Ingredients and cooking methods for eggplant with sauce

Few people may have eaten the eggplant with sauce, but it doesn’t matter. Today I will explain to you how to make it:

Introduction of Sauce Eggplant

Although the finished eggplant doesn't look very good, it's really delicious and smells very good. What's even better is that you can make a little more. If you can't finish it in one meal, you can let it cool down in the next meal and add garlic paste, soy sauce, vinegar or other sauces to make it taste different.

Ingredients for Sauce-Crusted Eggplant

Eggplant flour

Starch salt

Soy Sauce Chicken

How to cook eggplant with sauce

1. Cut the eggplant into the shape you like, as long as it is small and easy to cook

2. Prepare a bowl of sauce: Mix soy sauce, water, salt and chicken essence in the proportion you like. You can also add a little sugar to enhance the flavor. The proportion you like is that if you like the eggplant to be darker in color and have more soy sauce flavor, then put more soy sauce; I still like it to be lighter in color, so I put less soy sauce, as long as it has flavor. The saltiness is up to you to decide. Combine the amount of salt and soy sauce and make it the same or slightly lighter than when you usually stir-fry eggplant. However, the bowl I prepared above is a bit too much. Half or less will be enough. It's your first time, so you have to move forward by constant trial and error.

3. Pour the sauce into the eggplant and mix well. The sauce should cover the eggplant completely with a little excess. You can marinate it for a while to let the eggplant absorb some flavor and moisture.

4. Mix flour and starch in a ratio of 4:1 into the eggplant, so that each eggplant is coated with some flour, as shown in the picture, or a little more than the picture, because flour is also delicious. You don't have to add starch, but adding it will make the rice crust a little crispier.

5. Heat the oil in the pan, add the eggplant and spread it out like a pancake. Fry slowly over medium heat.

6. When the surface is fried to golden brown and a little mushy, it is okay, so it is more fragrant, then turn the eggplant over and fry. At this time, you can pick the eggplant into pieces and turn it over, we are not making pancakes. Wait until one side is as cooked as the other side, stir fry a few more times, let the eggplant form separate pieces, and then you can serve.