Chinese Food
Zero miss. Braised eggplant with chopped peppers
(161191 views)
After eating this eggplant, I feel there is no other eggplant in the world. I'm serious. I don't believe you try
Cooking ingredients
Cooking Steps
Step1:The simplest material preparation in history. If you don't like eggplant skin, you can use thinner string eggplant or peeled eggplant.
Step2:Cut into pieces. Mix with a thin layer of salt and marinate for about 10 minute
Step3:Sauce mixing - two tablespoons of raw sauce, one tablespoon of oyster sauce, proper amount of chicken essence, half of sugar, water starch (one teaspoon of starch, five to six teaspoons of water), one red pepper, chopped and well mixed.
Step4:Mix the right amount of starch.
Step5:Heat the eggplant with boiling oil. I feel that the oil is absorbed and then I turn the small fire to stir fry eggplan
Step6:That's OK. I like it a bit chewy. If you like soft ones, stir fry them for a while.
Step7:Turn the fire. Pour in the mixed juic
Step8:Stir fry for ten seconds and turn off the heat. Wrap the sauce evenly on the eggplant.
Step9:Out of pot and on plat
Cooking tips:1. The first time I salted eggplant, so I didn't put it. If you like to eat salty, you can turn off the fire and taste it and sprinkle it. It's easy to put it directly in the sauce. It's ok if you put chicken essence a little. 2. The thinner eggplant skin is more tender, and the personal feeling is more fragrant. It's just a little troublesome to use four at a time. 3. Stir the sauce with a spoon before pouring it in. Otherwise, the starch will sink under the bowl and the pot will stick together. 4. It doesn't affect the version of garlic. Finally, you can sprinkle some white sesame and shallot to make it better. 5. The biggest advantage of making eggplant in your home is that you can use less oil. Eggplant eats oil and is also wrapped with starch, so you should be patient and not make it paste when it's fried soft. There are skills in making delicious dishes.
