Stewed eggplant with bean curd

Stewed eggplant with bean curd

Introduction:

"It's a super delicious home cooked dish. It's delicious and nutritious. Both bean curd and eggplant have beauty effects. It's very suitable for women who love beauty."

Production steps:

Step 1: take a group photo of the ingredients.

Step 2: cut the tofu into thick slices and fry it in a frying pan until golden on both sides.

Step 3: take out the control oil.

Step 4: wash eggplant, cut into thick slices, mix with proper amount of dry starch.

Step 5: put it into a frying pan and fry until both sides are golden. Remove the control oil (or deep fry both in hot oil).

Step 6: shred red pepper, cut kelp sprouts and parsley stem into sections.

Step 7: leave the bottom oil in the pot, stir fry the onion, ginger and garlic, and pour in the shredded kelp.

Step 8: add soy sauce, soy sauce stir evenly.

Step 9: pour the fried tofu and eggplant into the pot and stir well.

Step 10: add water and simmer until the soup is thick.

Step 11: Sprinkle with shredded red pepper and coriander stalk.

Step 12: add salt, sugar and chicken essence for seasoning, and then drizzle with sesame oil.

Materials required:

North tofu: 300g

Eggplant: 100g

Kelp sprouts: 50g

Red pepper: right amount

Coriander stem: moderate

Minced garlic: 1 / 2 tsp

Scallion: 1 / 2 teaspoon

Ginger: 1 / 2 teaspoon

Salt: 1 teaspoon

Chicken essence: appropriate amount

Sugar: 1 teaspoon

Soy sauce: 1 tablespoon

Soy sauce: 1 / 2 teaspoon

Sesame oil: appropriate amount

Dry starch: appropriate amount

Water: moderate

Note: water should be a little more when cooking, because tofu and eggplant absorb water easily.

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: salty and fresh