Steps to cook eggplant and carrots

Braised eggplant and carrots is my favorite dish, and now I can make it myself, so today I will tell you the specific method:

Ingredients for eggplant and carrot stew

250g eggplant 1 carrot

1 large clove of minced garlic chopped onion

Dry starch Water starch

Salt soy sauce

Sugar (brown sugar is best) 1 tablespoon vegetable oil

How to cook eggplant and carrots

1. Cut the eggplant into 1-inch long dices and marinate with salt for 20 minutes

2. Cut the carrot into dices, slightly smaller than the eggplant.

3. While pickling the eggplant, do other preparations (prepare minced garlic and chopped green onion; mix the water starch, add soy sauce and sugar, the ratio of soy sauce to sugar is 3:1, and then add half of the chopped green onion and garlic)

4. After the eggplant is pickled, rinse it twice with water, drain it, pat it dry with a thick paper towel, and put it in a dry container

5. Sprinkle a little dry starch on the eggplant and shake it to make the eggplant evenly coated with a thin layer of starch.

6. Put two tablespoons of oil in a non-stick pan. When the oil is hot (ripples appear but no smoke), add eggplant and carrots and stir-fry.

7. Turn the heat to medium-low, add half of the chopped green onion and garlic, stir-fry, and add a little salt

8. Wait until the eggplant and carrots become soft (about 10 minutes, turn them over several times, it is best not to use a spatula to avoid breaking the eggplant), turn the heat to high

9. Add the water starch seasoning prepared in step #3, stir fry and serve

Tips

If you are in a hurry, skip steps 1 and 5 (the tenderer the eggplant, the better, otherwise it will taste astringent without salt)

Use a good non-stick pan, because starch tends to stick to the pan

You can add more oil. When the eggplant is rotten, it will spit out the oil. Before adding water, starch and seasoning, you can pour out the excess oil.

The eggplant should be dry when sprinkling starch

Recommended eggplant recipe: Mapo eggplant noodles

Ingredients: minced beef, eggplant

Noodles with green onion

Garlic Bean Sauce

Peppercorn salt

Chicken Essence Powder

Pepper oil

practice

1. Add salt, cornstarch, pepper and oil to the minced beef and marinate for 15 minutes

2. Dice the eggplant

3. Chop the onion and garlic

4. Prepare noodles (I'm too lazy to go out and buy fresh noodles, so I just use the buckwheat noodles at home, haha, they are made in Xi'an

5. Put a small amount of oil in the pan, then add the diced eggplant and fry until soft, then remove and set aside

6. Heat the pan with oil, add the minced beef and fry until it changes color

7. Then add onion and garlic and fry until fragrant

8. Add Pixian bean paste and let the onion, garlic and beef be evenly coated with bean paste

9. Add the fried eggplant and pepper powder and stir fry together.

10. Add appropriate amount of water, simmer for 3 minutes on low heat, then turn on high heat, add salt and chicken powder to season, reduce the sauce a little, and leave some sauce for mixing with noodles. (The salt here is for mixing with noodles, so the taste should be stronger than usual cooking. If you like light taste, you don't need this step)

11. Cook the noodles, pour the mapo eggplant on top, and then eat.