How to make braised eggplant

Eggplant is a dish that requires a lot of oil. If there is not enough oil, it will not taste good. How to make oil-braised eggplant delicious? Let's learn about it now.

How to make braised eggplant

2. How to cook braised eggplant in oil: 1) Wash the eggplant first, then cut it into pieces, and then soak it in a basin of water, because the eggplant has a brown substance that needs to be soaked away before it tastes good.

2) First cut the scallion whites into shreds, then cut the scallion leaves, and then cut the garlic into small pieces to make garlic paste. Then drain the eggplant and put it in a new basin of water to soak it again. Drain the water and then pick it up to drain it.

3) First, bring the oil to a boil, then add the scallions and garlic into the pan and sauté until fragrant. Then add the eggplant into the pan and slowly fry together. Use high heat because eggplant is very absorbent, so fry slowly.

4) When the eggplant becomes soft, stir-fry it again, cover the lid, stir-fry again, and simmer on low heat for one or two minutes until the eggplant is soft, then add appropriate amount of light soy sauce and stir-fry together, cover the lid, and simmer on low heat for one or two minutes.

5) Open the lid again, then add appropriate amount of salt, chicken essence and pepper and stir-fry evenly. Now it is ready to be served. A very fragrant braised eggplant is ready.