Soybean Braised Purple Eggplant
Overview
After eating this dish, Nami said to her mother: Mom, what dish was that you had for lunch? What is that dish called? Then Mima thought, oh, there should be a name, so let’s name it after the ingredients, haha, soybean braised purple eggplant! In fact, tomatoes must not be missing from this dish. Haha, it can also be called Braised Purple Eggplant with Tomatoes, Soybeans, Hehe! In fact, if it’s summer, tomatoes are particularly easy to stir-fry into sauce, so you won’t see tomatoes in the finished dish, so let’s call it Braised Soybeans and Purple Eggplants!
Tags
Ingredients
Steps
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Material diagram.
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Peel the tomatoes with a knife and cut them into pieces. The skin can be processed into decorative roses. Loosen and chop the garlic.
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After cutting the eggplant into hob pieces, pat it with sweet potato starch.
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Heat oil in a wok, hold the soybeans with a slotted spoon and fry until crispy.
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Fry the eggplant pieces until the surface becomes hard.
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Fried soybeans and eggplant.
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Take another pot (you can also leave the oil in the original pot), pour a little oil, add chopped garlic and saute until fragrant.
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Add tomatoes and stir-fry.
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Add fried eggplant cubes and soybeans.
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Add a small bowl of hot water, you can put Tiancheng Yiyi together into the pot at the same time, add a little salt, cover and bring to a boil over high heat, then reduce to low heat and simmer until the soup thickens.
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Add mint leaves and cook for another minute. Add a little sugar to taste.
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Plate, garnish, and serve.
