Braised Eggplant with Soy Bean Paste

Braised Eggplant with Soy Bean Paste

Introduction:

"I like to eat fried eggplant very much, but it costs a lot of oil. It's not convenient to fry eggplant at home, and it's not healthy. I use the method of slow frying to cook eggplant. It's really less oil and delicious ~"

Production steps:

Step 1: raw material drawing

Step 2: wash the eggplant and cut it into hob pieces, then cut it with a knife to make it more mature and tasty

Step 3: wash the green peppers and cut them into small pieces. Cut the onion and garlic and set aside

Step 4: after the oil is hot in the pot, pour the eggplant into the pot and stir fry

Step 5: eggplant is very oil-absorbing. Soon the oil will be absorbed by eggplant. At this time, stir fry it slowly with medium heat

Step 6: after a while, the absorbed oil will spit out some, and the eggplant is fried a little bit. At this time, put the eggplant out

Step 7: heat the remaining oil in the pot, put the onion and garlic into the pot and stir fry until fragrant

Step 8: pour in the eggplant and stir fry it. Cook a little cooking wine

Step 9: pour the soy sauce into the pot and add a little water to boil for a while

Step 10: heat the eggplant until the water vapor is dry, pour in the green pepper and stir fry a few times

Step 11: put a little monosodium glutamate on the pot

Materials required:

Eggplant: Four

Green pepper: two

Scallion: right amount

Garlic: right amount

Soy sauce: right amount

Cooking wine: moderate

MSG: right amount

Note: 1, fried eggplant oil do not put too much, stir for a while, naturally spit out some oil. 2, soy sauce is very salty, so it is best not to add salt

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh