The country is based on people and food is the most important thing for people. Hello, gourmets! Eggplant is one of the vegetables that many people like to eat. Because eggplant is soft and easy to taste, it is a good ingredient for cooking. Today, I want to teach you how to make braised eggplant . It is different from what you usually do. The eggplant made according to the method I teach is rich in soup, crispy on the outside and tender on the inside, making people feel endless aftertaste. Come and have a look!
[Braised Eggplant]
[Basic Ingredients] Eggplant, egg, red bell pepper, green bell pepper, onion, garlic, starch, cooking oil, salt, pepper powder, light soy sauce, oyster sauce, bean paste
[Basic Steps]
1. Prepare two eggplants, put them in a basin of water and wash them with clean water. Then, dry the washed eggplant in water, place it on the chopping board, and cut off the head and tail of the eggplant with a kitchen knife. Then, cut the eggplant into two long halves from the middle, then cut all into long strips, and finally, cut the long eggplant into small pieces. Put the chopped eggplant pieces into a large bowl.
2. Take out two eggs and wash the egg shells with salt water first. Then, beat the washed eggs into an empty bowl, take out the chopsticks, and mix the eggs in the bowl clockwise, and mix evenly. After stirring well, pour all the egg liquid into the eggplant and stir with chopsticks, so that all the eggplant pieces should be wrapped with egg liquid.
3.When the egg liquid and eggplant are mixed evenly, then scoop a spoonful of starch into the eggplant, and continue to stir with chopsticks. Note that when sprinkling starch, it is best to spread it, so that it will be easier to stir when stirring. When all the eggplant pieces are covered with starch, it's fine.
4. Prepare one green pepper and one red pepper, then take out one shallot, put them together in clean water and wash them. Cut the two peppers into pieces, remove the pepper stems and pepper seeds, then cut the peppers into small pieces and put them on a plate to serve. Cut the shallots into small pieces, and then cut the peeled garlic into slices of garlic. Put the scallion slices and garlic slices together and set aside.
5. Pour a lot of cooking oil into the wok and boil the oil on medium heat. When the oil temperature is 60% hot, use chopsticks to grab the eggplant into the hot oil and fry it. After putting all the eggplant in, use a colander to turn the eggplant in the pot to make them heat evenly. When the eggplant in the pot is fried golden, you can use a colander to control the oil and remove it and put it in a large bowl for later use.
6. Scoop out the excess oil in the pot and leave only the bottom oil. When the oil temperature rises, pour the scallion and garlic slices into the hot oil and stir-fry with a spatula. When the fragrance wafts out, scoop a spoonful of bean paste into it, add an appropriate amount of water, then add an appropriate amount of salt and pepper powder to the pot, pour in some light soy sauce and oyster sauce, and stir them evenly with a spatula.
7. When the seasonings in the pot are boiled, pour the eggplant into the pot, start stir-frying the eggplant with a spatula, stir-fry for a few times, cover the lid and let the eggplant simmer in the pot for 3 minutes, so that they can fully absorb the seasonings. When the time comes, open the lid of the pot, add the green and red pepper pieces, and stir-fry them with a spatula until they are broken.
8. When the green and red peppers are fried, pour the prepared starch water into it and stir it with a spatula, and thicken it in the pot. After one minute, the soup in the pot has become rich and you can turn off the heat. Put the fried dishes on a plate, and a delicious braised eggplant is out of the pot. Serve it on the table and eat it quickly. The soup tastes rich and it’s super delicious. Friends who like it, hurry up and try it!
[Love Tips]
1. When picking eggplant into the pot, try to hold the large bowl closer to the pot, and slowly when picking it up. Be careful not to splash hot oil.
2. After frying the hot oil of the eggplant, scoop out with a large spoon and put it in a special container, so that it can be used for stir-frying.
Today’s braised eggplant is all about sharing. Every day I will share a home-cooked delicacy with you. Thank you for watching it. Friends who like it will like and follow it! See you tomorrow, thank you!
