Home style braised eggplant

Home style braised eggplant

Introduction:

Production steps:

Step 1: wash eggplant, cut into hob pieces, sprinkle salt evenly and marinate for 10-20 minutes.

Step 2: clean the green pepper and tomato and cut them into pieces.

Step 3: slice some parts of garlic and cut some into pieces.

Step 4: squeeze the pickled eggplant with water so that it can eat less oil.

Step 5: heat the pan and add peanut oil, then saute garlic.

Step 6: after smelling garlic, add the eggplant with water and stir fry over medium heat until the eggplant changes color and softens.

Step 7: put green pepper and tomato, add a spoonful of sugar and appropriate amount of salt to taste, stir fry evenly over high heat, and add a little less hot water to stir fry tomato, soften and appear red soup.

Step 8: Sprinkle chopped garlic before leaving the pot.

Materials required:

Eggplant: 2

Green pepper: 1

Tomato: 1

Garlic: right amount

Salt: right amount

Sugar: right amount

Peanut oil: right amount

Note: 1. There are two ways to burn eggplant without oil: first, cut the eggplant into pieces, marinate it with salt for more than ten minutes, and then squeeze out the salt water before burning. Second, cut the eggplant into pieces and dry fry it in the pot. Remove the water from the eggplant and then burn it. However, I think method 2 seems to be a bit abusive. My pan often chooses method 1. 2. Don't peel the eggplant when it is tender enough. Solanine, also known as solanine, is mainly contained in the skin of eggplant skin. Proper intake of solanine is beneficial to human body. It is a strong anti-cancer substance, which is very beneficial to human body's anti-cancer.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sour and salty