Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Long eggplant ( 1 root ) | Green pepper(One) |
Red pepper( One ) | Tomato ( Half ) |
Garlic ( Two cloves ) | |
Doubanjiang ( a little ) | White sugar ( Appropriate amount ) |
Flour: cornstarch ( 1:2 ) | Edible oil ( appropriate amount ) |
Baking powder ( a little ) |
How to braise eggplant
1. Mince ginger and garlic
2. Cut eggplant into hob pieces
3.Cut tomatoes into small pieces
4.Green and red pepper slices
5.Make a paste (flour, cornstarch, baking powder, water, cooking oil)
6.Eggplant Fry in batter (low oil temperature until cooked, high oil temperature until crispy and golden), green and red peppers in oil
7.Saute minced ginger, garlic, bean paste, and tomatoes until fragrant, then add water, sugar, and chicken essence to taste, thicken the sauce, add eggplant, green and red peppers to the pot, and stir twice until the sauce is evenly coated on the main and auxiliary ingredients.Ready to serve
Tips
1.When mixing the paste, stir with your hands to break up the lumps in the flour, otherwise it will easily explode when frying;
2.After the sauce is seasoned and thickened, turn off the heat and add the main ingredient Just put the auxiliary ingredients in the pot and turn it over twice.Remember not to cook it again, otherwise the eggplant will not taste crispy;
3.Because of the bean paste, you don’t need to add salt when seasoning.I added sugar because there was a little too much bean paste.If you don’t like it, you can leave it alone
4.The most important step is to give it a like after reading it, and you can also follow it
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