Eggplant casserole recipe

How to make eggplant stew? Let me tell you how to make eggplant stew. It’s very simple.

How to make eggplant stew

1. Cut the eggplant into 2 cm square strips and soak them in water.

2. Cut the mushrooms into small pieces, cut the chili pepper into small circles, and mix the meat paste with a little water starch.

3. Rinse the eggplants repeatedly, put them in a dish and steam them in a steamer for 5 minutes.

4. Heat the oil and fry the steamed eggplant until soft. Drain the oil and put it into the clay pot.

5. Leave a little oil in the pot, add garlic chili sauce and stir-fry until red oil comes out.

6. Then add shredded ginger, minced meat, and mushroom rice and stir-fry until all ingredients are well-mixed. Add a little broth and adjust the salt to make a spicy sauce and pour it on the eggplant.

7. Put the clay pot on the fire, bring to a boil, then turn to medium-low heat and cook for 5 minutes. Pour oyster sauce, sprinkle with scallions and chicken essence and mix well.

Tips for making it:

1. Eggplant is suitable for cooking methods such as roasting, braising, steaming, frying, and mixing, such as "Fish-flavored Eggplant", "Fried Eggplant Boxes", "Eggplant with Meat Slices", etc.

2. Old eggplants, especially old eggplants after autumn, contain more solanine, which is harmful to the human body and should not be eaten too much.

3. Fried eggplant will cause a large loss of vitamin P. Frying it after coating with batter can reduce this loss.

4. There is a light-colored ring where the eggplant sepals connect to the fruit. The wider and more obvious this ring is, the faster the eggplant fruit grows and the less aging it has. If the ring is not obvious, it means that the eggplant has stopped growing when it was harvested, and the eggplant is already old and cannot be eaten.

5. Eggplant is easily oxidized when exposed to heat, and its color will turn black, affecting its appearance. If you fry it briefly in a hot oil pan before cooking and then stir-fry it with other ingredients, it will not change color easily.

6. After cutting the eggplant, fry it in oil immediately before it changes color. This will fry out the excess moisture in the eggplant, making it easier to absorb the flavor when stewing.

7. After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you soak the cut eggplant immediately in water and then remove it from the water before cooking, you can avoid the eggplant from changing color.