Ingredients and methods of sauce-flavored eggplant

The eggplant with soy sauce is delicious and goes well with rice. Now let me tell you how to make the eggplant with soy sauce.

raw material:

One eggplant, 2 spoons of June-fragrant bean paste, tomatoes, chili peppers, onions, garlic, salt, soy sauce, sugar, and oil in appropriate amounts.

feature:

Vegetarian dishes can also taste like meat.

operate:

1. Peel the eggplant, wash it, cut it into slices, and cut it into small pieces for later use.

2. Put water in a pot and bring it to a boil. Then blanch the tomatoes, peel them, and cut them into small pieces for later use.

3. Heat the oil in the pan and add the eggplant slices.

4. Fry on low heat until both sides are golden brown.

5. Add chili peppers, onions and soy sauce and stir-fry over high heat.

6. Add the bean paste and continue to stir-fry, then add the tomatoes and stir-fry over high heat.

7. After the tomatoes are pureed, add sugar, salt and garlic and stir-fry evenly.

Tips:

1. Don’t cut the eggplant too thick, otherwise it will be difficult to cook.

2. The taste of the whole dish will be greatly improved after peeling the tomatoes.

3. You can add salt according to your personal taste, as bean paste itself contains salt.

4. The dish is not very greasy and tastes very meaty. It is also suitable for babies. Tomatoes are necessary for eggplant to be delicious.

5. The main ingredient of the sauce-flavored eggplant is eggplant. Eggplant is also known as "Luo Su". It was listed as a royal banquet in ancient times and was once known as the "Kunlun purple melon". There are many types of eggplants, such as white eggplant, purple eggplant, green eggplant, etc. In addition to containing inorganic salts, purple eggplant is also rich in vitamin P, which can enhance the adhesion between human cells and play an important role in preventing microvascular bleeding and protecting the normal function of cardiovascular and cerebrovascular vessels. Adding ingredients and seasonings such as minced meat, noodle sauce, monosodium glutamate, sugar, minced ginger, and garlic slices can not only preserve the fragrance of the sauce-flavored eggplant, but also make it spicy, salty, and sweet. After eating, it is fragrant but not greasy, and has a unique flavor. Because eggplant contains very little fat and carbohydrates, it is an ideal dish for patients with hypertension, arteriosclerosis, and obese and overweight people to remove fat and lose weight.