Braised eggplant with soybean

Braised eggplant with soybean

Introduction:

"Eggplant has been cheap recently, and soybeans are also the last season. Please eat them. Tendon holiday to a tomato and beans baked eggplant, the mother's favorite, and eggplant do not need to fry, healthy and delicious. It's worth trying. I've lost an SLR on the Internet. I'm coming back soon. I'm going to take a leap in the future. Roar, roar

Production steps:

Step 1: cut the eggplant into pieces.

Step 2: soften the oven for 3 minutes.

Step 3: cut the tomato into pieces and set aside the garlic

Step 4: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon tomato sauce, salt and chicken essence into a bowl of juice.

Step 5: saute garlic powder with hot pan and cool oil.

Step 6: pour in the tomato, stir fry the juice, add boiling water and bring to a boil.

Step 7: pour in a bowl of juice.

Step 8: add soybeans and eggplant, simmer for 7-8 minutes, and the juice is almost ready

Materials required:

Soybeans: 50g

Eggplant: 400g

Tomato: a big one

Garlic: right amount

Oyster sauce: 1 tablespoon

Soy sauce: two teaspoons

Ketchup: 1 tablespoon

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: this dish features low oil, unique approach, might as well try.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour