How to make braised eggplant

Do you know how to make braised eggplant? I’m in a good mood today so I’ll share it with you:

Ingredients for Braised Eggplant:

Main ingredients: 400 grams of eggplant, 500 grams of vegetable oil (60 grams actually consumed), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of salt, 2 grams of MSG, 2 grams of chopped green onion, 2 grams of minced ginger, and 100 grams of water.

Features of Braised Eggplant:

The eggplant is soft and tastes salty and sweet.

How to cook braised eggplant:

1. Remove the stems of the eggplants, clean the stems, cut into large cubes like water chestnuts, and place on a plate.

2. Place the wok on high heat, add vegetable oil, heat until 50% hot, pour in the eggplant and simmer and fry from warm oil until the oil boils. When the eggplant is soft, pour the oil into a colander and drain.

3. Put the wok on high heat, sprinkle chopped green onion, minced ginger, add water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, stir a few times, bring to a boil, cover the wok, turn to low heat, simmer for about 1 minute until the soup is thin, then stir-fry for a few seconds on high heat, add MSG and 15 grams of vegetable oil, shake the wok a few times, and wait until the marinade is thick. Try it now and make your own braised eggplant.

Tips for making braised eggplant

1. Peel the eggplant into small pieces just before putting it into the pot, never too early.

2. When the word "peel" is used in the first item, remember to peel it by hand. Whether you use a knife to cut or peel it by hand, the taste of the dish will be absolutely different after it is finished. If you don't believe it, you can experiment and compare it yourself.

3. When frying eggplant, be sure to add garlic and stir-fry until fragrant. Then smash the garlic with a knife.

4. Add "watered soy sauce" when frying the eggplant. The so-called "watered soy sauce" is the soy sauce water that you mix according to your taste. (If you don't like soy sauce, add salt water)

5. Do not add the soy sauce water all at once. Generally, two or three spoons each time is appropriate (adjust according to the amount of eggplant). Add more when it is almost dry. Repeat several times until the stew is done, then season and add green onions.

6. After the glutinous braised eggplant is out of the pot, you can drizzle a little sesame oil on it.

OK, the fragrant and glutinous braised eggplant is done, absolutely first-class.