Chinese Food
Braised eggplant in brown sauce -- special treatment for all kinds of Eggplant
(408525 views)Some time ago, my friend gave me a lot of vegetables. I was waiting for the fresh ones to finish. My friend brought me some more vegetables, including the eggplant left over last time. It was a great harvest So. Such a good opportunity. We can develop all kinds of eggplant eating methods without being afraid of waste. I've tried all kinds of braised eggplant in soy sauce and braised eggplant in soy sauce before. I've been using fish flavored eggplant all the time. But it's hard to avoid being greasy if I eat too much. And the taste of eggplant is always so strong So this time, we have combined all kinds of eggplant making techniques and figured out such a way.
Cooking ingredients
Cooking Steps
Step1:Cut eggplant into pieces with a hob. Then apply salt evenly. Marinate for at least 20 minutes. Cut a little thinner. It's best to control it at about 1cm. It's 4cm long and 2-3cm wide. It's just about the size. The key is not too thick.
Step2:The eggplant obviously collapses after being marinated. At this time, use a knife to press it slightly without damaging the eggplant tissue structure. It can produce a lot of water. What we should pay attention to here is that we can't use too much pressure because we don't like the raw taste of eggplant. Otherwise, it will be very broken after being made. When eating, we can only use a spoon. In this way, the raw taste of eggplant is removed.
Step3:Squeeze a handful of eggplant out of the water with one hand. A lot of water can come out. This is the water coming out. It doesn't include the water that can't be collected left on the chopping board when pressing. Part of the raw taste of eggplant has been removed.
Step4:This is the eggplant. Garlic can be cut at this time. Add more allicin to prevent cancer.
Step5:Pour a little more oil into the pot. Put the prickly ash into the pot and fish out.
Step6:When the oil temperature reaches 50%, slide the eggplant into the pot, quickly spread it, evenly heat it, and turn it back and forth. About two minutes after medium heat (depending on the maturity of eggplant, the time may be slightly changed), when the sound of water crackling in the pot is gone. It's basically set. It can be fished out. In this way, fried or fried. The moisture and raw taste of eggplant almost disappeared.
Step7:Leave a little oil in the pan. Put in the icing sugar on a small fire. Wait until the sugar is light brown. Go to the next step immediately.
Step8:Pour eggplant low in the middle of the pot. Prevent spilling oil. Stir quickly. Then sprinkle the garlic into the pot and stir fry. Eggplant now has a little color. The taste of sugar also goes into it.
Step9:Add a spoonful of soy sauce. Stir well and then pour in a small bowl of starch water. Stir well and then dish out. Last step. Time is too short. I didn't have time to take photos. Because I used enough salt to marinate before. Here, just add a spoonful of soy sauce. Stir fry time should not be too long. Otherwise, the original shape will be gone. Pay attention when leaving the pot. If there is a lot of extra oil, you can leave it in the pot without filling it.
Cooking tips:There are skills in making delicious dishes.
