Ingredients
Purple eggplant ( 2 roots ) | Hangzhou pepper ( 2 pieces ) |
Garlic ( Half head ) | Dried chili pepper ( Adequate amount ) |
Light soy sauce ( 2 spoons ) | Oyster sauce ( one spoon ) |
Dark soy sauce ( one spoon ) | Starch ( a spoonful ) |
Salt ( Appropriate amount ) | Oil ( Appropriate amount ) |
Green onions ( Moderate amount ) |
How to braise eggplant
1.Prepare ingredients for later use
2.Seasoning juice, add 2 spoons of light soy sauce to the bowl
3.Add a spoonful of dark soy sauce
4.Add a spoonful of oyster sauce and stir evenly
5.Crush the garlic and cut into minced garlic, slice the pepper, and slice the green onion
6. Cut the eggplant into pieces, add an appropriate amount of salt to remove the water, then drain the water, add an appropriate amount of starch and mix well
7. Heat oil in a pan, add eggplant and fry over low heat for 30 seconds.Do not fry for too long, otherwise the appearance of the eggplant will become lighter
8. Remove the oil and set aside for later use
9.Leave some oil in the pot and sauté onion, garlic and chili until fragrant
10.Put in the eggplant Stir fry evenly
11.Pour in the sauce and stir-fry evenly
13.A spicy braised eggplant with rice is ready
14.Finished product picture!
15.Finished picture!
12.Add the Hangzhou pepper and stir-fry evenly before serving
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