Braised Eggplant with Soy Bean Paste

Braised Eggplant with Soy Bean Paste

Introduction:

"Recently, some netizens asked me that long eggplant and round eggplant are delicious. Is this one? The taste of long eggplant and round eggplant is really different. Long eggplant has more water and is softer, while round eggplant is more porcelain. Long eggplant was introduced from abroad at first. It was popularized because of its large yield. Round eggplant is a native variety in China, but its yield is low. Relatively speaking, round eggplant tastes better than long eggplant. I grew up, are used to eating round eggplant. The long eggplant has a thick and slender skin, which is more suitable for making 'fried eggplant box', while the round eggplant is suitable for cooking. It's purely personal. "

Production steps:

Step 1: peel the eggplant and cut it into hob pieces.

Step 2: peel and smash the garlic.

Step 3: heat the oil in the pan and add the eggplant.

Step 4: add salt, stir fry eggplant into golden yellow, and soft rotten.

Step 5: add the bean paste and continue to stir fry. Even eggplant can be evenly covered with sauce.

Step 6: add garlic, stir fry evenly, add chicken essence to taste.

Materials required:

Round eggplant: 300g

Garlic: 2

June fresh bean paste: 1 tbsp,

Salt: right amount

Chicken essence: appropriate amount

Note: eggplant should be fresh and tender. The old eggplant has more solanine, which is harmful to human body and should not be eaten more.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: Maotai flavor