Braised eggplant with homemade sauce

Overview

My partner is on vacation and I have to host the show for three consecutive weeks. It's the weekend again. This braised eggplant with sauce was made before. I haven't posted the diary or recipe. I found it today. The steps for roasting eggplants using this method are more complicated and take longer, but they are relatively more fuel-efficient. In fact, as far as I am concerned, before cooking eggplant, I usually only cook it in the microwave on high heat for 3-5 minutes. There is no step of soaking in water and boiling out the water in an iron pot, which is also fuel-saving. It depends on your own preferences and time. When choosing eggplants, it is said that it is best to choose long eggplants, because round eggplants will fall apart if fried for a long time, so long eggplants have tighter meat and will not loosen easily after frying for a long time.

Tags

• home cooking
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• beauty pepper
• chicken essence
• doubanjiang
• eggplant
• garlic
• onions
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Cut the eggplant into long strips about the thickness of your thumb, you can cut them into thicker pieces, soak them in water, add two or three tablespoons of salt, and soak them for half an hour. (Putting salt has two functions: 1. To remove the moisture from the eggplant. 2. The eggplant will not change color easily.)

   

2. 2 Cut the onion, ginger and garlic with a knife, and cut the bell pepper into sections.

   

3. 3 Drain the water from the eggplants, turn on the heat, heat the iron pot, add the eggplants and simmer out the water from the eggplants. (The dried eggplant is less likely to absorb oil.)

   

4. 4 Place the blanched eggplant in the microwave on high heat for 3-5 minutes. (It makes the eggplant drier and forms a hard shell on the surface of the eggplant, so the eggplant does not absorb oil when put into the pot.)

   

5. 5 Heat the pan with cold oil. When the oil is hot, add the bean paste and stir-fry over low heat until the red oil comes out.

   

6. 6 Add onion, ginger and garlic and stir-fry until fragrant, then add eggplant and stir-fry.

   

7. 7 Pour in the bell pepper and stir-fry evenly. Add appropriate amount of sugar, salt and chicken essence and bring to the pot.