Braised eggplant (long eggplant version)

Overview

It’s been a long time since I posted a recipe. Thank you all for still paying attention to my small dining table. Today’s star is eggplant🍆! I was a picky eater when I was a child, and I only ate eggplants as vegetables in the summer. I never get tired of eating them even now. I love braised and stir-fried. Today, in order to save time, and because I bought slender eggplants, I used the oil method. I will share with you the classic cooking method of Shandong cuisine inherited from my grandma. It is the taste of my childhood, so stay tuned ^_^

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• chicken essence
• coriander
• ginger and garlic
• light soy sauce
• long eggplant
• old soy sauce
• pork neck meat
• star anise
• white sugar
• green pepper

Ingredients

Steps

1. 1 Prepare the ingredients: Cut the long and thin eggplant into small sections, then cut into four pieces (as shown in the picture), sprinkle with appropriate amount of salt, marinate evenly and drain the water; cut the meat into small pieces, chop the ginger and garlic, cut the green pepper into thick strips, and cut the coriander into sections;

   

2. 2 Put oil in the pot, heat it up to 70% to 70% heat, put in the eggplant segments and fry until the eggplant flesh changes color slightly, take it out when the eggplant skin is still purple (slender eggplants are relatively tender, if fried until the flesh is golden, it will be old)

   

3. 3 When fried like this, it uses less oil than expected hehe

   

4. 4 Leave a small amount of base oil in the pot, sauté ginger, garlic slices, and star anise until fragrant. If you like it spicy, add dried chili peppers. Add in the meat and stir-fry until it changes color. Pour a spoonful of light soy sauce and a small amount of dark soy sauce to taste (not too much, otherwise the color and taste will be too strong and the eggplant aroma will be masked)

   

5. 5 Add the fried eggplant segments and stir-fry

   

6. 6 Add the water to cover the eggplant, add a small amount of sugar, cover and simmer over medium heat for 3 minutes

   

7. 7 Open the lid and turn up the heat, add green peppers to reduce the juice. Because the eggplant has been salted before, I didn't add any salt during the whole cooking process, and the taste was just right. Chicken essence can be added optionally, but I didn’t add it.

   

8. 8 When the juice is gone, turn off the heat, sprinkle with coriander and minced garlic, and remove from the pot.

   

9. 9 It tastes great and makes a great meal!