust the concentration.
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Pour oil into the pan and sauté the red pepper and garlic until fragrant,
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Add seasoning.
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After frying, pour in starch water. You can add a small amount of sugar to the starch water. Cook into thick gravy.
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Prepare garlic leaves.
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Then pour in the eggplant cubes. Fold evenly.
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Then add the basil.
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Turn off the heat and mix well.
