Yu-Shiang Eggplant in Casserole

Yu-Shiang Eggplant in Casserole

Introduction:

"Choose green skin eggplant, so don't peel it. It won't affect the taste. Don't worry about eating it!"

Production steps:

Step 1: raw material picture: (eggplant need not be peeled), very tender.

Step 2: cut the eggplant into hob pieces and soak in salt water for 10 minutes.

Step 3: cut the tomato into pieces, and mix the onion, ginger and garlic.

Step 4: put oil in the pot and fry the eggplant until it changes color and softens.

Step 5: take out the eggplant, leave a little oil in the pot, and deep fry the bean paste over low heat until the oil comes out.

Step 6: stir fry onion, ginger and garlic, add sugar and vinegar.

Step 7: add tomatoes and fried eggplant and stir fry.

Step 8: heat the casserole, put step 7 into the casserole!

Materials required:

Eggplant: 300g

Tomato: 1

Bean paste: 20g

Garlic: 4

Ginger: right amount

Onion: one

Edible oil: 200g

Sugar: 5g

Vinegar: 1 teaspoon

Salt: a little

Soy sauce: a few drops

Note: bean paste is very salty, you can put less salt or no salt, be sure to remember and oh!

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: fish flavor