Steps for double braised eggplant strips

I bought some eggplants today and planned to make double-braised eggplant strips. By the way, I will tell you how to make it:

Double braised eggplant strips

2 eggplants 1 bottle of tomato sauce (can be replaced with 3 tomatoes)

Salt to taste 6 cloves of garlic

2 scallions 2g 13 spices

3g soy sauce 3g sugar

Boiling water, some MSG

Water starch amount

Double braised eggplant strips recipe

1. Wash the eggplants. Tender eggplants do not need to be peeled. If they are older eggplants, remove the skin and cut into long strips.

2. Put the cut eggplant strips into a container, add about 2g of salt, stir evenly with your hands, and let it stand for more than 5 minutes until water comes out.

3. Squeeze the salted eggplant dry, cut the green onion into chopped green onion, and slice the garlic

4. Heat the pan, add oil, add chopped green onion and 1/3 garlic slices, sauté until fragrant, then add thirteen spices and stir-fry until fragrant

5. Add tomatoes or tomato sauce, stir-fry until puree, then add eggplant strips and stir-fry over high heat until cooked and soft.

6. Add salt, sugar, soy sauce in turn, pour in some boiling water, cover and simmer for 5 minutes

7. Add water starch, stir evenly in one direction, then add all the remaining garlic slices, cover for another minute until the aroma is overflowing, and add a little MSG.

Tips

[Tips to prevent eggplant from consuming oil]

1. Marinate with salt for more than 5 minutes

2. Place the cut eggplant strips or pieces in a ventilated place to dry for more than 2 hours

3. When frying, add other ingredients first and then eggplant, and pour in a little boiling water (cover and simmer)

Eggplant recipe recommendation: Garlic eggplant shreds

Ingredients Eggplant Garlic

Salted soy sauce

Chicken Essence

practice

1. Peel the eggplant and cut into 0.5 cm thick strips

2. Add the same amount of oil as you normally use to stir-fry other dishes, and sauté 2/3 of the minced garlic until fragrant.

3. Add eggplant strips and stir fry

4. The eggplant strips will quickly absorb the oil. At this time, you can mix some water with soy sauce and add it to the eggplant little by little, a tablespoon at a time. Add more when the water dries up. Never pour it all in at once. You can add a little sugar to enhance the flavor.

5. When the eggplant is cooked, add some salt and chicken powder to season, then add the remaining 1/3 of the minced garlic and stir-fry for one minute before serving. The minced garlic is added to give it a raw garlic flavor. I personally like this flavor, but if you don't like it, just use up all the minced garlic in the first step.