Braised eggplant
Overview
As we all know, eggplant is extremely rich in nutrients. It is one of the few purple vegetables and a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Everyone knows that eggplant absorbs a lot of oil during cooking, but this can be avoided as long as it is cooked properly. For today's braised eggplant, I didn't cut the eggplant into small pieces and put it in the oil pan. Instead, I fried the eggplant whole with the skin on, and then cut it into sections after frying. This way it tastes not greasy and very delicious.
Tags
Ingredients
Steps
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Prepare the ingredients: eggplant, red pepper, onion, ginger, and garlic.
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Cut chives into sections, mince ginger, slice garlic, and cut red pepper into small pieces.
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Remove the stems from the eggplants, wash them and dry them with a towel to prevent oil from splattering during frying.
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Put 1g of salt in the oil pan.
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When the oil is hot over medium-low heat, add the eggplant, cover the pot and simmer. During the frying process, open the lid and turn over frequently to prevent it from burning. Fry until the eggplant becomes soft and can be taken out when pierced with chopsticks.
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Cut the fried eggplant into small pieces.
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Leave a little oil in the pot, sauté the white part of the scallion, minced ginger and garlic until fragrant.
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Add fresh soy sauce, dark soy sauce, and sugar.
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Add red pepper cubes and stir-fry for a while.
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Add eggplant.
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Add 1g of salt and stir-fry for a while.
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Finally, add the remaining green onion leaf segments and white pepper powder before serving and stir-fry evenly.
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Remove from pan and plate.
