Braised eggplant with soy sauce

Overview

This eggplant dish is less oily and healthy, with a soft texture that leaves a fragrant aroma on your lips and teeth after one bite. It goes very well with meals.

Tags

• hot dishes
• home cooking
• preparing meals
• chives
• cooking wine
• edible oil
• eggplant
• garlic
• light soy sauce
• soybean paste
• white sugar

Ingredients

Steps

1. 1 Prepare the ingredients: cut the eggplant into hob cubes, dice the garlic, and freeze the chopped chives in the refrigerator before use.

   

2. 2 Heat the pot without adding oil, put the eggplant into the pot and stir-fry over low heat until slightly soft and slightly charred.

   

3. 3 Move the eggplant to one side, pour in appropriate amount of cooking oil, add garlic, and stir-fry over low heat until fragrant.

   

4. 4 Add an appropriate amount of soybean paste, stir-fry for a few times, then add an appropriate amount of cooking wine, stir-fry the garlic and the paste.

   

5. 5 Add appropriate amount of light soy sauce and sugar and stir-fry evenly.

   

6. 6 Heat the water to a level almost equal to the ingredients in the pot, cover the pot and bring to a boil over high heat, then reduce to low heat and simmer.

   

7. 7 Adjust water starch: add appropriate amount of starch to water and stir evenly.

   

8. 8 Simmer until the soup is almost gone, pour in the water starch, cook over high heat until the soup bubbles, stir-fry until the juice is reduced.

   

9. 9 When it is reduced to a thick consistency, sprinkle in an appropriate amount of chopped chives.

   

10. 10 Plate and serve.