Ingredients and methods for homemade roasted eggplant

Home-cooked roasted eggplant should be something that many female friends can make, so today I will share my method with you:

Introduction to Homemade Roasted Eggplant

In Beijing, there are two common types of eggplants: long eggplants and round eggplants. My family has been eating round eggplants since we were young, which are also called sea eggplants. We all think round eggplants are more delicious. So every time we buy eggplants, we almost always buy round ones. I once posted a blog post about fish-flavored eggplants, and a netizen left me a message saying: Why are your eggplants in Beijing round? This is called regional differences. The eggplants I grew up eating are so special to friends in other regions. When I was traveling some time ago, I accidentally saw green-skinned eggplants at a vegetable stall. At that time, I stared at it for a long time.

Homemade Braised Eggplant Ingredients 1 (Raw Materials)

1 round eggplant 1 handful of green beans

Onion and ginger

Garlic

Homemade Braised Eggplant Ingredients 2 (Seasoning)

2 tablespoons cooking oil 1 tablespoon soy sauce

1 tablespoon cooking wine 1 teaspoon salt

1 tsp sugar

Homemade Roasted Eggplant

1. Wash and peel the eggplant

2. Cut the eggplant into dice, add half a spoonful of salt and mix well to kill the water.

3. Wait for more than ten minutes, squeeze the eggplant with your hands to release some of the moisture in the eggplant. Don't make it too dry, otherwise it will not taste good. This not only saves oil but also saves fire.

4. Chop the green onion and ginger and set aside. Oh, and add some minced garlic.

5. Pour cooking oil into the pan after it is hot, add the eggplant after the scallions and ginger are cooked. Stir-fry for about five minutes to allow the eggplant to be evenly heated.

6. Add soy sauce and stir fry evenly

7. Cover the lid and simmer for a while. Don’t worry about the bottom getting burnt, because the pot we are using today is known as a pot that will not burn.

8. When the eggplant becomes soft, add the green beans and stir-fry evenly.

9. Add cooking wine

10. Add an appropriate amount of salt and a small spoonful of sugar, add minced garlic and mix well before serving.